As mentioned in our first Brilliance review, this ship is beautifully and tastefully decorated with light and dark woods, lots of brass and marble, and an eclectic art collection. The public areas catered to cruisers' needs and comfort. For a deck by deck description see our Sept. 2002 review at this web site. The eight deck tall Centrum was the center for some of the best music on a ship ever. The relaxing guitar of Voytek (Poland) was enhanced by his wonderful repertoire of classical songs. The "Romantic Strings" and "Frank's Company" were magnets for passengers. We kept saying that this was the best musical cruise we've ever had.
This cruise began with Seven Sea Days, and we were never bored. Our routine began with breakfast in our cabin at 7:00am, then we went to the Solarium where Vincent enjoyed the Hot Tub and Mary the Lap Pool. At this time of day it was all ours. At 9:00am, when it was getting crowded, we would leave and visit Chris Hou in the Concierge Club (reserved for Suite occupants and Diamond members) for an expresso or cappuccino and a cream cheese bagel. There is always a brunch set up here. There are two computer stations, and the daily newspapers in brief. We like to compare how the news differs from various countries, (i.e., France, England, Spain and United States). Concierge Chris, is extremely capable and helpful by getting excursion and tender tickets, etc. From here we usually go to the Library on Deck 9 and pick up a daily Trivia Quiz to check it for errors. It's the habitual teacher thing in us that we can't control.
Ah yes, lunch at the Sea View Cafe (Deck 12), fish 'n' chips, chili, soup, salad and apple pie or brownie; then an afternoon movie or nap. At times, before dinner, we would go to the Concierge Club where from 5:00pm to 9:00pm there is a cocktail and hors d'oeurves set up; then dinner at 6:30pm, theater at 9:00pm, and after that we may go strolling on the Promenade (Deck 5). With a schedule like this there is no time for boredom or hunger, since there is always 24 hour room service (fast, friendly and excellent).
Some of the crossing's highlights included the Captain's dinner on Day 2. There is no better place to dine than at Captain Lachtaridis' table: Crostini and mushroom tapanade, escargot with sautéed onions and fresh tomato concasse in puff pastry, Sea Bass stuffed with jumbo shrimp, and a dessert cup crafted out of caramel and almonds, filled with wild berries, rum and creme anglais. Captain Michael confided that on the very next Mediterranean cruise, he would accomplish a life long dream: to sail into Piraeus (Athens) as commander of a ship. As captain, he had sailed into many ports all over the world, but this would be his first time into the capital of his homeland. We wished we could have been on board with him. The last time we sailed there, the water was a beautiful blue with delicate, bridal veil like medusas (jellyfish) floating in it.
Day 3. We had a plumbing problem which Chief Purser Tatiana Cortes Berglund (Sweden) handled with aplomb; that evening there was a red planet on the horizon at midnight. Breathtaking.
Day 4. Tatiana moved us to Suite #7672 (2 bedrooms, 2 baths, 2 TV's, dining room, living room) in the rear of the ship and with white caps on the seas, we had a bumpy and noisy night. However, we do suggest this accommodation for a large family or group.
Day 5. We moved to Suite 1542 and finally settled in for the duration. This was an excellent experience, since we became familiar with several types of staterooms.
Day 6. The sea was tranquil all day and dolphins and sea terns were visible as we passed closely to two of the Azores' islands. The first was a volcano rising straight out of the ocean, and the second was a long, low lying island. At 7:00pm the temperature was 62 F. We had lost 20 degrees since Miami, and several hours by moving the clock ahead an hour almost every evening. That night we had dinner at Chops Grille with Gordon and Rinaldo our interesting new friends. Chops has a terrific menu: crab cakes, New England clam chowder, interesting sides and salads, filet mignon, veal chops and Mississippi Mud pie for dessert. Excellent!
Day 7. There was a Crown & Anchor Society cocktail party; the Champagne flowed freely and the hors d'oeuvres were hot. We were sailing through the remnants of a huge storm over Ireland, we felt some movement, not too bad, but just enough to make walking amusingly unsteady and to be gently lulled to sleep.
Day 8. The sea was much calmer, the sun was out on this last sea day of the Transatlantic crossing: tomorrow Lisbon, Portugal. The ports will be discussed later.
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