Organisation details


Our excursions are for groups. We work with groups of reduced size in order to maximise the quality of attention to each individual and be able to achieve a homogenous group. In general we work with groups of from five to fifteen persons, with a maximum set at twenty.

All of our groups have, from the first till the last pre-established date, one general activities coordinator, starting on the moment of pickup on the first day of the programme.

Our calendar of excursions offers pre-established dates for both Spanish and English speaking publics. Our coordinators and guides manage both of these languages.

Our programmes begin in the town of reference found in the description of each alternative. The pickup point and time is received together with confirmation of reservation delivered to the agency.


Lodging

Our alternatives offer that delicate balance between adventure and comfort. In the towns and villages our programmes start and finish in, we offer warm, tidy, comfortable lodgings. Generally the travellers can choose to share a hostel room with an other of our group and of the same gender or otherwise, when making the reservation, can request a single or double room, which remains dependent upon the availability of the particular option. The condition is the same in the case of a private bathroom when staying at a hotel. The different alternatives available are specified in the details of each programme given to the agencies that commercialise our products.

In the places determined for spending the night far from towns and villages because of the demands of the programme concerned, the facilities offered are camp sites, mountain refuges, family homes and community halls.
Hostels generally offer rooms with from four to six single beds, a private or shared full bathroom and bedclothes. They also offer a dining-room, a kitchen, a refrigerator for storing foodstuffs and a games and TV room.
Campsites are located in places providing both comfort and safety, and generally in areas with attractive landscapes. They are reached after a day of hiking. In all campsites, three-person igloo tents are placed at disposal, couples are provided with two-person igloo tents, as is a mess-tent that is fit out with a complete kitchen. Free campsites have no bathrooms o toilets.
Each mountain refuge is different as far as its facilities are concerned. In some cases they serve simply to provide shelter against eventual inclement weather, others offer minimum services such as a kitchen, a dining-room and a dormitory space for sleeping-bags, while yet others provide the comforts of toilets, showers and electric light.
In many cases our itinerary leads us through hamlets or small villages where contact with the inhabitants and their permanent hospitality are important points. In these situations we spend the night in family homes or in community halls. These provide us with the minimum facilities of a place to spread out our sleeping-bags and a precarious toilet.


Meals

When lodging in towns or villages supper is eaten in different restaurants and public houses. There are different menus to choose from, beverage is not included. Breakfast is provided by the lodgings selected by the traveller.
When spending the night at campsites four generous meals are served. During such periods of camping, the menu does not only contemplate the tastes of the travellers and their nutritional needs but also the pleasures and qualities of fresh and traditional foods. Similarly, on hikes with or without backpacks energising foodstuffs, dried fruit, cereal bars, sweets and candies are supplied to round off the described meals.
Breakfast: Hot water is supplied in order that the travellers can prepare tea with or without milk, mate, coffee, milk coffee or hot chocolate. This is accompanied by different types of cereal, fruit, crackers, cookies, home-made jams and marmalades, dulce de leche and sometimes by cakes, pies and home-made bread.
Lunch: In general terms a cold meal is served. It can be either a generous salad of various ingredients or a sandwich of an assortment of cold-cuts and cheese. On long hikes this is accompanied by dried fruit as well as raisins, almonds, walnuts and cashews and also candies and cereal bars. Juice is served and desert consists of fresh fruit or candy. Lunch proves to be a large meal.
Tea: As at breakfast hot water is supplied for infusions accompanied by biscuits, cookies, jams and marmalades and sometimes by cakes, home-made bread and tortas fritas.
Supper: This is a substantial meal and further helpings are always offered happily. The main course can be pasta asciuta, pasta fresca, a rice dish or a stew. For desert fresh fruit, canned peaches or pineapple with cream or dulce de leche, quince o sweet-potato jelly and cheese, or candy are served. The beverage offered is juice and sometimes wine, and coffee and hot chocolate are never lacking.