Castel Monastero - The Leading Hotels of the World

Très bonne qualité

Certainement un peu bruyant pour le passage dans les couloirs et chambre au dessus. La Cantina trop chère pour le rapport qualité prix.

Breakfast was beautifully set up and food was excellent with great selection

Everything was perfect

The locations and quietness

Too aloof and didnt had much activities within premises like vineyard tasting biking nothing to offer

Not withstanding the extremely poor beginning at reception, we found the staff to be exceptional. The gentlemen pool-side were perfectly attentive, knowing when to approach without over-serving. Alessandro - is an exceptional young man, but all of these servers were courteous and diligent. Breakfast service and Lounge Bar service also, was exemplary. Housekeeping and evening turn-down, this woman was driven to perform her Job, you could see this clearly in her determined way of walking, one of the hardest working on your staff.

The hostess at reception was inexperienced. It is clear, the focus is capturing guests to spend as much money on-site as possible. This should be more subtly expressed, not within the first 30 seconds of greeting, with menus thrust in one's face and "reservations are required - pick one." Upon check-in, Addya reflexively continued greeting us with an incorrect assessment of our reservation terms. She claimed we were a party of three adults, not four. The booking was clearly documented as 'Three adults and One Child (age at check-in 17 yrs.) She said, 'there is not room for four adults.' NOT WELCOMING. The Cantina dining experience was disappointing. We found the food flavorless, un-interesting and proportionally expensive. I do not mind paying for good food, but we felt somewhat taken advantage of as a 'captive audience.' Wine List was adequate but again, over-priced. Guests should enjoy some better sense of value in at least one of your on-property restaurants. Servers 'auctioned off,' each of our dinner choices, approaching with a plate, asking 'who ordered the such-and-such pasta.' The server should know who ordered what and where to place the dish. What a beautiful destination with definite promise. Unfortunately, the necessary changes must come from the top. Who is in place at reception is of critical importance.