Gulf of Porto

rganised and unmotivated. Tables often remained uncleared for more than 15 minutes while guests waited for somewhere to sit, or ended up clearing tables themselves and searching for cutlery, cups, or glasses. The breakfast selection was equally disappointing and far below what one would expect from a Radisson Blu hotel. There were virtually no Corsican specialties, only two kinds of industrial cheese, very limited fresh fruit, and melons that were so hard they were practically inedible. Throughout breakfast, essential items such as milk, bread, cutlery, cups, or glasses repe