I parked at 241 parking in the port area, cheap, friendly and efficient. Embarkation: Quick and easy, I had FTTF but would have been fine without it.

Stateroom; I had a porthole stateroom on the Riviera deck. It was spotless and stayed that way thanks to my wonderful room steward who I never saw until the last day, I gave him a nice tip.

Dining; The food in the MDR was excellent, the best I have had on Carnival yet. The first night I had the flat iron steak. This is a cut that is easy too mess up, but when done right it is super tender and flavor able, mine was exactly that. The next night was elegant night so I had the prime rib and lobster of course, they were both great. I had the Greek farmer's salad with it and mentioned to my waiter (Kresimir) how much I liked it and wished it was on the every day menu. He said he could special order it for me on the next night and he came through, a great guy. The next night I did the Chef's table. I am a foodie and was really looking forward to it. I was not disappointed. It started out with an appetizer and champagne reception in the galley. Our host for this was the head chef, he was great and had a lot of interesting tales to tell. He has been with Carnival for 15 years and previous to that he was the personal chef to the King of Dubai. The meal was seven courses and the Chef explained in detail about each one. My water and wine glasses were never empty. I highly recommend the Chef's table. The lido food at lunch was it's typical of Carnival, the buffet stuff is OK but not great. I prefer the deli where they make you a fresh sandwich to order, very good. Read more