The Blue Water
מדיניות
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Cancellation/prepayment
- Cancellation and prepayment policies vary according to room type.Please enter the dates of your stay and check the conditions of your required room.
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Cards accepted at this property
- The Blue Water accepts these cards and reserves the right to temporarily hold an amount prior to arrival.
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Check-in
- From 12:00 hours
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Check-out
- Until 12:00 hours
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Children and extra beds
- Supplements are not calculated automatically in the total costs and will have to be paid for separately during your stay.
- Any type of extra bed or child's cot/crib is upon request and needs to be confirmed by management.
- One child from 5 to 12 years is charged USD 25 per person per night in an extra bed.
- All children are welcome.
- The maximum number of extra beds/children's cots permitted in a room is 1.
- Free!One child under 2 years stays free of charge in a child's cot/crib.
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Pets
- Pets are not allowed.
מה אורחים אחרים אהבו
“Swimming pool was good. Look and feel of the hotel was good, in general. View from window was great. We enjoyed the pionist in the bar.”
“Good view facing the sea. Reasonable size room. Good food.lot of varieties and fresh. Pleasant and helpful staff. Very quiet and nice place to rest.”
“room is very spacious and comfortable, food is excellent, service staff reception house keeping restaurant and others were courteous and extremely helpful”
“Stayed 7 days , friendly staff and facilities were well maintained . Food was amazingly good.”
“I wish the catering staff/waiters were more friendly”
“The staff were attentive and professional - I didn't have to leave the sun lounger for anything! My drink of choice was known to all the staff by day 2 and a lunch menu arrived on time every day!”
“The location and the pools were great for children. Staff were friendly. Spa was very good”
“The excellent staff. The delectable food. Great hotel setting. ”
“The seafood restaurant Nautilus offers an amazing dining experience!”
“Nice property by the beach, but they have a long way to go in training their staff on how to be professional.”