
Summer in Europe's lakes and mountains: 15 of the best holidays
If you take rugged Highland scenery and turn the volume up, you get the Cairngorms national park, a 1,748 square mile expanse of lochs, glens, forests and Munros. Providing the weather behaves, you'll be itching to get outdoors, whether climbing 1,245-metre (4,085ft) Cairn Gorm or 1,309-metre Ben Macdui, spotting capercaillie, red squirrels and ospreys in the Caledonian pine forest of Rothiemurchus Estate, or meeting the region's free-roaming reindeer on a hill trip. There are wild swimming spots such as remote Loch Coire an Lochain, and visitors can go biking on Cairngorm Mountain's slopes. By night, there's fantastic stargazing in the Cairngorms Dark Sky Park around Tomintoul and Glenlivet.How to do it A train from London to Aviemore takes 7-8 hours. It's free to wild camp in the park. Or stay at a self-catering forest cabin at Cairngorm Lodges (two-nights from £264) on the park's eastern fringes.
Between the Brandenberg Alps and the limestone turrets of the Wilder Kaiser massif, Kufstein is a full-on Alpine fantasy, capped with a medieval fortress. The fact that it's a living town, rather than a resort, means there's a great buzz here in summer. And Kufstein's backyard is beautiful. Within minutes, you can reach Wilder Kaiser's hiking trails on a single-seat chairlift floating above treetops and meadows to the 1,256-metre peak of Brentenjoch. The landscape is dotted with lakes such as forest‑rimmed Hechtsee, mountain‑flanked Stimmersee and glass-green Thiersee, where you can dive into some of Austria's cleanest waters or rent a paddleboard.How to do it Kufstein is half an hour from Innsbruck or an hour from Munich by train. Camp by the lakes or stay in town at historic Auracher Löchl (doubles from £175 B&B). The local guest pass gives you free use of public transport.
With the Alps running across 60% of Switzerland, it's incredible that this green and lovely land has just one national park. But it's a good one. Slamming into Italy, the Swiss national park in Graubünden's Engadin valley is an utterly wild Unesco biosphere reserve. Nature has been in charge here since the park's formation in 1914, and as a result, it's hiking heaven. The full-day, 13-mile trek from Zernez to Lais da Macun (the Macun lakes) takes in a plateau beaded with 23 Alpine lakes. If you prefer company, sign up for guided ranger walks, including a wildlife-focused one in the Val Trupchun where, with luck and binoculars, you might spot marmots, ibex, chamois, deer and bearded vultures.How to do it With good rail connections, Zernez is the gateway to the park and home to the visitor centre. Guided ranger hikes cost about £36. For an off-grid sleep, book Chamanna Cluozza (dorm beds £64). Deep in a forest, the hut is a 3½-hour hike from Zernez. Bring your sleeping bag.
For uplifting views of the Alps by bike without the uphill slog, Lake Constance is unbeatable. Central Europe's third largest lake, it delivers a massive shot of everything that makes Europe great – Roman ruins, medieval castles, gardens, gorges, wetlands, vineyards, orchards, thermal baths and beaches where you can strip off sweaty Lycra for a quick swim or a night spent camping under the stars. Looping around the lake and taking about a week to complete, the 170-mile (273km) Lake Constance Cycle Path, or Bodensee-Radweg as it's known locally, is the biggie, rolling through three countries: Germany, Austria and Switzerland.How to do it Avoid the midsummer madness of July and August for fewer crowds. Bikes and ebikes can be rented in towns fringing the lake. Konstanz in Germany is a great springboard, with good rail connections.
Mother nature had a wild time in Jostedalsbreen national park in western Norway, delivering a visual feast of mountain-flanked fjords, ice-blue glacial lakes and – the clincher – the 37-mile-long Jostedalsbreen, mainland Europe's biggest ice cap. Ways to explore are many and varied – there's an easy four-mile round trek past waterfall-wisped peaks to Briksdalsbreen, an offshoot of the mighty glacier, or an opportunity to kayak, canoe and paddleboard across the turquoise waters of Lovatnet Lake, with rock walls punching above. For a close encounter with the ice, slip on a helmet and crampons to trek across the Haugabreen arm of the glacier.How to do it On the dreamy shores of Lovatnet Lake, Sande Camping (pitches from £18) is a crazily pretty spot to pitch a tent. Breogfjell Mountain Guides run six-hour guided glacier walks (£84) from mid-June to August.
