The Meliá Palma hotel receives its first customers

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Melia Palma Bay
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The Meliá Palma Bay hotel, next to the new Palau de Congressos in Palma, has just opened its doors. The hotel, with 268 rooms, is based on a “bleisure” philosophy (business + leisure), aiming to attract both business and leisure clients, as well as visitors to Palma who are looking for an avant-garde hotel that combines everything: a privileged Location and views over the bay, and a close proximity to the beach and the historic city center.

The new Palau is one of the few Congress and Convention Centers that have a hotel, which provides the infrastructure of an excellent alternative for the accommodation of congressmen, and is an added attraction for the whole, by deploying a greater supply of Leisure and catering, also friendly to residents and visitors to the tourist city of Palma.

To this end, the hotel complements its offer with meeting rooms with wonderful sea views, a spectacular panoramic swimming pool and sun terrace on the 7th floor, a spa, an exclusive The Level service – with 53 rooms and a VIP Lounge on the third A restaurant open to the general public, “Trasluz” inspired by an innovative gastronomic concept “all-day dining”, whose offer of food and cocktails is evolving to suit the time of day and style Of life of its clients.

The hotel has started operating this weekend with some trusted customers, and this Monday received the first customers with reservations through the web melia.com, which has been welcomed by the Vice President and Chief Executive Officer of Meliá Hotels International, Gabriel Escarrer, in person, with the director of the complex, Ramón Vidal. All of them have cut the hotel’s inaugural ribbon, celebrating a historic moment for the city of Palma.

The hotel maintains the objective of becoming a reference for responsible tourism and sustainability, and for this reason, among other actions, the hotel rooms and the varied gastronomic offer will be adapted to the premise of offering products with low environmental impact, such as gastronomy Of kilometer zero or based on high measure in local seasonal products.

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