TravelStories Episode 84: A Tale of Two Cruises

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 —---------------- 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