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magazine’s annual World’s Best List in 2015; it has been recog- Breakfasts were bountiful buffets, with omelettes made to
nized 11 times on that list for #1 River Cruise Line. order and all manner of sausages, potatoes, pastries and fruits
From the moment I received my impressive box of travel filling our plates.
documents prior to my cruise to my first step aboard Viking Lunches offered several choices, changing every day, of such
Kara, I was delighted with the details. My spacious Veranda delectable dishes as vegetable terrine, tuna melt on toasted bri-
stateroom with its open-air balcony and remarkably commodi- oche, smoked river trout on toast, ricotta gnocchi with eggplant
ous bathroom was a true comfort. Viking longships accommo- and tomatoes, Monte Cristo sandwich, coq au vin, herring and
date only 190 passengers each, so merry-making among new traditional garnishes, fettuccine Alfredo, roast beef and herbed
companions is easy to realize in the lounge and restaurant areas. cream cheese on crusty baguette, and always dessert, like Black
Meals were served at the same time for breakfast, lunch and Forest ice cream coupe, banana split, or the Flying Dutchman
dinner in The Restaurant, where panoramic windows kept that (caramel-filled waffle) with ice cream.
river in constant view. These seatings paved the way for those Dinners were decidedly gourmet, with choices among appe-
new friendships, where tables for four to eight invited mingling. tizers, entrees and desserts. Choices typically offered meat, sea-
And menus typically offered a few regional specialties, while food or vegetarian options. It was often hard to choose between
keeping certain favorites always available. appetizers such as smoked salmon carpaccio with salmon cav-

A delicious shrimp pasta enjoyed my first night in the casual Aquavit Lounge upstairs on Viking Kara. Opposit:e Castles and
cathedrals were on view while we cruised down the Middle Rhine.

44 Wine Dine & Travel 2016