5.0
Excellent 6456 Reviews
Jetsetter Approved
This Hotel meets our standards
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Amenities

  •  Free WiFi
  •  Golf Course
  •  Gym
  •  Handicap-accessible
  •  Parking On Site
  •  Pool
  •  Restaurant
  •  Spa
Disclaimer: This content was accurate at the time the hotel was reviewed. Please check our partner sites when booking to verify that details are still correct.
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Overview

Location

When you stay at Iberostar Grand Hotel Paraiso All Inclusive in Playa del Carmen, you’ll be on the beach and convenient to El Manglar Golf Course and Maroma Beach. This 5-star resort is within the region of Tres Rios Ecopark and El Camaleon Golf Club.

Rooms

Make yourself at home in one of the 310 air-conditioned rooms featuring refrigerators and iPod docking stations. Rooms have private balconies. Satellite programming and DVD players are provided for your entertainment, while complimentary wireless Internet access keeps you connected. Private bathrooms with shower/tub combinations feature jetted bathtubs and complimentary toiletries.

Spa, Wellness & Premium Amenities

Pamper yourself with a visit to the spa, which offers massages, body treatments, and facials. After practicing your swing on the golf course, you can dip into one of the 2 outdoor swimming pools. Additional amenities at this resort include complimentary wireless Internet access, concierge services, and gift shops/newsstands.

Food & Drink

This resort is all inclusive. Rates include meals and beverages at onsite dining establishments. Charges may be applied for dining at some restaurants, special dinners and dishes, some beverages, and other amenities.

Grab a bite at one of the resort’s 6 restaurants, or stay in and take advantage of 24-hour room service. While enjoying a refreshing dip in the resort pool, you can order your favorite drink at the poolside bar.

Business & Travel Amenities

Featured amenities include a business center, a 24-hour front desk, and multilingual staff. Event facilities at this resort consist of a conference center and meeting rooms. Free valet parking is available onsite.

How to Get There

Iberostar Grand Hotel Paraiso All Inclusive
Ctra. Chetumal - Puerto Juárez, Km. 309
Playa del Carmen, 77710 Mexico

Reviews

5.0 Excellent 6456 Reviews
Wonder
Reviewed 1 day ago

My wife and I just returned from our vacation at The Iberostar Grand Hotel Paraiso ; this was our 9 time visiting this property. I have to say this property never ceases to amaze me ..this hotel is one of the finest properties you could visit ; but the staff is what makes this hotel special . We always get treated like family .. totally taken care of . I would highly recommend this property.

Iberostar Grand Visit - July 7 through July 14 of 2018 (4/5 Stars)
Reviewed 2 days ago

Since we found the Iberostar Grand Paraiso Beach, we have stayed at an Iberostar Grand property five times, four of which have been at the Iberostar Grand-Paraiso. We have always been impressed with the quality of service, connection with the staff, warmth of the people who run the hotel and the quality we receive in all areas of the resort, for the money.

The many other amenities, including all the restaurants at the Grand have in the past more than made up for the less than stellar beach.

The dining experience at the Grand has generally been a terrific and memorable experience with great food ranging from casual buffet breakfast and dinner options to beach formal dining experiences at a range of restaurants including a classic Italian dining room with formal menu, a Surf and Turf option serving delicious meats and seafoods by dedicated wait staff, a Japanese option, and a French/Gourmet dining room which has historically served great food including Lobster Thermidor and other delicious, easy to understand and savor meals. This had been our dining experience at the Gourmet restaurant.

Recently the hotel introduced a new concept at L’Atelier, the name of the French/Gourmet restaurant. They call it the Iberostar On Tour Chef. Basically, they bring in a rotating Michelin trained chef to run the kitchen or develop a totally new menu, not sure for how long, but they are given the freedom to change and literally enforce the menus. This means they are not flexible with their menu options. While the concept is new at Grand Paraiso, the hotel claims that they introduced the concept at their chain in 2014 with “world prestigious” chefs who together have earned 27 Michelin stars, and now they are introducing this concept to the Grand Paraiso.

We were there on Tuesday July 10 for dinner. There are two menus. One is called the “Classic Menu” and the other is the “Menu of the Stars,” which I assume is a reference to the stars awarded to Michelin trained chefs/restaurants. They do not state how many stars the restaurant has been awarded based on the new Chef on Tour concept.
The classic menu has five courses and the menu of the stars has eight. The new menu left us hungry and VERY dissatisfied with that whole dining experience.

