Latest news with #NorwegianAqua
Yahoo
28-07-2025
- Business
- Yahoo
TD Cowen Initiates Norwegian Cruise Line (NCLH) With Buy rating, $31 PT
Norwegian Cruise Line Holdings Ltd. (NYSE:NCLH) is one of the most undervalued stocks to buy and hold for 3 years. On July 22, TD Cowen initiated coverage of Norwegian Cruise Line with a Buy rating and a $31 price target. The firm believes that cruise lines are an underappreciated segment of the travel industry. TD Cowen forecasts an annual revenue growth of 7% for the cruise industry through 2029. In Q1 2025, the company met or exceeded guidance across all key metrics for the quarter. Net yields increased by 1.2% above expectations, contributing to an Adjusted EBITDA of $453 million, which also surpassed guidance. The trailing 12-month margin was 35.5%, which was a 2.8% improvement over the previous year. Adjusted EPS was $0.07, slightly below guidance due to a $0.05 foreign exchange headwind. A luxury cruise ship in motion in the ocean, with passengers enjoying the view on the deck. Positive developments for NCLH include the on-time and on-budget delivery of the new ship, Norwegian Aqua, and enhancements at Great Stirrup Cay, which include a new pier and resort-style amenities, expected to improve guest satisfaction and incremental yields. The revamped NCL app has been successful, with over 800,000 guests logging in during the quarter. Norwegian Cruise Line Holdings Ltd. (NYSE:NCLH) is a cruise company in North America, Europe, the Asia-Pacific, and internationally. While we acknowledge the potential of NCLH as an investment, we believe certain AI stocks offer greater upside potential and carry less downside risk. If you're looking for an extremely undervalued AI stock that also stands to benefit significantly from Trump-era tariffs and the onshoring trend, see our free report on the . READ NEXT: and . Disclosure: None. This article is originally published at Insider Monkey.
Condé Nast Traveler
17-07-2025
- Entertainment
- Condé Nast Traveler
The Glitz, Glam, and Grit of Entertainment on a Cruise Ship
There are two ways to watch the new revue Revolution, a Celebration of Prince, on board the 3,571-passenger Norwegian Aqua. I try both one night in April while the ship is docked in Manhattan. During the first, at 7:30 p.m., guests sit in the comfortable, conventional seats, smiling and nodding while sipping Pinot Noir. But at the second, which starts promptly at 9:30 p.m., the theater resembles a nightclub, and guests stand on the floor while crew members in reflective bomber jackets wheel pieces of the stage around the spectators to create different configurations. The space actually becomes a real club later in the evening, so this second showing represents the start of that transformation, beginning with 'For You,' followed by the opening words 'Dearly beloved…,' from 'Let's Go Crazy,' and then the catwalk choreography that accompanies 'The Glamorous Life,' the song Prince wrote for Sheila E. The enormous size of the show reflects the way onboard entertainment has scaled in tandem with the growth of cruise ships themselves. The shows have also become ubiquitous; on megaships like Norwegian Aqua or Royal Caribbean's Utopia of the Seas, they take place not only on designated stages but also on the pool deck, in the atrium, and any other public place where passengers might be getting bored. The style of the shows has also shifted. Norwegian Cruise Line (NCL) is doing less Broadway theater and more simple flash. 'Our guests want three things,' says Bryan White, the company's vice president of entertainment production, 'music they know, visual spectacle, and narratives that are easy to follow.' Dancers such as Maya Vitug (pictured above) spent 6 weeks at the NCL studio in Tampa learning choreography and aerial acts. NORWEGIAN CRUISE LINE 'Easy to follow' does not mean 'easy to mount.' Even a big ship like Norwegian Aqua still has just over 40 performers on board, who are expected to perform for three to four hours a day. In Revolution, there are 98 distinct costumes composed of 384 total pieces—and 48 quick changes, 5 of which happen onstage—all of which have to be laundered afterward in a backstage facility. There are set pieces that attach to the front of the stage and move three times during the show. The 10 dancers, 6 vocalists, and 2 aerialists (not to mention the live band) pull double duty in another show, the Cirque du Soleil–style Elements: The World Expanded, on the same stage, which features a magician and incorporates aerial acts as well. Most of the dancers had no prior training with ropes and harnesses and spent part of their six-week stay at the company's Shows and Experiences Creative Studios learning the skill plus choreography for both shows. 'We're dancers,' cast member Nyla Walker tells me after demonstrating her prowess at such moves as the whip back. 'We like to stay on the ground.' I see the training in action six weeks earlier while visiting the studio, which sits in an office park outside Tampa. While Walker and company rehearse on soundstages, activity churns in every other corner of the 112,000-square-foot facility where the fleet's 70,000 costumes are sewn, fitted, and stored and 7,000 pairs of Capezio dance shoes are inventoried. Materials for set pieces are also sent here to be constructed and sent out to shipyards for installation. 'This is where we grow new work,' says Patricia Wilcox, Revolution's director-choreographer, who helped lobby Prince's estate for music rights.
