Supplement to Travel Trade
May 2001

The Seabourn Legend

So Good It's Addictive

Embarking on a Seabourn vessel should come with a consumer warning at the bottom of the gangplank. "This experience may become addictive." I talked with some of the 165 passengers on a recent voyage and most said it was love at first cruise and that Seabourn vessels are in their travel plans every year; twice a year for some. For Mr. and Mrs. Irving Denmark from New York, it is their fifth in three years. For a couple from Germany, it is their 12th voyage and for a second-time-around couple sampling their first Seabourn vessel, they were so impressed, they reserved a suite on a European sailing the third day on board.

The real problem with a 7-day Seabourn cruise is that it ends just about the time you start taking some of the niceties for granted. Like breakfast at the push of a button, suites made up twice daily with fresh linen, plush and plentiful towels and amenities, not to mention the caviar served from five-pound tins with mother-of-pearl spoons, the fresh Maine lobster, crisp duckling and other goodies served in picture-perfect style. It's really tough to face the real world after you have sampled the Seabourn lifestyle.

Once one sails a Seabourn vessel and enters the clubby world of movers and shakers, it's also hard to sail anything else. It's a world of elegance and personalized service. The perfect world of make-believe where your every request, no matter how trivial, is anticipated and fulfilled almost before you think of it. It's the country club you may have wanted to join. The inner sanctum you would like to belong to. And, once you're in, nothing compares with those feelings.

The third ship in the Seabourn fleet, the Legend has an interesting history. Originally designed for Seabourn, the company dropped the option which was picked up by Royal Viking Line. The vessel inaugurated service in 1992 as the Royal Viking Queen, then changed names and ownership in 1995 when she moved into the Royal Cruise Line fleet as the Queen Odyssey. Purchased by Seabourn in 1996, the ship began her third life as the Seabourn Legend, and she joined her almost identical sisters, Seabourn Pride and Spirit, in the ultra-luxury market, a place that she was destined for since her inception.

Through her short lifetime, software changed to reflect ownership and service personnel went from Norwegian/European to Greek and, now, back to Norwegian/European. Rooms were named and renamed and again renamed, but it is interesting to note that through it all, the ship retained her dignity and service remained at highest possible levels. I rated her "the ultimate in luxury cruise experiences" when she was the Royal Viking Queen. Happily, that rating still holds as the Seabourn Legend and if there is a higher rating, this vessel certainly deserves it.

Although the vessel was built in the same shipyard as the two other Seabourn ships and the interior configuration is basically the same, the Legend differs from the earlier built ships in that the mast was altered, the stern and bow straightened and the steel outside the funnel simplified. Hand-worked murals depicting elegant cruise settings of a 1920s society-type cruise encircle the embarkation area. The six-deck atrium leads up to a glass dome adding light to the reception area which houses the 24-hour information and shore excursion desks.

Seabourn's fleet of 10,000-ton all-suite vessels are full-size cruise ships and offer all the amenities discriminating passengers expect, albeit scaled to elegant country-club size for maximum service and space. Though small when compared with the new breed of mega-liners, Seabourn ships are surprisingly roomy with space ratios of 47, among the highest in the industry.

There are lounges for every element of a cruise. At the very top on Sky Deck is my favorite room, The Midnight Sun Lounge. An observation lounge with window walls almost completely encircling the room, colors blend with the sea and pick up blues and greens with an occasional touch of a whitecap. The room is accented in peach and mauves, predominant colors used throughout the vessel. Gently curved sofas, small seating areas, a stand-up bar with a friendly bar keeper, marble-floored entrance, brass accents, leathers and soft textured fabrics add to the charm of the room, which welcomes passengers through glass doors etched with a world map. A computerized wall map allows passengers to trace the expedition routes of famed explorers. High tea and pre- and post-dinner cocktails attract passengers to the Midnight Sun Lounge.

A jogging track encircles the deck and a beautiful double staircase with stainless steel railings and etched-glass balustrades connect the decks. The double funnel allows more deck space and forms a windbreak for the pool. The funnel's raked lines recall the sails of square riggers. On the same deck is an outdoor bar with informal teak seating and very comfortable lounges for sun worshippers. Down one deck are the small pool and Jacuzzis and more padded lounges. Again, the outdoor area carries through on the private club feeling with its teak decks, wood trim and beautiful fittings.

Aft on Spa Deck is the fully equipped spa and fitness center. A lot of workout equipment has been added which kind of crowds the area, but fitness buffs don't seem to mind. The room was always in use, yet there was never a wait for treadmills or other machines.

Aft, one deck down is the Veranda Cafe, Seabourn's interpretation of a "Lido" area. Like the restaurant, tables are dressed in starched linen and there's always cooked-to-order pasta or other surprise specialties. One day fresh oysters were shucked and served per request. Marble, woods and wicker add to the ambiance. A large overhang protects passengers from sun and wind. There are plenty of service personnel on hand to take the "self" out of service. It seems demerits are issued if passengers are caught carrying their own dishes.

Of the two lounges featuring entertainment, The Club on five deck has a warmer atmosphere. Glass dividers separate the room into intimate seating areas. The room is in natural tones accented in brass and rich silk fabrics of types one would expect in a private villa. It has the same kind of repetitive mirrored ceiling insets strategically placed throughout the vessel. The Club is where passengers gather for pre-dinner hors d'oeuvres and drinks, and after dinner dancing and conversation.

Leading to The Club are the boutique with a selection of necessities and the paneled library with an excellent selection of videos, best sellers and classic books and the mini-casino.

