AmaWaterways is investing in upgrades across its fleet to elevate the guest experience.
The upgrades include plush linens, cosy bathrobes and slippers, luxury and sustainable bathroom amenities by Marie-Stella-Maris.
Premium skincare and makeup will be available in the onboard gift shop through a new partnership with cosmetic brand Laura Geller.
New Italian lunches are being introduced in the Chef’s Table restaurants on most ships, and signature dinners by Culinary Director Chef Robert Kellerhals will become a highlight of the onboard experience.
The onboard lounges have been renamed as The Lark. They will offer refreshments throughout the day and debut the new ‘Savor at The Lark’ all-day menu.
The culinary programme also introduces an entirely new bread concept, featuring multiple freshly baked varieties each day and always-available snack jars filled with house-made protein balls and muesli bars, dried fruit, nuts and freshly baked cookies.
Wine, a cornerstone of the AmaWaterways experience, has been further elevated with an expanded selection of more than 30 included red, white and rosé wines available on each sailing, alongside additional premium bottles for purchase.
On select itineraries, AmaWaterways partners with acclaimed regional chocolatiers to deliver locally inspired confections to guests’ staterooms for them to enjoy after a day ashore. Along the Danube, this includes celebrated third-generation master chocolatier Johannes Bachhalm, recognised by the Gault & Millau guide.
The river cruise line is also introducing a refreshed collection of branded onboard items, reflecting the company’s updated visual identity and elevated design direction.
Catherine Powell, CEO of AmaWaterways, commented: “AmaWaterways is investing in the guest experience more than ever before. Our guests will enjoy an elevated onboard experience, from dining and amenities to specially curated experiences across the fleet. As we grow, we remain focused on ensuring every journey remains unforgettable and true to what makes us unique, while continually raising the bar for those who travel with us.”
