Agua Calientes, Barloche and San Martin

So, we left Valdivia and spent a lovely two nights in a little log cabin and the thermal spa resort appropriately titled Agua Callientes (in English it means hot water). Wonderful place just to soak away three weeks of hard study. The weather was really good and the nights really cold. Had a little wood fire going and good food. The cabin was an A frame and the double bed head end was against the sloped wall. Lost about two foot of bed length. I would have loved to be there when they came in the following morning to find all the furniture moved and the bed against a flat wall. Short people don’t have the same problems we “altos” do but I did sleep well that night..

on the road again... just can't wait..

Arriving into Bariloche was fine. The hostal was fine. The town is fine. Really all quite quaint. Tourist and very expensive (by comparison) but we have coe to expect that of anywhere there a specific purpose in being. For Bariloche is is skiing in winter and they are building a summer treking season to complement that. The infrastructure really is quite unbelievable. Hostals and cabanas every where, all asking like $100 per night for accommodation. Out of our budget I’m afraid. Our hostal (one of two we found) was only $18 pp/pn so it really was reasonable. It was a 4 bed dorm with only us in it.

While here we took the opportunity to climb up to the local look out. 1 hour hill climbing. After that we hired bicycles with the intention of completing the 27km “circuito chico”. Lovely ride around through the lakes and there are plenty of them and taking in several lookouts. I could stay here if it wasn’t for the cold. Really tired after doing that. So Eat out again.

Tried out the local fare. Argentina is famous for its beef industry and it didn’t let us down. Wandered down to a recommended restaurant for some “Bifa de Choriso” mmmmmmh mmmmhhh and what a portion. Both of us selected the medium size and were very glad we did. The full size portion comes back at 500gm. Wow. Cooked on a coal grill and seasoned with salt (which goes kind of crusty when grilled and added this wonderful flavour to the meat. Hopefully in the north we can get that a bit cheaper.

For now we are off to San Martin de los Andes for an overnighter and then on to Mendoza for some wine tasting.

Keep well everyone.