64 JANUARY 2020
T
R
A
V
E
L clockwise from right:
Active types have the
option to climb a
glacier as part of
Cunard’s Alaska-
bound cruise; the
infinity pool on board
the Viking Jupiter,
where the Nordic spa is
included in your fare;
virtuous food options,
like grilled Alaskan
king salmon with
tomato, grape, and
basil, are par for the
course on Holland
America’s cruises.
SCANDI SPA
It’s no secret the Scandinavians
know how to spa, which is why
Viking rolled out LivNordic Spa
& Wellness on its ocean ves-
sels in 2015, featuring saunas
and cold baths in the Nordic
tradition. Take advantage of it
during the 15-day Viking Home-
lands itinerary in April 2020
aboard their newest ship, Viking
Jupiter. Sail from Stockholm to
Bergen, Norway, and experi-
ence hygge in a legit home in
Denmark or kayak through a
Norwegian fjord. (From $5,799,
vikingcruises.com)
PICK UP STEAM
For next-level R & R, book a
cruise on Princess’ newest
vessel, Sky Princess, which is
home to The Enclave, its largest
thermal suite on a Princess ship
yet, and includes a hydrother-
apy pool, a Turkish hammam,
a steam chamber, and a hot,
dry chamber. Soak it all up on
the 10-day Southern Caribbean
Voyager in November 2020.
There are three at-sea (spa!)
days and activities like hiking,
kayaking, and snorkeling in six
ports, including Antigua. (From
$1,229, princess.com)
SOAK UP THE SEA
Cunard has had a long partner-
ship with wellness trailblazer
Canyon Ranch; their latest joint
offering, the Mareel Wellness &
Beauty spa, takes its cue from
the ocean by way of seaweed
baths and facials. For an itiner-
ary that complements that
aqueous philosophy, consider
the Queen Elizabeth’s 10-day
Alaska sailings in summer
2020, an adventure along the
coastline that includes the
fjords of the Inside Passage and
the mighty Hubbard Glacier.
(From $1,299, cunard.com)
ALL THE CHOICES
The number and diversity of
Holland America Line’s dining
options means that it isn’t hard
to spring for a healthy meal.
Its Nami Sushi restaurant is
inspired by the line’s Culinary
Council member chef Andy
Matsuda, who emerged from a
battle with cancer with a new
appreciation for how food
impacts health. The line also
runs food tours in conjunction
with Food & Wine; the Big Island
Farm-to-Fork Experience on its
17-Day Circle Hawaii itinerary in
October 2020 includes visits to
organic farms, cooking classes,
and more. (From $1,849,
hollandamerica.com)
CLEAN CUISINE
For a more wellness-focused
cruise experience with Celebrity
Cruises, spring for an Aqua-
Class ticket. AquaClass guests
receive all manner of spa-
themed perks plus access to
breakfast and dinner at Blu, an
upscale restaurant that focuses
on mindful, health-conscious
food. The Celebrity Solstice
sails along the Australian,
Tasmanian, and New Zealand
coasts over 14 nights in Novem-
ber 2020 with optional excur-
sions, including sea kayaking,
white water rafting, and relaxing
in mud baths or hot springs.
(AquaClass from $2,449,
celebritycruises.com)
PLANTS AT SEA
Oceania’s executive culinary
director is Jacques Pépin, so it’s
no surprise that they launched
one of the most extensive plant-
based and healthy menus at sea
last year. The cruise line also
operates wellness tours—on
their nine-day Adriatic Awaken-
ing sailing in October 2020 on
the Marina, guests can take
a tour in Corfu, Greece, that
includes yoga, meditation,
and lunch in the 400-year-
old Ambelonas vineyard. The
estate’s owner is a chef and
cookbook author who champi-
ons the inherent healthfulness
of Corfiot cuisine. (From $1,599,
oceaniacruises.com)
MENUS WITH BALANCE
SPAS FOR DAYS
