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Aron Galinovsky

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Europe

Second Cruise with Regent Seven Seas Cruises – A Wonderful Experience from Nice to the Sea

We recently completed our second cruise with Regent Seven Seas Cruises, and it was another unforgettable experience—seamlessly blending elegance, exceptional service, and well-planned excursions.

Pre-Cruise Stay in Nice

Before boarding, we spent three days in Nice, France, and stayed at Le Méridien Hotel. The location was perfect—central and close to everything—and the room was modern and comfortable overlooking the Ocean.

During our stay, we explored the city with a hop-on, hop-off bus tour, which gave us a great overview and allowed us to visit many key sights. We also walked along the famous Promenade des Anglais, enjoying the views and the relaxed coastal atmosphere.

A real highlight was a private van tour to Cannes, where we saw the iconic red carpet entrance for the Cannes Film Festival. It added a touch of Hollywood glamour to our trip.

We also dined at several excellent local restaurants—please see the Restaurant Review section of our website for full details.

Boarding and Cruise Overview

We then boarded the Seven Seas Splendor for our 10-night cruise, and the embarkation process was quick and seamless—we were on board in under 10 minutes.

Our itinerary included:

  • Monte Carlo, Monaco – 2 days
  • Salerno, Italy – 3 days
  • Kuşadası, Turkey – 2 days
  • Athens, Greece – 2 days

The ship was the perfect size—accommodating 750 guests, offering a luxurious but never overwhelming experience. Everything was beautifully maintained, and service was consistently excellent.

Dining Highlights

Dining aboard the Splendor was a true pleasure. The ship offers four specialty restaurants, all included in the fare:

  • Pacific Rim – Asian fusion cuisine, and our personal favorite
  • Prime 7 – A classic steakhouse with superb cuts
  • Sette Mari – Warm, welcoming Italian fare
  • Chartreuse – Elegant French cuisine

Other dining venues included:

  • Compass Rose – The main dining room, open for breakfast, some lunches, and dinner
  • La Veranda – A buffet restaurant with indoor and outdoor seating
  • Pool Grill – A casual outdoor option, perfect for lunch or snacks

The food was consistently excellent, beautifully presented, and offered with impeccable service.

Entertainment & Onboard Experience

The ship features a main theater for evening shows, as well as two additional lounges for live music and socializing. One of the standout features of cruising with Regent is that many shore excursions are included in the fare. All of our tours were well-organized, informative, and operated smoothly.

Service and Overall Impressions

The level of service was outstanding—genuinely warm, professional, and efficient. Everything ran like clockwork, and it was clear that the staff takes great pride in creating a memorable guest experience.

The only minor downside was that entertainment slows down noticeably after 11 PM, so if you’re looking for a lively late-night scene, options are limited.

Final Thoughts

This was an exceptional cruise in every way. From the thoughtfully designed itinerary and luxurious accommodations to the outstanding food and attentive service, Regent Seven Seas delivers a truly all-inclusive, high-end cruising experience.

We would absolutely sail with them again and highly recommend the experience to those looking for a refined and relaxing way to explore the world.

Rating 9.5/10

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French

A Memorable Dining Experience at La Rotonde, Le Negresco Hotel

We recently dined at La Rotonde Restaurant, located within the iconic Le Negresco Hotel in Nice. With its prime oceanfront setting, the restaurant offers not just a meal, but a scenic and sensory experience. The interiors, styled in elegant white and gold tones, embody the spirit of the French Riviera in a chic yet relaxed manner. The atmosphere strikes a perfect balance between glamour and warmth, further enhanced by whimsical carousel horses that add a playful charm to the decor.

Service was attentive and polished from start to finish. We chose from a thoughtfully crafted menu by a Michelin-starred chef, who celebrates Mediterranean flavors with nods to local Niçoise traditions. Every dish was a work of art — flavorful, colorful, and beautifully presented.

Our selections included:

  • Foie gras de canard mi-cuit with an apple, lemon balm, and amaretto condiment, topped with caramelised almonds — rich, silky, and well-balanced.
  • French Onion Soup — deeply savory with perfectly caramelized onions and a robust broth.
  • Chicken with sweetbreads encased in puff pastry and served with a tangy mustard sauce — decadent and comforting.
  • Roast sea bass from the Bay of Cannes, served with artichokes à la Barigoule, green asparagus, and a Grenobloise garnish with lemon butter — fresh and impeccably cooked.
  • Dark chocolate and green cardamom mousse, paired with Piedmont hazelnut praliné ice cream — a refined and indulgent finale.

