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Last September we really enjoyed a Siversea cruise down the Amalfi and up the Adriatic coast voyage number 26287 Civitavecchia to Venice. Based on that experience we decided to book another Silversea voyage. We recently returned from the Silver Whisper voyage number 4724, suite number 439. We embarked in Montreal on September 8 2017 and disembark in New York on September 19 2017. The differences between these two cruise experiences were like night and day. Simply put, the food aboard ship was not up to your standards, and it affected our overall cruise experience. We chose this particular cruise as it sails through the heart of the Atlantic fishery and we anticipated and abundance of fresh fish and seafood. THE BAD With the exception of the first dinner in The Restaurant, we were served fresh Atlantic salmon, all other fish and seafood optionsfrom that point on were previously frozen. That included the only night live lobster appeared on the menu when we were served previously frozen Canadian lobster tails. On September 13 at La Terrazza we both ordered the mahi-mahi only to find it completely inedible. We had no choice but to send it back and choose different entrées. On September 15 in the La Terrazzo I ordered the seafood salad. The first mussel I tried was rotten and I had to spit it out into my napkin the calamari was chewy and inedible again it had to be sent back. We thought it best to voice our disappointment. We requested and met with the food and beverage manager. But our concerns for the quality of the food in both the Terrazzo and The Restaurant remained unanswered . We were told that federal food regulations preclude the purchase of fresh lobster, clams, musles and scallops and that all seafood was packed frozen for this cruise.Seriously ... this was what we were told while we were in the heart of the worlds most enviable fishery! We were told local shell fish and seafood was not permitted, despite the fact that we sailed through the most abundant seafood regions in the world. It's interesting because following or return we received a spate of emails promoting upcoming Silversea cruises including one with a similar itinerary sent on October 2 2017. The email included the comment "...whether wale watching or dining on freshly caught lobster, this is a region that leaves even the most seasoned traveller spellbound ..." This totally contradicts the food and beverage managers claim that all seafood is preloaded prior to embarcation and would imply that the chef and the staff are restricted and cannot have local seafood a board the ship. Are experience is that the best seafood we enjoyed was actually in Port at local eateries in Portland Maine and Newport Rhode Island. This is the fitting tale of an epicurean cruise experience this year our Silversea dining experience was nowhere close to a six star or Relais &Château Cruise. Another disappointment was in the quality of the guides for the shore excursions we purchased. Trois Rivieres' heritage walking tour was painful especially the 45 minute tour of the Vielle Prison... a sentence much longer than any of us wanted to serve. As well the Madelinot Life and cultural tour seem to be ill thought out and stretched much longer than it should have. The notable exception was PJ's tour of Ville Quebec and Hillary's tour of Sydney and the Cabot Trail. THE GOOD Our butler Om Prakash Kane performed his tasks with gleeful energy and a warm smile. His service was highly valued and indispensable. Also the onboard entertainment from cruise director Vicki and her team was most enjoyable and the guest speaker Dr. Lew Deitch was superb. FINALLY I am reminded of the old saying... " Price is only an issue in the absence of value " T o add insult to injury, we have emailed two different parties to voice our concerns and in 3 months and we have not heard back from a Silversea representative. We will think twice before we book another Silversea cruise.

In a word....DISAPPOINTING

Silver Whisper Cruise Review by Okanagan girl

3 people found this helpful
Trip Details
Last September we really enjoyed a Siversea cruise down the Amalfi and up the Adriatic coast voyage number 26287 Civitavecchia to Venice. Based on that experience we decided to book another Silversea voyage.

We recently returned from the Silver Whisper voyage number 4724, suite number 439. We embarked in Montreal on September 8 2017 and disembark in New York on September 19 2017.

The differences between these two cruise experiences were like night and day. Simply put, the food aboard ship was not up to your standards, and it affected our overall cruise experience. We chose this particular cruise as it sails through the heart of the Atlantic fishery and we anticipated and abundance of fresh fish and seafood.

THE BAD

With the exception of the first dinner in The Restaurant, we were served fresh Atlantic salmon, all other fish and seafood optionsfrom that point on were previously frozen. That included the only night live lobster appeared on the menu when we were served previously frozen Canadian lobster tails.

On September 13 at La Terrazza we both ordered the mahi-mahi only to find it completely inedible. We had no choice but to send it back and choose different entrées. On September 15 in the La Terrazzo I ordered the seafood salad. The first mussel I tried was rotten and I had to spit it out into my napkin the calamari was chewy and inedible again it had to be sent back.

We thought it best to voice our disappointment. We requested and met with the food and beverage manager. But our concerns for the quality of the food in both the Terrazzo and The Restaurant remained unanswered . We were told that federal food regulations preclude the purchase of fresh lobster, clams, musles and scallops and that all seafood was packed frozen for this cruise.Seriously ... this was what we were told while we were in the heart of the worlds most enviable fishery! We were told local shell fish and seafood was not permitted, despite the fact that we sailed through the most abundant seafood regions in the world.

It's interesting because following or return we received a spate of emails promoting upcoming Silversea cruises including one with a similar itinerary sent on October 2 2017. The email included the comment "...whether wale watching or dining on freshly caught lobster, this is a region that leaves even the most seasoned traveller spellbound ..."

This totally contradicts the food and beverage managers claim that all seafood is preloaded prior to embarcation and would imply that the chef and the staff are restricted and cannot have local seafood a board the ship.

Are experience is that the best seafood we enjoyed was actually in Port at local eateries in Portland Maine and Newport Rhode Island. This is the fitting tale of an epicurean cruise experience this year our Silversea dining experience was nowhere close to a six star or Relais &Château Cruise.

Another disappointment was in the quality of the guides for the shore excursions we purchased. Trois Rivieres' heritage walking tour was painful especially the 45 minute tour of the Vielle Prison... a sentence much longer than any of us wanted to serve.

As well the Madelinot Life and cultural tour seem to be ill thought out and stretched much longer than it should have. The notable exception was PJ's tour of Ville Quebec and Hillary's tour of Sydney and the Cabot Trail.

THE GOOD

Our butler Om Prakash Kane performed his tasks with gleeful energy and a warm smile. His service was highly valued and indispensable. Also the onboard entertainment from cruise director Vicki and her team was most enjoyable and the guest speaker Dr. Lew Deitch was superb.

FINALLY

I am reminded of the old saying...

" Price is only an issue in the absence of value "

T o add insult to injury, we have emailed two different parties to voice our concerns and in 3 months and we have not heard back from a Silversea representative.

We will think twice before we book another Silversea cruise.
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Cabin Review

Vista Suite
Cabin VI 439
The cabin was what we expected and it was clean and well maintained .
Deck 7 Suite Cabins