Oceania Cruises' new Riviera completes sea trials

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Written by Teijo Niemelä Teijo Niemelä

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Published: 27 March 2012 27 March 2012

Oceania Cruises' 1,250-guest Riviera, scheduled to be christened in Barcelona on May 11, 2012, successfully completed her sea trials on March 27, which included three days of sailing the Mediterranean.

During the sea trials, technicians and engineers from Fincantieri's Sestre shipyard along with Oceania Cruises' marine and technical teams performed a comprehensive evaluation of the vessel's functionality, including speed, maneuverability, hydrodynamics, propulsion and safety systems.

"Riviera exceeded all of my expectations. While underway the ship handled perfectly in all sea conditions and power settings" said Captain Luca Manzi, the ship's master. "Riviera cruised at more than 21 knots with ample reserve power."

Now that sea trials are concluded, the 66,084 gross ton ship will dock at the outfitting berth, where workers will put the finishing touches on her interiors as well as exterior.

"Riviera's sea trials were a resounding success," stated Robin Lindsay, the line's executive vice president of vessel operations, who was on board during the sea trials. "With the sea trials behind us, we will turn our undivided attention to the final details of the interior. Guests on our May 16 maiden voyage are certainly in for a treat."

Poised to take its place as another "game-changer" for the upper-premium segment, much like its sister ship Marina which debuted in February 2011, Riviera is the second new ship launched by Oceania Cruises in under 18 months. Designed for epicureans, Riviera features 10 dining venues - six of which are gourmet restaurants, plus a Bon Appétit Culinary Center for hands-on learning and La Reserve by Wine Spectator, a professional facility for wine-tastings and wine-pairing dinners.

Riviera sets sail on May 16 on her 10-day maiden voyage from Venice to Pireaus that calls at Dubrovnik, Kotor, Corfu, Monemvasia, Crete, Santorini, Kusadasi (for Ephesus), Delos and Mykonos.

Brazilian style stake house to be introduced on all Norwegian Cruise Line ships

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Written by Kari Reinikainen Kari Reinikainen

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Published: 26 March 2012 26 March 2012

Norwegian Cruise Line says it is enhancing the guest dining experience by introducing its signature Brazilian-style steakhouse on board additional ships in its fleet, as well as bringing a complete new nine-course chef table dining experience aboard the fleet. In addition, guests now have the ability to pre-book any of the cruise line’s speciality restaurants in advance.  

Moderno Churrascaria first debuted on board the line’s newest ship, Norwegian Epic, and was the first dining concept of its kind at sea. Because of positive guest feedback and popular demand, Norwegian will be offering this unique dining experience on eight Freestyle Cruising ships.

Moderno Churrascaria offers guests a whole new experience in dining. This Brazilian “Churrascaria” or steakhouse, boasts a delicious salad bar filled with appetisers, gourmet vegetables, soups, salads and more. The experience is not only delicious, it is also interactive. As guests dine, they are greeted by passadors who serve generous amounts of various beef, lamb, pork, chicken and Brazilian sausage tableside. For a cover charge of $20 per person, guests can enjoy a salad bar, filled with an array of gourmet options, as well as an unlimited amount of the mouth-watering meats.

Moderno Churrascaria is currently available on board Norwegian Epic, Norwegian Dawn, Norwegian Jade, Norwegian Sun and Norwegian Pearl. Norwegian Gem was outfitted with this unique restaurant in late February, and will be followed by Norwegian Jewel in March and Norwegian Star in April of 2012. 

Norwegian Cruise Line has also introduced the exclusive gourmet dining experience, Chef’s Table, fleet-wide. Guests booking onto this luxurious and intimate restaurant experience will feast on a nine-course, upscale menu consisting of unique and contemporary creations accompanied by wines that are specially paired by the line’s Master Sommelier Andrea Robinson.

For a cover charge of $75 per person, guests can join the twelve-seat Chef’s Table for a truly exclusive dining experience, a behind-the-scenes galley tour, one group photo and an individual photo with the Executive Chef, the company said in a statement.

 

 

 

 

 

 

 

 

Norwegian Breakaway to feature company's largest children's and teens' areas

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Written by Kari Reinikainen Kari Reinikainen

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Published: 24 March 2012 24 March 2012

Norwegian Cruise Line’ says its newest ship, Norwegian Breakaway, will debut the largest youth and teen dedicated facilities in the fleet. For the first time, the youth area, named Splash Academy, will span two decks that are conveniently located adjacent to the family- friendly staterooms and feature areas designed specifically for three specific age groups. Teens will have their own dedicated space as well, Entourage, located at the top of the ship on Deck 16. Babies and toddlers under age three, along with their parents, will also have their own dedicated play space with activities.