The pacing of the meal was perfect, allowing us to savor each course and enjoy our surroundings. From ambiance to service and cuisine, La Rotonde delivered an exceptional dining experience that we won’t soon forget.

Rating 8.6/10

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French

Le Frog Restaurant – Nice, France

Delightfully informal and tucked away in the heart of Nice, Le Frog is a true hidden gem. The menu is extensive, but the real standouts were the escargots—absolutely mouthwatering—and the fried frog legs, which were hands down the best I’ve ever had. We also shared the black risotto with lobster as our main course, which was rich, flavorful, and perfectly cooked.

The waitstaff were warm and engaging, creating a relaxed and friendly atmosphere. Bar service was also excellent, making it easy to linger a little longer over drinks. I’d return in a heartbeat—if only for another plate of those incredible frog legs.

Rating 9.6/10

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French

La Table de Nathaniel – Nice, France

We had a wonderful experience at this cozy, charming, family-run restaurant in Nice. The atmosphere was warm and inviting, with personalized touches that made the evening feel special.

The meal began with a delightful amuse-bouche of toasted bread topped with onions and olives, compliments of the house. We followed with foie gras served alongside a fresh salad and fig jam—rich and perfectly balanced. The sardines, also served with salad and toasted bread, were fresh and flavorful.

For mains, we enjoyed two standout dishes: the beef bourguignon, slow-cooked for 8 hours, and the lamb shank, tender after 6 hours of cooking. Both were accompanied by scalloped potatoes and served in deeply flavorful sauces—ideal for dipping with crusty baguette.

Though the dessert menu looked tempting, we were too full. Instead, the restaurant treated us to a lovely digestif of peach and cookie-flavored rum liqueur.

The service was excellent throughout, attentive but not intrusive. The wine paired beautifully with the meal. Overall, a terrific dining experience—great food, wonderful service, and a cozy ambiance that made it truly memorable.

Rating 8.4/10

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Dinner

Aron’s Famous Scallops

Ingredients

  • Fresh scallops
  • Kosher Salt
  • Capers
  • Dano Sea-Soning (blue top)
  • Avocado Oil or Grape Seed Oil about 2-3 Tbsp
  • Butter 3-4 slices depending on the amount of scallops

Directions

  • Wash the scallops
  • Pat them dry with a paper towel
  • Remove the foot (if the scallop has one it would be on the side. Hard part of the scallop)
  • Let them reach room temperature
  • Season the scallops with kosher salt (pinch at a time) and Dano Sea-Soning (liberally) on both sides
  • Heat a cast iron skillet on medium high heat until it’s really hot
  • Once the pan is really hot put in 2-3 Tbsp of olive oil and put the scallops in the pan without over crowding them for 2 minutes
  • After 2 minutes flip the scallops, add the butter and sprinkle the butter with Dano Sea-Soning
  • Tilt the Pan, take a spoon and keep pouring the butter over the scallops for 2 minutes
  • Remove the scallops from the pan put them into a dish and sprinkle capers and some of the caper juice on the scallops and enjoy
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Dinner

Baked Cornish Hen

 

 

 

 

 

 

Ingredients

  • Cornish Hen
  • 1  tbsp Avocado Oil
  • 1 tbsp Dijon Mustard
  • Juice of ½ lemon
  • Salt, 3 pinches or so
  • 2 tbsp onion powder
  • 1 tbsp dried dill
  • 1 tbsp sweet paprika
  • 1 tsp cayenne pepper
  • 1 tbsp baking powder

Directions

  • Combine and mix well all of the condiments in a bowl
  • Use a paper towel and tap the Cornish hen dry
  • Cover the Cornish hen with the mixture
  • Preheat the oven to 450 degrees
  • Once the oven reaches 450 degrees put the Cornish hen on a oven safe dish and put it in the oven for 45 minutes
  • Take out, serve and enjoy

Dipping Sauce

  • 4 tbsp plain thick Greek yogurt (or sour cream)
  • 3 tbsp mayo
  • ½ large lemon
  • a handful fresh dill
  • 1 tsp onion powder
  • 1/2 tsp Aleppo or any chili pepper
  • a pinch of salt
  • Mix the above in a blender and serve with the Cornish hen
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Dinner

