What is the buffet food like at Egypt all-inclusive hotels?

At dinner, unlike other guests' complaints, tomatoes and cucumbers were available and regularly replenished; melon sold out fast but was also restocked. Kids liked pasta with sauce cooked to order in front of them. Food quality matches the hotel's price tier (budget 4-star) and shouldn't be compared to 5-star resorts.

Pureed soups are available at the buffet but are often oversalted. Borscht is made with a lot of vinegar and coarsely chopped vegetables — not suitable for kids. Tip: bring your own meat purees and instant porridge for children.

Guest experiences with the vegetable section vary widely: some find a broad selection — vegetables stewed in sauces, raw (sliced to order), boiled, and fresh, plus numerous sauces. Others report that standalone vegetables look uninspiring and that most salads are dressed with sour cream, making them unsuitable for those avoiding dairy. Staples like potatoes and beetroot are largely absent; beetroot appeared only twice, served floating in sour cream.

The buffet was a poor fit for families wanting healthy, clean food — almost everything is cooked in oil or heavy sauces. One child survived the entire week on just rice, cucumbers, and iceberg lettuce.

The buffet looks abundant but the selection is confusing: carrot puree, beans in tomato sauce, fish in vegetables (tastes boiled), plain rice or rice with peas. Meat options include meatballs and kofta. Kids tend to stick to pasta in tomato sauce and rice with chicken.

Compared to the previous year, the buffet has improved: more vegetables and crabs have been added. For children there are porridges, soups, and yogurts. Overall the selection is wide.