The hotel makes a great first impression. Elegant reception, attentive and friendly staff, spotlessly clean everywhere and spacious room and bathroom. We loved the courtyard leading to all the function areas, that had a smart but relaxed feel. A big plus for us coming to the Canary Islands at this time of year and being non golfers, was having a nice swimming pool that wasn't too cold to enjoy and a spacious pool area with no need to reserve sun beds. The only negative was that there was no pool service, which I would have expected from a 5 star hotel. We chose to stay half board so we could chill by day and enjoy good food in the restaurant by night. Unfortunately that wasn't our experience, with the main courses being the biggest criticism (listed below for anyone interested to know). I must say that all the staff in the restaurant and cafeteria were fantastic, and couldn't do any more than they did, as was the amazingly efficient lady that worked in the bar on her own. Definitely a need for more staff, as they were all flat out all the time. Food criticism The number of fillet steaks that went back to the kitchen was an indication that they were not able to cater to the guest's requirements. I ordered a medium (as the one on the next table seemed to be giving a blood transfusion) and got very well done. The following day my wife ordered well done and got medium rare. When it came back again after further cooking, it had been cut half way down in a cross, folded out so that the centre of the steak was cooked, then put together again. The result was a dry, tough fillet steak. Odd combinations like pork ribs with a cauliflower floret served on a potato waffle (freezer bag style that you would give your kids for their tea with beans), a teaspoon of cumin seeds overpowering a portion of potatoes and some main courses coming with potatoes but not vegetables or the other way round. The desserts looked and tasted like the catering supplier type used by many British national restaurant's. In the cafeteria: at breakfast, most of the hot food was cold; and at lunch, the sandwiches were filled with cheap, reformed ham and what tasted like processed cheese.
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