Since we opted to try the eight-course menu, the first item on that menu is the beef tartar option. Crazy as it may sound, I am not prepared to eat uncooked beef on vacation. I do not want to spend the next day on the toilet wishing I had stayed in the room the night before. We asked the server if there was any way to replace that dish with something that was cooked. The server was very professional, and we could tell he was uneasy telling us that the chef was not interested in deviating from the set menu. We said that we wanted the meat cooked, but were told the menu could not be changed, but that they would check with the chef. At this point we were getting ready to up and leave the restaurant and head over to the buffet. The server returned and announced that the chef would instead let us eat from both menus, the Classic and the Stars menu. So, we said what the hell, and we stayed. It was unusual. We were mostly dissatisfied with the food. By the time the food was coming to the table, neither us or the server could clearly tell what it was we were eating or from which menu. Our opener was a pea cream soup from the classic menu. It was not very good, and I had less than a teaspoon. The next course was item 3 from the menu of the stars, the berry gazpacho. This was pretty good, but insufficient to call a meal. The next several courses consisted of salmon, red snapper and beef. The two fish were served in a bed of what appeared to be the foam that you get when you cook lobster or crab, smelled like it too. They were ok, I would not say they were great, but they were not awful either. The beef was actually pretty good, but we asked and got it well cooked. The dessert was the best part of the meal at the gourmet dining room. It was a plate full of various forms of chocolate breads, cake and ice cream.

So, the experience at the gourmet was not exactly awful, but just bad enough to make us not want to go back to that dining room. My advice to the management is that if they want to introduce a new menu like this, they should also keep the old menu and give guest the option of trying the new menu or eating from the original menu. So, don’t get rid of the old menu that we already know and enjoy, but rather add the new menus along with what you know already works.

We ate at Tony’s Surf and Turf twice. Once on Monday July 9 and a second time on Friday July 13. The food there was pretty good. On Monday we had the tenderloin, but it was over cooked. We asked for the meat to be medium well, but what we got was a little ridiculous. It was so over cooked that it was dry. The dessert was good, too. On Friday we had the seafood starter and an apple and walnut salad. Both starters are very big. We had the beef and shrimp, and the lobster biscuit after that, and one of us had the grilled salmon and the other had the surf and turf as the main course. We both had the chocolate volcano for dessert with a nice decaf. The wait staff were great both times.

Everything was going pretty good at Tony’s until the sommelier, Richard made a slight error in communicating with us that the wine he was pouring for us cost about $65 USD. Richard is a very nice and social guy. He has a very nice smile and is really animated. He made some things happen for us the night before and I will cover that in a later paragraph. Richard was super accommodating. He made sure we got a nice table at Tony’s.

On Thursday July 12, we had dinner at the Caribbean restaurant. By this time, we had shared our experience in the gourmet restaurant with a few hotel staff. One of the staff, Olivia whom we jokingly refer to as the fixer, spoke with the hotels’ sous chef who was the standing executive chef because the executive chef was off the property. Chef Cristian is a welcoming, friendly and hearty looking man from Lima Peru. He was near the entrance when we got to the Caribbean restaurant and greeted us with Olivia and a couple other staff. He let us know that he heard of our experience in the gourmet restaurant and that he was making a special meal for us that evening. He said our meal was not in the menu and it was a surprise. The first course was a couple of juicy hot and tender flaming scallops. They were served in the shell over a bed of rock sea salt lit aflame. They were excellent. The next course was two lobster tails over a bed of avocado sauce with Chilean sauce all around it. The lobster was lightly breaded/battered. This course was amazingly good. The next course was grilled giant shrimp with octopus with baby corn, potato wedges and a green sauce. Each course was great and better than the last. The next course was a nice sea bass over avocado sauce with a spicy sauce topped with red onions and carrot scrapings. Dessert was a chocolate mousse log, with chocolate angel-food-like pieces and a dark chocolate pastry with strawberries, kiwi and raspberry. It was amazing. We also asked for champagne and were told the price in Mexican Pesos and USD. We agreed to get the Moët & Chandon Imperial. By the time the night was over, the sommelier was working closely with us. We were treated extremely well and ended up buying several bottles of that champagne. Richard, the sommelier asked where we were having dinner the next night and we explained we wanted to go to Tony’s but could not get a reservation. The sommelier said he would take care of it and he did. He asked what time we wanted to eat at Tony’s and he made it happen.