Corn with Mushrooms

Ingredients

  • 8 oz of Baby Bella Mushrooms sliced
  • ½ of sweet medium onion chopped finely
  • 16 oz of frozen white corn
  • 2 Tbsp Avocado oil
  • ¼ of tsp of salt
  • ¼ tsp of pepper
  • 1 tsp of garlic power or 3 finely chopped garlic cloves

Directions

  • Place frozen corn in saucepan and cover with water. (Do not thaw corn before cooking).
  • Place on stove top and bring to a boil.
  • Reduce heat and boil gently for 4-6 minutes* or until desired tenderness, stirring occasionally.
  • Drain and put to the side
  • While the corn is boiling, sauté the mushroom, and onions in frying pan with all of the condiments.
  • Once done, mix with the corn and enjoy
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Appetizers

Smoked Baby Back Ribs

Ingredients

  • Baby Back rib(s)
  • ¼ tsp of kosher salt per pound
  • ¼ tsp of pepper per pound
  • 1 tsp of garlic powder
  • 1 tsp of paprika
  • Mustard
  • BBQ Sauce

Directions

  • Mix the kosher salt, pepper, garlic powder and the paprika in a bowl
  • Remove the rib(s) from the packaging and place them on a sheet pan or cutting board meat side down. Remove the membrane covering the bone side from the rib(s). You can slide a better knife underneath and use a paper towel to make it easier.
  • Spread some mustard onto the bone side of the rib and sprinkle the dry rub on and pat it down. Turn the      rib(s)over and repeat the same steps on the meat side.
  • Turn on the smoker and preheated it to 250 degrees.
  • Once the smoker reaches 275 degrees place the rib(s) bone side adown on the rack and allow them to cook without touching them for about 3 hours or until the ribs reach a temperature of 203 degrees F
  • When the rib(s) reach 203F pull them off the smoker
  • Preheat your BBQ grill to 500F
  • Baste the ribs with your favorite BBQ sauce and grill on low both sides until the BBQ caramelizes (about 5 min on each side)
  • Take the wings off and enjoy
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Dinner

Pasta With Anchovies


Ingredients

  • 1 pound of spaghetti
  • 3 tbsp of extra virgin olive oil
  • 2 garlic cloves chopped fine
  • 3 anchovy fillets
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp red pepper flakes
  • parmesan cheese to taste
  • pinch of salt and pepper

Directions

  • Boil a large pot of water, add salt after it boils
  • Boil the spaghetti until it is al dente
  • While the spaghetti is cooking, heat a large frying pan over medium heat.
  • Add the olive oil and once heated, add the anchovy fillets, garlic, and red pepper flakes.
  • Break up the anchovies so they melt into the olive oil. About 2-3 minutes.
  • Reduce the heat to low/medium and add the al dente spaghetti along with a ladle of pasta water.
  • Allow the spaghetti to finish cooking in the pan, stirring often so the sauce becomes slightly creamy. Add more pasta water if necessary.
  • Remove from the heat, add fresh parsley and mix.
  • Top with parmesan cheese, and enjoy
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Restaurants

Bulla Gastrobar – Doral, FL

 

 

 

 

 

 

 

Bulla Gastrobar in Doral offers a vibrant Spanish tapas experience with a modern twist. The food was absolutely delicious—beautifully presented and full of bold, authentic flavors. We sampled a variety of small plates, and each one was a hit. The albóndigas (pork and beef meatballs) were rich and comforting, while the patatas bravas delivered the perfect balance of crispy texture and spicy, creamy sauces. The croquetas de jamón paired nicely with the fig jelly, offering a sweet and savory bite. We also enjoyed the pulpo a la parrilla, where the grilled octopus was tender and elevated by the corn purée and salsa criolla.

Other standouts included the pimientos de padrón, pan con tomate, jamón serrano, and tetilla cheese—all fresh and packed with flavor. The flank steak topped with mushroom foam and house-made potato chips was a unique and satisfying entrée.

While the food and bar service were great, the table service left a bit to be desired. Our waitress struggled with English, which made communication a little challenging, and overall service felt a bit average. That said, the quality of the food more than made up for it, and we would definitely return.

Rating 8.2/10

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