Miami Herald
13-06-2025
- Entertainment
- Miami Herald
Norwegian Cruise Line reveals its sweetest dining secrets
The job of a Norwegian Cruise Line pastry chef is a very important one. Dessert is the literal icing on the cake of the cruise experience for many passengers, and it takes devotion and artistry to perfect the recipes that keep cruisers dreaming about cruise ship treats long after they return to land. Related: Norwegian Cruise steps up casino program to rival Royal Caribbean Along with many other sweet menu items, Norwegian Cruise Line serves about 12,000 of its passenger-favorite OMG cheesecake dessert every single week across its fleet. Every day, a pastry chef's job involves preparing about 1,000 sweet treats inside the cruise ship galley. Leading this sweet cruise ship operation as a chief pastry chef requires about eight to 10 years of training and a serious passion and dedication for the art of creating edible masterpieces. In the cruise line's latest "Meet the Crew" video, Norwegian Cruise Line President David Herrera offers a behind-the-scenes look at just what it takes to consistently deliver these craveable cruise treats day in and day out as a pastry chef aboard the cruise line's brand-new ship Norwegian Aqua. As he gets in the galley with the fleet's executive pastry chef and learns how to prepare and plate some of the cruise line's most popular desserts, Herrera shares insights into some of the team's secrets for pastry perfection. Sign up for the Come Cruise With Me newsletter to save money on your next (or your first) cruise. Transcript: David Herrera: Welcome to Meet the Crew, where we show you how Norwegian's fleet stays in perfect shape while making sure every guest is experiencing their best vacation on board. I am David Herrera, and I'm going behind the scenes with the crew members who make every sailing spectacular. Please join me as we meet the crew. David Herrera: Hey everybody, this is David Herrera at Norwegian Cruise Line, and we've got a special one for you today. We're on Norwegian Aqua, and we're headed right into the galley, where all the food is made, where all those interesting pastries, all the deliciousness that we have at Norwegian Cruise Line. And with us today: Christian Pratsch, Vice President of Food and Beverage Operations for Norwegian Cruise Line. Hello, sir. How are you? Christian Pratsch: Thank you. We're so glad to have you here. David Herrera: You spent a lot of time on the ships. Now you're on the shore side. You provide a lot of leadership for the entire fleet. How long were you on the ship, sir? Christian Pratsch: I am with NCL for eight years now. I started with the beautiful Norwegian Joy in China. I only recently, shy of a year, transitioned into the role of vice president, overseeing food and beverage operations. The galley is to my heart, because that is where I grew up. Related: Norwegian Cruise Line raises the bar with debut of new ship David Herrera: So, you're coming back home to the galley. Christian Pratsch: Yes. David Herrera: And we're going to do some special stuff today. Let's do it. Christian Pratsch: Let's go. David Herrera: We're deep in the heart of the galley, the pastry section. This is where the magic happens, from show-stopping desserts to delicate garnishes. This team fuels the sweet side of every Norwegian Cruise Line sailing. David Herrera: Okay, so who are we going to meet with and what am I going to be doing, sir? Christian Pratsch: Today, we're going to meet Chef Ryan. He's our fleet executive pastry chef. He has been on the ship for many, many years, and he's going to show you how to do some guest favorites. David Herrera: Chef Ryan. Chef Ryan: Nice to meet you. David Herrera: Good to meet you, sir. How are you? Christian Pratsch: You are in good hands. Good luck. David Herrera: So, you're going to leave and we're just going to... Why not? Be the first to see the best deals on cruises, special sailings, and more. Sign up for the Come Cruise With Me newsletter. David Herrera: Chef Ryan has been part of the NCL family for 15 years. Chef Ryan Alcantara Agustin: I started at NCL as assistant in pastry, assistant pastry chef, now pastry chef. David Herrera: He is the creative force behind the desserts guests crave, and the leader of a team that's constantly delivering excellence, one sweet bite at a time. David Herrera: So, you only have been a chief pastry chef one year longer than I have. Chef Ryan: Yes. David Herrera: So, it's almost like we're peers, like same level almost, right? Chef Ryan: Yes, sir. David Herrera: Cool. So, this should be easy for both of us. Chef Ryan: Yeah. David Herrera: It's incredible to see the level of care, precision, and craftsmanship that goes into every dessert. Watching this team in action makes it clear that