Professional Spanish translation for the travel and tourism industry
English / French to Spanish
Why translate tourist information
“Beautiful hotel in a beautiful setting. Would have been a 5/5 review but we weren’t informed all the tours of the vineyard were only in Spanish (part of the deal). All information in the room was also in Spanish. […] Despite our lack of ability to speak Spanish we had a great time and the staff were friendly and helpful.”
The clients of a this 5* Spanish spa hotel and vineyard would have left a 10/10 score had the hotel and tour information been in a language they could understand. Be remembered for going the extra mile with professional Spanish translation. People think that everyone speaks English, but that is not true and is not the same as reading and speaking good English.
Not all tourists are language specialists
As a translator and language teacher I love immersing myself in another language. That is, when I travel to countries whose language I understand. Were I travelling to China, Japan or Russia, to name but a few, I would be lost and I would not know what was on the menu or what any signs said. A bad translation would be more useful than no translation, but risky. That’s how your visitors feel if you don’t provide professional Spanish translation.
Let me professionally translate into Spanish your website, blog posts, reviews, brochures, catalogues, leaflets and rental information.
Tourist information can be overwhelming
As an experienced Spanish teacher and translator, I’ll translate your copy into clear, well-organised Spanish text to offer museum and information centre visitors the smoothest learning experience.
Why work with me
Spanish translations you can trust
To understand your business and your market and be able to speak to your customers, I attend relevant events, for example, the 2021 FoodTrex Global Summit on Sustainability in Food and Beverage Tourism where I learnt about potential tourism niches and marketing techniques. Topics I learnt about: gastro-diplomacy; the difficulties in marketing local food to the average tourist; how food festivals can nurture local food systems; how to cater for special diets in destination marketing; the design of food experiences in world cities; and whether food service outlets can ever be plastic-free.
Spanish translations that are the difference
- your tone of voice is carefully studied
- your information is clearly presented
- the subtle nuances are preserved
- any cultural gaps are bridged
- your idiomatic copy resonates with your Spanish audience
Not because I say so:
“This is brilliant. I think all the alterations you made make it read much better.” George, tour guide
“Usually I have to explain to students the history of [traditional British dish] with an article that helps understand its history and evolution. Not this time!” Rosa, tutor
“I love how naturally you’ve added clarification and advice, the terminology, the tone, and how you’ve renamed the paragraph titles so they make more sense – everything.” Rosa, tutor
Food tourism and me
Brought up in Galicia, north west Spain, I spent half my life in the UK before returning home. I’ve visited various Latin American countries and Spanish cities outside my region, each with their traditional cuisine. I’ve also visited France, Italy, New Zealand, Portugal and Brazil.
Food is not the only memory I have of these places but… the oasis of crops flourishing in the Elqui Valley in Atacama, the driest desert in the world, and the scrumptious olives I tasted in the fertile Azapa Valley, are hardly forgettable.
Cuba was vibrant, multicultural, and full of music, particularly Santiago. We visited tobacco and rum factories, fell in love with the sensual mogotes in the Viñales Valley and with the many colonial towns, especially Trinidad and Santiago.
In Chile, we tasted sweet pisco, visited a boutique vineyard in Santiago, and admired the Andes and the homes of Nobel prizes, Mistral and Neruda.
The Valpolicella we drank in Corte San Mattia agriturismo in Verona and the Sol de Sol we bought in Viña Aquitania and sipped watching the night skyline of the city on stilts (Valparaíso), made for unforgettable memories.
The empanadas we devoured on the hills of Santiago de Chile were tasty and warming, but different in texture and fillings to Galician empanadillas and to Cornish pasties; a reminder that, in food translation, there are no exact equivalents.
Travelling alone in New Zealand, a smoky māori hangi warmed the cockles of my heart one cold night, and the green-lipped mussels I cooked at a backpacker’s in picturesque Picton were the first ones I ever saw.
The kuchen and colonial museum in Frutillar, Puerto Varas, were exciting discoveries, and I could go on but…
Why don’t you tell me about the memories you sell? Gain a new visitor while finding a translation partner who will sell your memories and stories in engaging Spanish.
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