Royal Palm Beachcomber Luxury

No "Welcome to the Royal Palm!". The Doormen don't open their mouths at the entrance. But the Assistant Front Office Manager makes up for it. Flowers for Madame and a welcome tea served by a liveried servant. Gestures entirely to the taste of the new General Manager Patrice Landrein, who not only thinks highly of his luxury hotel, but also of hospitality in general. As far as "Wine and Dine" is concerned, Monsieur doesn't even have to make a few improvements. His French compatriot, Executive Chef William Girard, is enchanting. Whatever you order in the main restaurant La Goelette, it is poetry on the palate: even the unspectacular-sounding grouper with mashed potatoes is Champions League. The crowning glory of a brilliant meal: "Baba", the sponge cake soaked in rum, "which will put you into a deep sleep", as the waiter oracles with a grin. They also go all out with the wines. During a tasting in the "Cellar", Italian expert Francesco Bosu reveals that 300 winegrowers from France and South Africa alone are represented with their wines. And that he recently sold two bottles for a cool 10,000 euros. The more obvious treasures of the hotel legend cannot be outweighed by money: An almost unreal blue lagoon, lined by a compact sandy beach that allows for unadulterated swimming pleasure. And best of all: the beach loungers are personalized! The new pool decks, the manicured lawns in front of the suites reminiscent of golf courses, the spa (be sure to book Priya for a massage!) and all the sports facilities are reliably at 5* level.

Test highlight: The 6* view at the fabulous à la carte breakfast. And then two dolphins appeared in the lagoon ...