Viking Spirit (Retired) Review

3.5 / 5.0
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Fun and Relaxing Cruise

Review for Europe River Cruise on Viking Spirit (Retired)
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TerryLipford
6-10 Cruises • Age 70s

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Sail Date: Jun 2014

1) Ship's Staff: The crew is divided into those that are directly associated with the ship and it's functions, and staff that are responsible for the hotel, food, and associated hotel functions. I use the word "hotel" to describe the fact that the ship is really a floating hotel. To sum up, everyone was incredibly friendly, helpful and willing to answer any type of question given to them. As just an example, the concierge would be at the front desk, and she would provide people with city maps, restaurant suggestions, suggested places to shop - at any time.

2) Cabins: There are five pricing levels of cabins on the Viking Spirit, ie; the lowest price is the "standard Stateroom E" which is also on the lowest area of the ship. This is a 120 square foot room with pullman style beds, and a small non-opening window. "Deluxe Stateroom D" is the next sized cabin at 170 square foot, with a larger window and a regular bed. "Deluxe Stateroom C" is also 170 square foot with a window and a standard bed, however, this is on a higher level of the ship. "Deluxe Stateroom B" is 170 square foot with a hotel sized bed and is also located higher on the ship. "Deluxe Stateroom A" is located on the highest area of the ship for cabins, and is also 170 square feet. We took the "B" class of cabin, and it was roomy enough to allow floor stretching, the window opened and provided us with refreshing breezes as the ship sailed along the Seine.

3) Food: This is where the Viking ships really shine! Breakfast (as I previously mentioned), could be made to order omelettes, ham, cheeses, fresh breads and croissants, or you could have oatmeal with various types of fruit, juices, coffee or tea. Lunches would be either in the lounge for lighter fare (salads, small sandwiches, etc) or in the dining room for something more substantial. Dinners would be generally a 3 course affair starting with salads or some other finger food with various types of main courses such as Coq au Vin, Chateaubriand, Frog Legs, Escargot or most frequently, additional courses of American or French items. Desserts were varied, cakes, pastries, ice cream, chocolates, etc. Wine is included with meals, and the varietal would vary based upon what the main courses were, ie; Malbec, Pinot Noir, Cabernet, Merlot, etc. Every meal we had was excellent, well prepared, service was prompt and friendly, and the wine was poured as soon as your glass was half full!

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