Richard, the sommelier really went above our expectations. We were extremely pleased with his attentiveness. Of course, by this time we had bought three bottles of champagne at $130 USD each. One of us was pretty hung over the following day and we did not expect to drink the rest of the trip.

While having dinner at Tony’s the sommelier asked how we were, he had prepared a very nice table for us and asked if we would like to start with some Moët. We said no, we were a little hung over. He was insistent and asked if he could pick a wine for us. He said this wine would help the hang over. We agreed, and he returned with what was a very tasty bottle of white wine. All the while, he did not mention this was not the house wine and that we would need to pay for it. At the end of the meal he came back with a receipt book and asked us to sign for the wine. We said we were unaware we would have to pay for the wine. He said oh yes, just like the night before. I felt badly and blindsided. I thought he could have mentioned the wine he was pouring was not a house wine and there was a cost associated. Besides, we had told him we did not plan to drink. He insisted, and we let him pick the wine. So, we asked how much this wine was when he asked for our signature. He gave us the amount in pesos then we asked how much in USD. He said, “oh about $65.” We signed the receipt book but were left uneasy about the experience. After dinner we voiced our concern with the hotel. They agreed that we should have been told beforehand there would be an additional charge for the wine. We met with Richard and he agreed to remove the charge from our room. Lesson here is, ASK when the wait staff bring a bottle of wine if it is included in the all-inclusive package or if it has an additional charge. It just felt like the sommelier was being nice to us because he wanted to sell more wine. That was fine the previous night. We were told the prices then. The following night, we were just told which wine we would have and there was no mention of the cost until we finished dinner. This experience left a bad taste. Having to deal with what felt like deceitfulness, with hotel staff was just awkward and could have been avoided. It sort of ruined my evening and we turned in early that night.

Overall, this was a good trip. We were at the Grand for seven days. The weather was great five of the seven days. There was a little rain on the other two days, but only for a short while.

The hotel is still one of our favorites and we plan on going back. The property, the rooms and most importantly, the people who work in the resort absolutely make this hotel a great experience.

The beach was great, too. We did not experience any seaweed beyond what is normally on this beach. We went swimming in the ocean each time we were on the beach.

While this was a good trip/vacation, we did have two experiences (gourmet dining and wine charge without advance notice) that impacted our view of this trip experience.

Our overall experience rating for this particular trip would be 4 starts on a scale of 1 to 5 stars. Initially we considered rating this trip 3 of 5 stars because of the two negative experiences, the gourmet and the wine charge, but Chef Cristian did a tremendous job taking care of us in the Caribbean restaurant that our review rating increased by one star: we give this trip 4 of 5 stars.

We give the property 4 of 5 stars. The reasons we do not award five stars is because the halls in building 72 were maintained very warm during our visit, and there was noisy construction going on on the facade of building 72 impacting the experience at the quiet pool, and there was similar construction and noise happening in one of the oceanfront buildings which also negatively affected the beach experience. Instead of relaxing with the sound of the waves and wind, we also heard workers clanking tools and yelling at each other. And while the beach experience was okay overall, the beach chairs are showing age and weather. The wicker on the arms of the chairs is splitting causing the broken wicker to pinch and prick guests’ arms.

We give our experience with hotel staff 5 of 5 stars, hotel staff treated us exceptionally well. Each interaction with hotel staff made us feel like we were their only guest. They seemed interested that we were enjoying ourselves.

As we normally do when we review our stay, we will mention key hotel staff that made our stay memorable and made us feel special and want to keep going back to the Grand.

Olivia in all the dining rooms: She took time to speak with us, hear us and ask us questions to find ways to make our stay at the resort better. We jokingly refer to Olivia as the fixer because she truly fixed or made up for our experience at the gourmet restaurant. Olivia treated us like we were the only guests in the hotel. She made us feel welcome and showed genuine care to make our stay a great experience. She accomplished that.

Ana in the evening shift at the lobby bar: Although Ana is always extremely busy going from table to table and sometimes between the lobby bar and the theatre and running to the front desk to deliver drinks to new hotel guests, she took time to get to know what we wanted to drink and got it for us. Ana made our time in the lobby bar a joy. She is pleasant, genuine and attentive. Thank you Ana.

