ABOARD THE REGENT SEVEN SEAS NAVIGATOR-I walked aboard Regent Seven Seas Navigator at the wonderful Terminal J at Port of Miami and recognized it right away. I remember it as one of the most elegant ships I’d ever sailed aboard.
Boarding, at Terminal J, is a great foretaste of what’s to come. It is a smaller terminal, designed for boutique ships in the luxury market, and a far cry from the claustrophobia suffered when boarding many contemporary and mass market ships in terminals designed by the same guys who put Ellis Island together. The design of this terminal is really wonderful.
And that, my friends, is also the story of Regent Seven Seas Navigator.
Consider wonderful luxury with a capital “L.”
The vessel debuted in 1999, my husband and I sailed some time shortly thereafter and the amazing thing is that 14 years has changed little. The company, President and CEO Kunal S. Kamland told me, had just pumped about $3 million into the ship, adding new cabins, more room in the trendy and popular Prime Seven steakhouse (rated one of the best steakhouses at sea,) and new soft goods throughout the vessel.
Regent SevenSeas Navigator sails from Miami on a 23-day itinerary Nov. 25 through the Caribbean and the Amazon.
The all-inclusive packaging – on all itineraries – includes fine wines and beverages (up to about $200 a bottle,) tips, shore excursions, etc. No charge is attached for alternative eateries or room service.
Décor across the ship, from the large, airy showroom to La Verandah Restaurant, from the sprawling pool area on Deck 10 and adjacent Pool Grill where al fresco dining is a big draw, to the Canyon Ranch Spa and fitness center on Deck 12, everything is tempting. It’s not just fine wines, ice cream, graciously designed suites or comfy lounges, it’s the whole enchilada and a lovely way to cruise.
Guest in suites categorized as “ penthouse” and above come with butler service, and standard window suites are an amazing 356 feet, a pretty comfortable “standard” accommodation.
Yes, I felt at home at the terminal and on the ship, but I am fairly average. Kamland claims up to about 60% or Regent’s passengers are repeaters. What good taste they have!
And good taste extends to the dining room.
A lovely lunch of sea bass with a miso glaze and a mind-boggly chocolate cake with crème brulee rounded out a three-course lunch which got underway with a caviar atop fingerling potatoes.
Then it was back through my favorite Terminal J, and back home. It was, after all, just a taste.
But this memory will remain as well.
Photos by Marcia Levin