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Quake info: Mag 4 4 earthquake - Ionian Sea, 2 6 km west of Glyfada, Phocis, Central Greece, on Wednesday, 13 Jan 12:56 am (GMT +2) - 3 user experience reports

X 12 Jan 23:00 UTC: First to report: GFZ after 3 minutes. 12 Jan 23:04: Magnitude recalculated from 4.6 to 4.5. Epicenter location corrected by 2.6 km (1.6 mi) towards W. 13 Jan 00:43: Now using data updates from NOA Update Tue, 12 Jan 2021, 23:06 Light magnitude 4.5 earthquake 3 km northwest of Glyfada, Greece 4.5 quake 13 Jan 12:56 am (GMT +2) An earthquake of magnitude 4.5 occurred after midnight on Wednesday 13 January 2021 at 12:56 am local time near Glyfada, Phocis, Central Greece, Greece, as reported by the German Research Centre for Geosciences (GFZ). According to preliminary data, the quake was located at a shallow depth of 10 km. Shallow earthquakes are felt more strongly than deeper ones as they are closer to the surface. The exact magnitude, epicenter, and depth of the quake might be revised within the next few hours or minutes as seismologists review data and refine their calculations, or as other agencies issue their report.

GISMETEO: Weather in Spilia 1-3 days weather forecast for Spilia, Nicosia district, Cyprus

GISMETEO: Weather in Spilia 1-3 days weather forecast for Spilia, Nicosia district, Cyprus
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Maü Miami to Open With Mykonos Meets Tulum Vibe

Photo by Julia Rose As at a beachside retreat, guests will find numerous private covered nooks where they can avail themselves of food, cocktails, and a hookah bar while listening to live DJs. A large outdoor space will offer booth seating and hanging chairs surrounded by live greenery. The menu, designed and executed by executive chef Kosme Sanchez whose Miami résumé includes Ichimi, Estatorio Milo’s, Byblos, Meat Market, and Swine  will offer a seafood-heavy selection of Mediterranean-inspired fare. Highlights include the Lobster Hawk, a whole lobster hugging a prime cut tomahawk steak (market price); a premium seafood tower ($45 to $180); and tuna putanesca, a fresh tuna steak prepared with anchovies, olives, capers, garlic, and Greek bottarga in a squid-ink sauce, served over tagliatelle ($28).

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