Hotel Garden

We had seen the strong advertising of the aperitifs on the terrace and, before going, we called to be sure: we were told that we did not need a reservation and that we would be served chopping boards with various cold cuts. ​Unfortunately, the reality was very different and decidedly disappointing: ​Broken elevator to climb to the terrace. ​Once seated on the armchairs, the waiter inexplicably removed the small table that served as a support point. ​Instead of the platter of salami promised on the phone, we were brought a very sad "fallback": pieces of bread with olive pate (with lots of fat pieces), black olives with stone, white olives and about 6 pieces of scone. ​The climax was reached in the end: after we had finished the cocktails and consumed what little we had been given, the waiter came back saying that the problem with the cutting board had been resolved and we could serve it! Obviously we refused, paid what we consumed and left. ​A mix of total disorganization, bad management and broken promises. Experience to forget, we will never return.

I called the Garden Restaurant Praia to book a table for 8 people, specifying right away that two of us are celiac. I was told that there was no availability and that the reservation was not possible. Suspicious, my partner called back a few minutes later asking for a table for 6 people, without mentioning celiac disease. In that case, the reservation was immediately accepted. After about two minutes, I called back, communicating that two people with celiac disease would be added to that table. At that point, the reservation was canceled with the justification that the chef with the specific training for the preparation of gluten-free meals was not present that evening. The thing I find absurd is that the restaurant's website clearly indicates that, by arranging it with the chef, it is possible to manage gluten-free and lactose-free menus. If the absence of a single person makes it impossible to guarantee safe service, I wonder how the training of the rest of the kitchen staff and compliance with the required health and hygiene procedures are managed. As a person with celiac disease, I did not feel welcomed or treated with the necessary attention. Transparency and inclusion should be a priority, especially for such a well-known restaurant. At this point, I prefer a trattoria that welcomes everyone with professionalism and honesty rather than a place that focuses on its image but offers an experience of this type.

Located a few meters from the sea, we used the attached beach club. Restaurant on-site, well-structured and clean room, staff always available. Truly excellent property. Experience to be repeated.