Lucero in the evening shift at the lobby bar: Lucero shares the same amount of work that Ana does. She is incredibly busy taking care of lots of guest both in the lobby bar and in the theatre as well as minding tasks behind the bar area. Yet, Lucero remembered us from our previous visits. On this trip, Lucero demonstrated a high level of guest care and attention. Not only does she remember us, she also remembers what we like to drink. On our last trip here, Lucero asked me what flavors I prefer. I said I prefer sour and fruit flavors and prefer not to taste the alcohol in my drinks. She recommended a drink made with berries and other things and vodka. The drink was a hit. I loved it. And this time when she saw us in the lobby for the first time, she immediately remembered that drink and asked me if I would like her to prepare that drink. I was impressed with Lucero’s ability to remember specifically that drink. It was a hit again. On top of her excellent level of service with our drink needs, Lucero is warm, kind and as always makes us feel special, like we are the only guests she has to take care of although we can see that she is helping other guests, too. Our experience with Lucero is a huge part of the reason why we keep coming back to the Iberostar Grand Paraiso. Thank you Lucero and we look forward to seeing you on our next trip.

Daniel, the evening bar tender in the lobby bar. He appears very serious, but once we started talking with him, he comes out of his shell and gives very good and personal service. Late on July 12, after the Boogie Nights show, we ended up in the lobby bar. Daniel was the only one there and I wanted to have a drink and I gave him a little history of what I like to drink. He looked at me with a smirk on his face and said, “I’m going to make you a drink.” When he did he named it a “Minty” followed by my name. While we have not interacted with Daniel too much in the past, he provided a level of care to us above what we would normally expect from the bar tender and I was impressed. I enjoyed the drink, maybe too much.

Mirna, the pool concierge: We have been receiving the BEST level of guest care and attention from Mirna throughout the years that we have stayed at the Grand. Mirna used to be the quiet pool server and we used to call her the best nurse on rotation because she would always get me whatever kind of drink I asked for even if she had to go all the way to the lobby bar to get the recipe from Lucero. Since our last trip, Mirna has changed positions and is now the pool concierge. In her new role, Mirna continues to deliver superb guest services and attention to the last detail of guest needs. She insists on laying out the towels over the beach and pool chairs for her guests. She insists that guest let her know whatever they need, and she quickly meets those needs. But not only is she providing excellent guest services and attention, she is doing it while making us and other guests feel SPECIAL. When Mirna is speaking with us, we feel like we are the most important people that she is working with. She is VERY KIND, genuinely open and caring of the guests. She genuinely wants to make sure that guests want for nothing. Mirna is very special. She is friendly and warm toward all the guests she interacts with and she is genuinely concerned that our needs are met. On the morning of 7/13, we realized that we lost a pair of Maui Jim sunglasses somewhere in the resort. We were sure we left them at the quiet pool and we reported it to Mirna when she came to see what we needed while lying on the beach. Mirna quickly devised a plan to find out whether the sunglasses had been picked up and may be at the lost and found. She had one of the guards on the property come to meet us on the beach. The guard showed up with a pair of sunglasses that had been picked up and put in the lost and found, but they were Oakleys. Then Mirna remembered that the concierge inside the buildings maintained an electronic log of all items from the lost and found and suggested that we speak with one of the concierge to review the lost and found files and see if our glasses were there. Again, Mirna’s plan was a success. We were shown the electronic log and images of sunglasses in the lost and found and bingo, there was the pair of Maui Jim’s. A few moments later another security guard showed up with Mirna and he had the sunglasses. We had to sign for them and the case of the missing sunglasses was resolved/closed. It turned out we had left them in the lunch buffet (Las Brisas) and not at the quiet pool. Mirna, thank you for your terrific investigative skills and your concern. Mirna truly is one of the hotel employees that make us want to continue to return to this hotel. Mirna you truly are a very special lady.

Cecilia in the breakfast buffet, thank you for your attentiveness every morning when we had breakfast. Our coffee was always piping hot and you were always there to make sure we had everything we needed at the table.

Octavio in the breakfast buffet, Huge thanks for making me a pile of asparagus with garlic and olive oil every morning. Octavio has one of the best and friendliest smile and dispositions in the resort.

