Most people choose a river cruise based on itinerary or price.
But the real difference?
👉 It’s what’s happening behind the scenes
👉 And the details you only understand when you’ve actually been onboard
Now that I’m back from Amsterdam and the ASTA – American Society of Travel Advisors River Cruise Expo, I’ve been going through some of the “gold” I captured on my phone—and there are two moments that perfectly illustrate this.
Here’s the first moment. (I’ll post the second tomorrow.)
Let’s start in the galley.
Onboard Riverside Debussy, I toured the kitchen with Executive Chef Simeon Petkov—20 years cooking on Europe’s rivers.
And this is what most people never see:
✔️ 110 guests onboard
✔️ A kitchen nearly twice the size of ships carrying ~190 guests
✔️ Almost double the crew
That changes everything.
This isn’t volume production.
There’s no line of pre-plated meals waiting to go out.
This is:
✨ Fresher ingredients
✨ Made-to-order dining
✨ Precision and attention to detail
And then you experience it firsthand…
An exclusive lunch in the Vintage Room 🍷✨
🥂 Champagne to start
🦞 Lobster with mango & lemon hollandaise
🥩 Braised ox cheek
🦌 Venison filet with dark chocolate jus
🥥 Key lime pie with passionfruit sorbet
Each course paired beautifully with wine.
Honestly?
👉 It rivals some of the best restaurants on land.
📩 Want my River Cruise Beginner’s Guide?
Email me sheila@lushlife.ca
#RiverCruise #RiverCruising #LuxuryTravel #FoodieTravel #CruiseExpert #TravelAdvisor #ReturnOnLife
See more https://lushlife.ca/river-cruise-expert-lush-life-travel/