Included and rationed isn't the same as included.
Both brands include their specialty restaurants. Neither charges you to walk into one. The difference is what happens when you try. Iberostar states unlimited specialty dinners as part of the standard all-inclusive plan — reservations are required, but there's no per-stay cap you have to buy your way out of by upgrading. RIU's à la carte rooms are capacity-limited and reservation-required at most resorts; the chain doesn't publish whether standard guests face a hard per-stay limit.
Trade comparisons consistently describe the RIU classic tier as buffet-heavy, which is the practical consequence of rationing — not a slur on the kitchen. The venues exist and they're free; there are simply fewer seats than guests who want them — and the booking desk opens at a fixed hour. Across a seven-night stay, the gap between the two brands is measured in evenings.
This is the single question in the comparison that a brand page can't answer for you. Ask the specific hotel, before you book, how many à la carte nights a standard all-inclusive guest can expect and whether a cap applies. It's the one call worth making — and it's also the reason RIU's genuine dining advantage gets overlooked, because the thing RIU does that nobody else matches is serve food and drink at three in the morning.
