IN BRIEF
COSTA CRUISES is sending its 53,000-ton Costa Romantica to an extended dry-dock at the end of October that will transform the ship with new areas, amenities and a complete restyling. Two new half-decks will be added and the ship will be re-born as the 56,000-ton Costa neoRomantioca in January. More info:
www.costacruises.co.uk or 0845 351 0552.
Norwegian specialist HURTIGRUTEN is introducing new flights from Leeds Bradford, Edinburgh and Manchester to tie in with Northern Lights cruises this winter, with special voyages on January 25 (from Leeds Bradford), February 5 (Edinburgh) and February 16 (Manchester) for their 11-night Classic Round Voyage sailing from Bergen. More info: 0844 448 7601 or
www.hurtigruten.co.uk.
A second TITANIC MEMORIAL CRUISE is being organised next April, featuring a full ship charter of the Azamara Journey from New York. Sailing on April 10, it will offer a host of Titanic experts and include a visit to Halifax, resting place of many of the victims. More info:
www.titanicmemorialcruise.co.uk or 01926 678097.
AVALON WATERWAYS has launched its longest ever European river itinerary for 2012, the 21-night ‘North Sea to the Black Sea’ cruise from Amsterdam to Bucharest, or vice versa. Sailing through Holland and Germany on the Rhine before joining the Danube through Austria, Slovakia, Hungary, Croatia, Serbia, Bulgaria and Romania, the voyage provides an incredible journey across Europe. More info: 0800 668 1801 or
www.avaloncruises.co.uk.
Niche and river-cruise specialists eWATERWAYS have chartered the superb Deutschland – formerly of Peter Deilmann Cruises – for a series of voyages around South America this winter. From December to March, the ship will showcase the best of the region, from Rio to Baja California, in five-star style. More info:
www.ewaterways.co.uk or 0808 168 1458.
Express breakfast and lunch options, new wine additions and improved menus are just a few of the latest enhancements to be made to the already all-inclusive food and drink offerings onboard with ultra-luxury REGENT SEVEN SEAS CRUISES. The distinguished line continually strives to find new ways to improve and enhance its guests’ overall experience and these are the latest initiatives to be rolled-out across the fleet. The new updates include:
New Canyon Ranch Balanced Menu Selection The award-winning spa experience from Canyon Ranch provides a spectacular setting for passengers to restore resilience, serenity and feel fantastic and guests can now discover just how good ‘Good for you’ tastes with the Canyon Ranch Balanced Selection available at each meal in The Compass Rose restaurant. New Express Breakfast and Lunch Options In Alaska and the Baltic, with so much to see ashore, Regent’s new “express breakfast” and lunch options enable guests to eat well before heading off into ports with lots of shore excursions. New Dishes to Reflect Destinations During Mediterranean, Baltic & Alaska Seasons Ingredients sourced locally that typify the country being visited that day have been introduced to the menu during sailings in the Mediterranean, Baltic and Alaska. New Wines Added to Complimentary Wine Selection & Connoisseur Wine List Sancerre, Pouilly Fuissé and Chateau Neuf-du-Pape are a few of the new wines
14 WORLD OF CRUISING I Autumn 2011
the line is adding to their complimentary pouring wine selection. Other French wines are also being added in The Compass Rose. The Connoisseur list, a selection of wines available to purchase, has also been enhanced. Expanded Lunch & Dinner Menus in The Compass Rose An additional appetiser, two main courses, side dishes and three-course vegetarian option have been added to the lunch menu, while an appetiser, side salad, main course and side dishes are being added to the dinner menu. Freshly prepared smoothies and milkshakes by the pool, individual teapots for afternoon tea, new varieties of breads, bagels and muffins available at breakfast and new Kosher food and wine selections are also being implemented. More info:
www.rssc.com or 02380 682 280.
Cruise News Regent’s New Dining Options
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