Year: 2014

If you are looking for a luxury hotel, a unique spa, a boutique country house in a hidden spot, a place for celebration or an exotic beach location, Condé Nast Johansens, the leading reference guide for independent travellers, will inspire you and help you to find the perfect place for every occasion. Every establishment is recommended by a team of experts and you can therefore be sure of enjoying an exceptional experience. The proof lies in the recent placing of the Royal Service at Paradisus Princesa del Mar at the top of the list of the 15 hotels recommended for honeymooners.

How many times have you selected accommodation based on budget? Even when recommendations in social sites and online reputation of hotels may show you safer paths to walk your holidays, the practical truth is that you end up making your travel decisions based on your financial reality. And let’s face it, the more zeros your account holds, the wiser spender you become. Getting the desired value-for-money out of your lodging purchase might be a tricky thing especially when you’re a quality chaser or a luxury enthusiast. What if you could find a product that is both quality-oriented and budget-focused at the same time? Well, that is Paradisus Resort Credit, the way to get the benefits of luxurious five-star resorts at a lower cost with no tricks or smart marketing packaging involved. What is it and how does it work?

Greater attractions and numerous benefits are available with the new “Club Gourmet” card to be issued by Meliá Hotels International Cuba from this 20 June. A modern design and valid for two years, the card forms part of the loyalty programme for all gastronomic outlets, bars and nightclubs at the hotels managed by Meliá Cuba in Havana and Santiago de Cuba: Meliá Cohiba, Meliá Habana, Tryp Habana Libre and Meliá Santiago de Cuba, all five star and among the top hotels in the country. The card is essentially designed for anyone wishing to enjoy a memorable culinary experience delivered by a team of highly prestigious chefs, such as Pierre Lheureux, Manuel Pérez, Fabio Trezzi and Minetomo Yoshida; a select range of imported wines and spirits and a highly specialised service.