If you think Lake Bled is ridiculously lovely, wait until you clap eyes on Lake Bohinj, tucked away in the Julian Alps that tear across Triglav national park in Slovenia's north-west. Here, limestone turrets and pinnacles rise like natural fortifications above forests and glacial lakes that chart the spectrum of blues and greens. Loveliest of the lot is mirror-like Lake Bohinj, where you can dive into jewel-coloured waters that reach 22C in summer. The pebble beach in Ukanc, on the lake's western shore, is as lovely a spot as any. Arrive early in the morning and you'll have it all to yourself as you swim, canoe, kayak or paddleboard in glassy waters.How to do it Pitch a tent on the shore at eco-friendly Camp Bohinj (pitches from £25). At the boathouse, Pac Sport rents out paddleboards, canoes, kayaks and wooden rowboats.
In the fiery blush of a summer sunset, the Dolomites are at their most entrancing, as the gold-pink light burnishes their buttresses, pinnacles and great fangs of rock. You can admire them from below, but you'll get much closer on the 75-mile Alta Via 1, one of Italy's most memorable hikes, reaching from Dobbiaco in the north to Belluno in the south. Negotiating steep, rocky inclines is rewarded with sublime views and stays at rustic huts like Rifugio Lagazuoi and Rifugio Cinque Torri, where you can dig into local specialities like polenta, venison and canederli (bread dumplings with speck and cheese), peer up at star-blanketed night skies and get a crack‑of-dawn start on the trail.How to do it While the walk is certainly doable alone (book huts ahead for summer and get hold of Cicerone's Alta Via 1 guide), logistically it's easier to join a tour, such as the 10-night trip offered by Alpine Exploratory (from £2,880 guided, £1,790 self-guided).
Where the Bavarian Alps muscle their way into Austria, Füssen looks like something out of a children's story. The old town's alleys are stacked with gabled, frescoed houses and cafe-lined squares, and lofty castles bear the fantastical imprint of 'Mad' King Ludwig II (1845-1886). Mad or not, he had an eye for a winning location, which you'll appreciate when you visit the riotously turreted and recently revamped Schloss Neuschwanstein, which was the blueprint for Disney's Sleeping Beauty castle, and medieval Hohenschwangau, where little Ludwig grew up. There's hiking, cycling and swimming at the lakes around Füssen, such as Forggensee, Hopfensee and Alpsee. All can be reached by bus for free with the local Füssen Card.How to do it Füssen is two hours from Munich by bus and train (bahn.de). Take your pick of hotels and B&Bs in the town, such as Hotel Sonne (doubles from £130 B&B) in the historic centre, or camp by one of the lakes.
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The French Alps punch high above Morzine in Portes du Soleil, 12 resorts strung between Lake Geneva and mighty Mont Blanc. Everyone raves about winter skiing in this chalet-lined village, but there's lots happening in summer, when the steep slopes are given over to one of the world's biggest bike parks – 400 miles (650km) of single tracks and heart-racing downhill trails. An extensive network of bike-friendly lifts links them up nicely. If you're up for a bone-rattling challenge, tackle the Noire de Morzine from the Le Pléney cable car station. After you've stripped off sweaty Lycra and body armour, cool off with a swim in one of the crystal-clear lakes on Morzine's doorstep, such as mountain‑clasped Lac de Montriond or forest-rimmed Mines d'Or. You can reach both within minutes on the free village buses.How to do it Alpy Transfers runs regular coaches between Geneva airport and Morzine (2 hours, one-way £17), prebooking is essential. Morzine's Multi Pass gets you access to lifts, lakes and lidos for £2.50 a day. For a rustic-chic place to sleep, check into Jardin Secret (doubles from £115) in Montriond, a self-catering micro-lodge with a sun terrace, hot tub and easy access to both slopes and lakes.
