Carnival Fascination resumes service following dry dock

Carnival Fascination resumes service following dry dock
Carnival Cruise Line’s Carnival Fascination has returned to service (Image: Carnival Cruise Line)

Carnival Cruise Line’s Carnival Fascination has resumed her year-round schedule of seven-day southern Caribbean departures from San Juan, Puerto Rico following a multi-million dollar dry dock that added a variety of new food and beverage concepts.

New dining venues include Bonsai Sushi Express, complimentary poolside Mexican eatery BlueIguana Cantina and free poolside venue Guy’s Burger Joint, which was developed in partnership with Food Network personality Guy Fieri. Meanwhile, new bars include BlueIguana Tequila Bar, a vintage-themed cocktail ‘pharmacy’ named Alchemy Bar and the Caribbean-themed RedFrog Rum Bar. Carnival has also added Cherry on Top, which offers bulk candy, gifts, novelties, custom apparel and more.

Carnival Fascination also features a 12,000-square-foot health and wellness centre, a Serenity adults-only retreat, and entertainment choices such as the Punchliner Comedy Club, Playlist Productions shows and Hasbro The Game Show.

The ship’s family-friendly options include the Seuss at Sea programme, a partnership with Dr Seuss Enterprises, along with supervised activities for children in three age groups – Camp Ocean, Circle ‘C’, and Club O2. There’s also a WaterWorks aqua park featuring a 300-foot-long Twister slide.

“We’re delighted that the Carnival Fascination has returned to year-round sailing from San Juan better than ever with a wide range of great new dining, beverage and retail options for our guests to enjoy,” said Christine Duffy, president of Carnival Cruise Line.

On her San Juan-based programme, Carnival Fascination departs on week-long voyages visiting five Caribbean destinations: St Lucia, Barbados, St Kitts, St Thomas and St Maarten. All five offer world-class beaches, centuries-old historical sites, shoreside experiences and a variety of shopping and dining opportunities.

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Elizabeth Robinson
By Elizabeth Robinson
Tuesday, February 20, 2018