Ignacio server in the gourmet restaurant, you guided us through a bit of a rough patch in the gourmet dining room. You were very professional and understood our dilemma with the new menu. Thank you for your patience and attention.
Victor the butler in building 72: Victor is an outstanding resource in the hotel. He went out of his way to make sure we had everything in the room that we wanted. He asked if there was anything that he could help us get. He researched some stores in Cancun for us and reported back with a detailed breakdown of what we were looking for. Several times, he helped carry our drinks and ice buckets from the room down to the beach. He exceeded our service expectations. Thank you Victor for all your hard work.

Star Friends: Were non-existent on this trip. Usually they are everywhere and friendly. On this trip we saw just a couple and they were not as friendly as they have been in the past. This trip, they focused more on the salt water pool, whereas in the past they have roamed around the beach and the quiet pool and let us know what all the activities going on in the resort were that day.

A great visit!
Reviewed 3 days ago

We came to the hotel as part of a birthday celebration and dive trip. The property is beautiful with lots of amenities- if you are coming as a couple, I would recommend staying st the Grand, the property’s adult only hotel. There were lots of families- and pool chairs were at a minimum, unless you got there early in the morning or late in the day. There are plenty of signs that tell you not to reserve chairs, but everyone does it anyway, so it’s very hard to find a spot at prime time. The swim up pool bars more than make up for this:)
The staff is amazingly friendly across the board and will go out of their way to make sure you feel welcome.
If you enjoy food and dining experiences, there is plenty to choose from, and I would recommend making reservations in any of their a la carte restaurants. We ate at all of them, but only had one bad experience (at the Japanese restaurant, hibachi style)- we ordered seafood at a table full of meat eaters, and everything was cooked at the same time- our food sat on the flat top for 20 minutes, rendering it rubber, so we left. We ended up at the lobby bar, where to our surprise the chef of the restaurant showed up about 20 minutes later to apologize – apparently he had been running around property looking for us. It was a very nice gesture. The next night was my boyfriend‘s birthday, which we spent at the steakhouse, and we were greeted with a beautifully decorated table and amazing service to make up for the night before.
The only other thing that I would say, as someone who loves any sort of international food, would be to dedicate one of the many buffets to purely local cuisine. There are plenty of options for those who aren’t as comfortable with adventurous dining, but Mexico should be proud of their food, and flaunt it whenever possible. Don’t get me wrong, there are plenty of local options peppered with in all of the buffets, but it would be nice to see ceviche, Mole, etc. for those of us who just can’t get enough of it.
Lastly, there is a lot of wildlife on property – Mexico’s version of raccoons, which are called Coati – they look cute, but are obnoxious when it comes to trying to sneak food whenever possible. Don’t touch them. You can pretty much shoo them off, and mostly hang out by the hamburger stands and picnic table is located the beach. There are also peacocks of lizards and cats wondering around the property.
We will definitely be back again, and and looking forward to our stay.

Iberostar Grand
Reviewed 4 days ago

Iberostar Grand Paraiso really is Grand! Celebrated our 21st Anniversary with a villa suite. Beautiful resort, immaculate grounds, amazing staff who cater to your EVERY need, and a wonderful variety of food/drinks to enjoy.

Paradise!
Reviewed 5 days ago

There aren't enough superlatives for this hotel. My friend and I had a fantastic time. While the grounds were beautiful and the beach lovely, it was the service that really put this place over and above. Everyone was kind and helpful. We were greeted with a smile in every interaction, and often by name. Our butler Armando took time to make sure we were settled and checked on us throughout our stay to see if we needed anything. Alejandro, who tended bar at the Rhapsody sports lounge, made us laugh and made a mean cocktail. Luis the Zumba instructor lead a great class! Humberto at the pool and Francisco at the beach both made us feel comfortable and were very kind. Octavio made delicious Mexican dishes at breakfast!

The food was hit and miss. The breakfast buffet was fantastic and we loved the Caribbean restaurant. We could have skipped the Japanese restaurant, Haiku. The sushi they served was warm, like it hadn't been refrigerated, which seems...dangerous?

The room was very comfortable. I think we were in the lowest category, but there was still plenty of room and a great balcony with a hanging wicker hammock and day bed.

We were very sad to leave, but will definitely be back! The hotel won me over with their wonderful, friendly staff and emphasis on guest comfort. Thanks to them all!