Utente ospite
4 dicembre 2024
Booked here for 5 nights on points the week before Thanksgiving. Upon arriving we were upgraded to the St Regis Suite w a plunge pool. Almost everything about the trip was flawless. For starters, the grounds are like a museum. Beautiful open airy spaces, you simply do not feel like you are at a hotel. Especially at night time. The uplighting on the property is simply incredible. The wat the hotel was built into the mangrove is remarkable and photos of the property do it no justice. The St Regis Suite was tastefully done with the nicest hotel bathroom I've ever had. The plunge pool was heated and was wonderful to swim in w my daughter in the am, and again in the evening before dinner. The pool area was uniquely designed to give each section a true sense of space. Something that seems like a common theme here. There was always ample room on the pool (and beach ) when we were there. The servers at Riviera, the pool restaurant/bar, double as the cabana boys, setting you up where ever you like with towels and water. Since we were there during a slow week, the ratio of staff to guests was probably 2:1. We couldnt lift our head up for a second w/o making eye contact with one of the servers who were looking to assist us. What was nice was that they also all went out of their way to help each others guests. In addition to the grounds, the food/drink is where this resort shines. At Riviera, the cocktail list was 3 pages long and was full of unique cocktails. We tried a lot of them and the Prickly Pear Marg and the Illegal were our two favorites. What was nice is that they make all of their own mixers on the property. The Batanga has homemade cola with mangrove leaves in. The Paloma at the St Regis bar was made with clarified grapefruit juice. The food at the pool was also superb, and it wasnt a snooze fest of traditional resort pool snacks. There were some gems on there like the Birria sandwich. We attended the sabering at the St Regis bar several nights. The walk up the stairs to the bar was breathtaking. When we were there it occurred around sunset, which filled the sky with an array of colors. Each sabering brought out an amuse bouche bite for each person, as well as "champagne" from the sabering (Prosecco) and a sprite for the little one. The food at the bar was excellent and well thought out. The dumplings were some of the best I ever had, and the truffled tuna tartare was incredible! We took the Anejo tequila and chocolate class with Christian, and that was worth every penny. The base line Anejos they poured were ok, but pairing them w chocolate elevated the experience. Then the other tequilas started flowing, then mezcal and more. It was a great time and Christian killed it! We tried to take as many of their classes as they could, the Sikil Pak, Guac and Kanai Mary classes were all fun time! Ivan who ran the Bloody Mary class was excellent, and was great behind the bar during our time at the resort. All the staff by the pool were truly ph
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