2 ambiances: buffet and restaurant. I made the restaurant three times in three weeks. It's good without being great. The service would be good but too few staff. Room staff are trying by all means to paste the breaches and wait. You have to be patient in an assuring brouhaha. The choice of accompaniments is too often fries too cooked. The restaurant should offer a formula inspired by the dish of the buffet day, more copied and better presented. Finally, the establishment should hire a pastry or dessert specialist.
