Our driver came and got us at 11. He allotted an hour to get over to the Brazilian side and it only took us about an hour and five with a small detour. We drove as close to Paraguay as we can get from Argentina. Which is the mouth of The Iguazu River and the Rio del Plata. Our driver told us that the line to get into Paraguay is crazy long. I also read about tourists searching for any kind of immigration officer to get stamped comma yet still coming away without a passport stamp. So we traveled on to the Brazilian border checkpoint we didn't even have to get out of the car for the Argentinian stamp. At the Brazilian stamp we pulled around to the door got out of the cab walked up to the window stamp stamp stamp stamp turned around got back in the car. All in all our immigration time was 4.2 minutes. A new record for us. We then travelled on down to the Belmond. I'm not sure what Belmont translates to but I think it should be fabulous. Our room is so nice that they film a local soap opera in this room. I can believe it it is just gorgeous. We stopped and had a tasty lunch and then off to our River Adventure
Finally we get to see the Belmond up close
Starting with bathroom it is hard to describe how opulent it is
Two different closets with hardwood and copious amounts of hangers. Inside the safe is a plug so you can charge all the things that you lock up in your safe
Here's the room looking out towards the Terrace
The wooden beam ceilings are so beautiful
Looking back towards the bed and the front entryway is our lovely model Leslie
A large Terrace of up of which they only have two in the entire Hotel
They gave us a small bottle filled with happiness
The tea cups have toucans on them
The door to our lovely room
The pool area where we had lunch what did you have for lunch
Leslie had a goat cheese with almond tart and pear. It was beautifully created with phyllo dough Twisted on the top and then baked
We had a visitor looking for some handouts. Move Along buddy
I got a chicken Caesar salad that had the slices of chicken in slices of Parmesan cheese stacked up in the middle like a volcano of flavor
