AnneCissie
June 21, 2024
This is the most difficult review I have ever written. My partner and I had a wonderful 11days at marpunta - so why only 3 * ? The resort is lovely, authentic and spotless. The rooms, though a tad small, have everything you need and more! The housekeeping team work hard and the rooms are spotless with quality linens, fluffy towels, luxury toiletries and relaxing colours. Comfy beds and an amazing shower complete the total upmarket feel. We even enjoyed the challenges of the steep climb from restaurant/ reception/ pool/ beach, however when we couldn't make it, we used the fun golf buggy! Joe, the assistant manager, is amazing, hard working, caring and does an amazing job front of house, smoothing over the numerous and frequent discussions around food and beverages ( I will come back to that ) Joe is very ably supported by demitri and for our first week, Seus ( not spelt correctly) who was whipped away back to the Princess when he was needed most ! _ I hope the sentios group know what an asset these 3 men are! The pool, sunbeds beaches and gardens are immaculate and the position on the headland is stunning. Unfortunately I have to honestly report on the food/ restaurant/bar- or lack of ! Again I will start with the positive - my partner is gluten free and the kitchen team, chefs and servers did everything they could to accommodate him, even cooking fish fom scratch when the alternative was in sauce, potatoes and every night the pastry chef turned up with a huge portion of panna cotta for him !!!! Unfortunately this lovely attitude can not be aimed at the restaurant manager who was impersonal, unfriendly, pompous and rude. He constantly put down and shouted at, the lovely young staff who were trying to learn systems, languages and deal with the overcrowding in the dining area. The hotel was almost fully booked however the students who formed the most of the restaurant staff didn't arrive till almost 3 weeks after the resort opened. Surely the management of the group would have been aware and either employed more staff or restricted the number of guests until they had sufficient staff. Again Joe stepped into the melee and was seen moving furniture, clearing tables and even changing beer kegs whilst the restaurant manager stood by the till generating enough paper receipts to wipe out a rain forest, Wine was purchased by the glass the first week as we were told there was no wine by bottle initially. The wine glasses became a standing joke as there were at least 3 different sized glasses and were served half full ! It was the luck of the draw if you got a big glass, especially if your companion got a small one!!! The restaurant opened at 8pm and closed between 9,15 and 9,30. There was no other bar open, so it was like the priory - back to the room before 10pm! Because of this people stayed at the table they had had to queue for from 7,30! Quite A few days the pool bar didn't open till after 2pm, a long time to go to wit