Rixos Park Belek - the Land of Legends Access

على الرغم من تاريخ منتصف العام، لم يكن هناك أي أنشطة، وخاصة أن وجبة الإفطار كانت نفسها كل يوم، ولم يكن هناك أي تنوع في الطعام على الإطلاق، وهو وضع لا يناسب ريكسوس.

ريكسوس علامة تجارية فاخرة تابعة لمجموعة أكور. تتميز خدمات الفندق بالود والترحاب. يوفر الفندق الشامل كليًا خيارات طعام متنوعة. إنه خيار مثالي للاستمتاع بأشعة الشمس، والاستمتاع بنسيم البحر العليل، وتجربة أجواء البحر الأبيض المتوسط.

I stayed at Rixos Park Belek Resort for eight nights in August 2025, paying roughly $4,000 for what was marketed as an “ultra all-inclusive” luxury vacation. The experience, however, was the worst I have ever had in Belek. This resort does not feel like Rixos at all—it feels like a budget family hotel that hides behind a famous brand name. What I encountered was poor service, cheap management tricks, misleading promises, and a general lack of quality across almost every aspect of the stay. The main restaurant was overcrowded, small, and offered very limited food choices. Hygiene was appalling: sauces were left in open bowls where children coughed nearby. Staff replaced them occasionally, but the setup itself was unsanitary and careless. Service was weak, with far too few waitresses for the number of guests, many of whom looked tired and indifferent. The only exception was Jolie, an Asian waitress, who consistently helped me even during peak hours. Without her, the dining experience would have been unbearable. The People’s Restaurant, available 24/7 by the beach, was slightly better. Ordering via QR code worked smoothly, and dishes like the cheeseburger, crispy chicken plate, and fries tasted good, though the Turkish dumplings were poor. Service, however, was slower than expected. The à la carte restaurants were the biggest scam of the resort. At check-in, I was told that à la cartes are free if staying over five nights. Later, I learned that Teppanyaki was excluded and carried a €25 charge. For that money, the portions were laughable: one soup, a couple of sushi pieces, rice with vegetables and meat, and a quarter of a fried banana for dessert. The chef was entertaining, but the meal was an insult. The Grill restaurant was somewhat better, offering tasty dishes like entrecote and chicken wings, and at least you could reorder. But then came another scam—“premium” dry-aged meats priced at $85–100 for only 300 grams. At that point, it becomes obvious that the hotel is trying to squeeze every cent from guests under the guise of luxury. The bars were a mix of good and bad. On the positive side, bartenders like Halilcan, Eren, Ilayda, and Cengiz were excellent, with Halilcan in particular showing real talent. He prepared cocktails based on my taste without needing a menu, and every drink was spot on. However, management policies ruined the experience. Bartenders were clearly instructed to use the cheapest alcohol unless a guest demanded specific brands. Premium bottles such as Gentleman Jack, Tekirdağ Göbek Rakı, Belvedere, and Finlandia were not included but sold separately, which completely undermines the “ultra all-inclusive” promise. To add insult to injury, snacks like chips were rationed. Guests were only given tiny cups instead of bags. After repeatedly asking, I was finally handed a bag by the bar chief. Imagine paying thousands of dollars for a holiday and having to beg for a simple bag of chips. To make matters worse, I even saw Esref, on