The elegant King Olaf, one deck down on Bergen Deck, is equipped and designed to showcase mini-revues, lectures and intimate dancing. It is adjacent to a broadcast-quality television studio with the capability to transmit live shows directly to suites. Entertainment on board is limited and passengers looking for Las Vegas-style entertainment are traveling on the wrong ship. The cast of three or four performers is confined by space and talent to individual singers and, on my cruise, a ventriloquist and comedian.

The highlight in entertainment on this Caribbean sailing was an outdoor barbecue-style buffet with dancing to '50s and '60s music and an optional casual Italian night in the Cafe.

Ultra-luxury on this type of boutique vessel is best measured in accommodations, all of which are outside suites ranging in size from 277-square feet to nearly twice that area in the two owner's suites. Each suite has a five-foot-high window and amenities found only in the finest resort hotels. Colors are themed to pale peach, greens and light yellow. Fabrics are imported silks and, as I said, towels are the fluffiest and possibly the largest at sea. The only noticeable difference between accommodations on the Seabourn Legend and the other two Seabourn ships is the single washstand on the Legend compared to dual wash basins on the other ships. Bathrooms are hotel-size so the small difference is hardly noticeable.

It's not only the suite size that makes that first impression. Passengers are welcomed with a fully stocked bar (four bottles of your choice of alcoholic beverages) and as many soft drinks as you can consume during a voyage. There's a chilled bottle of vintage champagne and flowers to say, "Welcome Aboard!"

In certain locations, pairs of suites may be combined into two-bedroom accommodations called "penthouse suites." Two larger suites originally named for Norwegian royalty have been renamed Ibsen and Grieg and the two largest "owner's suites" are now called Eriksson and Heyerdahl. Attention to detail is impressive and there is no let up in maintenance. Carpeting is being replaced step-by-step and room-by-room with original floor covering and the ship is retaining a new, fresh look. Decks are inlaid with polished teak and corridors and public rooms are enhanced with murals, tapestries and other works of art that blend into the sophisticated atmosphere.

On the lowest deck is the Queen's Restaurant which sets the scene for the outstanding cuisine. Marble and patterned carpeting, brass and comfortable chairs with flexible seating add to the fine restaurant ambiance. China, crystal and linens enhance elegance in the dining experience. An open-seating policy allows guests to select from tables for two to tables for eight. Dinner is served from 7 p.m. to 9 p.m. and guests are free to dine at any time during designated meal periods. There are no assigned tables, so a lot of mixing and making new friends occurs during meal hours. It is interesting to note that the number of requests for tables for two decreases as the voyages goes on. New friends joined in a farewell dinner at a table for 20. Also interesting to note, every guest is invited to dine with a ship's officer at least once during the voyage, emphasizing the Seabourn philosophy that "every guest is a VIP."

Full menus are available from room service on a 24-hour basis. The food is outstanding and each presentation looked like the plate was prepared for a magazine layout. Most impressive is the wide selection available every evening and the "Simplicity Menu," which is low calorie, low sodium and very tastefully prepared. I would rate it the very best "spa" menu at sea. Lunch and dinner menus are delivered to cabins every morning and that encourages special orders. If nothing on the menu appeals, or if your preferences run in a direction other than the chef's, there's no problem with out-of-the-ordinary requests. Hotel Manager Hannes Moser said that Seabourn's policy is "that any request that isn't illegal or unethical - no matter how difficult or outrageous - is to be satisfied if humanly possible."

One of the major prerequisites for a truly deluxe experience is service. From my Scandinavian room stewardess to lounge waiters to the dining room, I could find no fault. Nothing compares to name recognition, and waiters, stewardesses and officers went out of their way to address passengers by name. In The Club, the waiter automatically brought our drinks nightly. In the dining room, although we may have had different waiters since it is open seating, we always had the table we requested and, somehow, all the waiters knew everyone's names and particular tastes. Other special features of the ship include the floating marina, which unfolds from the ship's stern; a small casino with two blackjack tables, a roulette table and a row of slot machines; the Board Room furnished with audio-visual equipment, a complete computer system and international calling capabilities for business meetings; and special-interest gatherings. Because of her shallow draft, Seabourn vessels can sail to unspoiled, exotic destinations where larger ships rarely venture. With three ships in the fleet, Seabourn is sailing exotic itineraries worldwide. Known for its roughly $750 all-inclusive per diems, Seabourn is reducing rates in some cases and unbundling extras in others in an attempt to sustain loyalty and attract more contemporary ultra-deluxe passengers.

Seabourn is running a 10th Anniversary sale and rates on 17 specific voyages on all three vessels reflect up to 31% savings. Other changes effective in June include removing airfares from package rates and pricing cruise, air and hotel overnights separately and providing complimentary alcoholic spirits and wine, except for a few ultra-premium brands. Complimentary wines will be served with lunch and dinner.

New menus and food presentations are being created with a focus on "Modern Classic Cuisine" although it is hard to improve on current food and service. Additionally, there will be more emphasis on regional and ethnic cuisine. A new china design is being created for Seabourn Restaurants to complement the new cuisine and new programming is planned for late-night entertainment.

Also planned is a complete redecoration of the ships' interiors, expansion of The Club to provide a larger dance floor with recessed stage and redesign of Observation Lounges for more flexibility in usage. Unchanged will be the "no gratuities" required or expected rules which are strictly adhered to.

Passengers were dressed for an upscale resort evening and most men wore jackets, but left ties in their suites. The more contemporary dress code is proving very popular with Seabourn-type cruisers, so the line is planning more casual and alternative dining opportunities on deck and in the Veranda Cafe, which heretofore have served breakfast, lunch and occasional theme dinners.