Bolette

1 reviews | 261° place out of 713
89.00
Details
  • Shipyard Fincantieri
  • Year 2000
  • Length 237.00 m
  • Beam 32.25 m
  • Tons 63 gt
  • Decks 10
  • Cabins 690
  • Passengers 1338
  • Crew 615
  • Crew/Pax ratio 1 : 2.18
  • Currency USD
  • Language English
  • Flag Bahamas
Description

Bolette formerly known as Amsterdam joined Fred. Olsen Cruise Lines in 2020. With a classic and elegant style throughout its design and with spacious and comfortable public areas, it can accommodate up to 1338 passengers in its 690 cabins. It can travel at a high speed and allows you to reach destinations faster, creating itineraries that include more visits to ports and places even on shorter cruises.
Bolette offers guests plenty of space to relax in the bars, lounges, theatres and on the open-air decks. The Observatory is where you can enjoy the 'scenic cruise' through the large panoramic windows. The Auditorium hosts cooking demonstrations, specialist enrichment lectures and film evenings. On deck 8, you will find the Lido Bar and the swimming pool. A spa and gym are also available on board.
Giorgia Lombardo

89.00 Global rating
1 reviews
Embarkation and disembarkation
State room
Common areas
Staff
On board services
Food
Final evaluations
Filters
Amelie R @Ameli Contributor (3) 21/03/2023
89.00

Un voyage aux Canaries!

I liked

I didn't like

Comment

L'expérience a été excellente de l'embarquement au débarquement. Bonne nourriture dans tous les restaurants. Excellents divertissements, avec de très bons artistes. L'équipage, les serveurs et le personnel de cabine étaient impeccables. Les réunions sur les destinations étaient également très intéressantes. Le navire est magnifique, la piscine intérieure permet de faire trempette quelle que soit la saison. Il y a également beaucoup d'espace à bord pour se détendre et écouter de la bonne musique.


Cruising area
Canaries, Azores, Cape Verde
Experience
Cruised (8 days)
Language
French
Period
Jan 2023
Who cruised?
Couple
Nationality
France

Embarkation and disembarkation
State room
Common areas
Staff
On board services
Food
Final evaluations
Show more

Share on | |