SGV_2015
Google
This was our third or fourth time at Parc Hotel – and surly not our last. This time we booked late, hence we could not chose our room, however we a nice room in the new section of the hotel. We really like wooden floors when staying in a hotel.||||We are repeaters for several reasons and I'd share with you a few amenities: Parc Hotel is just next to the lake, the garden, the friendliness of all employees, the food, and amenities (spa, gym, etc.). Furthermore, the region is fantastic for other activities e.g. walking, hiking, bicycling, etc..||||Parc Hotel's culinary concept is to serve two meals per day i.e. breakfast and dinner. The breakfast buffet offers a wide variety of different bread, fruits, meat, cereals etc.. The Dinner concept offers a rich buffet plus different 3-4 starters and 3-4 different main courses (meat, fish, vegetarian), in addition to dessert. The food is generally fantastic both in taste and presentation. The waiters are all very accommodation and nice however to name everyone would be too much in this context. Nonetheless I'd like to mention two a) Gottfried – thanks for your wine guidance and b) Wolfgang – thanks for your outstanding service and advice. Wolfgang did a little wine search on our behalf in his free time – wow I hope that your managers demonstrate appreciation and gives you recognition!!||||Lastly, a small critic - albeit on a very high level. The quality of the food served is equal high as it has been in the previous visits however I have the feeling that the exclusivity of the food offering has lessened compared to our previous stays. Furthermore, I noticed that often the side ingredients (dinner) were the same or similar regardless of type of main course. Latter is OK as some economy of scale is always needed. I'd like to restate that this is critics on a high level however it must be said, as the culinary experience for many repeaters is a significant decision factor.
