Hotel Andaluz Albuquerque Curio Collection By Hilton

“Very Close to Albuquerque Convention Center and Health Club”

I was in Albuquerque for a conference at the Convention Center, which is a very short walk from the hotel. There was much to like about the hotel, but what stood out for me were the following: Brian and Bryan at the front desk; the free access to a health club with an excellent swimming pool right … lisää

I was in Albuquerque for a conference at the Convention Center, which is a very short walk from the hotel. There was much to like about the hotel, but what stood out for me were the following: Brian and Bryan at the front desk; the free access to a health club with an excellent swimming pool right across the street; and a free airport bus that stops just one block from the hotel.

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“A disappointing stay and dining experience”

I was assigned a very small guest room that is clearly in need of renovation. While the Assistant General Manager handled my check-in and was friendly, his comments about recent renovations seemed to apply only to the lobby—because the guest rooms appear unchanged from what they have been for at le… lisää

I was assigned a very small guest room that is clearly in need of renovation. While the Assistant General Manager handled my check-in and was friendly, his comments about recent renovations seemed to apply only to the lobby—because the guest rooms appear unchanged from what they have been for at least the past decade. The room itself showed significant wear: damaged lamp shades, missing electrical outlets, stained walls, a beat-up bathtub, and filthy bathroom vent. Overall, the condition felt tired and neglected, not boutique or curated in any way. This is simply not what I expect from a Curio Collection hotel, especially when redeeming points for what should feel like a “reward stay.” The on-site restaurant was another disappointment. The steak was overcooked, dry, and overpriced for the quality delivered. The dining experience was mediocre at best and a step backward from when Mark Quinones was the chef—there was a noticeable decline in both execution and value.

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