How is the food and alcohol quality at Egyptian all-inclusive resorts?

Seafood is not served every day: at Culina it appears on scheduled days. Red fish is available at breakfast every other day, dinner usually includes some seafood, and grilled salmon is served daily. However, no shrimp appeared during the first four days.

Among the spirits, tequila was the preferred option. The bartender at the 16+ beach area makes notably good cocktails; canned and draft beer are available, and the rosé wine was considered decent.

Fresh juices at the hotel are served diluted with water.

Bottled Stella beer at the beach bar tastes fine, but the fridges are weak so the beer is never truly cold (though not warm either). Cups are standard and the same everywhere.

Strong spirits are roughly the same quality across Egypt, and beer is generally fine, with bottled Stella served at the beach bar. Food, however, is disappointing — dishes look unappetizing, as if thrown together from whatever ingredients were on hand; only the soup saves the meal.

At Alcasar, the alcohol was reported to be noticeably better than at typical Egyptian all-inclusive resorts, making duty-free bottles unnecessary. The suggestion was to book standard all-inclusive and, if desired, tip the bartender for more interesting drinks; paying extra for Ultra All Inclusive may not be worthwhile.

At Alcasar, the à la carte restaurants were considered good and tasty; each of the five restaurants could be visited once for free. A sixth restaurant was also being opened at the time.

Spirits at pool bars were rated worse than those at the lobby bar. Local drinks were generally perceived as slightly diluted; if alcohol quality matters, bringing something from duty free was recommended.

Strong spirits (rum and cola) turned out better than expected — tried at the pool bar, beach bar, and reception; quality was fine.

The most common cocktails at the resort are rum-cola and whiskey-cola. No issues or headaches reported from drinking them.

Draft beer from kegs tends to be weaker than bottled beer, so bottled is preferred. Stella used to be available on tap at some other hotels.

Expected Sunrise-branded resorts to have better alcohol quality than Albatros or Arabesque, but this wasn't confirmed. At the Dana resort, beer and wine came in bottles, and red fish was served at breakfast. At Arabesque, beer was only canned.

At the Niche Bar, higher-end alcohol such as Hennessy and Martell cognac may be available. It was still judged worse than the same brands back home, but considered good by Egyptian all-inclusive standards. In the same report, both white and red wine were rated positively, and the sparkling wine tasted good, although it caused a headache.

At Remal, the food is reported to be worse, and there is no imported alcohol.

Egyptian sparkling wine is worse than the cheapest Soviet-style champagne — noticeable acetone aftertaste. Best avoided entirely.

No sparkling wine available at the bar. White, red, and rosé are all too sour and bitter even for wine drinkers — red was diluted with water just to finish it. Mojito and beer are more drinkable alternatives.

Bar selection is limited — local spirits only (whisky, rum, vodka, gin). Cocktail strength is inconsistent: bartenders default to half a glass of alcohol topped up with mixer, so it helps to specify the pour yourself. Tonic is Schweppes. Overall alcohol quality is low — don't rely on it.

Mojito is made without mint — an artificial flavoring is used instead. Grill tends to overcook food. Beach pizza is mediocre. Beer and wine are generally acceptable. Food overall matches a 4-star level.

Red wine was enjoyable for those who don't mind dry varieties. Beer is acceptable for a week's holiday.

Beer can be sour, wine tastes awful, and juice may be slightly fermented. Non-alcoholic drinks are generally better — coffee in particular stands out as very good.