Seydisfjordur, Iceland

Thank you Emily for your comment from yesterday.

​Overall, we had very nice weather yesterday while in port. This included in the morning when we walked around town and, in the afternoon, when I was able to play Paddle Tennis again. In fact, the sun came out which was terrific. I played for the entire time and once again Elizabeth played along with others.  
 
Before departing Torshavn Farow Islands, Captain Vincent spoke from the bridge and said we should have very nice seas unlike the night before on our way to our next port of call in Iceland.
 
We've included a short video as we departed with the music playing Somewhere Over The Rainbow. This followed What A Wonderful World.

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Waterside Dinner menu from last evening.

We returned to Waterside for another wonderful dinner. We were in great hands between Restaurant Manager Paolo, Head Waiter Jacques, Senior Waiter Enver, Waiter Edson and Sommelier Isabel.

We enjoyed a wonderful dinner. When we had looked at the menu for Friday evening, we saw that they had Wiener Schnitzel so we asked if we could have it last night and the answer was a resounding yes, my pleasure. Anne Marie had it per the menu and Keith had it as Schnitzel a la Holstein which has a sunny side fried egg on top. Both were delicious.

In case you wanted to know the special butter was walnut and rosemary.
 

 
 
We wish we could name all the people who mainly work behind the scenes preparing these wonderful meals. The Food & Beverage team is led by Food & Beverage Manager Svein and in the galley. As with any restaurant, the required ingredients must be on-hand, and menus set for each day. prepping for dinner begins hours prior to the first guest walking into the dining room. The team is led by Executive Chef Remy Vercelli and Executive Pastry Chef Johannes Ferreira.
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In addition to Remy and Johannes the galley includes an amazing group of people who form a team including assistants and dishwashers, bakers, pastry chefs, salad chefs, specialized cooks who prepare appetizers, entrees including fish and beef. 
 
Food is prepped. Food is cooked. Food is plated. 
 
Each dish is made in accordance with what a guest requests and that can include how they want their entrée cooked or an item(s) added or removed to what is on the menu. Other factors can include changes due to food allergies.
Within the kitchen there are other kitchens within the galley including preparation of kosher meals on kosher plates and even what is referred to the cold kitchen that prepares a variety of meals including room service.
 
Even when Waterside is closed for lunch the galley is preparing food for other areas including The Bistro and Marketplace for lunch and for Breakfast at Waterside, room service, The Bistro and Marketplace and other areas.
 
If there is a Vintage Room lunch or dinner the galley is preparing each of the elaborate courses that are served.
 
Everything must be done while maintain cleanliness and hygiene standards.  
 
While on Deck 5 of each ship, all of this is done even when the ship is sailing and that might include in rough seas.
 
All this also requires very close coordination between the Galley and the Waitstaff team so that each person sitting at the same table receives each course at the same time and for cooked items at the right temperature so that hot items come out hot and not cold.
 
Kudos to the Food & Beverage Team.

Great news. Before going to sleep last evening we turned the clocks back one hour. Yes.  


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Today's Daily Reflections.

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We anchored off Seydisfjordur in the morning. We visited this area on board the former Crystal Endeavor in August of 2021 when we sailed R/T around Iceland. On our first visit we chose to go on a zodiac to view its beautiful landscape.
 

We anchored off Seydisfjordur around 9:00 AM this morning. We visited this area on board the former Crystal Endeavor in August of 2021 when we sailed R/T around Iceland. On our first visit we chose to go on a zodiac to view its beautiful landscape.
 
 
Seydisfjordur is a small town in East Iceland. It is in proximity of a narrow fjord and is surrounded by steep mountains and waterfalls. It’s a quiet town, having a population of 700 residents.
 
It became known as a trading center in 1848. This happened when demand increased for the silver fish found in the sea called herring. During this period the colorful wooden buildings that are associated with this town were first built. 
 
This town was used by the Allied forces in World War II.  
 
Crystal offered six different tours and three were repeated due to demand.

Enjoyed a very nice walk around the beautiful town. Went to the one and only church called Seydisfjardarkira JA, simply known as the “Blue Church”. Weather was much better than expected.

 
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Cheers,

Anne Marie & Keith