Seabourn Legend Cruise Review by wjudson461: Seabourn Legend - March 4-11, 2011
Seabourn Legend - March 4-11, 2011
The Seabourn Legend
It does not take long to realize you are in for something very special when you board the Seabourn Legend. We just completed our fourth voyage on the Legend and I have no question there will be more. You walk up the gangway and enter the Reception area, where you are promptly handed a chilled flute of champagne. An attentive crew member has already insisted on carrying all your bags as he escorts you into the King Olaf Lounge for registration. You have two free hands and tell the young man that you're perfectly capable of helping carry your own things. But he will not hear of it, so we proceed to the Lounge, your hands swinging free, the young crew member laden down like a camel. At registration, as in everything on Seabourn, there is no wait. Within minutes of entering the lounge, you are registered and your picture IDs and room card keys handed over to you. The young man carrying your bags suggests you have a bite to eat before he More brings you to your suite, so you hit the table with finger sandwiches, cookies, pastries and all kinds of beverages. Champagne, soft drinks, and iced tea are there on the table, while a strolling waiter serves rum punches from a tray. When you are ready, and there is never any hurry, the young man brings you to your suite.
A short stroll down an ornate circular staircase brings you to your suite, an elegantly appointed oasis that you figure you will have no problems calling home. All Legend suites are ocean view, some with "balconies." While the balcony suites allow you to open the windows and enjoy the sea breezes, the balconies are really more like French windows. There are no chairs, nor room to put one. Our suite has a large picture window, refrigerator, flat screen TV, CD and DVD players, walk in closet, and a marble appointed bathroom. The suites have all the bells and whistles one could reasonably hope for. The refrigerator is stocked with the beer, soft drinks, bottled water and mixers you had requested on your pre-cruise order form. Each suite is entitled to two liters of the alcohol of your choice and they will be dropped off in your suite the first evening. Of course, there is no charge for any of this, as it is all included in your fare. Above the refrigerator is a glass cabinet with beautiful crystal glasses; champagne flutes, wine glasses, rocks glasses, etc. It is almost a shame to pour a Diet Coke into this beautiful crystal, but I got over it. Soon, there is a gentle tapping at the door, then shortly after, another. The first is the arrival of your check-in luggage, faster than I've ever had it happen anywhere. The second knock is your Cabin Stewardess who has come to introduce herself. She has brought fresh canapEs to go with the iced champagne sitting in a bucket in your sitting room, along with a bowl of fresh fruit. She also has brought a tray of toiletries for you to select your soaps and shampoos. The soaps are L'Occitane, the other toiletries Moulton & Brown of London; very nice stuff. Get a good look at your cabin girl, because chances are you will not see her in your cabin again. These girls are masters at seeing to every possible need you could possibly have and keeping the suite turned down, made up and spotless without ever actually being spotted in the suite. To say they are not intrusive is an understatement. They are like ghosts; very competent ghosts. We take a few minutes to unpack and hang up our clothing and it is off to the top deck Sky Bar to meet our fellow passengers as we prepare to sail out of St. Thomas harbor.
The typical Seabourn passenger is successful, affluent, well-educated and well-travelled. Most of the people you speak with are returning guests like ourselves, and usually we know at least a few of the guests from previous cruises. Seabourn passengers are very loyal to the brand, so if you travel with Seabourn often enough, there are familiar faces and sometimes, old friends from prior voyages. But this time, so far, we have not seen anyone we know. But just as we are preparing to sail, a couple from Ohio comes out on deck who we had gotten to know and like very much on another cruise line several years ago. We see each other, our jaws drop and a friendship rekindled. That's how it works on the smaller ships. It is a pretty small fraternity. As we pull out to sea, my Wife Susie and I run down to the well-stocked library to pick out some books to read and head back to our suite for a short nap before showering for Dinner.
Conde Nast Traveler's latest Reader's Poll named Seabourn Legend's cuisine the best at sea. All the Seabourn vessels were rated at or near the top, but the Legend the very best. Seabourn's menu and recipes are created by famed Chef Charlie Palmer, and dining is a big reason we are aboard the Legend for the fourth time. The food and service are sensational, and the servings modest enough that it is possible to try every course and leave the Dining Room content but not bloated. While the Dining Room is consistently wonderful, try the reservations-required specialty Restaurant "2" at least once on your trip. The theme changes every night. The night we were able to get a reservation, it was a French Bistro theme, and the meal was possibly the finest I have had at sea in 89 cruises. A tip: put yourself on the waiting list for"2" every night. The place is very small and difficult to get in. Most of the passengers seem to like the Veranda Restaurant for breakfast and lunch. You can eat inside or outside and enjoy the sea air. My Wife and I like to go to the Dining Room for both meals. At breakfast it is virtually empty, which suits me fine as I like to have my coffee and look at the paper in peace. I was a morning person most of my life, but since retiring, I like to ease into the day. The solitude of the Dining Room in the mornings accommodates this. For lunch, it is nice to get out of the sun for a few minutes and have a real meal. I do not like to eat hamburgers and other things I have at home when cruising, particularly on the Legend. There is a culinary treat waiting around every corner; try things you don't get at home. One story occurs to me that exemplifies the Seabourn approach. One evening, the Chef came out of the Kitchen to go from table to table asking if everything was satisfactory.
