Guest User
January 31, 2023
Suggestions on things to change/improve: a) Breakfast: fresh milk should be the norm and not the exception (you have to specifically ask the maitre d' as a variant...), there are croissants (frozen type), there are no brioches, the bread is certainly not semolina bread and probably not even fresh that day..., the cappuccino is decidedly poor (prepared with long-life milk), the tablecloth is not changed every day (was it a casual oversight or was I unlucky?), the cakes offered already cut into small portions are not always very fresh. Advice: rely on one or more external suppliers for cakes/bread/etc: guarantee fresh milk (there are lots of children!), obviously this means having an adequate refrigerator... Guarantee quality espresso and cappuccino. b) The bar: I have never found staff behind the counter and therefore to drink a coffee, get a bottle of cold water, a soft drink, an aperitif I have always gone out. Is it possible not to guarantee this service? The only time a waiter (after at least 15 minutes of waiting) appeared and made me a coffee, he apologized saying he had other things to do and did not have the gift of ubiquity (he immediately disappeared)! Advice: eliminate the bar or guarantee the presence of a person during opening hours (written on a clearly visible sign) c) The terraces of the rooms on the first floor are "communicating", there is no possibility of privacy (confidentiality), nor of safety (even a child can easily climb over), the external awning is not very usable Advice: put frosted glass between one terrace and another at an adequate height so as not to take away the lateral sea view but guarantee a bit of privacy or give these rooms to groups / families / organizations, specifying their peculiarity at the time of booking. A small clothes horse (already requested by other customers) and an umbrella are useful and a coat of paint on the barriers is appropriate. d) Dinner: I had lunch only once in the hotel restaurant (Sunday evening), so the evaluation is very limited and cannot be extended to the standard menu which could be much better or worse than what I experienced. I ate a first course (which I don't remember), as a second course swordfish (the dish contained a quarter of a small portion of swordfish, good and well cooked, a quarter of potatoes, a quarter of peas, a quarter of carrots...) I imagine that the "portion" of fish was the minimum required to be able to put it on the menu. For dessert I chose a portion of watermelon (or cocomello): they brought me a slice at room temperature (I imagine 25°-26° degrees with the air conditioning in the room), basically ... almost warm! Personally I like to eat watermelon fresh... On the table there was only one sandwich (small), I imagine that I could have asked for more, but I didn't, since it was not fresh bread (it was Sunday evening, I imagine that on other days the bread is fresh).
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