Lu' Hotel Carloforte

The staff is friendly and incredibly helpful, this hotel has breathtaking rooms with view of the bay. Comfy beds, delicious breakfast. Perfect cleanliness and comfort. Special mention to the receptionists, who gave us great advice on activities in Carloforte and were always helpful and kind.

That it ended eventually.

Lovely rooms great service fabulous location

Air con not great

Breakfast had an ample choice of cold cuts and cereals, juices and yoghurts and pastry items. The room was very clean and the shower spacious. the location is very central, a couple of minutes walk from the ferry.

some milk and a coffee machine would have been a nice touch to make a cup of tea, with the provided electric kettle or an espresso/capuccino, when you are chilling in the room.

Perfect location right in the town centre facing the sea, on the lungomare by all the restaurants. Top floor terrace has potential but is a disaster used with places chairs bad food and pathetic cocktails. It could be fantastic if managed by competent people: just hire a superyacht hospitality team and give them access to a Swiss hospitality school, facilities / engineering support, a good interior designer fir a refurbishment and stick to some non negotiable principles: natural, healthy, customer first, personal warm service

We need well-trained hotel management and staff who exhibit Swiss hotel school standards and superyacht-level attention to detail, rather than an improvised, guesthouse-level approach. Let’s start with the basics:Artificial Scent Diffusers: Get rid of them. If you want to scent the air, never use chemicals. Instead, deep clean the property with natural products, place plenty of fresh flowers, ventilate the spaces properly, and use natural fragrances. Relying on volatile organic compounds from synthetic air fresheners is both unhealthy and a sign of a cheap establishment; guests notice it the moment they walk in.Staff Presentation: Staff must be polished. This means tidy clothing, not poorly fitting or disheveled uniforms. Professional accents, excellent presentation, and freshly pressed clothes must be the absolute baseline requirement for everyone, from housekeeping to the front desk.Management Presence and Guest Recognition: Management must be visibly present, and staff must remember guests by name, preferences, and individual needs. As it stands, walking in feels like entering a pensione, not a well-run hotel.Facilities and Infrastructure: The facilities require a total technical overhaul. For instance, as many guests have pointed out, the air conditioning in the sea-facing rooms cannot keep up with the heat from the sun. The system lacks the capacity to cool the rooms down to 20 or 21 degrees because it cannot exchange heat efficiently. Aside from running constantly—which is highly annoying—it simply does not work. This is just one example; all technical infrastructure is outdated, inadequate, and needs fixing.Breakfast Quality: The breakfast merely ticks a box. Are the pastries freshly made from scratch? No, they taste frozen. Are the juices freshly squeezed? No. This is a basic breakfast designed just to say it is provided. It offers nothing memorable, delicious, unique, or healthy to write home about.