Olomouc at the top
Three years, three excellent awards by the world’s prestigious guidebook. Lonely Planet made a list of the most beautiful, yet lesser known tourist destinations. It wasn’t the hot springs of Iceland, Gibraltar Rocks, Odysseus' Ithaca or Luxemburg that ranked in first place but the historical center of Olomouc!
The mini guidebook, Secret Europe, presents tourists with fifty cities from different parts of Europe. The largest, world-renowned guidebook publisher attracts tourists to Olomouc by saying that “in terms of tourism Olomouc can be equated to an authentic restaurant which is your own, small, personal secret. The Main Square is amongst the most enchanting in the country. It is surrounded by historical buildings. It is adorned by the Holy Trinity Column listed as the UNESCO World Cultural and Natural Heritage. Magnificent churches, many of which host an exciting history, are scattered in the streets of the historical center. Explore the foundations of the ancient Olomouc castle in the Archdiocese Museum which is a must-see and then set out to one of the many pubs or mini-breweries”. In 2012, the publisher also awarded Olomouc by ranking it in the top ten most beautiful hidden treasures in Europe. One year later it was once again on the list of the recommended destinations in Moravia. “It’s beautiful as well as surprising for us. Lonely Planet is to tourist guidebooks what Michelin is to gastronomy. I perceive it as a win in the tourist Olympics,” responded Olomouc mayor, Martin Major, when he first heard of the award. “I am very pleased that the professional editor-in-chief of this publication truly appreciates the beauty of our city, its picturesque atmosphere and its uniqueness.
Apart from other things, Olomouc captivated them by the fact that it offers the same architectural treasures as Prague but without the crowds of tourists. It is definitely Olomouc’s advantage in comparison with our capital. However, despite repeated acclaim from the renowned guidebook, it may only be temporary”, mentioned the mayor, Major, with a smile. The deputy mayor, Jan Holpuch added, “I believe that this is an opportunity to introduce our beautiful city to many other tourists.” “I think that being awarded as a hidden treasure or undiscovered city will give Olomouc an even stronger stamp of attractiveness and will evoke more interest in potential visitors.”
Olomouc has been trying to advertise its beauty in a high-quality and systematic way. In the past years, this attempt has proved effective. Statistically as well as simply looking into the streets of the city center confirms that the number of tourists to Olomouc has truly increased. Olomouc is on the list of destinations offered by travel agencies as for example, one-day trips from Prague or as a part of the Vienna – Krakow route. “Greater advertising in cooperation with the agency CzechTourism certainly helped.
This agency gives Olomouc more space than before”, says Karin Vykydalová, head of the tourism department. “Acclaim from Lonely Planet obviously helps. Ideally, a visitor comes here based on the recommendation, is satisfied here and then recommends Olomouc to his friends back home”, adds Dušan Gavenda of the same department. Lonely Planet Secret Europe can be downloaded for free at: www.lonelyplanet.com/secret-europe.
el Centro de la Información Turística
en el soportal del Ayuntamiento
779 11 Olomouc
Horario: a diario 9:00–19:00
tel.: (+420) 585 513 385, 392
E-mail: [email protected]
Olomouc region Card
Olomouc region Card es una tarjeta de descuento turístico que permite visitar Olomouc ahorros significativos. Su compra para asegurarse de que descartarse por completo o entrada gratuita.
1kg de pernil, 200 gr. de hígado de ave, 80 gr de cebolla en rodajas, 80 gr de manteca, mantequilla o aceite, sal, harina, caldo Maggi
Los hígados los cortamos en lonjas, freímos una parte en la mantequilla junto con la cebolla, después añadimos la sal. Cortamos 12 porciones del pernil, los maceramos, salamos, encima ponemos el hígado, doblamos cada porción y con el mazo aplastamos los bordes, además los unimos con palillos. El pernil lo pasamos por la harina, lo ponemos en una fuente con manteca y lo introducimos al horno. Después de un rato, lo damos vuelta y añadimos el caldo Maggi disuelto en el agua. Lo asamos tapado en el horno. Cuando esté casi listo, quitamos la tapa para que se dore la carne y añadimos el resto de la mantequilla. El pernil lo acompañamos con patatas cocidas, patatas fritas y ensalada.