The hotel benefits from an excellent location, clean rooms, and strong overall infrastructure, with clear potential to deliver a high-quality guest experience. However, several service and operational inconsistencies were observed during the stay.
Restaurant service was often reactive rather than proactive. Tables were frequently not fully set with silverware before food was delivered, requiring guests to request basic items. Staff did not consistently follow up to ensure tables were properly prepared. Beverage service, including coffee, was frequently delayed or not delivered unless guests followed up or retrieved items themselves.
Although the selection of beer, champagne, and rosé is good, beverages were consistently served at improper temperatures throughout the resort, making them unenjoyable. This was a recurring concern among guests. In addition, some drinks were not prepared or presented to expected standards, indicating a need for clearer service protocols and additional training.
An operational issue observed was champagne bottles being stored without proper sealing, which can compromise product quality.
Overall, the property is strong, but improved service consistency, staff training, beverage handling, and supervisory oversight would significantly enhance the guest experience.