pastry is an art that takes passion, skill, and years of dedication to master. David Herrera: What are we going to do first? Chef Ryan: OMG cheesecake. David Herrera: OMG cheesecake. How come when I eat it, it doesn't look like that? There's always other stuff on it. Chef Ryan: We are going to put some decorations before we serve it. David Herrera: The OMG cheesecake is one of the most popular desserts on board. It is a rich cheesecake layered with caramel and butterscotch. Let's see if I can do it justice. Related: An early look at Norwegian Aqua, the cruise line's newest ship David Herrera: How many people are there in the pastry team? Chef Ryan: On Norwegian Aqua we have around 26. David Herrera: 26? Chef Ryan: Yes, sir. David Herrera: Making pastries? Chef Ryan: Yes, sir. David Herrera: That's a lot of pastries, baby. Chef Ryan: A lot of pastries. David Herrera: All right. What do we do first? Chef Ryan: We're going to do the plating, sir. David Herrera: Vanilla. Chef Ryan: Yes, sir. David Herrera: Putting on vanilla. I see you're going with the spinning the plate as opposed to... Chef Ryan: Yes. David Herrera: I think it's better if you get a little more aggressive, a little bit faster. Chef Ryan: Butterscotch sauce. David Herrera: Butterscotch. Ooh, right on the trim, huh? Chef Ryan: Yes, sir. David Herrera: Oh, all the way around. Chef Ryan: Yes, sir. David Herrera: Let me show you how to do this. I think that looks a little more elegant. Chef Ryan: Then we're going to put the chocolate sauce, sir. David Herrera: Back and forth, side to side. Chef Ryan: Yes. David Herrera: It's like the electric slide. I got you. Let me show you how to do this. I prefer, once again, to go circular and then, reverse it, and then drop a point in the middle. Related: Norwegian Cruise Line solves key drink problem David Herrera: Let's be real. I need a few more years of practice to keep up with the talented pastry team. My goal? Just don't screw up the whipped cream. David Herrera: Let me show you how to do this. You go really fast. Boom. Oh, man. A little extra. Boom. There it is. That wasn't my best work. I'm better with cakes. Chef Ryan: Okay, sir. Chef Ryan: Black forest cake. This we need to cut. David Herrera: Are you kidding? Chef Ryan: Yes, sir. David Herrera: Okay. Is there a medic on duty? Let's hope for the best. Oh, yeah. Look at that. Woo. Like butter, baby. Chef Ryan: Then we're going to put some syrup, sir. David Herrera: Sugar syrup. You know, it's like washing a dog. Chef Ryan: Then, we're going to put whipped cream. David Herrera: With your hand or with a spoon? Chef Ryan: With a spoon, sir. David Herrera: Oh, okay. David Herrera: For the record, I saw your spoon doesn't have holes. I think you made mine harder. Chef Ryan: No, no. David Herrera: I can still do it, no problem. David Herrera: You know what? A little extra cream. Boy, that was fast. How'd you do that? Okay. I got a bad feeling about this, but there it is. Want the latest cruise news and deals? Sign up for the Come Cruise With Me newsletter. David Herrera: Next up, piping. This is where precision meets artistry. David Herrera: At my pastry school, we didn't use this. We used more cans. A steady hand is everything. David Herrera: Just to show you that I don't mess around, I'm not stopping at eight. David Herrera: And I am definitely feeling the pressure. Nine. Boom. Mine has a little more art deco than yours. Like, mine has almost like, an art piece. Chef Ryan: Yeah. David Herrera: Yours looks like something good to eat, but mine's like something that you would hang on your wall. Chef Ryan: Yes, sir. David Herrera: I have a feeling Ryan's actually being pretty kind. I doubt my version would ever leave the kitchen. Every single dessert from this team of 26 chefs has to not only taste delicious, but also look picture perfect. And they nail it every single time. Because every guest deserves our very best. Related: Norwegian Cruise Line passengers share crucial cruise insight David Herrera: So how many pastries do you make a day, approximately? Chef Ryan: A thousand pieces of cake, sir. David Herrera: A thousand pieces of pastry every day? Chef Ryan: Yes, sir. David Herrera: Time for my final challenge of the day: chocolate-covered strawberries. With a mountain of them to make, it is a race against time to get each one perfect. David Herrera: This is 100% chocolate. Chef Ryan: 64% dark chocolate. David Herrera: 64% dark, and what is that? Chef Ryan: It's white chocolate. David Herrera: Oh, snap. Let me see you go fast. David Herrera: All right, that's good. Step aside. Chef Ryan: Always. David Herrera: Oh, wait. You got to go fast, dude. We got people to feed. We got people getting hungry. Christian Pratsch: David.. David Herrera: It turns out I'm really good at