Cap Cana Fishing Holidays

I would have gladly rated this resort a full 10/10, but a few operational gaps impacted the overall value proposition. First, the beach was completely closed. My primary decision-driver when booking was the ability to enjoy the ocean steps from my room, and that expectation was not met. The closure was attributed to “beach renovations,” but this was not disclosed at booking, which created a clear misalignment between the marketed experience and the actual guest journey. Second, although the property positions itself as an “All-Inclusive Luxury” resort, several on-site restaurants required an additional fee to dine. That felt off-brand and diminished the all-inclusive promise. The same applied to certain drink options—unexpected upcharges that created friction in what should have been a seamless experience. Lastly, during one of the evenings, the resort hosted a Christmas event in the Sanctuary town for an additional $30 per person. Again, if the resort is positioning itself as fully inclusive, it’s difficult to justify incremental charges for on-property events. Overall, the resort has strong potential, but these inconsistencies diluted the luxury value and impacted the overall guest experience. I do want to give a special shout-out to Alejandro from the Wok restaurant, and Denni from Blue Marlin who delivered truly exceptional service. Their professionalism, attention to detail, and above-and-beyond approach elevated every touchpoint of our dining experience.

I would have gladly rated this resort a full 10/10, but a few operational gaps impacted the overall value proposition. First, the beach was completely closed. My primary decision-driver when booking was the ability to enjoy the ocean steps from my room, and that expectation was not met. The closure was attributed to “beach renovations,” but this was not disclosed at booking, which created a clear misalignment between the marketed experience and the actual guest journey. Second, although the property positions itself as an “All-Inclusive Luxury” resort, several on-site restaurants required an additional fee to dine. That felt off-brand and diminished the all-inclusive promise. The same applied to certain drink options—unexpected upcharges that created friction in what should have been a seamless experience. Lastly, during one of the evenings, the resort hosted a Christmas event in the Sanctuary town for an additional $30 per person. Again, if the resort is positioning itself as fully inclusive, it’s difficult to justify incremental charges for on-property events. Overall, the resort has strong potential, but these inconsistencies diluted the luxury value and impacted the overall guest experience. I do want to give a special shout-out to Alejandro from the Wok restaurant, and Denni from Blue Marlin who delivered truly exceptional service. Their professionalism, attention to detail, and above-and-beyond approach elevated every touchpoint of our dining experience.