Berth of a legend

CONTINUED FROM PREVIOUS PAGE the greatest archeological sites along the way. You could say we took a short boat trip but a long ride back in time.

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The ship

Riviera is a modestly-sized ship of around 1,250 passengers, in keeping with Oceania's philosophy of small ships offering a high level of luxury. The state rooms are elegantly decorated, the beds are super comfy and the bathrooms sumptuous. There are nice touches like free filtered water in your room and in the public spaces, free tea and coffee available at all times and 24-hour room service.

The public areas are grand without being over the top and there's a wonderful open pool area with plenty of loungers, a large theatre with entertainment every night and decadently furnished bar offering live music in the evenings.

You'll also find a cocktail bar and casino and for the energetic, there's paddle, mini golf and ping pong and a running track. Or maybe just curl up with a book in the library.

A big part of any cruise is the food and here the chefs take it to another level. There are seven restaurants offering everything from Italian, French and Asian specialities to grand dining, buffet and burgers. You can have the likes of Vietnamese spring rolls, Osso Buco, grilled rib eye steak and healthy power bowls. The highlight was when executive culinary director Alex Quaretti turned the whole buffet to two nights of Greek specialities, including slow-roasted lamb, spanakopita and the best baklava I've ever tasted (sorry mum). I marvelled at the logistical challenge of it all and learned that in one week the ship gets through 1,400lb of lobster, 20,000 eggs, 6,500lb of beef and 60lb of caviar. Guests also knock back 1,800 bottles of champagne, 2,000 bottles of red wine and 2,200 bottles of white wine.

Once you have overindulged, there's a well-equipped gym plus a studio offering yoga and Pilates. Afterwards, you can relax in the spa, with a steam and sauna, plus massages and beauty treatments at extra cost.