Spain is at its most ravishing in the 250-square-mile Picos de Europa national park in the Cantabrian mountains of the north. Here you can hike among jagged, lake-splashed peaks, ancient oak and beech forests, and deep, wildflower-flecked valleys where it's silent enough to hear your own heartbeat – or perhaps the cry of a golden eagle. The untamed terrain here is best explored with a guide. For a deep dive, Much Better Adventures arranges a challenging hut-to-hut trek, ticking off highs such as the glacial Lakes of Covadonga, the 2,319-metre summit of La Padiorna and the sheer-walled Cares Gorge.How to do it Much Better Adventures' six-night, small-group trek costs from £875 per person, including local guides, breakfast, dinner and stays in mountain huts and rural guesthouses.
Most people who head to Croatia dash straight to the coast, but a step back from the Adriatic is the Unesco World Heritage site Plitvice Lakes national park. Against the backdrop of the karstic Dinaric Alps, the park has mineral-rich springs, cascading falls, caves and lakes that glitter jade, aquamarine, ink-blue and turquoise. Brown bears, wild boar, lynx and wolves prowl the old-growth beech and fir forests, and clouds of blue-winged butterflies bring a fairytale touch in summer. For a true flavour of the park, bring binoculars and follow the 11-mile Route K, a full-day hike that knits together all 16 of the lakes.How to do it From Zagreb, buses and FlixBus coaches run frequently to Plitvička Jezera in just over two hours. There are lots of traditional stone-and-wood villas where you can spend the night, including Villa Verde (doubles from £93 B&B).
Switzerland's outrageously beautiful Jungfrau region is the Alps on steroids, with its crashing waterfalls, gemstone lakes, cliff-hugging villages and the glacier-capped big three of the Eiger, Mönch and Jungfrau looming above it all. You could base yourself anywhere in these heights and reach the summits within minutes on vintage railways and state-of-the-art cable cars – but Grindelwald has the edge for outdoor adventure. As lively in summer as winter, the village has front-row views of the Eiger's mile-high north face. The Eiger Express cable car links up to Eigergletscher, the trailhead for the astoundingly scenic, two-hour Eiger Trail. Or you can thunder towards the Eiger on ziplines, mountain carts and chunky scooters called Trottibikes from the First cable car station above Grindelwald.How to do it Grindelwald is well connected by rail and can be reached in around nine hours from London via Paris, Strasbourg, Basel and Interlaken. Hotels are pricey, but you can save by camping at riverside Gletscherdorf (pitches from £36).
Sky-scraping peaks, scary slopes and après-ski parties draw folk to St Anton am Arlberg in Tyrol in winter. But when the snow melts, the village reveals its mellower side, with trails skipping through flower-freckled pastures to Alpine dairy huts like Putzen Alpe, where you can sample a brettljause (sharing board) of local ham and cheese, and watch the bell-swinging cows come home in the honeyed light of late afternoon. If you want to zone out even more from the rush of daily life, St Anton is right up there with the best places in the Alps for a spot of peak-gazing while doing yoga. Pick a meadow to practise your positions or sign up for classes and retreats at Arlflow.How to do it St Anton is an hour from Innsbruck by train. In early September, the four-day Mountain Yoga Festival, celebrating its 10th anniversary in 2025, brings some of the world's best teachers and yogis to the heights, with outdoor sessions, sunrise meditation, Alpine pasture hikes, talks and workshops. Run by passionate mountain lovers, Piltriquitron (doubles from £113 B&B) is a stylish, welcoming lodge in the heart of St Anton.
Come summer, conga lines of hikers trot up Wales' highest peak, 1,085-metre Yr Wyddfa (Snowdon). If you would prefer to give them the slip, head south to Cefn Coed, a 17th-century, off-grid Welsh farm estate embedded in a wooded valley, where the slopes of Cadair Idris roll down to the shifting sands of the Mawddach estuary. It's all about embracing the wild side of Eryri (Snowdonia) here, whether you're striking out on foot on the nine-mile Mawddach Trail, which follows an old slate railway track, practising yoga in nature, going wildlife tracking or foraging for edibles you can transform into pickles, powders and pestos. Find your own wild swim spots along the river by day, and go on a starlit walk across the estate to look out for owls, badgers and, on mid-summer nights, glow-worms.How to do it Cambrian Line trains stop in Barmouth, four miles from Cefn Coed, where you can camp in a clearing in oak woods (pitches £25-35), or for bigger groups there's a 12-bed bunkhouse in the farm's original dairy and bakehouse (two-night stays from £350).

