When I was invited to a travel conference in New York City in October last year, I was motivated to attend because a key speaker was Pierfrancesco Vago, the executive chairman of MSC Cruises.
“Europe is our home turf,” said Vago, who is also the global chair of CLIA. “But we are looking to make a splash here, bringing the European experience to a North American audience.”
The family run business now has more than 20 ships in the water, including MSC Euribia, its latest, and the third in its Meraviglia-class. Launched in JUN 2023, MSC Euribia is unique for a few reasons: according to the company, it’s the most environmentally advanced cruise ship sailing right now, and the second in MSC’s fleet to be powered by lower-impact liquified natural gas (LNG); its Meraviglia-class design allows it to dock in ports that might be more difficult for typical “mega” ships that carry more than 5,000 passengers; and, for a little star power, the iconic actor and ultimate Italian, Sophia Loren, is its godmother (Loren, a friend of the family, has named 19 MSC cruise ships).
“We have a home port strategy for North America, and plan to have five ships there – investing in a Miami cruise terminal, where three ships will be based, one in Port Canaveral, Florida, and one in NYC,” Vago said last October. He is also involved in ship design. “If I start to design a ship now, I need to understand what people will want in 2030. I’m very interested in providing spaces for guests to meet naturally in an organic way,” he said.
So, when the opportunity came up to experience MSC Euribia on its Northern Europe route, it was a good way to put some of Vago’s words to the test.
Named for Eurybia, the Greek goddess who is master of the seas, MSC Euribia is new, so there’s plenty of sparkle and shine.
The line's signature, spiraling Swarovski crystal-studded staircases that curve upwards from deck 5 to deck 7 twinkle at all hours, making them a centre of attention and the perfect photo op. They draw passengers, as do the nightly duets from a small stage surrounded by club chairs on deck 5 the staircases overlook, as well as many people lining the railings taking it all in from above. It’s a hub of sorts, so here, Vago’s words ring true.
The double-height effect is played up to spectacle levels in the Galleria Euribia, a shopping and dining concourse where the longest LED ceiling at sea glows 24/7, providing psychedelic light shows and artistic ways to enhance the theme of the day. Flower power for ’70s night? Trippy. Get your game on for the Guinness World Championship competition? You’ll know you’re in the right spot, as the famed logo floats overhead.
The look and feel of the ship mixes comfort with a touch of luxe; the decor in most of the spaces, from the Champagne Bar to Sky Lounge, tends to run toward the neutrals, with deep browns, beiges and greys making appearances just about everywhere. The staterooms are equally neutral, with chocolate brown carpeting and couches. A pop of colour is welcome eye-candy at specialty restaurants Kaito Teppanyaki & Sushi Bar (where chefs also show off their skills at the Robatayaki tables) and Hola Tacos & Cantina (both were excellent from the food, service and ambience perspective, as was Masters of the Sea, the on-board English Pub), and soothing Champagne tones lend Le Grill a wonderfully intimate and high-end setting. The steak was fabulous, and the oversized porthole windows gave an ocean view of the sunset.
Speaking of intimate, the ship was almost full when we sailed in SEP, but at about 5,600 not quite to its 6,327 passenger capacity, including the top-tier Yacht Club class, where all but one of the 103 cabins were occupied. There were moments where navigation of some of the complimentary dining options were overwhelming – particularly at breakfast – but on the flipside, much of the crew are friendly and accommodating and well-versed in many languages. The challenge is balancing that many guests (including children) with a crew of just over 1,700, making the ratio about 3.7 guests to 1 staff.
With that many international guests on board, including Danish, German, Italian, Spanish, Australian and North American, it highlights the European standard of service and attitude that differs from our North American sensibilities. Germans, for example, have a much more liberal view of nudity than Canadians do, as was apparent at the Thermal Suite, with its saunas, steam rooms and whirlpools. The cabin amenities may not meet many North Americans' expectations. There is a shampoo and body wash dispenser on the shower wall, but that’s it. A travel agent should advise their clients to pack conditioner, body cream, even tissue! And, if they’re modest, they’ll need a bathrobe, as neither the cabins nor the spa provides them. We requested face cloths and received them, but it’s not standard (another common difference in many European hotels and cruise lines).
The company’s app, MSC & Me, is a decidedly North American tech innovation, and a helpful navigational tool, allowing for bookings and reservation or event reminders to pop up – but only when connected to the ship’s wifi.
Helios Wine Bar is another high-tech marriage of old world luxury with new-world tech. Part of the space has a wall of wines, individual bottles kept behind glass at their optimal temperatures, but ready to pour. There’s three options, from a tasting sip to a decent glass, so you can splurge on something you might not have ever tried – just slip your cabin key card into the slot, choose your vintage and hold your glass to the spout, which is also matched to the wine for optimal tasting. It was an interactive event and, along with the Champagne Bar, a chance to engage with excellent and knowledgeable staff and another lovely spot to watch the sail away, and the sun set.
It reminded me of what Vago said in New York: “Cruising is sexy,” he said. “But it’s also under the microscope [particularly during pandemic times]. Anything that happens on a cruise ship is always news, good or bad – again, because cruising is sexy.”
