BOUTIQUE CRUISING
fantastic, seemingly going out of his way not just to remember a guest’s name but to offer a sincere hello. Ryszard Gusmann, the hard-working food & beverage director, was also a standout. And, when I requested extra hangers in my
cabin, they arrived in less than three minutes. Truth is, any request to housekeeping seemed to make our steward magically appear within seconds. The Shore Excursion staff were always helpful (and pa- tient), but also impressive was Azamara’s decision to sail with licensed, multi-lingual local guides, who happily assisted passengers who decided to go it alone in port. For our first dinner, we choose the no-reservations-
required Discoveries, the ship’s open-seating grand dining room. Surpris- ingly, it had a very intimate vibe. Offering a menu that would satisfy everyone, the food was extremely good, as was the service. I chose the patè-like rillettes of pep- pered duck surrounded by roasted red beets that first night. For my second course, I sampled a caramelised French onion soup topped with plenty of Gruyere cheese and, for the entrée, I had the lemon marinated roast chicken.
defunct Renaissance Cruises fleet, navigating deck by deck, passing by the identical polished mahoga- ny accents and staircases, was a cinch for me given I had sailed with Oceania half a dozen times.
M
y Club Veranda stateroom featured the requisite flat-screen TV, a desk-cum- vanity table and a small sitting area. The pint-sized bathrooms were filled with generous amounts of bigger-than-usual Elemis conditioners, bath gels and lotions and piles of plush terry towels. The Egyptian cotton robes and slippers, silky-soft Frette bedding, fresh flowers and a good-sized table and chairs on the veranda (perfect for breakfast) all caught my eye at first glance. Among the less ordinary amenities were a selection of pillow types, including a body pillow, and complimentary usage of binoculars and umbrellas. Palpably obvious from the start, service was
über-impeccable, energetic and professional. Everyone, even super-approachable Captain Karlsson (actually, the most approachable Captain I’ve ever met) seemed eager to please. The Guest Relations staff were always friendly and accom- modating, and hotel manager Philip Herbert was
SO YOU KNOW
• No need to pack formalwear
• No children’s programmes
• Smokers can enjoy puffs on the starboard side, forward on the Pool Deck, or the port side of the Looking Glass Lounge.
• Wi-Fi is ship-wide, including cabins.
• Captain-officiated onboard wedding ceremonies/ packages are now offered.
Desserts were tasty here. Profiteroles filled with vanilla and praline ice cream served with rich warm fudge and the mango cheesecake with a passion fruit-like sauce were my favourites. Open for breakfast,
lunch and dinner, I did make my way back to Discov- eries one morning, specifically for the corned beef hash topped with two over-easy eggs, which I had heard was fabulous. It did not disappoint and neither did the broiled Scottish kippers with lemon butter. But there’s no denying Windows Café is favoured for breakfast, both indoors and out, by nearly every- one on board. Serving platters brimming with fresh- cut fruit, smoked fish, artisanal cheeses and baked goods, it never looked picked over. Smoked meats such as crispy bacon and meaty sausages were also cooked to perfection, day in and day out. At lunchtime, there was plenty of fresh sushi and
haystacks of crispy greens alongside a rainbow of salad ingredients and plenty of other hot and cold items. But what sets this lunchtime buffet apart is, un- like some ships, the buffet is kept fresh and available as late as 3pm, later on certain port days. Dinner buffets missed the mark in that, but for a few exceptions, they offered much of the same food, though, in its defense, they added a variety of very
Autumn 2010 I WORLD OF CRUISING 73
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