Just back from the Feb. 8 sailing of the Pearl to southern Caribbean. This was one of our best cruises, our 8th so far. At ages 53 and 64, we are avid travelers who enjoy independent travel and planning. We booked our starboard side, mid-ship minisuite (No. 11066) nearly a year in advance and found the location on the ship to be perfect. The ship is so smooth that at times you forget you are moving on the water. One night the sea was rough, with strong winds, but still the rocking wasn't bad.

HOTEL - We arrived a day in advance to avoid any potential weather issues, staying at the Doubletree Surfcomber Hotel in South Beach. Nice hotel from the 1950s that has been renovated and was reasonably priced, given the neighborhood. Walked next door to the National Hotel for drinks at sundown in their very nice outdoor bar, then on to dinner a few blocks away in the pedestrian street area at a good Cuban restaurant. Very happening place. Next morning, walked to CVS a block away and bought a 12-pack of bottled water for $4 and 3 bottles of Perrier for the cruise. NCL doesn't object at all to pax bringing water aboard - just alcohol.

SHIP - Embarkation was easy - we taxied from the hotel in the late morning, arriving about 11:45. Very short wait and smooth checkin. Boarded and went to lunch at Summer Palace. Only complaint here is that staff, while friendly, seemed somewhat new and as confused by the ship layout as we were, sending us the wrong direction or wrong floor a few times both to Summer Palace and our cabin. The ship is extremely clean and very state of the art. Also important - outside every restaurant area and other location throughout the ship are hand sanitizer dispensers along with a staff member requesting nicely that you use them. Ship has the best spa we've ever seen (including luxury resorts in Thailand as well as in the US), a rock climbing wall, bowling alley, etc. Instead of a large central atrium which many ships have, the Pearl has closed up that space with the various restaurants that offer different kinds of foods. There are nice little touches throughout the ship I've never seen on other ships, like miniwaste cans with hinged lids marked Used Teaspoons located at all of the coffee machines so you can stir your coffee/tea and deposit the spoon into a receptacle with one hand. Keeps the coffee service area free of used spoons and cleaner. Read more