Good eating in London

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It is easy to eat well in London if one has lots of dosh.

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It is even easier to come away from an eating establishment feeling either ripped off or having had to make do with sub-standard food of dubious origins and even more dubious cooking techniques.

If you know where to go, this wonderful cosmopolitan city offers an incredible variety of fantastic foods influenced by every country around the globe.

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DonQui is a bit of a francophile and if push comes to shove, he has to admit that French food and style are almost always his first choices. There are plenty of good French restaurants in London, partly down to the hundreds of thousands of Frenchmen and women who have made London their home in recent times. This is not a new phenomenon. French exiles came to London in their hundreds of thousands at the time of the Huguenot exodus in the 17th century. Kettners in Soho (which sadly closed earlier this year after 149 years) was founded by Napoleon III’s chef in the 1800s while the French House, just around the corner, was the unofficial headquarters of de Gaulle and the French resistance during the Second World War.

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For a simple, high quality, meal in the west end of London, Prix Fixe is DonQui’s first choice. On Dean Street in the heart of Soho it offers French brasserie style food and ambiance at very reasonable prices. The pre-7pm menu has 2 courses for just over £10 while the later fixed menu has 3 courses for £25. DonQui has eaten here many times in the past and tonight he is delighted to find that the quality and ambiance remains as good as ever.

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Being a notorious gourmand, DonQui opts to shell out the £3 supplement for the foie gras terrine starter and he feels that it is worth every extra penny.

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Another supplement (£6 this time) lands him with a main course of entrecôte steak frites. Ordered medium rare the steak is beautifully seared on the outside while remaining pink and juicy in the middle. The frites are proper French fries — thin and wonderfully crisp while still soft on the inside. DonQui’s only complaint (and this is his finicky taste buds rather than a mistake in the kitchen) is the mustard dressing on the lovely green salad. Unfortunately DonQui has a near allergic reaction to mustard.

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Washed down with an excellent glass of Côtes du Rhône and finished off with an adffogato (an Italian classic rather than a French one) DonQui once again enjoys a wonderful meal in a relaxing atmosphere while watching the streets of Soho come to life as night falls.

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When it comes time to pay the bill, DonQui feels that he has had great value for money. He will come again.

On a Swedish Island

In the dog days of summer DonQui finds himself in Stockholm. He likes the Swedish capital. It is nicely compact with a great mix of old and modern.

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Having been to Stockholm a few times before, DonQui decides to spend some time on one of the islands in the huge, picturesque Stockholm archipelago. After a bit of searching on the internet he settles on Grinda. It is far enough away from Stockholm to have a sense of remoteness and offers a mix of camping, cabins, hotel and restaurant.

As regular readers will know, DonQui is a bit of an urban donkey. The outdoors is all well and fine as long as there is a good pub or eatery at the end of the trail. He feels relatively reassured by the fact that the Grinda Wärdshus restaurant has a good reputation. Duchess is even more reassured by the offering of proper rooms as well as camping options.

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Navigating the ferry system took some organisation. DonQui was informed by the kindly man at the Strömkajen quay in central Stockholm that all he needed to do was turn up and pay on board. No reservations required or even accepted. All went swimmingly well apart from the fact that the weather decided to turn positively autumnal. The boat left precisely on time and had plenty of space. The two hour journey from Stockholm to Grinda is comfortable and gives great views of the archipelago as it winds its way from island to island.

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DonQui had booked a cabin on Grinda and was assured that bedding and towels could be hired on arrival. Unfortunately on arrival there is no-one and nothing to greet him other than the trees and a cool gentle rain. Trotting up the forest trail he comes upon a hut which is locked up tight at 5pm even thought the sign says open until 6. A small box holds the keys to his cabin along with a rather hopeless hand-drawn map.

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By the time DonQui finds the cabin, a rustic little place nestled amongst the pine and birch trees, Duchess is muttering about finding more suitable accommodation. Apparently unable to get his hands on any bedding, DonQui is inclined to agree.

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A further trek through the forest brings DonQui to a clearing overlooked by the promised Wardhaus refuge. He notes that those with more cash than he are arriving by helicopter rather than boat.

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Although it is still technically summer, a warm fire takes the chill off the evening. After a particularly fine dinner and the offer of a comfortable room in one of the outbuildings DonQui begins to feel quite at home.

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The island is truly beautiful with excellent trails through the boreal forest with its atmospheric ice-age moss and lichen covered rocks. It is nearly impossible to wander through it without stories of trolls, elves and fairies immediately coming to mind.

