Friday, December 3 -- Cozumel

Dinner last night was lovely—in the private dining room (La Privee) with the GM, F&B manager, and assistant cruise director. Dominique (the GM) has many years sailing many lines, but with Oceania for nearly 20 years. He was very candid about what Oceania had to do re Covid—how hard it was to get the crew home, what difficulties they are still facing, and a lot of other very interesting topics—he didn’t dodge a single question.

            Excursions are a bit of a mess—two more cancelled since we boarded—one (Panama Canal train) because we now can’t get off in Panama, and one because not enough signed up. Then we had to cancel one today in Cozumel because the duration changed from 3 to 4.5 hours—and we couldn’t have gotten back for the wine dinner we reserved for tonight in La Reserve. Oceania’s been great at adjusting, though.  Tomorrow, in Costa Maya, we plan to stay aboard and attend a Culinary Class—Floribbean Cuisine.

 

Suzy waving from our deck--look for the pink spot two decks up from the large Grand Dining Room windows.

 

 

 

 

 

 

 

 

 

 

 

La Reserve is a specialty dining venue featuring seven-course ultra-gourmet dinners with a wine paired with each course. Sadly, in a room designed to hold 24, there were only eight of us. but it was a delightful experience, as always. First course, shown here, was a scallop cooked on a hot stone.

 

 


 

One of the fun features of our suite is this bar with two stools--great place to enjoy a cocktail if we want to be inside. 

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