All that liquid culture is the perfect prelude to authentic island dishes. Think: red snapper, Jamaican jerk chicken, Creole black mussels, Puerto Rican mofongo
, and pineapple crème brûlée.
This willingness to deliver a destination-focused experience is one of the reasons Virtuoso advisor Linda Allen-Speer is such a big fan of Princess Cruises (that and the “fab” key lime pie martinis she had on an Eastern Caribbean cruise). “It’s my go-to cruise line,” she explains. “I’ve actively recommended Princess for my entire career of 25 years. I can count on them to offer consistently high client satisfaction. They have a very high repeat factor; in fact, many of my longtime clients will only sail on Princess.”
Don’t miss: Up-close-and-personal time with parrots and macaws. You’ll find them in the ship’s atrium, where you can learn interesting facts about their habits and habitat – and snag a parrot-on-your-shoulder photo.
One of the joys of traveling is discovering the local cuisine scene – by visiting the restaurants and food carts favored by locals, meeting star chefs on the rise, strolling through colorful markets, and rolling up your sleeves and participating in cooking classes. Princess’ exclusive Bon Appétit shore excursions allow you to do just that. In Dublin, for instance, you’ll make scones from scratch with Catherine Fulvio, the acclaimed chef and proprietor of Ballyknocken House & Cookery School. In Copenhagen, sample smørrebrød, Denmark’s classic open-faced sandwich, at Ferry Café. A local chef in Valencia will teach you how to prepare paella, and in Sorrento you’ll learn the nuances of Italy’s favorite carb at a pasta factory.