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The landscape reminds DonQui of central Canada where he grew up, although the water is salt rather than fresh.

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At the end of August/early September there is a decided end-of-season feel to the island. With very few humans to be seen this increases the sense of tranquility. However, the places to buy supplies are shut up with ‘closed for the season’ signs. DonQui had not been warned of this in advance and he felt his vision of a campfire dinner in front of his cabin rapidly diminishing.

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Never mind. At lunch-time he heads for the little dock where a café by the water beckons. The chalk-board sign is promising and he looks forward to a beer and light snack as the sun has replaced the rain of the previous day.

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Unfortunately a chain and lock proclaim the place firmly closed for the season.

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DonQui is not deterred by the lack of amenities. He could have had these had he remained in Stockholm. The tranquility offered by the late August off-season more than compensates.

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Long walks through the woods, discovering beautiful isolated places is why DonQui came to Grinda in the first place.

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The clear blue-black water of the Baltic Sea looks rather cold. DonQui quickly banishes any ideas of having a swim, deciding instead that the water is best admired from a respectful distance.

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DonQui looks rather worried as he is transported from the water’s edge to a place of safety where he will not risk getting his hooves wet in the frigid sea.

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Although the clouds pushing in from the west temporarily banish the blue skies, for most of his stay on the island the sun manages to break through to warm the cool northern air.

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When the sun goes down the temperature drops rapidly but the views from the shelter of the restaurant are quite spectacular.

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The food on offer in the restaurant is excellent. The cheeses from sheep and cattle that graze in the meadow below are particularly welcome. The wine selection is pretty good too although (this being Sweden) the prices make DonQui’s eyes water.

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His drink of choice over the next few days is the rather excellent Swedish Sleepy Bulldog beer. True to its name a half pint seems to put him in the mood for a brief nap.

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Three days later, DonQui boards the boat back to Stockholm having had a truly enjoyable time. In retrospect he is glad that he stayed on Grinda when it was technically off-season even if it was late August. The lack of amenities were more than made up by the feeling that he had the island almost to himself.

Bags of Beans

Those of you who have been following DonQui’s adventures will know that he has been away from the home paddock quite a bit over the past few months. Home again now, he trots up to the allotment to see how things are doing. One of the problems with going away in the Spring or Summer months is that when he comes back he often finds the allotment overgrown with weeds and that he has missed some of his favourite produce.

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Not so this year. He spaced his trips away to leave short weeding and harvesting gaps in between. He got the best of the soft fruits earlier in the summer.

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Now that the strawberries and raspberries are over but the blackberries and blueberries are just starting to come into their own.

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Beans are some of DonQui’s favourite vegetables and they do consistently well on his little plot. Earlier in the year he had some trouble with aphids on the broad beans. A tip from a veteran gardener helped DonQui to deal with them. Snip off the tips of the bean stalks and spray the little blighters with a highly diluted washing up liquid. This sorted them out and they never returned.

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After a very good harvest the broad beans are now finished and the dwarf French beans are producing a bumper crop. DonQui planted several varieties and he is glad that he did as it spreads out the production. Some of the later ones are not quite ready yet while others are more than ready for harvest.

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DonQui likes his beans young and thin. So he does not like to delay harvesting them. This means, inevitably he ends up with far more than he can eat in one go. Fortunately beans freeze very well so this is what DonQui does, getting on with the job while the beans are freshly picked.

First he sorts them into two-portion piles of roughly equally thick beans.

Then he blanches them in boiling water. Just 45-60 seconds for the thin ones and around 2 mins for the thicker ones.

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Next, he drains them and plunges them into cold water. Iced water would be even better but DonQui does not have any ice to hand. This stops them from continuing cooking.

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He lays the drained beans on paper towels to dry, then puts them into freezer bags and into the freezer.

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They will be good right through the winter and into next Spring. When cooking the frozen beans he simply thaws them out then swishes them around with butter in a pan. This seems to be all they need and they are quite delicious.

beans lastHaving dealt with one huge pile of beans he goes back up to the allotment a few days later and this  is what he comes back with. The runner beans are starting to produce as are the purple French beans. The purple beans turn green when cooked and taste no different from the green ones.

Gooseberry Crumble

Returning from his travels in Spain, Italy and Tanzania, DonQui finds his allotment burgeoning with all sorts of delectable fruits and vegetables.

