A brand new ship. Cost cutting everywhere, from the plastic decor and "modern" drawerless cabin (really? there's no storage!) to the half a pattypan squash and two potato balls accompanying your dinner every single night from the same menu. They put it on fancy plates and call it luxury or nouvelle cuisine, but we can't help but call it cutting corners.
Flawed concepts ruin your experience, like reservation-only specialty restaurants with no main dining room that leaves hundreds of people to eat at 9:30 or eat outside, covered in blankets, eating pizza or DIY grill while crossing the Atlantic ocean in October. Either that or room service since you can't get a reservation anywhere else. Did they even talk to guests before making this catastrophic change? They did not encourage us to give feedback. Surprisingly, they asked us to leave a review here, on CruiseCritic.
Service is still in training, so it's a real mixed bag. While they've taken management off other ships, many others are new to their jobs. Cruise the fjord for a few hours beginning at 9am and not offer coffee and biscuits in the observation lounge? Leave port into the sunset at 5:45 and don't serve drinks at 5:55 because it's not 6:00 yet? No lunch buffets on deck on at-sea days? No regional cuisine? Onions and peppers the only vegetables in many dishes? These examples show the complete lack of flexibility from the set rules, which give the impression of cost-cutting at every opportunity.
We had a Silver Suite, deck 10. It was new and clean, but the lack of drawer space and cabinets is laughable. Every single surface in the place, except the closet, is already completely covered with Silversea materials or furnishings before you arrive, so you can't even find room for your toiletries, books, etc. The beds are hard but acceptable. Furnishings were rather mismatched in our opinion, and pretty generic. Nothing about it indicated it was upscale.