Passengers demand quality food and service.
Through the menu is not pretentious, the quality, presentation and service was unbeatable. This high level, in addition to good management, is aided due to a very simple reason - the ship's size. Rather than huge convoy lines shuffling mountains of trays from one end of the ship to the other, plates are carved and presented on a convenient steam and refrigeration table located centrally in the dining room. To the tinkling of the ship's pianist, you can watch the chefs casually carve meats, arrange plates on a one to one basis. Waiters leisurely pick up their steaming bowls of soup and beautifully arranged appetizers prepared just for you.