DESTINATIONS CRUISE | SPAIN & PORTUGAL
agent agents ASK THE Danielle Muldoon,
specialist cruise concierge, Six Star Cruises
“I would sell Seabourn to over- 40s looking for something in the ultra-luxury market, with fine dining and top service. Guests on Seabourn are
well travelled and looking for intimate, yacht-like cruising.”
CLOCKWISE FROM LEFT: Travel agent group on board Seabourn Ovation with members of Seabourn’s UK team; The Retreat; chef Jes Paskins (centre) and ship crew during the caviar ‘sail-in’ PICTURE: Eric Laignel
Rita Boka-Jones, cruise concierge consultant, Deluxe Cruises
“It’s cosy, relaxed luxury – inviting rather than
overwhelming. The ease of life on board is its strength.
I’d sell this to clients who are used to five-star hotels and want to switch to cruising.”
Over five days, we would hug the Portuguese coastline while en route to Porto, then cross to northern Spain for stops in A Coruña, Gijón and Bilbao, before finishing our voyage in Bordeaux.
I don’t wait long to put my newfound knowledge to
the test. That evening, a knock on my suite door reveals a silver tray of Kaluga Queen caviar paired with Melba toast, egg white, red onion and sour cream. The tray is arranged on my balcony and the caviar’s saltiness mingles perfectly with the sea breeze as we sail in to Porto. This is luxury that is indulgent and unhurried: the Montaudon Champagne is free-flowing, toiletries are samphire-scented Molton Brown and, at turndown, pillows are adorned with Valrhona dark chocolate. My suite host Nana, from Indonesia, seems to anticipate every need before it arises. On embarkation day, she delivers raspberry macarons and a selection of hand soaps – small touches that quickly wash away any travel fatigue from the airport queues as passengers got to grips with new EES regulations.
Alana McEwan, cruise expert, Cruise Kings
“Of all the cruises I’ve done, this one stands out for its
service and the food. Value for money is its strongest selling point. It completely exceeded my expectations.”
42 4 JUNE 2026
EPICUREAN EATS Formal night in the main dining hall arrives in a blur of black suits and shimmering dresses. Equally elaborate is the five-course menu featuring lobster, oxtail ravioli and pan-fried turbot, served with lemon mashed potato and asparagus. “As we sail around, we use as many local ingredients as possible to really taste the region,” executive chef Jes Paskins tells our table as we finish our chocolate ganache cake.
33Witnessing this level of personalised service makes you really understand what keeps the guests coming back again
The ingredients he’s most excited about? “Fresh bass, mackerel, oysters, sardines and local Spanish cheese,” he says. “Then, in France, I’ll be looking for pâté, rillettes and saucisson, before moving into dishes like beef bourguignon and coq au vin.” Discussion of food has quickly become our
daily routine and our next culinary outing takes us to poolside dining venue Earth & Ocean. There’s pomegranate salmon crudo and tomato tapenade bread, followed by sea bream escabeche with lime-dressed artichoke, perfectly paired with a crisp glass of Riley’s Rows sauvignon blanc. “Luxury comes from the service, don’t you think?” says Martin Cross from The Sovereign Cruise Club. We have both noticed the waiter providing blankets for guests now that the temperature has dipped. “Witnessing this level of personalised service makes you really understand what keeps the guests coming back again,” he adds. At Mediterranean-inspired restaurant Solis, navy and amber interiors house an extensive open wine
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