Rounding the corner at Fort Lauderdale’s Port Everglades, I was confronted with the gigantic profile of Holland America’s newest ship in almost seven years — the ms Koningsdam with passenger capacity of 2,650 guests. The first of a new platform of ships named the Pinnacle Class, the Koningsdam is a marriage of poshness and contemporary design while extoling the virtues of light.

Having debuted in Europe in early 2016, the Koningsdam recently transited to Florida for its North American inaugural voyage in the Caribbean in November. And lucky me, I was on it. As Holland America’s largest cruise liner, the Koningsdam celebrates music throughout the ship’s design and décor. The line enlisted Adam D. Tihany, one of the world’s pre-eminent hospitality designers, with distinguished maritime designer and architect Bjorn Storbraaten to produce innovative concepts and contemporary stylings purposed specifically to engage the senses.

From Koningsdam’s super technology and state-of-the-art World Stage showcasing symphonic video productions such as BBC Earth’s Frozen Planet to not one but three music venues on the epicenter Music Walk featuring blues, rock and pop and classical; Holland America takes cruising with the senses to a new level with its art, dance, music, vibrant energy and space-age technology.

One of my favorite concepts exclusive to Koningsdam is the farm-to-table dining concept so aptly integrated into the Culinary Arts Center. Not just a cooking demonstration as it is on most HAL ships, the up-charge venue features chefs in the evening who expertly narrate food as it is being prepared and served to guests. Many dishes feature microgreens, fresh ingredients grown onboard in the ship’s Culinary Arts Center with special “purple” lights. Considered a first in the cruising industry, Holland America partnered with Koppert Cress of the Netherlands, a company that specializes in cresses — pungent leaves of any of numerous cruciferous herbs that give dishes unique tastes, aroma, texture and appearance.

Another HAL first is with the introduction of Sel De Mer, the first restaurant with à la carte pricing. Painstakingly modeled after a French Bistro, the seafood brasserie is the brainchild of Master Chef Rudi Sodamin. A fusion of French culinary techniques with Pacific Northwest seafood ingredients, the wildly popular bistro offers ocean flavors ranging from classic baked escargot and a trio of seafood salad (crab meat, North Sea shrimp and tuna) to bouillabaisse Marseillaise and Dover sole fillet meunière.

Holland America

tel 877 932 4259