Embarkation was in Civitavecchia announced at 3 pm but passengers were already allowed on board a lot earlier and seated in the lounge where cold drinks, coffee and refreshments were served. Friendly staff did escort us to the cabin - another welcome by the stewardess introducing herself and offered (French) Champagne and canapes , and some luxury soaps. A complimentary bootle of Champagne, a fully stocked bar, fresh fruit and some flowers all made it great.
The service on board was great: the 3 barmen were fulfilling every wish.
The food was very good, only the very talented chef Michael Batoux was a little bid limited as he had to follow recipes of Charlie Palmer. It is urgent time Seabourn ends his cooperation with Palmer and give full freedom to his own chefs!
The service in the dining room was supervised by a great maitre dé Luca and 4 assistants.
On the itinerary only North Sardinia was borrying and could be replaced by Cagliari.
The people at the reception desk were very friendly and helpful at all times.
Due to a medical emmergency the captain did not hesitate to go back to Civitavecchia but he did reach Nice just on time : all passengers were pleased by his prompt and attentive action.
Entertainment was decent - a small ship is not the place where you can expect flashing shows.