 

strawberry cropThe beans and kale are coming along nicely while the soft fruits are better than ever. Before he went away the strawberries produced an excellent crop. Now it is the time for the gooseberries and raspberries.

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DonQui likes gooseberries – or ‘goosegogs‘ as his Mum used to call them. They bring coltish memories. As they are not often found in the shops these days he is happy to find a good crop waiting for him. A bit that on their own, gooseberries require a bit of cooking and added sugar to bring out their full potential so DonQui decided that a gooseberry crumble is in order.

 

To balance their tartness, DonQui decides to add some apple to the mix.

In the past whenever DonQui has made crumble the topping has tended to be rather soft and insipid. This time he takes a different approach and it works brilliantly, giving a nice crispy top to the fruit mixture.

Here is DonQui’s recipe. He apologises in advance for his vagueness on measurements but that is how he is. DonQui experiments and judges according to feel which makes it difficult to translate into a fail-safe recipe:

For the topping

a good slab of unsalted butter
a nice dollop of golden syrup (maple syrup would be a more expensive but excellent substitute)
about a table spoon of demerara sugar
a good scoop of jumbo oats
an equal sized scoop of plain flour
a sprinkling of chopped hazelnuts

 

Heat oven to 140C. Melt the syrup and butter together in a small saucepan.

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Mix the dry ingredients into the melted butter mixture (away from the heat) and stir through well. You should be looking for a moderately dry crumbly constituency. If too wet add some more oats and flour

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Spread the mixture over a baking sheet and cook for 5 mins at 140º until it starts to go golden, then mix about, turning it over, and cook for about 5 mins more until it starts to go crisp but not burning.

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The crumble mix can be kept in the fridge for several days. The amount that DonQui made was good for two crumbles, the second one he made the following day using the left over topping mix. By the way this mix makes a rather delicious snack on its own.

For the fruit mixture
1 eating apple (don’t use a cooking apple as the whole point is to reduce the tartness)
lemon zest and a squeeze of lemon juice
a couple of tablespoons of golden caster sugar according to taste
A nice pile of gooseberries. You can add other soft fruits such as raspberries and currents to go along with the gooseberries. DonQui added a handful of raspberries and a couple of blackcurrants.
a teaspoon of arrowroot mixed with water

applePeel, core and chop the apples – throw them into a saucepan with a squeeze of lemon juice to stop them browning. Stir in the sugar and cook gently, covered, until the apple begins to soften.

Top and tail the gooseberries and add to the apple along with the lemon zest and any other soft fruits. Cook covered for 2-3 mins until they too begin to soften and leach juices but not to the point that they burst. Stir in the arrowroot and remove from the heat as soon as it begins to thicken. The fruit mixture can be kept in the fridge for a couple of days or it can be frozen for much later use.
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Tip the fruit into a baking dish and scatter the crumble mix on top. Bake for 10 mins until piping hot through. Serve with buckets of custard!

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The following day DonQui enhanced the leftovers with some raspberries for a second go at it.

 

 

Back in Dar Es Salaam

With less than 24 hours after returning from Italy, DonQui finds himself on his way to Tanzania. It is a county he loves and despite the short turn around, and the long flight via Amsterdam and Nairobi, he is very happy to be here.

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On arrival in Dar es Salaam he immediately makes his way to his favourite watering hole – the Waterfront Restaurant on Oyster Bay. He is slightly disappointed to see that they no longer offer the goat curry which had inspired him to create his own version.

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They do, however, have roast goat on the menu and this is what DonQui goes for. Served with rice, plantain and a very spicy sauce on the side it is rather good, if not quite as good as DonQui’s own goat curry.

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But the view cannot be beat, nor can the genuine friendliness of the Tanzanians. DonQui hopes that he will have the opportunity to return many more times.

 

 

Some fine old stuff

There cannot be many places in Western Europe which had their glory days at the end of the 5th century AD. Ravenna Italy is probably the only city which did. This is where DonQui finds himself — as ever on the trail of ‘old stuff’.   And what a wonderful collection of ‘old stuff’ it is!

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The 6th century Basilica of San Vitale

If you are thinking of a few piles of rubble which mark where this or that ancient Roman building used to stand, think again. Not only are many buildings still in tact, thanks to the fact that they were Christian churches, but their interiors are covered with incredibly vibrant mosaics.

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The 5th century mausoleum of Galla Placidia

Ravenna was the capital of the West Roman empire in her last years as it was more easily defensible than Rome thanks to the surrounding marshes. The Ostrogoths made it their capital in the 6th century and later the East Roman empire took it back.

