Hotel Andaluz Albuquerque, Curio Collection By Hilton

The food at the restaurant located on the main floor. It was good.

The place is very beautiful very clean had a bar on the second floor with a balcony was amazing

charming entrance

Very disappointed. Room smelled like smoke. The tub did not drain so u were standing in three inches of water while taking a shower. No light in the bathroom. Apparently the lite in the mirror was broke and couldn't be fixed. Front desk was not helpful. In addition the room wasn't ready until 4 pm.

We are big fans of historic hotels, and Hotel Andaluz is one of our favorites. It was the third hotel built by Conrad Hilton and has maintained many of its beautiful original features. We enjoyed watching from our room hot air balloons rise each morning. Good musicians played in the Lobby Lounge three of the five nights we stayed. Staff were all well trained, helpful and friendly, especially Alyssa at the front desk. We will definitely return the next time we are in ABQ.

The location was SUPER CONVENIENT for the concert we were attending, and the hotel was BEAUTIFUL! As I walked into the hotel, I just felt super grounded and refreshed. Our room was very clean and I loved the layout of the bedroom and the bathroom was SUPER NICE to get ready in :)

Beautiful property

We had a really good stay here. The hotel is beautiful, and the lobby is a great place to hang out, especially in the evening when they have someone playing live music. It was a nice touch.
The rooms were big and clean, and the beds were actually super comfortable.

Atmospheric facility with courteous, ready to assist staff

The hotel, built in 1939 by Conrad Hilton, is flat out gorgeous. The high ceilinged lobby has many semi-private areas with arched openings, backlighted sculptures, and comfortable couches and chairs. The center of the lobby has a fountain with little tables and chairs around it, and there is also a library with art and travel books. This space is closed in with a glass door keeping it as quiet as a traditional library is. There is a chess table to the side with the pieces available from the front desk.

The bar is at one end, also very beautiful. Bar food can be ordered from the Char Restaurant.

I only regret that my stay was so short and I was busy, but I plan to return to this special Hilton Curio hotel.

Great location, walking distance from concert venue that brought me to Albuquerque. Plenty of restaurants in walking distance as well! Bed was super comfy. Robes provided in the room were also really great. Walking into the room with the TV slide show personalized to you was also a really fun touch. All staff at the front and valet attendants were super helpful and very friendly. Staff at the bar was also really nice. I'll be staying here again next time I'm in Albuquerque.

Lobby, fountain in the middle, decor and charm. Elevators add to the charm factor.

Charming ambiance

Le style hispanique de l’hôtel , le hall d’entrée est splendide avec les escaliers, la hauteur de plafond, les alcôves…et les œuvres d’art. Le restaurant est incroyable et le personnel très serviable.

Mooi hotel met een heel goed (duur) restaurant erbij voor a la carte ontbijt of diner

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.