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Does Cyprus know where to draw the line?

Since travel restrictions were eased in 2003, it has been possible to travel across the Green Line that slices Cyprus in two. A hop across this notorious border now involves no more than a stamp on a piece of paper, an act unimaginable for an entire generation of Cypriots who have lived in this divided society since 1974, when Turkey invaded the north in response to a Greek-backed military coup.

Inside Europe

Hotel Of The Week: Le Couvent d'H�r�pian, H�r�pian

Sunday, 25 May 2008

Step through the doors of Le Couvent d'Hérépian and you'll find a bijou bolt-hole you can make your own in the leafy surroundings of the High Languedoc.

Zurich: Design central

Saturday, 24 May 2008

It all fell into place when the amuse-bouche arrived at the Dolder Grand Restaurant: a tiny scoop of foie gras ice-cream. Here in Zurich, old-world luxury cohabits effortlessly with cutting-edge thinking. And the newly reopened grande dame of Zurich hotels, the Dolder Grand, was demonstrating this with finesse.

The Complete Guide To: Mallorca

Saturday, 24 May 2008

Island of dreams?

24-Hour Room Service: Hotel be Manos, Brussels, Belgium

Saturday, 24 May 2008

Over the past year, Brussels has burgeoned with stylish hotel openings, among them this retro-chic haven in the up-and-coming area near the Eurostar terminal. Described as the city's first five-star boutique hotel, it's the latest in the sleek yet good-value chain owned and run by the Poulgouras family.

My Holiday In: Southern Italy

Saturday, 24 May 2008


It's the same old, same old in Corfu. Thank goodness!

Sunday, 18 May 2008

Some things in life never change, and thank heavens for that. Lea and Perrins stands the test of time. Church's brogues. The Archers. Fashions may come and go, but you can always rely on a few old staples. But not all that is olden is golden.

Istanbul: Inside strait

Saturday, 17 May 2008

By six o'clock in the morning, the traders at Istanbul's Kumkapi fish market have already been working for over an hour. A jumble of one-man lobster boats, hi-tech trawlers and creaky wooden caiques have landed their catches in the harbour behind the stalls. Plastic wheelie-bins of fish, some of them still flapping and squirming in a shimmer of silver agitation, have been manoeuvred up from the jetties. Trestle tables have been piled high with ice. Parsley has been chopped, lemons have been sliced, and the water fountains that will keep the shellfish cool are gushing like geysers. Soon, the buyers from some of the city's fanciest fish restaurants will be arriving to inspect the day's offerings, alongside crowds of local shoppers.


Saturday, 17 May 2008

My Holiday In: Rome and Florence

Saturday, 17 May 2008

The island of Ischia: Glorious mud

Saturday, 17 May 2008

Dr Paolo Magrassi is passionate about mud. Not, he explained with a dismissive flick of the hand, that common-or-garden variety, that muck. His mud contains a therapeutic array of minerals, he continued, brandishing an A4-length list under my nose to prove his point. Once cultivated, it is washed with thermal waters and tended for a year so the healthy bacteria and algae can reach maturation.

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