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Araras - Alta Floresta - Cristalino

Transfer Day


View Pantanal and Amazon 2022 on Grete Howard's travel map.

We are leaving Araras at 07:30 this morning, but I am awake from 03:45. As soon as it is light, I do some last-minute bird watching.

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Plumbeous Ibis

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Chaco Chachalaca

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Packed and ready to go

Our new-found German friends, Tina, Kristian, and their four children are moving on to the same lodge as us today, too, and we joke at breakfast about who will get to the airport first to put the towels down to reserve the seats.

We win.

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Cuiabá Airport
We do have a couple of advantages, however, one being that we are on a private tour so that we can don't have to wait for other people, and not travel in a 12-seater minibus, which means we spend less time loading and unloading luggage as there is only us.

The other advantage is that Roberto arranges special assistance for me once we arrive at the airport, which includes priority check-in as well as boarding, and special seats on the plane (the first three rows are dedicated 'disabled' seats, with extra legroom)

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The city of Cuiabá from the air

Alta Floresta
At the small airport (which only gets two flights a day, apparently) there are two vehicles waiting to take guests to Cristalino Lodge: a small truck for us and the luggage, and a minibus for all the others.

The first part of the road is on tarmac, but that soon turns into a gravel track, as we pass farms and logging stations. If we thought the Transpantaneira road was bad, that is nothing compared to this. We bounce all over the place each time the truck hits a pothole – which is often – and the driver seems to spend his time apologising. He doesn't speak much English but has a great sense of humour, and we laugh a lot on the one-hour journey.

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Cashews
At a gate across the road, he stops to poach some cashew fruits from a tree by the side of the road. He justifies it by explaining that the farm and land belong to Cristalino Lodge. Cashews always fascinate me the way the nut hangs at the bottom of the fruit.

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The fruit itself is also very pleasant to eat, so we take a couple of them with us.

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Boat Trip
When we arrive at the docking area (a fancy name for where the end of the road goes into the river), there is an army of helpers on hand to get the luggage from the truck into the waiting boats.

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Here we meet our guide, Gui, for the first time. He is to be with us for the next four days.

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The journey along the river to Cristalino Lodge takes around half an hour, and we do some bird watching along the way.

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Amazon Kingfisher

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Green Ibis

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Swallow Wing Puffbird

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Amazon Taricaya Turtle and Dyas Julia Butterflies

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White Winged Swallows

Gui explains that the dark colour of the water comes from minerals washed out of the forest, and contains decomposing leaves and other vegetable matter. The good news is that the mosquitoes do not like this water, so they stay away.

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Cristalino Lodge
This eco-lodge gets rave reviews on every site I have looked at on the internet, with National Geographic Traveller selecting it as one of the 25 best eco-lodges in the world; and another sire describing it as “the best lodge in the Brazilian Amazon for wildlife enthusiasts”. I have high hopes for this place!

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The landing stage also features a sunbathing and swimming platform, with loungers and umbrellas (and apparently a cozy firepit in the evening).

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To get to the lodge there are 30 wooden steps, but before that, I have to get out of the boat.

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I try to step up onto the raised part at the front, but my knee will not let me. I attempt to swing my leg over the side and straight onto the boardwalk. I fail again. Finally, I sit down on the front, but I am still not able to get my legs up.
The aforementioned army of helpers step in and literally lift me up and out of the boat. I am impressed they manage it, but by this stage, I am feeling pretty stressed and panicky.

I manage the steps, and the trail through the jungle to the restaurant, which is up a few more wooden steps. The public areas of the hotel are all on a raised platform: the inside and outside dining areas, the bar, the lounge, the shop, toilets, conference room, and patio. It oozes luxury.

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Gui

We are given a welcome drink, made from a fruit called cocoazu. I have not heard of it before, and I have to admit it is a little too bitter for me.

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As we missed lunch while travelling (it is now mid-afternoon), they serve us a small wrap, some fruit salad, and a delicious cake.

Gui is very laid back and nothing seems to be a rush here. We saunter back down the wooden steps along the path from the restaurant to the crossroads of paths where we came up from the jetty.

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As we turn into the jungle and the track that leads to our room, we come across Mr and Mrs Bare Faced Curassow, reinforcing my high expectations of seeing a lot of birds here.

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Our Room
Having upgraded to a Junior Suite, we find that our room is almost the furthest away from the restaurant and the jetty. But at least it is private, set in its own clearing in the forest.

