After spending the last week at Mayia, I can genuinely say the facilities themselves are impressive. Our swim‑up room was absolutely worth the extra cost for the peace and relaxation it offered, although the water temperature could definitely do with being several degrees warmer. The room was spacious, spotless, and restocked daily, though the TV offered little for English speakers beyond news channels. The main pools and loungers are excellent, but the water is freezing, which undoubtedly put many people off going in. The grounds throughout the resort are immaculate. In terms of drinks, the all‑inclusive offering is strong: all branded spirits with no hidden supplements. That said, a couple of bartenders were a bit heavy‑handed with the ice, which meant the actual drink felt smaller. The Waterfront buffet is plentiful, but unless you catch dishes the moment they leave the kitchen, the food tends to be at best warm rather than hot, and the selection became repetitive over the week. The poolside buffet needs attention too—empty trays were common, and again the food wasn’t particularly hot. The street‑food burgers were served piping hot, but there were limited options. The à la carte evening restaurants must be booked in advance. Our standout meal was the Asian restaurant—delicious and properly hot. The Italian, however, was the most disappointing meal of the week: a boring menu and food arriving cold after a long wait, which resulted in it being sent back. We didn’t try the Greek restaurant as the menu seemed heavily fish‑based. Staff throughout the resort were attentive, friendly, and eager to help. Entertainment varied in quality—some nights were very amateurish. Overall, Mayia has the potential to be an exceptional resort. If the food quality and temperature were consistently improved, to match the surroundings it would elevate the entire experience significantly.