Crcketfan

Just back home from Silver Origin followed by Machu Pichu tour. Last leg first,the Peru trip was excellent with great guides,great hotels ( Belmond )and reps present at every point to help.It could not have been organised better. The precruise experience in Quito was also very good.All the South Americans including the ship gave really good and helpful/friendly service. So what was disappointing! Excursions.Avian flu is present on some islands and landings were not allowed.The itinerary was changed.Net result for us was a lack of activity with 2 nature walks and 2 short beach walks plus the giant tortoises which was a drawn out affair that was far too long taken up by coffee tasting.Not what we went to see.Be warned,if you are not big on snorkelling & kayaking this cruise gets boring.Several younger people thought it great but several “older” folks felt as us. Food and Wine.For us the food was poor with meat and chicken distinctly below par often overcooked and/or tough.Fish was sometimes overcooked.Most food seemed over salted. Wine was uninspiring,the Ecuadorean being not very good for us.Even the pay for list was narrow in choice and again uninspiring. Ship Motion.We know the Origin is not a big ship so may be more prone to motion.For us the degree of rolling was too much,it was as if there were no stabilisers.In fact we were told that the stabilisers had never worked properly.The fact that the ship does not anchor and uses technology to maintain position seemed to make things worse.At night there was some really bad motion and the seas/swell was definitely not bad. We were given notice by Silversea a few days before departure about a change of itinerary but with no mention of the Flu issue.Its likely this will be around for a while so forthcoming cruises are also going to be affected

I was happy to meet the chef of La Dame on the Spirit recently after eating a top meal which he cooked.He is Ukrainian,I am pleased it wasn’t an Asian meal

I think some groups are abusing the system by making lots of bookings Regent only allow one booking at Prime ( or used to ) to give everyone a chance,then on board you could book a second if there was availability Silversea should do this To 1954 I would say the the food and wine and service in La Dame is much better and it would be great for your anniversary.I am sure the manager will fit you in Enjoy !!!!

We are on the Spirit in July.Pretty well on the day When restaurant bookings opened I tried to book for La Dame and the other top places.Everything was booked out not available.Our friends are on the Spirit in September and have had exactly the same experience. Is this happening on other ships/cruises Is there some block bookings going on.It all seems rather suspicious and unfair

Yes Agree with the comments.Surprising Silversea is selling 2026 cruises like hotcakes in UK despite the economic crunch here.Meanwhile offloading smaller suites to consolidators like Imagine at significant discount leading to big groups who have paid lower prices on some cruises.Would expect the higher pricing to full (ish) fare passengers to cascade down the suites.Watch for Silver suites to go up. “ How much did you pay “ is going to become hot topic of discussion.

I came across exactly this issue some while ago when booking a spring 25 cruise.It’s no mistake rather a deliberate change.I was booking a Polynesia cruise and comparing the Shadow to the Voyager.A huge price difference on large suites,above silver suite.Saw same change in silver to master suite ratio.Booked Regent. We are on Muse in April 24 for Japan in master at reasonable price but prices for same cruise in 25 show incredible increase for top suites

Well as a fellow UK Silversea cruiser I must say that this review gives us Brits a bad name If you applied the same supermarket price comparison to Resteraunt prices you would never go out as mark ups are notorious.Silversea offer a huge variety of wines and they are never backward in offering choices and refills.I would also like to know where he gets his price comparisons.Also the Paid for wines offer good value against UK retail prices and I always find it a bargain to bring the odd bottle back home

It was a popular cruise with approx 470 passengers,about the level that is currently termed “ full “ We ate in La Dame with same cooking issues,vegetables raw,medium rack of lamb(larger) rare and soufflé not cooked enough,still pasty.Then met F&B manager who had joined ship one month previously (his first ship appointment) and felt sorry for him as he described his difficulties.He went down with covid next day ( not me honest).Ate in La Dame again a few days later and meal was perfect,everybody including wait staff really pleased.However Atlantide 2 days later still had undercooked veg and overcooked fish. Point about steak size was more a query regarding cost cutting although lamb chops were a joke.

Just off SIlver Moon after 10 nights in Iceland.Enjoyed cruise and ship is lovely but had some issues at dinner especially but not only in Atlantide.Previous cruise was on Cloud prior to covid and RCCL. Two issues first being meat/fish portion size.Although fillet mignon is still quoted as 200gm it is nothing like the size during previous cruises,same goes to lamb chops and sea bass fillets.They have all shrunk.Am aware that they are having difficulties with logistics in obtaining supplies needed but…….Second issue is degree of cooking with medium steak usually rare,as obviously cooked very hot so outside over cooked before middle done,and lamb chops so thin that they are dry and overcooked.Fish fillets also dry and overcooked.Meanwhile whilst liking hem al dente vegetables specifically small potatoes,asparagus and carrot effectively raw. Am also aware of staffing shortages,extra covid procedures and 27/22 guests/crew isolated with covid and staff doing really well to offer good service.However these basics spoiled several dinners. Have other posters noticed these issues.