this. Christian Pratsch: You are a gifted man, and I can absolutely see which cake you decorated. David Herrera: I'll take that as a compliment. David Herrera: Compliments are great, but the job's not done yet. The rest of the strawberries are waiting, and this galley doesn't slow down for anyone. David Herrera: How long would it take someone to do all of these strawberries and put on a plate? Christian Pratsch: Well, it's a really good opportunity for you to test because we need all these strawberries finished by the end of the day. David Herrera: I don't think it's going to happen, to be honest with you. Related: Norwegian Cruise Line ships are floating artwork David Herrera: Becoming a pastry chef isn't just about talent. It's about years of training, dedication, and passion for the craft. Only the most skilled get to wear the title. David Herrera: Do you think our guests appreciate how much time and effort this actually takes? Christian Pratsch: They can tell the difference, and if they choose Norwegian Cruise Line, they have chosen it for a reason, and that's our food offering. David Herrera: Watching the level of effort and detail that goes into every dish, and knowing guests notice and appreciate it, that's what makes this all worth it. It's more than just dessert. It's part of the Norwegian experience. Christian Pratsch: I have a surprise for you. We're going to certify you as an assistant pastry chef, and I would like to recognize you for your amazing job well done. David Herrera: That's awesome. Well, first of all, thank you, and thank you, Chef Ryan, and thank you for spending some time with us on Norwegian Aqua, in the galleys, making pastries, some a little messier than others, but all of them delicious. See you next time. (The Arena Group will earn a commission if you book a cruise.) Make a free appointment with Come Cruise With Me's Travel Agent Partner, Postcard Travel, or email Amy Post at amypost@ or call or text her at 386-383-2472. Copyright 2025 The Arena Group, Inc. All Rights Reserved
Yahoo
27-05-2025
- Business
- Yahoo
CCL vs. NCLH: Which Cruise Stock Offers Smoother Sailing in 2025?
Carnival Corporation & plc CCL and Norwegian Cruise Line Holdings Ltd. NCLH are prominent players in the global cruise industry. Carnival operates eight cruise brands across key markets, while Norwegian positions itself as a premium cruise line with a smaller fleet and a strong focus on guest experience and innovation. The cruise industry is navigating a powerful tailwind. According to the Cruise Lines International Association report, the sector is projected to welcome 37.7 million passengers in 2025, highlighting steady growth and strong consumer appetite for cruising. Importantly, 82% of past cruisers plan to sail again, while 68% of international travelers are considering their first cruise. First-time cruisers accounted for 31% of all passengers over the past two years, a clear sign the industry is expanding its reach. Repeat cruising is also gaining traction, with 25% of cruisers sailing more than once a market's appeal is also widening demographically. Multi-generational cruising is on the rise, with nearly one-third of passengers traveling with three or more generations. Meanwhile, expedition and exploration cruises — often tied to remote and adventure-based itineraries — have seen a 22% increase in passengers year over this booming backdrop, both Carnival and Norwegian are well-positioned. But for investors, the critical question remains: Which cruise stock presents a more compelling opportunity right now? Let's take a closer look at both. Carnival is capitalizing on its scale and brand depth to deliver strong performance across its global portfolio. Yield growth has been particularly encouraging, supported by healthy consumer demand and strong onboard spending trends. More than 80% of 2025 sailings are already booked, and 2026 bookings are pacing at record highs, highlighting strong forward visibility and pricing Carnival is enhancing its guest experience with exclusive destinations like Celebration Key, a marquee Caribbean port set to open this year, and expanded offerings at Half Moon Cay and Denali Lodge. These destination investments are expected to drive incremental revenues and improve customer the financial front, Carnival is making major strides in deleveraging. Recent refinancing efforts have significantly lowered its average interest rate, and the company is targeting a $5 billion reduction in debt over 2025-2026. With only one new ship delivery scheduled through 2027, Carnival is well-positioned to generate strong free cash flow and rebuild its financial Carnival's extensive operations in North America and Europe expose it to regional macroeconomic fluctuations and fuel cost volatility. Still, its global scale, brand