On our last full tour day on the Rhine River, we woke up to a definitely rainy day. The rain stayed with us throughout our morning excursion.
The AMAKristina moored at Breisach. This was a great location for a port stop as it borders both Germany and France. So, you can choose the flavor of your port visit - a morning in either country.
Our choice of ship-provided excursions was either a walking tour of Freiburg or Riquewihr. We chose Riquewihr, a village known for Reisling wines and its charming town buildings. Spared damage during WWII, Riquewihr appears today pretty much as it did in the 15th century.
After about a 30 minute bus ride from the port, our guide proceeded to show us Riquewihr historical highlights and architectural points of interest. After the tour, we were provided about 90 minutes to explore the village on our own. This gave us an opportunity to visit some of the patisseries and try local baked specialities.
We returned to the ship around 1pm and had a light lunch in the ship's lounge. The alternative location for lunch was the dining room. We found during the river cruise that the light lunch in the lounge provided a quiet and relaxing area for a mid-day break. Moreover, many of the same items served in the dining room were available from the lounge buffet table.
A light lunch was a good idea as we attended AMAKristina's Chef's Table for our last dinner on-board. The Chef's table offers a tasting (sampling) menu with three appetizers, a sorbet, three main courses and three desserts. Each meal course is paired with a wine. This dining experience is set in a separate dining room near the ship's stern, complete with seating for 28 guests and a demonstration kitchen. Participation in a Chef's Table meal is complimentary.
What was served during our Chef’s Table meal?
· Yogurt, Feta, Parmesan, Kiwi Appetizer
· Salmon, scallop, salad greens, sprouts dish
· Iced watermelon – with a wasabi dash
· Lemongrass soup
· Halibut with Lobster Sauce and Tobiko
· Cheddar chili sorbet
· Beef brisket, Lamb and Potato Ravioli
· Warm Bailey’s cake with mandarin sorbet and a chocolate mousse
After dinner, we returned to our cabin to finish up packing for our morning disembarkation in Basel. While we will miss our river cruising, we looked forward to exploring Switzerland by rail.
The AMAKristina moored at Breisach. This was a great location for a port stop as it borders both Germany and France. So, you can choose the flavor of your port visit - a morning in either country.
Our choice of ship-provided excursions was either a walking tour of Freiburg or Riquewihr. We chose Riquewihr, a village known for Reisling wines and its charming town buildings. Spared damage during WWII, Riquewihr appears today pretty much as it did in the 15th century.
After about a 30 minute bus ride from the port, our guide proceeded to show us Riquewihr historical highlights and architectural points of interest. After the tour, we were provided about 90 minutes to explore the village on our own. This gave us an opportunity to visit some of the patisseries and try local baked specialities.
We returned to the ship around 1pm and had a light lunch in the ship's lounge. The alternative location for lunch was the dining room. We found during the river cruise that the light lunch in the lounge provided a quiet and relaxing area for a mid-day break. Moreover, many of the same items served in the dining room were available from the lounge buffet table.
A light lunch was a good idea as we attended AMAKristina's Chef's Table for our last dinner on-board. The Chef's table offers a tasting (sampling) menu with three appetizers, a sorbet, three main courses and three desserts. Each meal course is paired with a wine. This dining experience is set in a separate dining room near the ship's stern, complete with seating for 28 guests and a demonstration kitchen. Participation in a Chef's Table meal is complimentary.
What was served during our Chef’s Table meal?
· Yogurt, Feta, Parmesan, Kiwi Appetizer
· Salmon, scallop, salad greens, sprouts dish
· Iced watermelon – with a wasabi dash
· Lemongrass soup
· Halibut with Lobster Sauce and Tobiko
· Cheddar chili sorbet
· Beef brisket, Lamb and Potato Ravioli
· Warm Bailey’s cake with mandarin sorbet and a chocolate mousse
After dinner, we returned to our cabin to finish up packing for our morning disembarkation in Basel. While we will miss our river cruising, we looked forward to exploring Switzerland by rail.
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