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BBC News
4 hours ago
- BBC News
Ischia: The Italian Isle where locals cook in volcanic sand
Ischia is famous for its healing thermal waters, but the powers of its geothermal energy are less known – and they're hiding an ancient culinary tradition beneath the surface. I'm wandering through the village of Sant'Angelo on the Italian island of Ischia, searching for the footpath that will take me to the volcanic fumaroles on the isle's southern shore – and towards one of Italy's most unique meals. A shopkeeper points me to a stone staircase snaking up from an alleyway that climbs over the cliffs and mountains. The steep trail takes me past prickly pears and stucco villas, and as I trudge up to the clifftop, I admire the ink blue waters of the Gulf of Naples. On my descent to the fumarole-dotted beach, I approach the crescent-shaped Maronti Bay; umbrellas staked into ash grey sand. I'm soon ushered to a corner table on the terrace of the seaside restaurant Chalet Ferdinando a Mare. Basil and tomatoes perfume the air as bathers frolic in the sea. I order lunch and a glass of wine. Below the terrace is a patch of sand ringed by a fence. Danger signs glare in Italian and English: "Prohibited from entering to the unauthorised. Sand boiling 100C" (212F). These are the fumaroles of Ischia, where sands are heated to a boil by underground volcanic vapours. It's where my lunch is cooking right now. An island tradition Cooking meals in a fumarole is no culinary gimmick; it's Ischian tradition. "My father always cooked under the sand," says Fernanda Iacono, the chalet's owner. "It's something we do in this part of the island. We cook chicken, potatoes, octopus, vegetables, fish, mussels… anything that cooks at low temperature." Plan your trip: Get there: Take the hydrofoil or ferry from Naples to Ischia Porto, then the CD, CS, or 1 buses to the Sant'Angelo stop (45 minutes). It is only possible to reach the fumaroles by foot or by sea. Walk or hail a pedicab down to the village (€8). Take a private boat or catch the water taxi at the docks (five minutes); the path leading to Maronti Bay is found next to Ragno boutique (20-25 minutes). Approach from the east on foot via Maronti Beach. Do: Browse Sant'Angelo's posh boutiques, then soak at the Antiche Terme di Cavascura; a thermal spa carved into pumice rock. Ristorante Emanuela is open from April to November; Chalet Ferdinando a mare is open from June to the end of September. Reservations encouraged. Don't: Attempt cooking in the sand without the chalet's approval (or a local's assistance). Stay: The Miramare Sea Resort & Spa offers mesmerising sea views and full spa services. Ischia teems with fumaroles, but they're hottest in Maronti Bay. Generations of Ischians have come here to cook, wrapping their food and burying it in the sand, where the steam acts as a sous vide. "We'd have parties on the beach where we cooked under the sand. With music, too," reminisces Iacono, who runs the chalet with her children, Giorgio and Desideria Migliaccio, and her son-in-law, Angelo Russo. Islanders cook year round, but the tradition hits its zenith each summer. "All Ischians do it at least once a year," says Mariangela Mattera, an Experience Expert at Ischia-based tour operator FORADAY. "In summer, especially at sunset, we go to the beach, bury the food in the sand, and while it's cooking, we bathe in the sea, which is warm due to volcanic steam rising through the water." Cooking in the fumaroles takes insider know-how – the sand can cause serious burns. Luckily, select restaurants on the island specialise in "geothermic cuisine", allowing Ischia's summertime visitors to experience this cherished tradition themselves. Two of the most popular are Chalet Ferdinando a Mare and, just 65m away, Ristorante Emanuela, helmed by Sergio Iacono (no relation to Fernanda). "We've been serving food like this since I was a child," Sergio says. "Our place is nearly 60 years old. I remember seeing my father's photos from when he was young, when he was cooking [in the sands]", showing me goosebumps on his arms. "I get emotional." With two geothermic restaurants in such close proximity, there's inevitably debate about which began cooking in the sand here first. "My great-grandparents were the first to cook here," claims Desideria, Fernanda's daughter. "My family has managed the fumaroles since 1975." But she concedes that "Ischia belongs to the Ischians – everyone can cook here… as long as they behave respectfully!" The