Summary
Tom Kim and Trevor Mountcastle compare two very different cruise experiences, one on Norwegian in the Caribbean and one on Princess in Europe. The episode is useful if you care about cruise line differences, private islands, food quality, port logistics, and how loyalty status and onboard programs can change the experience.
We discuss why one trip was relaxing but disappointing on food, while the other delivered stronger dining, better port stops, and a more polished overall experience. Trevor also shares several practical travel notes from hotels, airports, lounges, and transfers along the way.
Key Points From This Episode:
00:00 – Cruise update intro and why they have not talked cruises in a while
02:29 – Norwegian Getaway weekend itinerary out of Miami
03:49 – Club Suite booking and what the cabin actually included
05:04 – Relaxing family trip, but the food was a major problem
07:05 – Great Stirrup Key’s docked arrival versus tendering
08:25 – Why Great Stirrup Key exceeded expectations
10:02 – Island layout, pool area, bars, and food walk to the beach
12:27 – Main criticism of Norwegian food quality
13:27 – Great Stirrup Key expansion and the private island arms race
14:30 – Cruise pricing, early booking, and supply and demand
17:18 – Caribbean cruise competition across major ports
19:07 – European cruise setup: Lyon, EasyJet, and Athens
21:14 – EasyJet delay, airport breakfast, and free onboard purchases
24:41 – Grand Hyatt Athens and elite status value
27:57 – Transfer to Piraeus and boarding the Sun Princess
29:14 – Princess Sphere Class and why the line feels more premium
30:28 – Dining on Princess, including the Crown Grill
31:47 – Princess casino policy and how it differs from Norwegian
33:07 – Princess points, free drinks, and better comp opportunities
34:48 – Santorini excursion and the risk of tendering there
36:27 – Bar Montenegro and why Kotor is the more interesting stop
39:33 – Corfu, old town, and Prince Philip connection
41:41 – Messina, the clock tower show, and arancini
43:50 – Cannoli in Sicily and why fresh-to-order matters
46:09 – Sicily, Catania, and why the island deserves more time
48:30 – Barcelona departure, airport lounges, and Priority Pass meals
50:44 – Emirates Gold, Priority Pass, and keeping card benefits alive
52:44 – Air France return, mobility assistance, and smooth immigration
54:46 – Charles de Gaulle heat and Europe’s air conditioning problem
56:24 – Final thoughts on Princess, medallion tech, and Alaska plans
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Key Topics for Episode Discussion Post:
- Trevor’s quick weekend Norwegian cruise out of Miami on the Norwegian Getaway, with Nassau and Great Stirrup Key as the two stops
- Why the Norwegian booking was unusual: paid cash, weekend timing, and a Club Suite that was cheaper than an ocean view cabin
- The biggest downside of the Norwegian trip: consistently poor food, with meals ranging from mediocre to borderline inedible
- Great Stirrup Key as a major bright spot, especially after the switch from tendering to docking
- How Great Stirrup Key compares with CocoCay in layout, walking distance, pool design, bars, and food access
- The broader cruise market discussion about pricing, booking early versus waiting, and why Caribbean cruises feel like an arms race
- Trevor’s Mediterranean cruise on Princess out of Athens, with stops in Santorini, Bar Montenegro, Corfu, Messina, and Barcelona
- Travel logistics before the Princess cruise, including Lyon, EasyJet, Athens, the Grand Hyatt Athens, and port transfers
- Why Princess felt stronger on food, casino perks, and onboard technology than Norwegian
- The value of Princess’s medallion system, including cabin-door unlocking and shipmate location features
Keywords
Travel, Princess Cruises, Norwegian Cruise Lines, Travel Tips, Cruising, Caribbean, European Cruising.
