We are 3 days away from the end of our 3 segments of the world cruise and would like to express our supreme level of satisfaction! In fact, we agree that this is the best cruise we have ever taken as well as the longest one.
Off the top of my head the distinguishing factors that make our experience exceptional are:
1- The Food! Chef Graeme Cockburn has delivered terrific cuisine in The Restaurant with his varied and sophisticated menus, use of ingredients from scratch, purchasing of fresh fish and produce in many of our ports;
2- The service is impeccable as well as friendly from the predominately South African and eastern European staff. They know our names and we know most of their names... Drinks and choices are always anticipated and delivered with smiles;
3- The Cruise Director John Barron, Heather Clancy, Michelle and Brent are warm, energetic with incredible cheer. Sincere and down to earth they make our onboard activities and those special nights such as dinner in the spa, rock the boat, sailaway parties and the Madagascar and Vietnamese theme nights on deck amazing. (Try that on a large and/or mass market ship!);
4- The public rooms, especially Seabourn Square, the Observation Bar, the Club are our favorites. Never crowded, always functional and well managed and thereby delightful;
5- Our cabin was always clean and orderly due to our stewardess who was inobtrusive and eager to please; and
6- The entertainers. We enjoyed the Anya and Derick, the singer/electric piano duo who delighted us in the Club before the 4 Canadian/1 Italian/1 American who sang and performed popular music for our dancing pleasure into the night.
So, as you will see, we have to give the highest marks to Captain Geir Arne Thue-Nielsen and his entire 350 or so crew who looked after the 410 or so of us.
Now for some housekeeping... I don't know about the previous reviewer's one segment experience. We found any request we needed to make to Guest Services' Murat and Hotel Manager Vitor handled professionally and expeditiously. About food being under/overcooked, I learned to request my beef medium if I wanted it medium rare in The Restaurant- easy as that to adjust to the kitchen. No worries at all at the Patio and Colonnade. About fitness, I walked on the Deck 5 area most days for 45 minutes; there is no walking area on deck 11 although there is another area, U shaped, on deck 9. Lastly, the tours were all satisfactory and value for money in the context of Seabourn's organization (e.g. 15 in a 40 person bus- great) and whatever the local conditions were. Monika, Annamika and John work well with us.
Happy sailing wherever you go with Seabourn!