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The inside is large, bright, and airy. There is an overhead fan, but no air conditioning.

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The welcome pack contains two complimentary metal water bottles that can be refilled at the bar for free, a box of chocolate-covered Brazil nuts, and some postcards.

There is a separate dressing room, toilet, and shower, with an additional shower outside.

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Once we have settled in, we try out the outdoor shower. To say it is refreshing would be a gross understatement – the water is absolutely freezing.

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Dinner
We joke that walking to the restaurant for dinner is about as far as it is to walk to our local Tesco supermarket. “Fancy Tesco for dinner this evening?”

As everything is cooked to order here at Cristalino, they brought us the menus when we arrived for us to choose what we would like to have for dinner this evening. After seven nights of buffet food, it is such a pleasant change to be served at the table.

We are greeted on arrival at the restaurant by the customer relations manager, Gabriel, who is very pleasant, very knowledgable, and has a great memory, but he does talk too much, lingering at the table while we are eating.

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Sun-dried meat croquettes with pepper aioli and a hot sauce. Crunchy outside, with a soft centre. Very nice.

The main course is extremely slow to arrive, but when it finally turns up after around 40 minutes or so, it is worth the wait.

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Grilled tenderloin medallion steak

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The caramel nut pie is only just OK. It has a slightly unpleasant gritty texture and definitely needs more caramel!

With no AC, the room feels very hot as we go to bed, so I lay on top of the sheets without anything on and put the ceiling fan on full.

Goodnight from the Amazon. Thank you Undiscovered Destinations for arranging this trip for us.

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Posted by Grete Howard 18:44 Archived in Brazil Tagged postcards flight airport river jungle dinner brazil birding brasil luxury amazon turtle butterflies ibis steak kingfisher cuiabá boat_trip cashew bird_watching swallows eco_lodge undiscovered_destinations outdoor_shower water_bottles special_assistance araras curassow chachalaca alta_floresta puffbird cristalino cocoazu caramel_pie Comments (2)

Makasutu - Banjul - Gatwick - Home

Going home


View Galavanting in The Gambia 2019 on Grete Howard's travel map.

I lay awake in my bed early this morning, listening to the muezzin calling the faithful to prayer before daybreak. The first rays of daylight brings with them screeching plantain eaters flying through the camp, pigeons cooing in the rafters, quarrelsome crows in the tree tops and the chattering of many small birds. Makasutu Forest is awake once more. I shall miss this.

We wander around the hotel grounds before breakfast, enjoying the whimsical architecture and meandering paths overlooking the mangrove and mud flats. In addition to the four floating lodges, Mandina has Jungle lodges, a Stilted Lodge and a Mangrove Lodge – each room being individually designed.

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The pool

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Reception area

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Breakfast

We travel to the airport with three other Brits in a mini bus, and on the track leading to the main road we encounter many children running alongside the bus. One of the tourists has bought a large box of sweets which she is throwing out of the window to them. Not only is she encouraging the children to beg rather than go to school, she is putting their lives at risk by them getting too close to the moving vehicle. The driver is getting more and more angry and shouting out to the kids. The woman's husband tries to involve me in the hope of getting some support. Wrong move. Telling him exactly what I think of the practice doesn't sit too well with him and he tries to justify it by telling me he doesn't approve of people “flashing at dinner” (referring to me taking pictures of us and food). I shrug and reply “fair enough”, letting the conversation die right there.

Banjul has a new airport building which is almost finished. It looks very different to how it looked last time we came in 1996. We check in our luggage in the new terminal, but have to walk across to the old terminal for security and passport control. There is a long queue snaking its way through the covered area and out into the sun.

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Bottles confiscated at security

The departure lounge in the old terminal building hasn't changed much over the years, it still looks more like a cafeteria than an airport, with a large outside seating area.

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The flight is full of British school children – three separate classes from what I can gather. They are mostly well behaved, and on landing they give the pilot an enthusiastic applause that goes on and on with cheering and whooping.

The flight lands at 22:30, and with a 3.5 hour drive back from Gatwick, we have decided to spend the night at the airport before driving back home tomorrow. We quickly grab a few things for a 'room picnic' from M&S before trying to locate the Premier Inn next to the terminal.

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And so ends another Howard holiday.

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Posted by Grete Howard 14:02 Archived in Gambia Tagged hotel airport africa gate gatwick banjul gambia premier_inn the_gambia mandina_lodges makasutu mandina airprot_transfer water_bottles desparture room_picnic Comments (6)

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