Ocean House Costa del Sol affiliated by Melia

"This was our 4th visit to Ocean House Costa del Sol, and once again it was fantastic. We travelled as a group of 13 friends and had an incredible time from start to finish. A special thank you to Sebastian and Almichi from the entertainment team, who always bring great energy and create such a fun atmosphere around the hotel. A real highlight of our trip was being given the opportunity to DJ by the pool, helping create a fantastic party vibe that guests really enjoyed. We'd also like to thank Damien, whose leadership and welcoming approach are clearly reflected throughout the hotel. The combination of great facilities, a brilliant atmosphere, and an outstanding team is why we keep coming back year after year. After four amazing visits, we're already looking forward to number five! 🌴☀️🎶🍹"

"We stayed in the premium rooms Good price , great amenities Hotel staff were extremely friendly and helpful at all times Capi the bar man at the rooftop pool went over and above during our stay he made everyday so enjoyable"

"I would like to share my review from two perspectives: as someone who has travelled extensively and stayed in many 4 and 5 star hotels, including all inclusive and full board properties, and as someone who has worked in hospitality and comes from three generations of experience owning restaurants and hotels. I stayed at this hotel for seven days, and unfortunately, I found several aspects of the experience disappointing. The food is acceptable for a short stay of one or two days, but after seven days it becomes extremely repetitive. Although there is a reasonable amount of food, the same dishes are served almost every day with very little rotation. The quality is also inconsistent, with some food being overcooked or undercooked. For example, the pasta was on one occasion so overcooked that it had almost become a paste. Food hygiene, handling, and labelling also need improvement. There were occasions when food was left scattered around the buffet stations or was not removed promptly. On one occasion, there was only one pancake left, and the chef placed it in an empty section that had previously been used for ham and cheese sandwiches. At the pizza station, pizzas containing bacon were mixed with vegetarian pizzas to the point that even the chef could not clearly identify which pizza was vegetarian. There was also a serious concern regarding cross contamination. I personally saw a chef prepare an omelette containing bacon and ham and then use the same pan to prepare a plain omelette. Pans and utensils should be changed or properly cleaned between preparations, particularly for vegetarian, vegan, halal, kosher, and allergy related dietary requirements. Food labelling also needs to be much clearer. Allergen information was not consistently provided, and on some occasions the description did not accurately reflect the food being served. This can be particularly problematic for guests with allergies, vegetarians, vegans, or religious dietary requirements. Communication with the kitchen staff was also difficult, as the chefs appeared to speak only Spanish and no other language. In an international hotel, guests should be able to communicate with the chefs about ingredients, allergens, and dietary requirements. Another issue was drinking water. Although water was available at breakfast, there was no comparable complimentary water during lunch and dinner, despite these meals being included in the full board package. On one occasion, I was charged €2.50 for a cup of water, not a bottle. As someone with a hospitality background, I found this particularly difficult to understand. I was also surprised that wine was offered as a complimentary option during breakfast while basic drinking water was not provided free of charge during lunch and dinner. This creates a rather unusual contrast in terms of what is considered included. Finally, I found many of the additional drinks and services considerably overpriced, especially considering that I had already paid a significant amount for what I considered a relatively average and basic hotel experience. I am sharing this feedback respectfully and constructively because I believe these issues can be improved. The hotel would benefit greatly from better food rotation, stronger hygiene and food handling practices, clearer labelling, proper separation of meat and vegetarian or vegan food, better communication with international guests, and more reasonable additional charges. Unfortunately, based on my seven day stay and my experience in hospitality, I would not currently recommend this hotel, particularly for longer stays or for guests expecting a higher quality full board experience."