News

Seven Seas Grandeur keel laid at Fincantieri in Ancona

Regent Seven Seas Cruises has marked the keel laying ceremony for its new cruise ship Seven Seas Grandeur at the Fincantieri shipyard in Ancona, Italy.

Seven Seas Grandeur is due for delivery in 2023 and will be the third in a new class of luxury cruise ships ordered by the cruise line.

The keel laying is the second major construction milestone after steel cutting, and marks the beginning of the actual assembly of the vessel.

montaguetobaldi

photo from left, jason montague, president & ceo, regent seven seas cruises, and gilberto tobaldi, fincantieri ancona shipyard director.

RELATED: Regent Seven Seas offers upgrades, post-cruise deals on Cape Town cruises

RELATED: RSSC reveals details on huge Regent Suite aboard new Seven Seas Grandeur

Three custom-minted coins were placed onto the keel of the ship during the ceremong, with each representing one of the sister ships (Seven Seas Explorer, Seven Seas Splendor and Seven Seas Grandeur).

Two of the coins (for Explorer and Splendor) were replicas, while the third was a 30th anniversary edition specially designed for Seven Seas Grandeur.

The 732-passenger ship will mirror the advanced levels of luxury found aboard her sister ships, which are the most expensive cruise ships ever built on a per-ton basis.

seven seas grandeur

rendering of seven seas grandeur

“Seven Seas Grandeur will be a culmination of Regent’s rich history of providing discerning travelers unrivaled experiences with every imaginable luxury included, and world-wide, immersive exploration,” Jason Montague, President & CEO, Regent Seven Seas Cruises, said during her steel cutting in November last year.

Regent Seven Seas Cruises has since confirmed that the ship will debut a new menu inspired by the Puglia region of Italy, which will then be rolled out across the six ships in the Regent fleet, Seven Seas Grandeur will also introduce a number of new features, such as a reimagined design for Compass Rose, the cruise line’s signature restaurant.

The new design of Compass Rose starts outside the restaurant, with a delicate, cascading waterfall sculpture fashioned with laser-cut metal and hand-blown glass.

Inside, a canopy of interwoven crystal and wood-edge illuminated trees arch overhead, giving the impression of dining in an enchanted forest.

As the sun goes down, the individually placed crystal-faceted leaves encrusted on the kaleidoscope of pillars and branches enveloping the restaurant begin to illuminate.

A star-dusted view of the ocean is also provided by hundreds of twinkling lights surrounding the windows.

Adding to the atmospheric dining experience will be a custom-designed mural by Confluent Studios. Crafted with gold-leaf and Verre Eglomisé, the mural will depict the flora and fauna at the forest’s edge.

Compass Rose offers a mix of new and familiar items on every visit, guests are able to design their own entrée from preferred sides, sauces, pastas and main features such as Black Angus filet mignon, New Zealand lamb chops, Maine lobster tail and king sea scallops.

The restaurant also has daily changing specials, as well as a wide vegan and vegetarian menu.

The Regent Suite aboard Seven Seas Grandeur is similar to the top suites aboard Seven Seas Splendor, the cruise line’s most recent cruise ship, but features a few enhancements, such as the reimagined master bathroom which provides a complete in-suite spa experience.

There’s a personal sauna, steam room and treatment area where guests will be pampered with unlimited complimentary spa services. In this room alone, there are nine different types of marble.

The master bathroom also has a “jewel-box” shower in the center of the space and a jetted bathtub joining heated loungers adjacent to the window wall to maximize ocean views.

The Seven Seas Grandeur’s inaugural season begins November 2023 and explores the Mediterranean and the Caribbean with a range of 17 sailings in the regions, plus two transatlantic voyages. The season opened for sale on September 22nd, 2021.

Leave a Reply