Louis Majesty
The Hill Team is ALWAYS willing and able to check out cruise lines. All three of us love to cruise.
Louis Cruises is replacing its long-standing practice of offering specific sittings for lunch and dinner, with a ‘dine as you please’ approach on the line’s flagship, the Louis Majesty.
Louis Majesty is sailing in the Aegean this summer, on a series of three-night and four-night cruises out of Athens (Piraeus).
Passengers can now select any one of the ship’s four main dining areas: the Four Seasons Restaurant and Seven Seas Restaurant on Deck Five, or the indoor/outdoor Café Royal and Piazza San Marco eateries on Deck 10, for a time and menu style to suit themselves.
For a supplement of €15 guests may also opt for the intimacy of Le Bistro, on the port side of Deck Five, and its à la carte menu.
“This is the first time we’ve offered open seating,” says Peter Adamou, UK general manager.
“And although Louis Majesty does not set sail from Piraeus until 11am, we’re also inviting all embarking guests to arrive at any time from 8am if they wish, so that their holiday can start right away. It’s a chance to get familiar with the public areas, study the daily programme and find out about our choice of shore excursions.
“We understand that passengers want to make the most of every minute of their cruise, especially when they’re onboard for just three or four nights.”
An ‘Aegean Legends’ three-night cruise on the Louis Majesty starts at just £185 per person this summer, based on two sharing a Standard Inside Cabin. Prices include full board on the ship, entertainment and all port taxes and charges, but not flights or transfers.
Louis Cruises are bookable on Amadeus, or by calling 0800 0183883.
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
