s for r o e o
f er
re ur i fro our ruise
s is
si i
i
ei
so u so
ou o o
o er i i
i er
ruise i
ose o
Hole in one!
ever gracious and dapper Hotel
Manager, Thomas Koessler and the
ff r
nt
ian atto
o r
n o in y t
in y
i nt
Program Director, with a warm
welcome, a refreshing moist towel
and a cool drink, we were treated
with unfailing hospitality. Next, I
was struck by all the bright shining
a
tt r to ho off th
breathtaking riverscape views-from the glass-enclosed, two-story
atrium, to the indoor/outdoor
terraces with retractable doors,
to o r tat roo
oor to
i in
sliding glass doors, which opened
to our private veranda. Other unique
touches included an organic herb
garden, solar panels, a putting green,
a in tra an a h i
espresso bar.
Our sophisticated stateroom,
soothingly decorated in a
Scandinavian minimalist style,
20
featured two seriously comfy,
hotel-style duvet covered beds,
ry in n
at r n at it
TV--loaded with complimentary
movies, and free Wi-Fi. There were
many welcome girlfriend touches,
such as a daily delivery of bottled
water and a gorgeous fruit plate,
mini-fridge big enough to chill our
wine, a heated marble bathroom
oor o io
irror a n ro
supply of L’Occitane bath products,
plush robe and slippers, both
American and European electrical
outlets and much to our surprise,
there was ample storage space,
a rarity for two women who will
never be accused of packing lightly.
As soon as we unpacked (our request
for more hangers took about 3
minutes for Martin, our beloved
a in att n ant to
an o r
ourselves a glass of the chilled
champagne to sip on our terrace,
we felt like we were “home”. Kudos
also to our darling nighttime
housekeeper, who always brought
a smile to my face when she wished
me, “Have a good dream and hoping
for sweet weather tomorrow.”
2. Meals
The main dining room, like the rest
of the ship, sparkled from the light
streaming in from the oversized
windows-perfect for eye-dropping
on the locals as they went about
their daily life or marveling at the
vivid countryside, sprinkled with
picturesque medieval villages, lush
hillside vineyards and vibrant
a n r
r h o r ra
th ri
hit
linen covered tables set for four
to ten, and seating is open. Every
waitperson we had was delightfulsmiling, happy, and eager to please.
Th
a ority o th taff a
ro
Eastern Europe and loved talking
with you about their country.
For breakfast you can belly-up to the
a i h ff t or r h r it yo rt
fabulous French cheeses, meats,
assorted pastries, bagels with cream
cheese and smoked salmon, hot &
cold cereals and/ or make a pit-stop
at the made-to-order omelette
station , where happy-go-lucky Chef
Daniel was happy to whip me up
an egg-white, oil-free, veggie and
brie scramble if I woke up feeling
particularly health-conscious. There
was also a more elaborate menu you
could order from, that included
a
an
n i t
Th
n h ff t a
a
t ta ty
and included a soup and sandwich
bar, pasta, assorted salads and
desserts. There was always a wide
selection of fresh fruits and veggies
on hand if you wished to eat lightly.