 

“The best family vacation will get even better when our new ship Norwegian Breakaway launches in April of next year,” said Kevin Sheehan, Norwegian Cruise Line’s chief executive officer. “We know how extremely important it is for families to offer engaging, interactive programs for children and teens in a comfortable, well-equipped environment. Norwegian Breakaway will incorporate our biggest youth facilities with the best youth programming at sea with our new Splash Academy and Entourage programs.”

 

Splash Academy is centrally located on Decks 12 and 13 adjacent and easily accessible to the family-friendly staterooms. The reception area, located on Deck 12, is in close proximity to the forward elevators. As parents enter, they will utilize Norwegian’s e-Youth tablet-based electronic registration which allows them to swipe their keycard and input a password to sign in their children. Just past the brightly-colored and welcoming reception area, the three to five year olds will have their own space decorated with vibrant, engaging colors along with child-sized furniture. Wall mounted activities will keep little hands busy in between organized programming. In a separate area decorated with fun graphics to captivate children’s imaginations, the six to nine year olds will enjoy building block activity centers. An interactive dance mat with corresponding large video screen will encourage lots of activity. In addition, a dedicated space houses popular video game stations, along with a relaxing video viewing lounge.

 

Upstairs on Deck 13, the 10 to 12 year olds will have their own space designed specifically for older children. It will include a multipurpose visual dance space with a touch screen jukebox, plenty of moveable tables for activities and comfortable bean bags for lounging. An activity zone will include everything needed for arts and crafts and more. There is also a “hang out” area with dedicated gaming stations that will feature the latest video games. Rounding out the space will be a cool and comfortable lounge area with sofas and chairs in vibrant colors creating the perfect atmosphere to chill out.

 

Entourage is Norwegian Breakaway’s high energy, exclusive teen zone for ages 13 through 17, located on Deck 16. This hip,

sophisticated area was designed to give teens their own funky space that includes air hockey; foosball; and an arcade center with five separate areas featuring large screens to play the latest video games while lounging on comfy sofas. In the evening, Entourage transitions into a teens-only nightclub with a dance floor, large screen television and music, including a video jukebox. Entourage has the advantage of being located next to the video arcade and a step away from an outdoor eatery and refreshment area to round out the teens’ experience.

 

Pumping oil from Costa Concordia to be completed 23 March

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Written by Kari Reinikainen Kari Reinikainen

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Published: 22 March 2012 22 March 2012

Costa Crociere, the Municipality of Giglio Island and the Costa Concordia Emergency Commissioner’s Office have announced that the operations to remove the fuel from the Costa Concordia are due to be completed on Friday 23 March.

 

Defueling, which was carried out by experts from the Neri/Smit Salvage team hired by Costa Crociere, began at 5pm on 12 February and continued around the clock whenever the sea and weather conditions were favorable.

 

The removal of the oil from 17 tanks of the ship is expected to be completed during the night of Friday 23 March.

 

The removal has been performed using a system of pumps and valves. “Hot tap” valves were attached to the side of the ship, a hole was drilled into the tank and a pipeline was attached. This enabled the oil to be heated and pumped out while sea water was pumped in so as to maintain the ship’s stability. Minimal physiological amounts of fuel cannot be pumped out from the bulkheads of the tanks; but they are in such small quantities as to pose no significant environmental risk.

 

Once the oil has been successfully pumped out of the tanks and ahead of finalization of the wreck removal plan, attention will focus on the caretaking operations.  The intention is to guarantee environmental monitoring and protection with the assistance of experts using dedicated means and resources, and to clean up the seabed and the area around the hull. Caretaking will be conducted once again by Neri/Smit Salvage technical staff appointed by Costa Crociere and will last one to two months.

 

With regard to the removal of the ship, the six working plans submitted by the 3 March deadline are currently being evaluated. A shortlist is being drawn up and the best plan will be selected and announced in early to mid-April.

 

All the plans submitted are of a very high standard and all prioritize the need to minimize the environmental impact, protect Giglio’s economy and tourism industry, and guarantee safety.

 

The operation to remove the wreck will be a particularly complex one and is expected to take from 10 to 12 months, depending on which tender is chosen.