Italy’s Fincantieri Palermo Yard has landed the refurbishment for Saga Cruises newly purchased Saga Sapphire. The contract estimated value is about 15 Million Euros. Work is expected to start in November 2011. Highlights will include the addition of a new balcony deck, and a re-design of all public spaces including The Drawing Room and The Pier, which will have a British Seaside feel, with fish and chips and ice cream parlor. Additionally, an open air cinema and hot tubs will be added into the mix. In a first for the company, i-pads and onboard wi-fi connection will also be available.
Cuisine on Saga Cruises is recognized and awarded as some of the best available:
- "Pole to Pole" will be the main dining venue, themed around the 7 continents.
- "The Grill" will focus on lighter meals offering passengers the opportunity to select their meat or fish cooked to order in the fabulous new kitchen,
- "East to West" will be an Asian specialty restaurant for those of more adventurous tastes.
Cruise entertainment will be shown throughout the ship including the Britannia Show Lounge. There will also be a variety of bars and meeting places. The Clubhouse will be a relaxing social venue for passengers to meet, while “Coopers” will be a bar themed around classic British comedians featuring live comedy shows.
Saga Sapphire’s Inaugural Cruise is on 26 March 2012. The 23-night itinerary will see her visit a host of exciting Mediterranean destinations over the Easter break. Departing Southampton, Saga Sapphire’s first voyage under the Saga flag will take in a host of destinations including El Ferrol (for Santiago de Compostela), Spain; Palma Majorca; Valletta, Malta; Dubrovnik, Croatia; Venice, Italy; Corfu, Greece; Civitavecchia (for Rome), Italy; Gibraltar; and Lisbon, Portugal, before returning to the UK.
The ship previously sailed as the Bleu de France, which Saga purchased from Royal Caribbean’s Croisieres de France last year. Originally built in the early 1980's the vessel was the famous Europa of Hapag-lloyd Cruises.
-------------------------------------------------------------------
No comments:
Post a Comment