The stadium was first opened in 1923 with a capacity from 17,000 spectators, after the club left its first home at Algiros. The stadium was severely damaged during the Spanish Civil War and then used as a concentration camp for political prisoners.
The ground was extensively renovated in the 1960s after the disastrous flood of 1957, reaching its present capacity of 55,000. It has been the seat for several important international matches and is renowned for its steep terracing and for being one of the most intimidating atmospheres in all of Europe in which to play.
On this guided tour you’ll visit all the main parts of the stadium, including the Presidential Box and Balcony, the Trophy room, the Press Office, the Home Team Dressing Room, the Players’ Tunnel, the pitch itself the Chapel, the Referee’s Dressing Room and the club shop. This visit to the home of one of Europe’s great clubs is a must for fans of all ages.
Catégorie:Sac à Chaussures,Organisateur de Bagage,Sac de Voyage; Quantité:7 pcs; Fonction Première:Bagages; Matériau:Tissu Oxford,Tissu; Type de Fermeture:Fermeture; Fonction:Pliable,Rangement de Voyage,Résistant à la poussière,Etanche; Poids Net:0.3
This tour is not recommended for those having mobility issues or who may be pregnant.
TOUR INCLUDES Personally guided and narrated tour All fees included Small group experience Complimentary hotel pick-up and drop-off
Appetizer Soup Du Jour Daily Creation of Fresh Soups Inspired by Our Executive Chef Lobster Milanese Pacific Cold Water Lobster Tail With Aromatic Risotto Farm to Table Market Salad Local Greens, Toasted Pecans, Fuji Apples, Hardboiled Egg, Balsamic Vinaigrette and Pear Tomato Mezze Prosciutto, Sopresetta, Poached Fig, Mediterranean Vegetables, Monchaego Cheese, Marinated Olives, Extra Virgin Olive Oil and Toasted Pita Entrées Black Atlantic Cod Flaky White Fish, Andouille Cassoulet and Herbes De Provence Red Curry Pork Tender Basted Roast Pork, Smoked Paprika and Cilantro Jasmine. Enhanced with Red Curry Coconut Mango Chutney Bouillabaisse Mediterranean Seafood Stew of Tender Sole, Clams, Shrimp and Prince Edward Island Mussels Short Rib Slow Braised Short Rib of Beef with White Truffle and Basil Mash Chicken Piccatta Lightly Pan-fried Italian Chicken Breast, Braised Swiss Chard with a Sundried Tomato and Caper Buerre Blanc Desserts Plateau du Fromage Chef’s Selection of Creamy and Sharp International Cheeses Gelato Seasonal Rich European Ice N.Y. Cheese Cake Classic New York Cheesecake with Bing Cherry Compote Sweet Berry Gallete Spring Berries with a Puff Pastry and Grand Marnier Bavarian Cream Chocolate Truffle Dream Dark Belgium Chocolate Infused with Fresh Cream, Amaretto inside a Buttery Pastry Coffee, Tea & Ice-Tea Included
*Menu subject to change
