"The hotel itself advertises with four stars; I am rating it here with three points, and that is already generous.
The individual categories are explained in detail below, and I hope to help future vacationers with this review and perhaps also shake up the management to remedy the shortcomings.
In general, it has one of the best locations on the east coast. Almost all rooms have an ocean view, except for those on the ground floor. Shopping opportunities and activities in the immediate vicinity are sufficiently available. Thus, a great location to spend your vacation, and at a reasonable price-performance ratio.
I would like to highlight several employees positively:
There is Manuel at the reception. He is fast, sometimes seems a bit hectic, but always remains friendly and helps with all matters and problems that you approach him with. Often his efforts even go beyond his scope of work to help the guests and make their stay as pleasant as possible. He was able to switch back and forth between different languages without any problems.
Friendly faces in the dining area were rarely seen. Most of the time, the corners of their mouths hung down to their chins, and as a guest, you had the feeling of being unwanted, even a nuisance. Not so with Saira and Arantxa, who went about their work tirelessly and with an open gaze, and even had a smile for the guests.
It was similar with David, who went about his job at the pool bar. Fast service, a casual remark, and always in a good mood.
But there are also points of criticism that cloud the experience and lead to the point deduction. A very big point here is the gastronomy. In short: Lack of variety in food and drinks, predominantly grumpy staff, all presented with the charm of an 80s factory cafeteria, combined with the noise level of a train station concourse.
Another point of criticism is the entertainment, or evening program.
More on this below under the individual criteria.
Rooms: 3/5 | Service: 1/5 | Location: 4/5
Rooms:
The rooms are generously sized, especially the family suites. Despite the extensive renovation in 2019, unfortunately little to nothing is done over the winter months, so the general condition appears somewhat neglected and worn. Maintenance also leaves something to be desired; for example, repeatedly reported defective lamps were not replaced even after 14 nights, and loose laminate pieces, baseboards, door handles, etc., were not fixed. Towels, toilet paper, and bed linens were replaced regularly, but there was no replenishment of soap, coffee powder, or water. Not even upon request. Room cleaning is generally quite superficial and often finished after just 5 minutes. The beds are made, the bathroom is wiped down briefly, and the floor is swept roughly. Only before new guests arrive is the work done more thoroughly. The furnishings themselves are functional, albeit somewhat spartan. As a couple in a family suite, you have enough space, but for families with two or more children, there is a lack of storage space. The rooms from the 3rd. The floors offer a great view, room numbers 01-16 facing north over the beach, numbers 18 and 19 facing east, the higher numbers facing south and, along with the sea view, also overlooking the pool, which naturally brings with it a certain amount of noise. Especially during evening events, a cacophony arises, as the Palia and the adjacent Dorado apparently try to outdo each other. The most pleasant room choice is therefore 17: Great view, relatively quiet, and the summer heating is limited.
The beds have a mobile metal frame that often makes unpleasant noises when shifting weight; the mattresses are pleasantly firm and not saggy. The lighting is somewhat poor, and there are also few power outlets available. The TV has many Spanish and French channels, one English, but no German ones. Spare blankets for colder nights are in the closet. A kettle is included in the amenities, as well as two (plastic) cups. Various teas, coffee (regular and decaffeinated), sugar, sweetener, and coffee creamer are part of the initial supply (not replenished).
The bathroom has a mirror, a vanity mirror (loose, does not hold its position), a toilet, a bidet, and a bathtub with a hand shower and rain shower. Soap, shampoo, and two toothbrush cups are provided.
Entertainment:
Water aerobics may be fun, but when the entertainers set the pace at the edge of the pool at 130 bpm, it becomes a torture in the water. Then, after dinner, the kids' disco. The same clown, the same songs in the same order with the same movements.
The evening program is mixed in terms of themes. An Oktoberfest without appropriate musical accompaniment, but only with entertainment games, misses the point. The live acts (singing duo, flamenco dancers, illusionist) have to compete against the sound from the neighboring hotel. A white party (everyone is supposed to appear dressed in white), where black and bright neon colors predominate. Karaoke with exclusively French titles. Music quiz, bingo,...
It didn't really knock us or the other guests off our feet. Not even the slightest hint of a party atmosphere was recognizable.
Activities:
The Safari Zoo located in Sa Coma is interesting. Accessible by car or shuttle bus (starting point directly at the hotel), and for those who don't mind the 2 km walk, you can be there in half an hour.
Another point is the hike to the castle on the headland with a beautiful view over the bay to Cala Millor in the north and S'Illot in the south. The beach promenade leads from Sa Coma to S'Illot.
Glass-bottom catamarans offer various tours along the coast, sometimes combined with swimming stops and/or cave visits.
The Minitrenet is a small tourist train that travels leisurely along the east coast from Portocristo in the south to Cala Bona or Costa del Pins in the north.
There are also various weekly markets that you can visit. The largest of these is the night market on Wednesday evenings in Sa Coma, but unfortunately, this market is now only designed for tourists. The same mass-produced factory goods of leather items, souvenirs, and clothing as in the shops and supermarkets on and around the promenades, only a bit more expensive. You will look in vain for local products and specialties. You are more likely to get those on Sunday mornings in Portocristo. Accessible in 15 minutes by public bus.
For athletes, there is a large gym, the promenades invite you to go jogging, and there are also snorkeling, surfing, and diving schools with rentals, as well as bicycle rentals.
Safety:
Sa Coma itself is safe; the hotel has no security service and no explicit security management. Anyone can come and go. In case of problems with guests, the local police are called, though they seem overwhelmed in some situations. As in any tourist hotspot, you should stay away from street vendors and carry your valuables on your person so as not to make it easy for pickpockets.