strength and financial discipline provide meaningful resilience. Norwegian Cruise is taking a focused approach to growth by enhancing guest experience and operational efficiency. Its new Prima Plus class ship, Norwegian Aqua, introduces innovative features like the Aqua Slide Coaster and modernized stateroom layouts designed to optimize revenue per company is also investing in Great Stirrup Cay, its private island in the Bahamas, which is being expanded with new family zones, an adult-only beach club, and a new pier to increase guest capacity and drive more ancillary digital upgrades are another bright spot. A revamped mobile app has rolled out fleetwide, helping drive higher pre-cruise bookings for shore excursions and onboard services. These enhancements support the company's goal of boosting both revenue capture and the company is executing a cost transformation initiative aimed at delivering $300 million in savings, while its debt management strategy remains focused on refinancing and reducing overall leverage. While Norwegian recently adjusted its full-year yield outlook slightly lower due to softness in select European itineraries, it reaffirmed its broader earnings and EBITDA guidance, reflecting confidence in demand trends across its core Caribbean and Alaska said, Norwegian's smaller scale and higher leverage ratio mean it's more vulnerable to near-term fluctuations in pricing and demand. Geographic concentration and sensitivity to regional booking trends are areas to watch closely. The Zacks Consensus Estimate for Carnival's fiscal 2025 sales and EPS suggests year-over-year increases of 4.1% and 30.3%, respectively. In the past 60 days, earnings estimates for 2025 have risen 1.7%. Image Source: Zacks Investment Research The Zacks Consensus Estimate for Norwegian Cruise's 2025 sales and EPS suggests year-over-year increases of 6.2% and 12.6%, respectively. In the past 60 days, earnings estimates for 2025 have declined 1.9%. Image Source: Zacks Investment Research Carnival stock has rallied 42.2% in the past year, significantly outpacing its industry and the S&P 500's rise of 5.6% and 9.3%, respectively. Meanwhile, Norwegian Cruise shares have risen 4.6% in the same time. CCL & NCLH Stock 1 Year Price Performance Image Source: Zacks Investment Research Carnival is trading at a forward 12-month price-to-earnings (P/E) ratio of 11.30X, below the industry average of 17.32X over the last year. NCLH's forward 12-month P/E multiple sits at 7.87X over the same time frame. Image Source: Zacks Investment Research Both Carnival and Norwegian Cruise are riding the wave of strong industry demand, with strategic initiatives aimed at boosting guest experience, expanding capacity and improving financial health. Norwegian impresses with its innovation-forward approach, digital enhancements and premium positioning. However, its smaller scale and higher sensitivity to regional trends make it more exposed to short-term on the other hand, brings unmatched scale, brand diversification and operational momentum. With robust forward bookings, targeted destination investments and a clear path to deleveraging, Carnival appears better equipped to capitalize on the cruise sector's structural by stronger earnings momentum, improving analyst sentiment and outperformance in stock price over the past year, Carnival holds the edge as the more compelling investment choice in stocks presently carry a Zacks Rank #3 (Hold). You can see the complete list of today's Zacks #1 Rank (Strong Buy) stocks here. Want the latest recommendations from Zacks Investment Research? Today, you can download 7 Best Stocks for the Next 30 Days. Click to get this free report Carnival Corporation (CCL) : Free Stock Analysis Report Norwegian Cruise Line Holdings Ltd. (NCLH) : Free Stock Analysis Report This article originally published on Zacks Investment Research ( Zacks Investment Research Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Yahoo
26-05-2025
- Business
- Yahoo
I stayed in the exclusive VIP area of Norwegian's new cruise ship: Here's what $5,150 gets you
