What is the food and service quality like at Egyptian resort restaurants?

The Fish Market restaurant (ship-shaped building) is currently under renovation; dishes from its menu are served at the Grill cafe instead. No gourmet delight, but you won't go hungry. Crab is occasionally served at dinner and lunch — not particularly tasty, though some guests eat it.

Staff clearly try hard but seem less friendly than at other hotels — guests have overheard management scolding and pushing them. Few dishes are genuinely tasty, though portions are enough not to go hungry. Meat is often either undercooked or tough, and shrimp are unappetizing.

Food at the Posh restaurant is decent, and the main restaurant is also perfectly edible — no one goes hungry. The grill station is a highlight, letting guests pick ingredients and watch the dish being cooked to order; the cheese flatbreads are tasty. Fruit selection is modest with no mango spotted, watermelons aren't sweet yet, and the biscuits are an acquired taste.

There are complaints about the food for standard-category rooms; it's suggested to book the Family category instead, especially for families with kids. There's no beach restaurant, only a snack bar with a limited menu (pizza, fries).

Guests staying in the Sport building in January note the dish selection isn't very varied, but repeated dishes are cooked differently each time and to a high standard — very tender beef and even ordinary tilapia tasted great. Possibly staff changed, as there were no food complaints in winter in either the Sport or Front buildings.

A recent guest complains that despite good reviews before the trip, the actual food and drinks at the restaurants and bars were disappointing. The main complaint is that cheap alcohol is being mixed into branded bottles, causing a bad physical reaction. Also noted: rubbery fish with no variety.

The main restaurant is often crowded and hard to find a clean table: staff are slow to clear tables and may chat among themselves when supervisors are absent. Constant noise from trolleys and crockery makes for an uncomfortable dining atmosphere. Food itself is tasty with a varied menu.

The 18+ zone is very small. Waitstaff there frequently ignore drink orders even after tipping, leaving guests to fetch their own wine from the bar.

The Royal restaurant is often praised but actually offers fewer choices than the main restaurant. Both venues have been reported as noticeably dirty — greasy napkins under plates and general uncleanliness. Food is described as unappetising and bland.

Desserts look attractive but disappoint in taste. Charcoal-grilled meat is also a weak point — the grill cook is reportedly unable to prepare it well.

At the Fairoz hotel restaurant, staff performance is exemplary: tables are cleared instantly, guests are always found a seat even at full capacity, and linens, cutlery and crockery are spotlessly clean.

Impressions of the main restaurant are mixed: not everything at the buffet looked or tasted appealing, though a couple of evenings the food was decent enough. The neighbouring Sentido hotel has noticeably better food: the selection is smaller but the ingredients are quality — meat, fish and vegetables are all tasty, with the grill being a particular highlight.

If a dish is not to your liking, feedback can be passed directly to the kitchen and issues are reportedly acted upon.

Food quality deserves top marks — the chefs do an excellent job. Waitstaff are efficient: they clear and set tables quickly without keeping guests waiting.

Food quality is high. The Gardens restaurant is reportedly comparable in quality to the main dining venue.

Meat dishes are cooked excellently. Seafood is decent but not outstanding. Rumors about poor hygiene or bad food are not accurate based on recent visits.

Waiters start recognizing regular guests and proactively offer preferred seats and drinks. Tipping noticeably improves the level of attentiveness and friendliness of the service.