LikedThe staff were exceptionally kind and helpful throughout our stay. A special mention goes to Arim from the Beach Grill Restaurant, who provided attentive and professional service with great attention to detail on our second dinner at the property. The housekeeping service was also outstanding and maintained the highest standards.
DislikedUnfortunately, our first dinner at Missoni Beach Club did not meet our expectations. The service appeared to lack coordination and teamwork. For instance, the hostess asked about any food allergies upon arrival, but the same question was repeated by another server shortly afterward. Additionally, three different staff members came to inform us about the last order timing, which felt unnecessary and uncoordinated.
There were also instances where staff seemed unaware of the status of our meal. One server cleared our appetizers and offered dessert without realizing that our main course had not yet been served. Overall, the dining experience felt disorganized and fell short of the standard we anticipated.
What disappointed us most was that the manager appeared to visit and check on almost every table throughout the evening, yet despite spending nearly three hours in the restaurant, our table was never approached for a quality check or feedback.
Furthermore, we experienced similar issues during breakfast at Senses Restaurant. On two separate occasions, the hostess took our coffee order while escorting us to our table, yet the coffee was never served before we left. We eventually had to find a server ourselves and place the order again.
In addition, all iced coffees were served in highball glasses without straws. While this may seem like a minor detail, it was surprising and inconvenient, especially as we had to request straws every single time. We also noticed the same issue affecting many other tables.
The breakfast service lacked structure and attentiveness. There did not appear to be dedicated servers assigned to specific sections, resulting in inconsistent service throughout the restaurant. Tables often remained cluttered with used plates and glasses for extended periods and were not cleared promptly.
Most concerning was the lack of engagement from both staff and management.
