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Stunning nighttime aerial cityscape of Paris highlighting iconic landmarks.

3 dana u Parizu: Jesenja bajka na Seni

3 danaautumn

Provedite tri magična jesenja dana u gradu svetlosti, uz slobodan obilazak grada, čuvene znamenitosti i šarmantne pariske ćoškove koji postaju još lepši dok lišće dobija zlatne nijanse.

3 dana u Parizu: Jesenja bajka na Seni

3 danaautumn

Provedite tri magična jesenja dana u gradu svetlosti, uz slobodan obilazak grada, čuvene znamenitosti i šarmantne pariske ćoškove koji postaju još lepši dok lišće dobija zlatne nijanse.

← Paris, France

Učitavanje

Raspodela budžeta

$456Ukupno za putovanje · $152 po danu

Gde odsesti večeras

Hotel u Le Marais (istorijska četvrt na desnoj obali, 3. i 4. arondisman) 100-150 EUR/noc

Le Marais je centralan, blizu svih današnjih tačaka i pun restorana i barova za večernji izlazak.

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Gde odsesti večeras

Hotel u Saint-Germain-des-Prés (šarmantna četvrt na levoj obali Sene sa mnogo kafića i knjižara) $100-150/night

Ova četvrt je centralna za današnje lokacije, blizu muzeja Orsay i Rodin, puna je restorana i izuzetno živahna.

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Gde odsesti večeras

Bed & Breakfast u Montmartre (umetnička četvrt na brdu severno od centra) ~€80-120/noć

Idealan položaj za današnji program jer su sve lokacije u blizini ili lako dostupne metro linijama.

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Tradicionalna hrana i pića koja morate probati

Šta poručiti u Paris, France, sa zanimljivošću za svako

Tradicionalna slana jela

Coq au vin

Coq au vin began as peasant comfort,tough rooster slowly braised in wine until meltingly tender,and Parisian chefs elevated it into a glossy, deeply flavored emblem of rustic French haute cuisine.

Ratatouille

Ratatouille started as a humble Provençal vegetable stew, but a refined, thinly sliced reinvention (often called "confit byaldi") and the Pixar film 'Ratatouille' helped turn it into a celebrated example of culinary artistry.

Escargots

Escargots have been eaten in France for centuries and, in Paris, they’re a tiny theatrical experience: snails returned to their shells, smothered in garlicky parsley butter and served with special tongs for extracting the bite.

Tradicionalna slatka jela

Crème brûlée

Crème brûlée,literally "burnt cream",is famous for its crackable caramel top, which Parisian chefs once made by heating sugar with a red‑hot iron, making that first tap an instant, dramatic pleasure.

Macaron

The Parisian macaron as we know it,a delicate sandwich of two almond meringue shells with a flavored ganache,was popularized by Ladurée in the early 20th century and became a colorful, collectible fashion statement.

Tarte Tatin

Tarte Tatin was reportedly born in the 1880s when the Tatin sisters accidentally caramelized apples before baking the tart upside‑down; the result became a Paris bistro classic with the fruit gloriously displayed on top.

Tradicionalna pića

Wine

Paris may not grow many grapes, but it is the beating heart of French wine culture,home to historic wine bars, tasting salons and lively debates where sommeliers turn every meal into a lesson in pairing.

Pastis

Pastis, the aniseed aperitif that surged in popularity after absinthe’s ban, is traditionally diluted with water until it turns milky white in a ritual called the 'louche',a leisurely Parisian way to start the evening.

Izvezi svoje putovanje

Get your trip plan as a PDF with maps and a CSV spreadsheet.

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Odabrani na osnovu blizine atrakcijama iz vašeg plana i utisaka gostiju

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Napravi još jedan plan putovanja

3 dana u Parizu: Jesenja bajka na Seni

3 dana u Parizu: Jesenja bajka na Seni

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