Norwegian Cruise Line's latest ship, Norwegian Aqua, has a section exclusive to its highest-paying guests. The Haven includes 123 suites and a private restaurant, bar, lounge, and two-floor pool deck. These high-end cabins start at $5,150 per person for a weeklong cruise this summer. The amenities on Norwegian's new ship are fairly routine, at least as mass-market cruises go. There's a water playground for toddlers, and a hybrid roller coaster-waterslide for taller kids. There's an LED sports court for groups of hoop-shooting teens and a pickleball court for groups of weaker-kneed adults. But the two-month-old Aqua has one secret that most of the ship's guests can't — or won't be allowed to — catch a glimpse of: the Haven. The Haven is a mini luxury ship hidden within the walls of the massive vessel. The Haven is a collection of Norwegian Aqua's highest-end suites with access to an exclusive lounge. On paper, this shared space has all the amenities of a typical cruise (like a pool and restaurant), except quieter, upscale, and more service-forward. This exclusivity has been a big selling point for a cruise line that doesn't usually target luxury travelers. The company increased its count of Haven cabins from 107 on its previous Prima-class ships to 123 on the new Prima Plus-class Norwegian Aqua. Demand is outpacing the expansion. About 9% of Norwegian Aqua's 1,387 cabins are in The Haven. The limited inventory means they're in hot demand. These high-end accommodations are reserved faster than other stateroom categories — often about four months before sailing, the cruise line told Business Insider. The Haven is sold out for about half of the ship's seven-day Caribbean cruises from Port Canaveral, Florida, this summer. A 'haven' from what? Noise, crowds, and, maybe more subliminally, the less wealthy. The most affordable Haven option left for this summer, a balcony cabin in early August, starts at about $5,150 per person. The cost is steep compared to a standard (albeit smaller) non-Haven balcony stateroom, which is about $1,900 per person on the same voyage. Is paying almost triple the price for a somewhat similar accommodation worth it? Well, it depends on how much you value exclusivity and service. The Haven Lounge is gated from the rest of the ship behind keycard-activated glass doors. Life past these doors feels less like a commercial cruise and more like a luxury ship. The contemporary lounge is grounded with bright, neutral decor. It's as trendy (à la some statement furniture) as it is cozy (with plenty of couches and decorative books). Find the concierge desk if you need to make a spa reservation. Or, if you're looking for a peaceful afternoon, snag one of the windowside seats and a drink from the bar. The watering hole is hard to miss, with an opulent art deco elan that commands a glimpse or two from any passerby. Bespoke beverages from a bespoke bar. You could indulge in a sugary margarita. But why bother with the conventional when the drinks here are nothing like those outside the Haven? For one (or four), it uses in-house infused vermouths, liqueurs, spirits, and bitters. And if you're feeling especially daring, you could ask the bartenders to create a customized cocktail based on your ideal base and taste (refreshing versus spirit-forward, classic versus adventurous). If you're feeling peckish, head to the adjacent restaurant. No need to restlessly queue up at the main breakfast buffet for some lukewarm bacon. In the morning, the Haven Restaurant serves classics like eggs Benedict and other options like shrimp toast — all to be paired with a line-up of pastries and cold cuts from a small buffet. Enjoy your lunch at one of the outdoor tables. Satisfy your afternoon hunger with a fried seafood platter, lobster bisque, or Brie burger. For dinner, head back for steak tartare, porcini risotto, and more lobster, this time in the appetizer deviled eggs and entrée surf and turf (with filet mignon, of course). Nap off the food coma at the two-floor pool deck. There are no hard plastic poolside chaises here. Every lounge chair is topped with a thick cushion and garnished with a head pillow. If you're lucky, you can snag one of the cabanas (at no additional cost, unlike the cabanas out there). The outdoor lounge also has a bar. If standing up requires too much energy, wait for a waiter to request your order. Cool off in the infinity pool. Or warm up in the two hot tubs on the top deck, where you'll find more lounge seating. If you're temperature-confused, hop between the private sauna and ice room. The Haven's location at the aft of the ship is strategic. Its rear positioning blocks the chill from incoming headwinds while providing unobstructed ocean views from the infinity pool. It may be inconvenient for guests who want to access amenities at the front of the ship (such as the theater and Observation Lounge). Luckily, the private Haven keycard-activated elevators help expedite the journey. Plus, there's no need to rush when you get priority for almost everything. The Haven's amenities don't stop at the elevator doors. In addition to this exclusive space, Haven guests also have a cabin butler, reserved seating for theater shows, and priority embarkation, debarkation, and tendering — an underrated benefit when visiting Norwegian's private island, which will require taking a tender to shore until a pier is completed at the end of the year. That alone could make the Haven worth every penny. Read the original article on Business Insider
