Is the à la carte restaurant at an Egypt all-inclusive hotel worth it?

The restaurant also holds themed evenings; a Mexican night featured items such as tortillas and nachos.

During peak season, hotels run at nearly 100% occupancy, so even arriving at the à la carte restaurant for dinner around 8pm means waiting in a queue of about 8-10 people ahead of you.

In practice mango often runs out fast — one guest reported it was gone within a minute and no more was brought out, estimating only about 10% of guests actually got any.

In August, mango was available at the à la carte restaurant — if not on hand, staff would bring it over from the main buffet restaurant.

Last August, a dedicated staff member was stationed at the dinner service specifically to slice mango into wedges for guests.

The menu sometimes includes items like cherry tomatoes and apricots, but only one small bowl is put out and it isn't refilled — don't count on getting any.

The à la carte restaurant made a good impression — guests booked a dinner table on their very first day, even before fully getting their bearings around the resort.

Mango appeared on the menu and immediately drew a long queue. Based on previous years, mango is typically available from around July 10th, and is definitely served by July 20th.

One family dined at the à la carte restaurant around 6 times during a 10-day stay — clearly a favourite evening option worth returning to.