chalet, which opened in 2005 as an offshoot to the family's historic Hotel Ferdinando Terme, has no stove. "Just a griddle for making bruschetta," explains Desideria. "Everything we make is cooked in the fumaroles, preserving the flavours and nutritional qualities." Chicken is the classic protein; a historic staple of Ischia's family farms, says Russo: "People started cooking things like octopus later on." The chalet's menu offers traditional and modernised fumarole dishes, from chicken to calamari with sweet-and-sour onions. Sergio's menu leans more traditional: "mostly chicken and potatoes", he says. "Fish is made to order; sometimes the customer watches." He explains his latest sand-cooked dish: spaghetti with fumarole-steamed white octopus and potato ragù. Film crews are a common sight at both restaurants. "A Brazilian crew came. A Japanese one and a German one, too," says Fernanda. "They come because it's so unique." The uniqueness even surprises Italians. Gallery assistant Eleonora Cacialli – originally from Rome – only discovered the custom after moving to Ischia in the 1980s. "One evening, friends and I organised a dinner cooked under the sand, arriving by boat," she recalls. "We seasoned the chicken with oil, rosemary, salt and pepper. Then we wrapped it in foil and placed it inside a pillowcase to prevent any sand from getting [inside]. [When] we opened the packets and saw the steaming food, perfectly cooked, it was astonishing. As a Roman, I'd had absolutely no idea something like this existed." This piping-hot sand isn't Ischia's only cooking pit. Further east, in rocky Sorgeto Bay, the water reaches 90C (194F), creating a locals-only natural thermal spa and stockpot. There are danger signs here, too, and bathers avoid the font, approaching just to deposit mesh bags of potatoes, corn and eggs. An island so volcanic, it's its own energy source. Ischia's volcanic gifts Ischia's seismic footprint is everywhere, from its healing thermal spas to the Ancient Roman settlement of Aenaria; sunk beneath the sea by an eruption 2,000 years ago. Though eruptions and mudslides are always a lurking possibility, Ischia's soil is especially fertile, lending rich flavours to its vegetation. The wine I order for lunch is also volcanic – made from grapes grown in igneous earth. Though no texts describing fumarole cooking in Ischia have been found predating the 21st Century, most locals believe it either derives from the Ancient Greeks – who founded the isle as their first Italian colony in 750BC – or the Ancient Romans; both of who embraced the island's volcanic properties. "It's one of the most ancient methods of cooking," Fernanda says. "At least for as long as the island has existed." The islanders' reverence for its fumaroles also comes from their distant ancestors. "Ischia's ancient inhabitants explained its volcanic phenomena through mythology," explains Mattera. "During the war between the giants and the Olympian Gods. Zeus hurled a rock at the giant Typhon, who fell off Mount Olympus and was trapped under the Mediterranean Sea by a boulder; that became Ischia. His struggling caused our earthquakes. His tears became our thermal waters. His angry breath, the fumaroles." Local geologist Aniello Di Iorio – founder of Eurogeopark geothermic tours – has a more formal explanation. "Ischia is on a caldera," he says. "The fumaroles are hot gases that come from its internal magma chamber, located about 2.5km below the island." Di Iorio often brings groups to see the fumaroles in the crater of Mount Rotaro. "We have them put their hand [nearby] so they can feel how hot the gas is." Di Iorio also takes tourists to Maronti Bay to demonstrate fumarole cooking: "With apples, not chicken; that takes too long. We add pine nuts, raisins and cinnamon. We wrap them in heat-resistant foil, wait 10 minutes and they're ready to serve." He adds: "Food cooked this way has a completely different flavour. It's much more delicate." In essence, Ischians have transformed something some might view as terrifying into something useful. As Di Iorio explained: "Volcanoes are Ischia's lifeblood." How to cook a chicken in the sand At the chalet, the lunch crowd begins to filter in, burnt from the Sun. Giorgio Migliaccio indicates the strings snaking out of the sand. "Each one's connected to a different dish," he says. "They have different cooking times. Chicken and octopus take about two and a half hours; same with potatoes and vegetables. Prawns and mussels, around 15 minutes. This happens inside hermetically