Walkability:
As mentioned under the "Activities" heading, many points are easily reachable on foot. Shops and supermarkets can be found on the beach promenade and the surrounding streets, so you can find everything you need in and for your vacation in the immediate vicinity. Likewise, the beach is practically right at the hotel, and bars and restaurants are only a few minutes' walk away. After a 10-minute stroll along the beach promenade, you are in the neighboring town of S'Illot.
Food and drinks:
In general: You will get full and you won't go thirsty either. Low quality level. In the "kitchen," mostly delivered ready-made and frozen goods are heated up or thawed. Comparatively little freshly prepared food is offered. Herbs and spices are a rarity, so almost everything tastes equally bland. The "hot" dishes are often cold again by the time you have them at the table, so no one will burn their tongue on them. It is also partly because the dishes are not preheated. The entire buffet is set up illogically, so that you cannot help but constantly walk back and forth. A small example: The fries are at the very end of the buffet, but the sauces (ketchup, mayo, mustard) are at the beginning, by the salads. Many of the dishes offered are not labeled, so you have to guess what they might be. Refilling empty platters and bowls only happens in the first three-quarters of an hour after the dining room opens. Anyone who comes a little later has to eat what is left over. Variety is also a foreign word; the same dishes are set out again and again. Typical Spanish or Mallorcan dishes are limited to a few types of sausage and cheese, as well as two alternating paella preparations: One with noodles and seafood, one with rice and chicken (which, however, also tastes like fish). Presented in a large, flat iron pan, the top layer cold, the bottom, however, burnt. Sometimes there are even little pastries, of which even the chefs do not know what they are filled with. The dessert consists of three to four cakes (when they're gone, they're gone), gelatin, and two pudding mousses (chocolate and vanilla) ready in small bowls, and four types of ice cream from which everyone scoops for themselves as they please. Breakfast is just as unvaried as the lunch and dinner buffet: White bread, toast, light rolls. Whole grain or rye? No! Along with two types of jam, butter, margarine, the same sausage, the same cheese as at lunch and dinner. Ready-made cereal mixes, along with fruit-flavored yogurt. Plain yogurt is a rarity. The honey is thinner than syrup. Pancakes and fried eggs are freshly prepared during "show cooking." Between meals, you can also make your own hamburgers or hot dogs at the station by the pool. However, cake in the afternoon is nowhere to be found. Now for the drinks: For breakfast, four coffee machines are available, where you can get your own version of coffee or hot water. These are only active during the two-hour breakfast time, and are switched off for the rest of the day afterwards. In addition, there are two self-service juice machines. Cups and glasses are available, but not always clean. There are also two machines for cold drinks (cola, Fanta, Sprite syrup mixture and carbonated water) in the dining hall. These, in turn, are only switched on for lunch and dinner. Two additional machines are located in the pool area. At the pool bar, there are the mandatory pre-mixed cocktails, local beer, as well as cold and hot drinks from the machine.
Sustainability, hygiene:
Given the size of the facility, no great importance is placed on sustainability. In both the restaurant and pool areas, drinks are predominantly served in paper cups. Disposable cutlery and paper plates in the outdoor area. Butter/margarine in portion packs, just like pepper and salt. You will look in vain for shakers on the tables.
Food is left out in the open without a sneeze guard. In the outdoor area, everything is therefore already dried out and unsightly after a short time. During our entire stay, we could not determine that the beverage dispensers were cleaned even once. Only the housing is wiped down and the drip trays are emptied. It is better to take a closer look at the cutlery and dishes before use and, if necessary, clean them yourself. The placemats are only turned over before resetting the table, not cleaned or even changed.
Service:
The service is limited to the occasional and then reluctant clearing of tables, a quick wipe-down, and the subsequent noisy rearranging of the chairs. Without a word, they seem to want to signal to the guests to do it themselves.
Noteworthy details
The (main) language at the hotel, besides Spanish, is French. The entire entertainment program, as well as the evening events, took place in French, a little English, and only occasionally German. It was the same in conversations with the staff (with a few exceptions). The selection of food and drinks is barely sufficient and should be urgently reconsidered and revised. Everything resembles a mass-processing operation by the book, and as a guest, you do not get the feeling of being welcome. Cleanliness is a mere afterthought. Tables are only wiped superficially with cloths that receive a little moisture sporadically. Chairs, on the other hand, not at all. In the restaurant area, crumbs and dried-on food residue can be found on backrests, cushions, and wooden surfaces. Almost all tables are missing edge laminations or they are peeling off. Everything seems outdated and in need of renovation. The expressions of the employees match this. The cleaning staff who move through the house and are responsible for room cleaning are all friendlier than the service staff (exceptions mentioned and excluded). Knives are all dull, so that cutting food does not always succeed without accidents; cake forks do not exist at all. During the evening program, the two neighboring hotels compete, which causes unpleasant overlaps. Often the neighboring hotel is even louder. Well, with only one LD Systems 15-inch active speaker, you have limited resources, also as far as sound quality is concerned. The stage itself has seen better days and the hung spotlights urgently need adjustment, as well as reprogramming. In all (hidden) corners, there is debris, trash, and discarded, broken furniture and other items. An actually great hotel in an optimal location with a super room concept, which unfortunately ruins itself through many accumulated trifles. We would like to come back, but for that, some changes would have to be made by the management.
Highlights:
Great view, Great value
Bed comfort
Comfortable"
