kjerros
24 augusti 2024
Having enjoyed a perfect holiday here in August 2022 we decided to return this year. Would it match up to our memories and expectations? Would our kids—now nine and eleven—still love it? The short answer is yes, but for more detail read on. Within an hour we discovered the benefits of returning as we didn’t require a day or two to get orientated and could get straight into enjoying things again. The staff recognised us from last time and couldn’t do enough for us. As it’s a Marriott hotel we gained some benefits from being members. And the pool and Glyfada’s glorious sandy beach remain the perfect way to unwind and relax. Some specifics: We stayed in a Tropical Sublime Family Suite, two rooms with an interconnecting door, both with an en-suite and balconies. These are shaded and face the car park, but rising trees and lush vegetation dominate the view. In one of our rooms the aircon stopped working—a glitch linked to how the system doesn’t operate when the balcony doors are open—but raising it with Thalia and five minutes later an engineer was on hand to fix it, not only that but the kids had free ice cream vouchers for the rest of the holiday. On a separate occasion, we also managed to lock ourselves out of one room as the keys open only one door and it’s possible to lock the interconnecting doors in error. However, again the Front of House team resolved this without fuss. We paid extra for access to Haute Living, styled like a business lounge with armchairs, snacks and drinks. We used it to stock up on water for the poolside and as a social base for the evenings after dinner. We did manage to leave our sunglasses in here, but once we’d told reception, we were relieved to get a call an hour later saying they’d been handed in by one of the staff. We stayed half-board having breakfast and dinner at the buffet restaurant, Agora. This remains in our view the best buffet in the Mediterranean. Every day the food is different, it’s regularly refreshed (nothing is left out too long), with nods to local Corfu and southern Italian cuisine—Sofrito, Souvlaki, Kleftiko, Saltimbocca, etc.—and the sheer variety is staggering. Even so, my daughter didn’t find red velvet cake which she recalled from our previous trip, so we told our server and word quickly spread. The Manager, Thomas, explained they had found the recipe, and by the next day, the chef had made three large red velvet cakes, slices from which were delivered to my daughter at breakfast every day. Her holiday was made! We ate twice at Meze, the fish restaurant, once for my wife’s birthday, and once to try the lobster, which must be pre-ordered a day or two in advance. We were not familiar with one of the starters—Ceviche—which says sea bass on the menu but is served raw and was a shock as it wasn’t what we were expecting. Sofia ensured it was changed without hassle. Secretly, the kitchens upstairs had made a birthday cake for my wife, which was also sent down to us to enjoy, and Meze’s chef made
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