sealed steel containers to keep out sand and other external agents. Look!" Russo has climbed into the pit with a shovel. He strikes, sand flies and he yanks the strings to haul up crates wrapped in yellow fabric. "When this type of cooking first started, they used cloth," explains Giorgio. "We've evolved, from a hygiene standpoint. Most people use foil now, but as a restaurant, we had to do some research to ensure food safety for the clients." A further nod to evolution: at Ischia's two-Michelin starred Daní Maison, chef Nino di Costanzo uses fumarole-inspired techniques; steaming cod in a copper pot with sea water and stones taken from Maronti Bay. Locals have their own standards. "Never go barefoot; that's the first rule," says Cacialli. "Wear gloves!" Ischians dig one hole per food item; creating a barrier between the food and the sand. "It's homestyle," Cacialli says. "Things have evolved – especially with restaurants that use this cooking style – but the technique has remained the same. Aluminium foil, seasonings, that's it." So how does food cooked in volcanic sand taste? I watch excitedly as Russo pulls my meal from the sand. It arrives on blue marbled plates: chicken and octopus in salsa verde, with a side of turmeric potatoes. The octopus is curled tight as a fist, bathed in green herbs. I'm delighted to find it extremely tender, and the chicken, too, is exceedingly juicy; fragrant with rosemary. The potatoes melt beneath my fork, bright yellow and earthily spiced. I may not have buried it myself, but today, I'm part of a summertime island tradition that celebrates a delicious coexistence with danger.


The Independent
4 hours ago
- The Independent
Venice considers increasing cost of local gondola rides to deter tourists
Authorities in Venice are considering increasing the price of 'secret' cheap gondola rides – usually used by locals – after social media influencers shared tips about the budget-friendly boats. Queues have been getting longer at four crossings at the Grand Canal, Venice 's main waterway, after influencers posted about the large gondolas or traghetti (ferries). The ferries cost around €2 (£1.70) for tourists, and even less for residents, which is a far cry from the €80 (£68) gondola ride that most visitors will pay on average. Locals have complained that they are now suffering as a consequence. 'The ferries have become the latest trend for tourists who want to spend little and get in a gondola,' Andrea Morucchio, a local artist, said in a statement to the Times. 'Thanks to influencers and bloggers it has become one of the most popular things in Venice and as a result Venetians are suffering.' While travel guides have long recommended boarding traghetti to get around the city, the rise of social media has increased their popularity. Influencers have recommended the boat ride to solo travellers who may not be able to afford an individual gondola, plus mooted it as an easy way to snap a selfie without going over budget. Simone Venturini, Venice's councillor for tourism, told The Times that the city was considering increasing the price for tourists, then investing these funds into opening up two new ferry crossings across the Grand Canal. 'An increase would be justified since tourists are using the service as a substitute gondola ride,' he said. Tourists causing havoc on gondolas is not new. In 2024, a group of tourists fell overboard after taking photographs from the vessel. While navigating a low bridge near St. Mark's Square, the gondolier's alleged request for the passengers to remain seated were ignored, causing the incident to occur. The city has a complicated relationship with tourism. Last year, Venice became the first city in the world to charge admission for day trippers. A €5 (£4.30) to €10 (£8.60) levy was trialled between April and July this year. Tourists who make reservations less than four days in advance are charged the higher rate. Day trippers visiting during peak hours – 8.30am to 4pm – have to pay the daily fee, while overnight tourists with hotel reservations are exempt from the charge. However, businessmen in the city have proposed an even larger entry fee at €100 (£86) after they said Venice is in a 'state of calamity'. Setrak Tokatzian, president of St Mark's Square residents' association, called for the charge in order to stem the 'rivers of people' arriving in Venice. 'There's a complete explosion of overtourism like never before, with a type of people wandering around without entering shops or even knowing where they are.'