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To get here, DonQui flew to Bologna and then took the train. Compared to the sleek modern intercity which took him from Madrid to Toledo a couple of weeks back, the small regional train was far less swish but it did the job, getting him to Ravenna after a journey of 1 hour 30 minutes through fairly uninteresting countryside.

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It is not just old stuff in Ravenna. The beautifully kept, elegant streets are filled with fine restaurants, stylish shops and fashionably dressed people.

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It is just as DonQui expected — this being northern Italy after all!

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Martins Caffe

At 7pm it is far too early to eat by Italian standards so DonQui goes in search of a watering hole where he can sit down to write. Spotting a young man with a computer in front of Martins Caffe he decides this will do the trick. Half the place is devoted to selling stupidly expensive handbags to fashionistas who inexplicably like such things. The other half houses a tempting bar. DonQui cannot help but admire the business acumen of the owners in providing a shop for ladies and a bar for their men-in-waiting.

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DonQui sits himself down and orders a Moratti Bianca — a ‘white’ wheat beer which is perfect for the 27 degree evening temperature.  It comes complete with an astonishing array of tasty comestibles (at no extra charge) which does away with the need for supper given that DonQui had a very good lunch earlier.

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Mosaic of the 6th century Emperor Justinian at San Vitale

Tomorrow he will explore some more.

A Tragedy of Betrayal

Despite his best efforts to get over this foul referendum in the UK and concentrate on the ‘whimsical side of life’ as his blog proclaims, DonQui is still feeling pretty depressed.

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And oh what a tale of betrayal it has been — worthy of the best (or worst) Shakespearian tragedy.

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Cameron betrays the British people to call a referendum to sort out an internal party dispute.

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Boris and Gove betray Cameron to further their own political ambitions. They campaign for the other side and pedal a bunch of lies — no doubt hoping to not actually win;

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Gove betrays Boris and leaves him to swing in the wind;

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Corbyn betrays Labour by not vigorously campaigning to give the positive reasons to vote for staying in the  EU.

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The Parliamentary Labour party betrays Corbyn to end any possibility of effective opposition.

DonQui is not sure if there is anyone left in the country who has not been betrayed yet.

2 day of the first session of newly elected EU Parliament

… oh yes… him.

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A herd of Donkeys would manage things better!

DonQui wonders if a Lib Dem – SNP coalition wouldn’t be the best way forward.

coalitionAt least they are united on the use of colour as well as our place in Europe!

The Earth’s Bounty

It would be no exaggeration to say that DonQui has been feeling utterly depressed and dejected since the results of the UK’s referendum to leave the EU. He knows he must pick himself up, dust himself off and get on with the business of living in the present even if he worries for the future.

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The earth carries on producing without regard to politics so DonQui goes up to the allotment to do a bit of weeding to get his mind off the referendum and to sort things out after his week away in Spain.

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He is amazed at the progress. The curly kale is ready for cropping and the strawberries are producing more fruit than ever before.

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DonQui only picks the ripest strawberries but the crop is overwhelming. There are as many or more which will be just as fully ripe tomorrow and the day after.

After a week in central Spain, about as far as it is possible to be away from the sea in that country, DonQui feels like having some fish for dinner. He also wants to use some of his maturing kale and decides that Salmon would go best.

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He is rather proud of the result — Salmon baked with tarragon from the allotment (the tarragon that is, not the salmon) lemon, olive oil and white wine. This was simply put in the oven at 180º, covered with tin foil and baked for 20 minutes. The kale from his allotment was boiled for about 4 minutes and then drained and stirred with butter. Being young and tender the leaves did not need more than this. Later in the year the kale will need cooking longer. Other accompaniments were cherry tomatoes (also baked in the oven) and fine green beens.

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As for the strawberries they were for desert with lashings of cream and DonQui will have some of the rest for breakfast.

The English soil is still producing excellent results even if the electorate are not.

DonQui Hopes

DonQui hopes that on Thursday we vote to stay in the EU.

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He likes the fact that as a European citizen he can live and work anywhere in Europe.

He thinks we solve problems better by working together with others

He believes the EU improves living standards, provides jobs and protects rights

He would like us to help steer the future direction of the EU

He is not afraid of immigrants.

He wants Britain to remain Great — outward looking, tolerant, prosperous and cooperative.

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DonQui also hopes that if you share some of these views then you make sure to vote on Thursday.

