This is a review about the newer ships, not the old, and specifically a magical 30 days cruise we took from Hong Kong to Mumbai late last winter. This was our 6th Seabourn cruise, and nearly 30 cruises overall on Silversea, Crystal, Oceania, Cunard, HA, Celebrity and Regent. The three, soon to be five, Seabourn ships continue to be the best at sea today. Yes they are not the very intimate size of the old, now sold ships, but at 450 they are still small and just right, and the crew gets to know you by name after a few days just like in the old ships. The crew people are the best there can be, and particularly if you have sailed Seabourn before, you return as part of the family. Old faces of crew members circulated around the fleet quickly remember you and make one very welcome. Always a smile and kind word on Seabourn. Never a scowl we have experienced on other ships. Seabourn hires only the best, and we simply do not know how they manage to do this on every cruise we have ever taken with them.

The food and service in the main dining venue called The Restaurant remains the best on any luxury line, easily beating the old standard bearer Silversea, Oceania and on a par if not better than Crystal, which is nearly triple the passenger size. The food and presentation in The Restaurant is really the equivalent of any Michelin starred restaurant we have dined in around the world. Of course the 24/7 caviar makes Seabourn stand out uniquely among the top tier because no one else serves it any longer. Add to that the unlimited champagne, wines, and cocktails available at all restaurants and bars, and open swimming deck. The welcome addition of chef Thomas Keller as a partner will make it more varied and even better.

Some prefer the buffet dining room the Colonade, which is good for breakfast for us, and the outdoor grill, excellent for a burger and other fine treats at lunch, but we prefer whenever we can to dine in the Main Restaurant. The alternative fine dining choice Restaurant 2 is not to our liking. And we are pleased to learn that soon it will get a major motif, menu and directional makeover in the hands of consultant Thomas Keller. Read more