Decadence afloat fairytale rivers
Aboard Uniworld’s SS Victoria, the Moselle and Rhine unfold with decadent ease – plush suites, sharp service and food that never repeats, writes Leonie Jarrett.
River cruising is rather decadent. Spoiled for scenery, but also spoiled for food and drink without any of the usual logistical stresses of getting yourself from town to town. To cruise the Moselle and Rhine rivers aboard a luxurious floating resort like Uniworld’s SS (Super Ship) Victoria is to be well and truly spoiled.
The ship
My stateroom was a 23.5m² suite. Large and elegant, it was heavenly. The cloud-like king bed faced the window so I happily watched the world go by, reclining on the pillows I’d selected from the ship’s pillow menu, with thanks to my butler, Valentin.
The panoramic window also lowered electronically to create a balcony-like effect. There was a flyscreen to keep out unwanted guests and a polished timber shelf along the length of the window. Great for resting a drink while cruising.
As for drinks, my suite had a coffee and tea station, complete with a Smeg kettle and a Julius Meinl Inspresso machine, Althaus tea, a cookie jar and chocolates. I also had a minibar which was replenished daily, plus several decanters of spirits. When housekeeping noticed that a Coke had been drunk, it was replaced with three. Now, that’s service I can get used to.
Another benefit of a suite is unlimited laundry. All I had to do was leave a bag on my bed and, like magic, the laundry returned cleaned and pressed.
A description of my stateroom would not be complete without an ode to the bathroom.
Dual vanities, two hairdryers (one portable and one fixed to the wall), fluffy towels, large mirrors, a walk-in shower, copious storage, fancy toiletries ... got the idea? I must also mention the walk-in robe. With more hangers than I needed, drawers, shelves, hooks, shoe racks and a full-length mirror, there was no excuse for crushing my freshly-laundered clothes.
Food and drink
The restaurant spans the width of the ship with floor-to-ceiling windows. Breakfast is a generous buffet with a cook-to-order egg station and a hot daily special.
Lunch is also a splendid buffet. Dinner is a more formal affair with four courses served a la carte.
Room service is available 24/7. Executive chef Nikolay Rashkov ensured that all the meals were delicious and changed daily. Over the 15-day cruise, soup was offered every lunch and every dinner and no flavour was repeated in that time.
I experienced two special dining experiences, each of which attracts a supplement.
The Chef’s Table was a five-course fine-dining, white-glove experience accompanied by matching wine.
The Progressive Dinner, on the other hand, was a unique behind-the-scenes/ below-decks peek into normally “off limits” areas of the SS Victoria including the galley, wheelhouse and engine room. Uniworld offers all-inclusive cruising. For drinks, that means unlimited beverages, including fine wines and premium spirits.
Things to do and places to be on board
I loved relaxing on the sun deck. There is also a handy bar there.
The pool is indoors but it didn’t feel enclosed thanks to a wall of full-length glass.
There are swim jets too, if you want some exercise.
There were daily 7am stretch classes in the pool area and a 24/7 fitness centre. There is also a spa.
The lounge with panoramic windows spans the SS Victoria.
Here, there were nightly port talks and after-dinner entertainment. There was a black and white party one night plus local singers and musicians every couple of nights.
A couple of other welcome features are the self-service, free laundry and a glass elevator.
The Uniworld recipe
With a capacity of 110 guests and 51 crew, travellers enjoy individual attention. The crew know your name, your preferred cocktail and your coffee order in the morning. Cruising on the SS Victoria is indeed to be spoiled rotten.