My Wife Sue mentioned that the chocolate chip cookies that had been put out that day at afternoon tea were the best she had ever had. The Chef did not ask our names or suite number, but every evening for the rest of the voyage, when we returned to our suite in the evening, there was a plate of chocolate chip cookies and two tall glasses of milk. That is how Seabourn does things.
This voyage is a Caribbean sailing out of St. Thomas, calling on St. John, St. Barth's, St. Maarten, Antigua, Jost Van Dyke, St. Kitts and Prickly Pear Island, which is off Virgin Gorda in the British Virgin Islands, before returning to St. Thomas. We are beach and sun people, and Caribbean cruises have become our most frequent voyages due to the laid-back nature of the itinerary. We have done more Caribbean cruises than I can count in our 89 cruises, and thus have seen just about every island most ships call upon. This removes all the urgency about rushing off the ship in every port, since we've seen all the islands many times. On European cruises, the pace was very different, as there were so many things we wanted to see ashore. But we have cruised extensively, and been all over the world, and the Caribbean seems to fit our current mindset. On this cruise, we did not even get off the ship in St. Maarten and St. John. We find lying on deck and taking dips in the pool while most of the other passengers are ashore to be very relaxing. And the Seabourn staff onboard takes very good care of you. As I stretch out on my chaise lounge, one waiter comes by with a refill of my favorite sunning libation, an Arnold Palmer (iced tea and lemonade). Another comes by to spritz your baking body with a mist of cold spring water while offering a choice of sunscreens. The Spa sends out a girl for complimentary Massage Moments on deck. The Water Sports Marina at the stern is opened up for sailing, kayaking and a swim in the ocean. I awaken from a nap to find another waiter handing me a goblet of fabulous raspberry sorbet topped with a dash of champagne. It is a rugged existence, but sometimes you have to take one for the team.
The Beach Barbecue
On all Seabourn cruises, there is a unique event scheduled which varies according to where in the World you happen to be. On Mediterranean cruises, for instance, there is a private classical music concert among the ancient Roman ruins at Ephesus. On Caribbean sailings like ours, there is the Beach Barbecue featuring Caviar in the Surf held on Prickly Pear Island. The Maitre'D and the restaurant staff, wearing their dress whites, go waist deep in the surf to serve caviar with all the trimmings and champagne from what appears to be a surfboard, or the body of a Sunfish.
The barbecue is not your usual beach fare, either. Served off porcelain Dinner plates with linen napkins and real silverware, you are treated to steaks, barbecued ribs, lobster tails, a whole sucking pig and a potpourri of salads, fruits and desserts. Strolling waiters serve trays of beers, cocktails of all descriptions and soft drinks. There is a banana boat and water skiing, as well as an outdoor massage salon and live music. It is quite a party and Prickly Pear has a lovely white sand beach for swimming.
The Yachts of Seabourn is the Carnival Corporation's entry in the ultra-luxury cruise category.
Before you think Carnival Cruise lines, understand it is the same parent company but a very different product. Carnival Corp. owns Seabourn, Princess, Holland America, Cunard, Carnival Cruises and Costa, as well as a host of lesser-known, fast-growing cruise lines all over the world. As such, Carnival Corporation transports almost half of the world's recreational cruise passengers. The Seabourn Legend and her two small sister ships, the Seabourn Pride and Seabourn Spirit sail all over the World, carrying 210 passengers and 200 crew. Seabourn has recently introduced three stunning new ships which carry 460 passengers and around 400 crew.
The Seabourn Odyssey and Sojourn are already in service, while the brand new Quest is due to make her maiden voyage in May, 2011. If there is virtually any place on Earth you want to sail,
Seabourn can take you there is the lap of luxury. Well, maybe not anywhere. I think Yemen, Libya and Somalia may have been given a "time out." But take a moment, and do your research, as this is a must do travel experience. We think Seabourn is as good as cruising gets. Less
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