Viking Launches a Legend

Jun 07, 2010

The Viking Legend pulled away from the dock in fairly choppy water, and not a single passenger noticed. It was only when diners looked out of the windows to see the city lights of Amsterdam slipping away that they realized we were on our way. As promised, the new hybrid engine system, a breakthrough in river cruise design, was silent and nearly vibration-free, and not even a glass of water was disturbed.

Viking River Cruises says that the ship’s innovative propulsion system gives it approximately 20 percent higher fuel efficiency over any other river cruising vessel in the region. The nearly silent ride is achieved with four smaller propellers rather than two large ones, and both engine rooms are insulated to reduce noise and vibration. From what I could tell, it works.

Suites on the Viking Legend utilize warm woods in the decor. // © 2010 Viking River Cruises

Comfortable Staterooms, Large Suites
Debuting in 2009 at 443 feet in length, the three-level Viking Legend is the longest vessel in the Viking fleet, carrying 189 guests in 98 staterooms. Rooms have hotel-style beds, elegant bath amenities, 26-inch flat-screen televisions, hair dryers, refrigerators and in-room safes. The Legend’s two suites are exceptionally large at 310 square feet each, with walk-in closets, bathtubs and showers.

The staterooms have warm honey-colored woods and ample lighting. The decor is contemporary, and five cabins are designated for singles. The wonderful French balconies, available on two decks, enhance the experience even more on the rivers than conventional balconies do on the seas. In the privacy of their own room, clients are practically on top of the fields and towns through which the ship passes; even the wonderful scents of hay and flowering trees drift in. Laptops are available for a reasonable rate at the reception desk and Internet access is free.

The Legend has one main restaurant, a small library in the even smaller aft lounge that fills during the cruise as guests leave their finished reading for others, and an observation lounge used almost constantly for meals, drinks and lectures. The sun deck is very popular with its 360-degree panoramic views; passengers were fascinated when the wheelhouse and awnings were collapsed so Legend could sail under low bridges.

Regional Dining Specialties
Onboard dining is set in the restaurant and the main lounge. One of the special touches of the line is providing recipes for some of the local specialties so they can be duplicated at home. The open-seating restaurant has tables for six or more guests; those who want to be twosomes can just sit aside at a larger table. However, passengers tend to be warm and friendly, and the soft chairs and flowers at the tables establish a gracious mood. An extensive hot and cold buffet is offered at breakfast and lunch, while dinner has conventional table service.

Breakfasts are fortifying, to say the least. There is a cooking station where eggs are prepared according to guests’ individual taste, and hot and cold meats and fish, scrambled eggs, breads, pastries and cereal are accompanied by a selection of juices, cheese and fruit.

Nobody starves at lunch, either, with some very nice regional specialties including outstanding soups, along with salad, pasta, meats and vegetable dishes. Guests gleefully discovered that they could order ice cream sundaes along with the dessert selections, and they indulged themselves at most meals. At dinner, they chose among the varied menu selections or ordered grilled steak or chicken (one guest, obviously held on a short dietary rein at home, had steak every night) and passengers enjoyed the regional entrees.

The early riser’s breakfast is really no substitute for the main buffet; rather it is more of a prelude, with pastries, juice and coffee, hot chocolate or tea available in the lounge. But the alternative lunch of soups, salads, sandwiches and desserts was very popular. Afternoon teatime brought pastries and drinks and before dinner snacks were set out in the lounge. At the top of the staircase leading to the lounge there were always hot drinks available and, often, bowls of apples.

Onboard Culture
On our 14-day cruise, passengers were mostly ages 60 and up, although there was a sprinkling of younger cruisers. The long periods spent in port for independent activity and the excellent quality of the guides certainly had a strong appeal across generations.

The onboard lecturers, too, were very good indeed, and everyone onboard was particularly enchanted by Wertheim and its glassmaking. Hans Ittig, whose family has carried on its glass-blowing tradition for 150 years, gave an onboard presentation himself. Ittig deserves his own television show and nearly every passenger visited the family’s shop with its brilliant colors and surprisingly reasonable prices. Folk dancing, talent shows, cooking demonstrations and games also entertained guests, along with lectures on the politics and economy of the region.

Viking Legend spends the bulk of the season sailing the 15-day Grand European Tour between Amsterdam and Budapest, Hungary. In December, the ship offers three eight-day Holiday Explorer cruises between Vienna, Austria, and Nuremberg, Germany.