I returned a couple days ago from my Carnival Legend cruise, which took place August 2 – August 9. It was a very nice cruise. We took hardly any pictures, so there won’t be any photo posts unfortunately. I’ll run down some of the areas I’d like to talk about. Hope you enjoy as much as I did!
This was my second time on the Legend, and it was just as good as the first. The ship was always clean and looked nice. The ride was very smooth, unlike last year’s sailing on the Carnival Miracle (which rocked the entire time). The ship appeared to be in great shape. Inside, everything still looked fresh. Sometimes ships’ insides can look run down and old. This wasn’t the case with the Legend.
As I’ve said in other posts, the layout of the ship is great. There’s no need to go up and down to get from one end of the ship to the other, like on other classes. Since this was my third time in a row on a ship of this class, I found everything very easily. Despite that, the ship is very easy to navigate nevertheless.
The amenities of the ship were very nice. The mini golf course was great, which me and grandmother played several times. The lido area was very nice, as were the buffet areas (of course). Our stateroom was kept very clean and tidy the entire time — more on that later.
What can I say? I’ve always enjoyed Carnival’s food. As usual, I got the chilled fruit soups every time they were served. They were all excellent. I noticed they served these soups a bit differently this time. They first serve you a bowl with a piece of fruit in the center. The waiter will then pour the soup into the bowl. The first time this happened, I thought there was a mistake! I got a bowl with a strawberry in it, and our waitress called it strawberry bisque. Then she brought over the soup itself and poured it into the bowl. Why the change? Who knows. Maybe I’ll ask Carnival.
The dinners were all very good. I only had one bad dinner. That was the ribs on the first night. Then again, I’m not a big fan of ribs, so perhaps that’s why I didn’t like them. Other than that, the food was all very good. The prime rib on night 2 was delicious and tender. The pasta dishes were always good. The filet mignon was a bit tough for a filet, but it still had a great taste. One thing I noticed about the filet is that they give you a thinner piece of filet (which might account for the toughness) along with another piece of meat. No doubt this was to cut costs. Either way, the filet was still good. I’m not too picky about my food. I’m on a cruise for goodness sake! Sure it didn’t cut like warm butter, but it still tasted great and was chewable.
Anyway… I also had chateaubriand for the first time. It was also very good. It had a great taste, and a great sauce to accompany it. That’s another improvement I noticed. The sauces/graveys that were poured over the meats were so tasty. I don’t recall the meats always having sauces poured over them, so perhaps this is something new? If it is, I commend Carnival for this change. Very good!
What’s next? Let’s talk about the desserts. I thought the variety lacked in this area. I didn’t see a whole lot of choices that appealed to me. The desserts that I did have, however, were very good. The apple pie, diet pumpkin pie, etc. were all good. Nothing extraordinary, but they were good.
The lunches were all good. We ate in the dining room twice on this cruise, which is unprecendented for me. I ate in the dining room for lunch more on this cruise than I have on all my other cruises combined. What does that tell you? Anyway, I don’t think I’d do it again so quickly. I didn’t like having to wait for my food for lunch. Dinner (and sometimes breakfast) is one thing, but I don’t like having to wait for lunch. Either way, the lunches were good, whether they were in the dining room or on the lido deck. The pizza I had the first day was very good, better than on previous cruises. The grille had great food too.
I’d like to send my thank to our wait staff in the dining room: Valentina and Igusti. Valentina, our head waitress, was very nice and would talk with us. She made sure our needs were met and tried her best to serve us. Our assistant waiter Igusti was a very charming person. He always had a smile on his face and was very attentive. As a platinum cruiser on Carnival, I can say that I’d be happy to have Igusti as my head waiter on a future cruise.
Our room steward Budi was up there as one of the best room stewards we’ve had. From day one he addressed us by name and would ask us how our days were. Any requests we had were met promptly by him. As I mentioned earlier, our room was kept very clean. He cleaned our room twice a day, every day. Good job Budi!
We only got off the ship once (well, twice including the last day). That was in Roatan Island in Hondoras. That port was a big disappointment. Outside of the ship there’s a little shopping area and that’s it. Cross the gates and you’ll be surrounded by taxi and tour people asking you to go with them. It was overwhelming. Some people even told us there was more shopping “around the corner.” I don’t think so. We turned around and went back to the ship.
That should cover just about everything I had to talk about with the cruise. Until next time…