Riu Baobab

Sam hotel super,jedzenie znakomite ,woda butelkowana w barze przy recepcji . Restauracje tematyczne poprawne ale bez szału, obsługa cudowna ,przyjazna. Plaża super, baseny również . Czystość i dobra kuchnia to atuty. Piękne animacje wieczorne .Bardzo dobrze zaopatrzony sklep ,przemiłe sprzedawczynie. Przeważający jęz.francuski ale angielski też da radę ;) Ochrona w stanie gotowości cały czas na całym obiekcie - plus wóz bojowy 24/7 przy hotelu. Przy ogrodzeniu na plaży kramiki z pamiątkami . Kula- miły postawny Senegalczyk sprzeda Wam i bransoletkę i wycieczkę do swojej wioski,do rezerwatu czy gdzie tylko chcecie .Wycieczki także ogarnie Wam Papis (+221 785216296 WhatsApp -info w zdjęciach) bezpiecznie i to co chcecie a nie to co oferują Wam w hotelu . Choć polecam “wieczór w buszu” z TUI . W okresie zimowym nie ma komarów ,Mugga obowiązkowo ,Mallarone według własnego uznania. Senegal-niebezpieczny,korupcja na każdym kroku. To nie 3 Świat ale 5 (moja osobista opinia) Bieda,przestępczość,mimo to ludzie przyjaźni jeśli jesteś dla nich miły i coś kupisz lub coś dasz. Ten kraj rządzi się swoimi prawami .Mimo braku obowiązku szczepienia na żółtą febrę ,nie chcieli nas wypuścić z Senegalu pod pretekstem właśnie braku w/w. Tylko dzięki determinacji i znajomości angielskiego i francuskiego udało się wyegzekwować swoje prawa. Konfiskują zapalniczki na lotnisku,prześwietlają walizki i są średnio sympatyczni. -Polecam wycieczkę Bandia a także po przeciwnej stronie rezerwat Lwòw , warto odwiedzić wioskę oraz Dom dziecka ,który prowadzą siostry Nie polecam przemieszczania się samemu ,zawsze warto z “zaprzyjaźnionym lokalsem” Senegal -czerwony ląd dla “wybranych”

Hotel znakomity, blisko do Dakaru i innych atrakcji. Jeśli chodzi o wycieczki, to świetnie je organizują chłopaki z plaży Pako i Emilio oraz Malik, można zobaczyć to, czego nie zobaczy się z okna autobusu na pewno i można im całkowicie zaufać.

Best hotel ever!!!The bedrooms are clean, the staff is amazingly nice and professional, they make sure the client is satisfied, the cooks are doing great and are very helpful. They have a very fun aquagym everyday!!!!! The foods is so delicious… We really loved our stay !!! vraiment chapeau on a adoré et on reviendra bientôt.

I stayed at Rio Baobab in Pointe-Sarène and was extremely disappointed, especially with the reception staff. They make absolutely no effort to help when you ask for something. There is a Black man, who speaks Spanish, whose name is either Ernesto or something starting with ER. He constantly looks down on guests and treats people with disrespect. On Sunday mornings he works at the cashier desk with a black woman and she is just as rude — rolling her eyes while talking to guests, speaking harshly, and giving you dirty looks. What kind of reception is this? One example: my suitcase lock broke, so I needed tape to close it before leaving. In an entire hotel, nobody could help me find a single roll of tape. I asked the reception for help and they simply shrugged and basically told me to figure it out myself. In the end, I had to go to the souvenir shop and ask them to lend me some tape. The reception staff didn’t care at all. The food was also terrible — clearly cooked for foreign tourists, completely tasteless and unappetizing. And again, the staff seemed to take guests for granted, treating people with arrogance and indifference. Overall, this was one of the worst hotel experiences I’ve ever had. I absolutely do not recommend this place. And don’t get me started on the hygiene… sooooo disappointing

