Passengers sailing on three of Norwegian Cruise Line’s vessels will now benefit from new and improved facilities and entertainment.
Norwegian Cruise Line has announced the completed refurbishments of three ships, Norwegian Breakaway, Norwegian Sun and Norwegian Star.
The revitalised ships will now feature new designs and venues including an upscale Mexican restaurant; an adults-only club space; and an American rock ‘n’ roll bar and lounge. Features such as rooms and ship facilities have also be refurbished.
About the enhancements
Norwegian Breakaway debuts the new American rock ‘n’ roll bar and lounge, Syd Norman’s Pour House, as well as upgraded accommodations and public spaces.
Syd Norman’s Pour House is inspired by the greatest clubs in American rock ‘n’ roll history and is modelled after influential rock houses such as CBGB’s, The Rainbow and the Fillmore. It features vintage décor, diner-style seating and a playlist of classic rock from the late 1960s to 1980s.
Norwegian Sun now boasts three new venues including Los Lobos Cantina, Bliss Ultra Lounge and Spinnaker Lounge.
Los Lobos Cantina is a Mexican restaurant offering a modern take on traditional favourites such as guacamole prepared tableside, al pastor tacos, enchiladas de mole and handcrafted margaritas.
Bliss Ultra Lounge is a bar and nightclub where guests can begin or end their evenings. Enhancements include an updated look with new seating, cocktail tables, bar stools, ornamental ceilings and a wooden dance floor.
The Spinnaker Lounge showcases a fresh design with new leather chairs, carpet, chandeliers, wall coverings and a stone top bar.
Norwegian Star has unveiled three new venues: Sky High Bar, Bliss Ultra Lounge (alike the one onboard Norwegian Sun) and Spice H2O.
Sky High Bar displays a new design complete with an updated bar and seating for close to 120 guests, offering the best views on board.
The adults-only enclave, Spice H2O features a private pool, hot tubs, full bar and uninterrupted ocean views.
For more information visit, www.ncl.com.
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