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2017 09 26 - day 10 - Cologne.
The day started with us still cruising down the Rhine River towards Cologne. We weren't due to arrive in Cologne until 12.00 pm. To fill in the time there was bocce ball on the Sundeck followed by Bloody Mary Happy Hour (50% discount on Bloody Marys) in the Lounge.
As we arrived in Cologne, lunch was served.
It consisted of:
Soup: German potato soup with fresh marjoram.
Appetiser: Apple and white radish salad.
From the pasta station: Spaghetti with basil sauce, mushrooms and diced tomatoes.
From the buffet: Braised beef roulade stuffed with bacon, gherkins and onions; and Broiled codfish with cucumber sauce; and Parsley rice with herb potatoes and assorted vegetables.
Dessert: Strawberry ice cream with marinated fruit salad.
The ship docked near a chocolate factory located on the banks of the river. After the ship docked and lunch was over, a walking tour of Cologne was organised.
Just near the ship was the official river height measuring station. We visited the old or historical part of Cologne. There is an official 3D scaled model of the city. Whenever there are changes made in the city (e.g. a new building built or one demolished), the model is updated.
The tour ended up at Cologne Cathedral (Cathedral Church of Saint Peter. It is a Roman Catholic Church and building started in 1248 and was completed in two stages ending in 1880. It is the fourth tallest Church in the world).
After the tour there was free time for an hour. Of course we had to go into the Cathedral! It was magnificent but very crowded! After we had looked around we went outside and saw the area where the stone masons are fabricating new pieces of stonework to replace the weathered stonework. Massive pieces of stone blocks being worked on. Not sure how they lifted the heavy blocks all those years ago!
Free time over, back on board for departure.
Happy hour soon after departure which included the 'Port Talk'.
The menu for tonight's dinner consisted of:
Appetiser: Caprese salad with vine grown tomatoes, mozzarella and pesto.
Soup: Green split peas soup with smoked sausage.
Mains: Corn fed chicken breast stuffed with ricotta, sun dried tomatoes, and spring onions on citrus-ginger reduction, olive risotto and artichokes; or Baked pike perch on a parsley foam with glazed cherry tomatoes and creamy polenta; or Potato gnocchi with spinach, gorgonzola cheese and cherry tomatoes.
Desserts: Sponge roulade filled with chocolate cream; or Stracciatella ice cream with Amarena cherries; or Cheese selection from the buffet; or Fresh sliced fruits of the season.
Off to the Lounge for a night cap!
Tonight we set sail for Koblenz.
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