The Old Spanish Capital

Well that was Toledo’s status until the upstart village of Madrid down the road began to take on airs and pretensions. It was the Visigothic capital of Spain and remained so until the Arab conquest. As a result it is packed full of old stuff and, as readers will already know, DonQui is particularly fond of old stuff.

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Toledo may not be a bustling hive of modern activity so those seeking exciting nightlife and cutting edge fashion should probably go elsewhere. DonQui, however, is in his element trotting up and down the narrow, winding, cobbled, medieval streets. Around every corner there is another church, monastery, convent, synagogue or some other edifice which had been around since the time when most Anglo-Saxons were living in mud huts.

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Best of all is the Museum of Visigothic Culture set in the old Church of San Roman which had been a church, then a mosque and then a church again. The walls are covered with 13th century paintings which remind DonQui that at one time all medieval churches were painted like this.

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The Visigoths have not left much from their 300 year reign but DonQui is obsessed enough to get quite excited by the smattering of inscribed columns, coins and other artefacts. The explanations are in Spanish only but the setting is worth the trip alone and the normal €1 entry is waived.

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Not so at the main cathedral where entry is €8. DonQui hesitates for a moment. The helpful lady explains that this includes an audio-guide which produces a barely disguised look of disgust as DonQui cannot abide audio-guides. DonQui digs deep into his pockets, produces the required cash and trots inside. It is, of course, quite magnificent and the cathedral is held up as the epitome of the Spanish Gothic style (which has nothing to do with the Visigoths). In layout and decoration it is very much like the cathedral in Seville — designed to be an awe inspiring demonstration of church and state.

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The battle scenes carved on the backs of the wooden choir chairs are a not so subtle reminder of the connection between temporal and spiritual power. Depicting the reconquest of Spain by the Christians they show towns being besieged, Muslim defenders falling from the battlements and their leaders kneeling in capitulation.

DonQui actually much prefers his military to ecclesiastic history so he is delighted to learn that the old Alcazar — the great citadel — has been transformed into a most excellent military museum covering the entirety of Spanish military history from the Roman conquest through to modern Afghanistan.

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Very well laid out over several floors with good explanations in both Spanish and English it keeps DonQui enthralled for a good couple of hours.

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There is even a whole exhibition devoted to the history of toy soldiers with some magnificent dioramas and displays. Those who know DonQui well will understand how much he enjoyed this.

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There is not much going on in the evenings. With dinner starting no earlier than 9pm, and most locals arriving after that, there are worse ways to pass an evening than sipping on a drink or two and sampling the tapas — the latter coming in larger than normal portions. El Trebol and El Embrujo are DonQui’s favourites.

stones tributeOne evening as he makes his way back from dinner DonQui comes across a local Rolling Stones tribute band playing in the cathedral square. The setting is incongruous and the band not very good but DonQui finds it delightfully entertaining none the less.

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DonQui is in Toledo for 3 days. Much of his enjoyment in a new place comes from simply wandering around the streets and seeing what he can find. He never takes guided tours, preferring to sacrifice efficiency for exploration and quiet contemplation.

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He is quite surprised, therefore to see that the tourist board seems to have set up a number of signs to help him find his way around.

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These lead eventually to a statue of Miguel de Cervantes — author of the story about DonQui Oaty’s namesake. This is La Mancha after all.

Practicalities

For those less obsessed with old stuff than DonQui a day or two would probably suffice.

Toledo is easily reached by the fast efficient train from Madrid Atocha station which takes 33 minutes when the Spanish railway workers are not on strike. Every time DonQui has been in Spain there has been a strike but fortunately on the days he travelled his journeys were not disrupted. A car would be worse than useless as Toledo is a medieval city far more suited to Donkeys than automobiles.

DonQui secured a wonderful apartment in the heart of the old city through Airbnb. This is now his first port of call when looking for a place to stay as for less than the price of a hotel room he can have more space, greater privacy and the advice of a local to recommend good places to eat and drink.

As in most parts of Spain there are plenty of cafés and restaurants but the number of places to sit outside and watch the world go by are unusually limited. Most stick to traditional opening hours with lunch between 2-4pm and dinner after 9pm.

DonQui found it quite difficult to find a place to sit down for a drink in the late afternoon or early evening. Breakfast options were even more problematic with no bakeries close by nor any cafés offering anything suitable. DonQui had to make do with bread he bought the night before. His was grateful that his apartment was suitably equipped for making coffee.