Daily Mail
10 hours ago
- Daily Mail
Tourists left outraged as sunbeds' prices skyrocket to MORE than the cost of a hotel
Tourists are shunning Italian beaches this summer - because renting a pair of sunbeds for the day is now similar in price to the cost of a night in a hotel. According to research by an Italian consumer group, the last four years has seen the average cost of two loungers and a parasol leap from around €180 (£154) to around €210 (£180) per day. Many stretches of Italy 's premium coastal spots are privately operated, meaning locals and tourists often have to pay to hire a lounger at a beach club if they want to access the country's best beaches. However, the rising costs have sparked an exodus from popular resorts, with officials reporting visitors at beaches in the regions of Calabria and Emilia-Romagna down by 15 to 25 per cent for June and July, compared to figures for 2024. Research, reported by the Independent, suggests the price of renting an umbrella and a parasol at the country's 213 beach resorts has leapt by 5 per cent on last summer - but prices are up around 17 per cent on just four years ago, according to consumer group Altroconsumo. Altroconsumo found that the resort of Alassio on the Ligurian coast had the most expensive prices for a pair of loungers at €340 (£292) a day, with Gallipoli not far behind with €295 (£253) prices, and Alghero costing €240 (£206). President of the Italian Beach Resorts Syndicate (Sib), Antonio Capacchione, said the prices, coupled with rising living costs, has meant many Italians have put off their traditional retreat to the beach. He said: 'Even with two salaries, many families struggle to reach the end of the month. 'In such circumstances, it's natural that the first expenses to be cut are those for leisure, entertainment and holidays.' A high profile Italian actor, Alessandro Gassmann, took to social media to criticise price rises at beaches. Reaching out to resort managers and beach club owners, he said: 'I read the season is not going well. Why do you think? Maybe you've exaggerated a bit with prices, and the economic situation in the country is forcing Italians to choose a free beach?' He urged them to 'lower the prices, and maybe things will get better.' Italian tourists thanked the actor for speaking out, with one saying: 'Well done! Thank you, we are on holiday with the family and in Apulia they asked us up to 55€ for an umbrella and two beds crushed to the others for one day! 'The same is said in other regions. How can we allow this?' Rising cost of living prices across Europe have seen other destinations popular with British tourists experience a down-turn too in 2025. In Palma, Mallorca, last week, an official representing the hospitality industry said that cost-conscious tourists are contributing to a 'crisis' at the city's bars, cafes and restaurants - because they're choosing to buy food from supermarkets rather than eat out. Miguel Carrió, president of the restaurants association on Paseo Mallorca, usually one of Palma's busiest dining areas, said while the number of tourists visiting remains at a record high, they're not parting with their holiday money in the way they once did. The star, 60, was widely praised for highlighting the spiralling costs of sun loungers at privately run Italian beach resorts He said that while 'Palma is full', tourists are eating out far less, choosing to self-cater in their hotel rooms or at the beach rather than dine in local restaurants. Carrió added: 'You see tourists staying in four-star hotels for €300 a night. But they don't go to bars or restaurants. 'They go to a supermarket, to the prepared food section, and take a loaf of bread and a slice of pizza to eat in their rooms.' He said that rising prices have seen tourists ditching expensive meals out, saying: 'Families don't have €3,000 to come on vacation. 'Plane tickets cost €1,000; there's another €200 for a night in a hotel. How much does a week's vacation in Mallorca cost? €5,000?' The hospitality industry official added, reports the Majorca Daily Bulletin, that rather than families paying €200 for a meal out, 'many people prefer to pack their Tupperware to go to the beach'. Rising prices of ingredients, including 'eggs, oil, and other raw materials', is also hitting restaurants hard on the island, Carrió warned, saying those in the industry now faced a tough winter trying to keep businesses afloat.