Regent Seven Seas Mariner $20 million refurbishment is a hit with passengers sailing on the first leg of the ship’s world cruise.
One of the biggest additions, Prime 7, a grill restaurant, replaced Latitudes, which served Indochine cuisine. A new galley was installed to service Prime 7, which has received excellent customer feedback.
Our press group enjoyed a multi-course dinner in Prime 7 last night. I chose the Signature Surf & Turf, a 6-ounce filet mignon served with a 6-ounce lobster tail.
Prime 7, which imposes no additional surcharge for guests, uses only the finest U.S.D.A beef, from Midwest Black Angus cattle. The beef is dry-aged for a minimum of 28 days.
Nearly all of the food served on Regent is fresh, not frozen, says Mark Mulder, chef de cuisine on Regent Seven Seas Mariner. He adds that Mariner has 4,000 recipes in its database, and menus run on a 21-day cycle before being repeated. Regent employs “destination cuisine,” using local ingredients and flavors whenever possible.
Shown above are photos of suite 834, large and luxurious, with an entire wall of window and a balcony beyond.
Bathrooms also were upgraded during the January drydock.