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Alona Palm Beach Resort
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Alona Palm Beach Resort & Restaurant, the luxurious beach resort at Alona Beach, on the island of Panglao, in the Philippines.
All the villas are elegantly furnished, either with a king size bed (180 x 200 cm) or two double sized beds (140 x 200 cm).
Separate accommodation can be offered for a yaya/babysitter which companies a family, in a separate native style building.
The big bathrooms offer hot and cold shower, two lavabos, toilet and a dressing table.
The restaurant offers a variety of local and international dishes, all prepared under the supervision of the experienced German kitchen chef Uli.
For a romantic candle-light dinner, one can also avail of the many tables put out around the swimming pool, plenty of seats available.
In case of rainy weather or for those wanting some ventilation, the indoor restaurant, open to all sides and with plenty of overhead fans, offers sitting capacity for over 90 people.
The kitchen offers a varied menu, entrees, salads, fish and meat main courses and deserts, both local and from around the world, supplemented by daily offers, depending upon market availability.
A well furbished wine list, with an international selection of white and red wines, allows you to accompany your meals with the best of drinks.
Before and/or after the dinner, sit at the pool bar, either inside the pool or in the dry, to savor one of the excellent cocktails or drinks prepared by our bartenders.
Bohol has its own small airport (Tagbilaran City), with several daily connections from and to Manila as well as Cebu. To Cebu it is also connected through a regular ferry service (several daily), both normal and fast ferries, which land and leave at the city pier.
A good traveler has no fixed plans, and is not intent on arriving. Lao Tzu
All journeys have secret destinations of which the traveler is unaware. Martin Buber
Vinegar is a common ingredient. Adobo is popular not solely for its simplicity and ease of preparation, but also for its ability to be stored for days without spoiling, and even improve in flavor with a day or two of storage.
Tinapa is a smoke-cured fish while tuyo, daing, and dangit are corned, sun-dried fish popular because they can last for weeks without spoiling, even without refrigeration.
More details at Philippines Cuisine Characteristics
Planning might be easy for one but organizing it is sometimes a tough task and it entails a lot of flaws along the way. On the other hand, there is an immeasurable feeling of reward in the end if the cruise turns out to be one smooth thing. Why its best to travel with a group?