Having stayed at Riu resorts in Mexico, Riu Baobab had the classic vastness of Riu design with multiple pools, restaurants and activities/ entertainment. It is a truly beautiful hotel and we had a lovely time. That said, the 5 star facilties need to be matched with service to bring it up to international standards. Particularly around the food which I would say was poor in terms of quality, allergen safety, options for allergens and flavour. Here are some easy to implement suggestions which I hope you will take forward: - Welcome on arrival: greet guests with a welcome drink and maybe have a live musician out front playing during check in hours. It's much nicer to hear all the information about the hotel being thrown at you by reception with a drink in hand. - Have bellboys to take luggage to rooms. We had to wheel and carry our suitcases up 2 flights of stairs! I did see some porters available for the big Tui coach but all guests should get the same service. - Amenity kits - the bathrooms are bare bones with no toiletries. To avoid unsustainable waste, but provide the service, guests should be able to receive toiletries by ringing reception with details in the service guide. It's not right for a 5* to have only hand and body soap in the bathroom and nothing else! - Mini bar only has water. For a large all inclusive where rooms can be quite far from the bar, the minibar should include a selection of alcoholic and soft drinks restocked daily. - Pepe's restaurant is open for snacks in between meals however there was no vegetarian/ vegan burger patty so no option for non-meat eaters. Just add a bean or lentil burger if you know veggies are coming otherwise they have to wait several hours between meals to eat (and even then mealtimes are primarily vegetables, bread and fruit which isn't filling enough or special in any way). You could also consider putting out some of the leftover fruit and other fresh items that might go bad from breakfast/ lunch out at Pepe's and more snacks like crisps. Currently the only snack at all the bars is peanuts. - Have roaming drinks waiters around the beach and pool to serve people. Everything is self serve, which is not 5*. - We saw lots of wasps flying around empty drinks glasses in containers by the pools. Suggest having a bucket of water for the glasses to go in and staff emptying regularly. We saw some staff just standing around. - Most staff were good, but some were a bit rude. - The alcohol tasted cheap. The wine tasted quite weak and not like wine at all. The bubbles and beer on tap were the only decent drinks. Again not 5* quality. - Reducing waste in the buffet: for a more premium experience and to reduce waste, the hotel should consider making omelette and smoothies to order rather than pre-prepared concentrated diluted juice and omelettes. There is so much fresh fruit yet the juices were not fresh and full of sugar. You could replace it with a fresh orange juice squeezer machine and then have a couple of staff at a smoothie bar making drinks to order. This cuts down on waste and increases quality massively. - You can also reduce waste by changing up the offerings each day at breakfast. We saw several different variations of pancake laid out. Why not just have a couple and then the next day have a different few? Same for the doughnuts and other baked goods. Guests stay minimum 5 nights here, so it's nice to feel like you're getting some variety. Quantity does not make it a 5*. The breakfast food is largely tasteless and full of bready carbohydrates. Better to do fewer things well and use the staff to prepare things bespoke for the customer. - Put out plenty of the long shelf life stuff like nice toppings for cereals - chia seeds, pumpkin seeds, peanut Butter etc. Again this adds to the premium experience but little waste as it can be put out again. - Consider having whole fruits - for example the bananas were all peeled and laid out. It keeps things fresh to just grab a banana and peel ourselves. Instead we found the peeled bananas had some citrus on it probably to preserve it. This wasn't necessary. The next day we asked for a banana and was told there wasn't any. We asked for peanut butter as there was only chocolate spread with milk in it. We were then given a spread that tasted like pure sugar. It would help to have some staff that speak English as many tourists are British. - Dietary requirements and Cross contamination at meal times - the food description and allergen signs were either incomplete or incorrect. For example in the Doriyaki restaurant, the vegetarian sushi contained a hard cheese instead of tofu! Aside from it being completely untrue to the cuisine, the food card did not specify the milk allergen. The lactose free milk was marked as vegan but it is still cows milk so it isn't! People often mix the spoons up for buffet serving. It's best each tray has a very clear separate spoon in them or are not placed next to other allergens. Vegetarianism and veganism is quite an alien concept to West Africans and it's clear their service training is not to the standard of other parts of the world. As more of the Western world switch to higher plant based diets, do think more about attractive vegetarian and vegan offerings. We are both vegan so can give an honest review. Some of the staff looked at us strangely and chuckled when we said we didn't consume animal products. We always go to places with low expectations and come prepared with our own food, so we never starve, but to reach the 5* standard it should be catering to everyone. I suggest asking guests to share dietary requirements and discuss with them so chefs can prepare something in advance or ensure they have a few really nice appetising options on display, not just side dishes. The food tasted bland and it was a very similar offering each day. We realised there wasn't actually much cooking - most of the food is prepared but no actual cooking skills on display - little use of herbs and spices. The buffet would benefit from proper Indian and oriental food. Europeans love that so I recommend getting a trained chef from the continent. For vegans the main options are self serve salad, fruit and bread. There weren't any vegan dressings, mostly egg mayonnaise based ones. Consider having a vinaigrette - plenty of non vegans will also choose this. The pre-prepared salads all had some form of meat or dairy in it. It seemed odd to put chopped up tinned sausages in the chickpea salad! Even meat eaters don't have this stuff at home. Currently it requires a lot of proactiveness from guests with any dietary requirements or allergens to get something different and even then the chefs aren't trained to prepare plant focused cuisine. Special Dietary foods tend to be the most inclusive so having more of those options will be enjoyed by all. Ironically the hotel talks of sustainability when it comes to washing and water waste, when we know animal products are one of the biggest contributors to environmental destruction. Tasty, healthy plant based options would go a long way. This might mean at breakfast we can have porridge and pancakes made with soya milk. It doesn't need to be a whole vegan buffet but some nice options with a balance of protein, fats and carbohydrates. Other changes which may require more work/ cost: - Room service is usually included in a 5* all inclusive. - More English speaking staff, especially in the restaurants so guests can discuss requirements.