Read my article on PBS Next Avenue that explores the growing popularity of multigenerational travel and describes some of the new offerings on various cruise lines.
On a cruise on the luxury Regent Seven Seas Voyager, the writers experience the pampered service of a trained butler.
Connecticut-based American Cruise Lines, the largest U.S. cruise company, targets the over-55 traveler.
Douglas Ward, the man who wrote the (Berlitz) book talks about cruising and cruise ships.
A French river cruise on Grand Circle many be one of the most enjoyable and economical ways to see Provence and Burgundy.
The Yacht Club, MSC Divina’s “ship within a ship,” is targeted to cruisers who prefer an intimate, small ship experience, without having to give up the amenities available on larger vessels.
A transatlantic crossing on the Queen Mary 2 creates memories of a lifetime.
Many luxury travelers are skeptical about taking cruise vacations. They associate cruises with mediocre, calorific buffet food; cramped, ill-designed cabins; hoards of people with lines at every turn; not being able to get off the beaten path; and being nickeled and dimed for extras. If you are cruise avoidant, a voyage on the Crystal Symphony will dispel any such misgivings.
As long buffet lines give way to more individualized dining experiences in smaller, specialty restaurants on ships, a growing number of cruise lines are adding chef’s tables as one more appetizing option. The term “chef’s table” suggests exclusivity — the ingredients, menu, setting, and intimacy of small group dining — as well as the expectation of doting attention from the chef and servers.