What is the food like at Sandido hotel in Sharm el-Sheikh?

According to fresh July reports, the seafood days are now said to be Tuesday and Saturday: shrimp, mussels, crabs, and crayfish are continuously replenished, so food remains available even later in service, not only at the start of dinner.

Guests specifically praise the Japanese restaurant, especially the gunkan, sashimi, and nigiri. However, the soups get mixed feedback: miso may be unavailable, and the salmon soup was described as overly salty.

There is also a recent negative report: according to one review, the à la carte restaurants may not cook separately and instead serve food brought from the main buffet; the same guest also complained about shortages of vegetables, food, and drinks.

If you miss breakfast in the main restaurant, there are backup snack spots on the way to the sea: first a burger station by the pools, and farther on, before the slides, flatbreads and pizza.

Recent reports say lunch and dinner usually include chicken in several styles, kebabs, fish, and beef, plus various appetizers and vegetables; guests specifically mention red and yellow watermelon, and a large selection of sweets, including local desserts. Some soups are considered fairly spicy.

A recent negative review of one restaurant dinner says the tuna and salmon tartare was only passable, the tom yum was excessively spicy, the sushi rolls were served in very small pieces, and the beef with rice had an unpleasant smell. Guests also complained that there was effectively only one Russian-speaking waiter and the meal was limited to about one hour.

As of early July, guests report that beach-side ice cream, drink stations, and tomato juice have been removed.

Recent reports say Thursdays have a stronger seafood spread, including shrimp, crab, red fish/salmon, and smoked herring.

Different on-site restaurants may run daily themed dinners, such as Asian, Italian, barbecue, Egyptian, and seafood. Guests report being able to move between restaurants and choose the one they prefer.

Guests describe the meat selection as strong, with several meat options, kofta/lula kebab, and various skewers; langoustines are also specifically mentioned. Fries and nuggets are usually always available, and the pastries get very good feedback.

For dinner there is an à la carte Mongolian restaurant (at the Pyramisa): guests select raw fish, seafood, noodles and vegetables, which are then stir-fried in front of them. Reviews are positive. Reservations can be made by guests themselves with no limit on the number of visits.

The grill at dinner features rotating options — sometimes shrimp, sometimes fish — and is highly rated by guests. Rolls are made to order from several types of fish.