Travel Reference
In-Depth Information
ers harvesting salt just as it was done from medieval times up until the Austrians arrived
in 1904. Museum docents do it the way their ancestors did: First, they fill up the shallow
panswith seawater,then they seal them offandallow the water tonaturally evaporate, leav-
ing behind those precious deposits. Once most of the water is gone, they use large rake-like
tools to sweep the salt into big piles. You'll most likely see salt gatherers at work during the
peak of summer (July-Aug), when the hot sun speeds evaporation. (Be aware that the walk
can be blazing hot, with nearly no shade—perfect conditions for harvesting salt.)
The
multimedia center
shows a mesmerizing 30-minute film (with English subtitles)
of modern-day locals harvesting salt the same way their ancestors did. “In 700 years,” they
note, “only the clothing has changed.” Traditional tools decorate the walls. In the adjoining
hall,youcanseeamodeloftheentireareaofthesaltpans;learnmoreaboutthehistoryand
ecology of salt-gathering; and watch short video clips about local birds (which thrive in this
salty ecosystem). Everything is nicely presented and well-described in English.
Next to the multimedia center is a small
café
(selling €3-4 light meals, €6-8 main
courses, and drinks—not surprisingly, all those piles of salt just seem to make people
thirsty). Climbing the spiral staircase on the adjacent building, you'll reach a
rooftop view-
point
offering panoramic views over the entire area. Also nearby are WCs.
To get the most out of your visit, consider booking an affordable
guided tour
(€30,
1.5-hour guided walk through the salt fields, reserve 2 days ahead at
www.kpss.si/en/visit-
In a different part of Lera (about a mile from the ticket booth) is the
Thalasso Lepa
Vida Spa,
where you can soak in salty water and order a range of other treatments, such
as salt-pan mud wraps and other salty exfoliations (€18/up to 2 hours, includes €5 museum
ticket and free golf-cart ride from ticket booth, other treatments cost extra, April-Oct daily
9:00-20:00, weather-dependent and closed Nov-March, tel. 05/672-1360,
www.thalasso-
lepavida.si
).
Fontanigge:
This part of the park—within a few feet of the Croatian border, which is
just over the little river—is home to the Salt-Making Museum. From the parking lot, it's a
long two-mile hike along a bumpy gravel road to the museum. Well-explained by posted
English information and a knowledgeable docent, the exhibit demonstrates tools and meth-
ods,illustratingthelifestylesofthepeoplewhoekedoutahardlivingonthesesaltymarshes
(for example, since they all shared a communal oven, each family had their own stamp for
marking their loaves of bread).
