Viking Orion’s stylish Scandinavian design exudes modern elegance and features areas that will spark interaction, such as the stylish and serene Wintergarden and the Explorer’s Bar, as well as relaxation.
There are many nooks and crannies to sit and read Viking Orion’s eclectic book collection, and there are photographs and artwork spread all over the ship. There is also a resident historian giving destination-themed lectures, as well as a resident astronomer.
Guests have the choice of two pools: a main one with a retractable roof and an infinity pool in front of the World Café, a dining room brimming with high-level buffet choices such as fresh, cooked-to-order prawns and an irresistible ice cream selection.
“The food service on board Viking Orion is exceptional, ambitious and consistent"
Other dining options include: the Restaurant (fine dining); Chef’s Table (a multi-course tasting menu that is themed according to the destination with careful wine pairings); Manfredi’s (Italian); the Kitchen Table (regional dishes); Pool Grill (melt-in-the-mouth gourmet burgers); and Mamsen’s (Norwegian-style deli dishes).
The food service on board Viking Orion is exceptional, ambitious and consistent. Anthony Mauboussin, Viking Orion’s director of culinary development, delivers the company’s vision to guests. Starting as a Chef de Partie under Michel Roux (a two-star Michelin chef at London’s Le Gavroche), Mauboussin has been working with Viking Cruises since 2014. At the beginning, he was planning menus for around 49 destinations, but the new ship additions mean that there are now 242 to manage.
He says that menu engineering for the current ocean cruises fleet takes around twelve months and describes himself as a “culinary architect”, explaining that he starts off by researching a destination’s history (like an architect starts off his building project) and fleshes out more and more details until the menu is ready.
He says that logistics are the biggest challenge to delivering at such a high level: “We usually work with the same suppliers and with the seasons, so we know the products we’re going to get. But itineraries can change for the whole season and end up in Europe, the US or Australia, and this is most challenging part to keeping product quality at the top.”
With wining and dining being such a significant part of the guest experience, menu familiarity is made easier through the Viking Voyager app.
You may not expect a cruise line targeted at seniors to integrate an innovative digital ecosystem into its guest offering. However, the state-of-art Planetarium, on-board digital wayfinding screens, interactive stateroom television and table-top interactive screens for playing games – in addition to the meticulously-designed Viking Voyager app – show how technology is an integral part of Viking’s strategy to optimise the guest experience on board.
Despite the average age of guests being mid-seventies, Viking’s Innovation Team explains that the guests are very tech savvy, with around 80% carrying a smart device.
Around 90% of guests interact digitally with the company within the first four days of making a booking – through the online guest portal My Viking Journey (restaurant bookings can be made here also during the pre-cruise phase) – and, once on board, 25% of guests use Viking Voyager for an average of 11.5 minutes per day.
Viking Voyager connects to the free WiFi on the ship, and, as well as making spa, excursion and restaurant reservations, guests can access their daily calendar and use the Newsstand (the result of a partnership with PressReader) to access over 6,000 worldwide newspaper and magazine titles.
The Art Guide, also a stand-alone app, is integrated into Viking Voyager to guide guests through the ship’s art display areas (although the artwork itself is ship specific).
In the future, online check-in will be faster as guests will be able to download a mobile boarding pass to their phone, and the team has plans to extend the app across the company's river cruise vessels.
With so many optimisations in the works, Hagen says the company feels like a start-up. “We’re young, dynamic and we do meaningful things,” he says, adding that time is “the scarcest commodity” so it is important to spend it wisely.