The problem with a good breakfast selection is one feels obliged to do it justice. Even worse, our hotel has a pancake making machine, so instead of finishing with a tiny piece of cake I’m having to make two pancakes with lashings of maple syrup – yum yum!
We head west then north once again, our plan to do a quick view of the recent addition to Sagrada Familia. It’s only 40 minutes, a dozen or so blocks.
We’re always in awe of the magnificence of this building, but it would be oh so nice to not see cranes, something we’ve never experienced. Recently there was such acclaim when the church was topped off, but that’s not really the end of the story, today there are no less than three cranes affixed to the building. One wonders if it will ever be truly finished?
Merely out of curiosity we check the app and we could have got in on a timed ticket within ten minutes, but it’s not worth €52 just for twenty minutes, which is all the time we have free this morning. I’ll post a few internals from our last visit four years ago.
From outside we enjoy the incredible Gaudi architecture, in particular the New Cross we’ve not seen before.
Returning to the hotel we finish packing and pick up,our transfer to the ship. Although quiet when we walked earlier, the city traffic is horrendous and our driver takes us on a fascinating zig-zag route to avoid congestion. The new MSC terminal is huge, we are quickly processed by the efficient staff and within fifteen minutes are welcomed onboard with pink champagne.
We have a wonderful surprise when someone rushes up to say hello, the fabulous Sophie who is onboard this week as guest singer – she was excited to see us, and the feeling mutual, she’s a wonderful entertainer. She used to be a cruise director on Seabourn.
Lunch beckons and whilst I have sushi, Hubby has his traditional first lunch of cheese burger and fries.
Bunkering is happening just below us, and later we watch Costa Smerelda and Disney Dream leave port.
Dinner tonight is in Fil Rouge, a French restaurant, we enjoy beetroot carpaccio, foie gras and escargot. French onion soup. Dover sole, lobster and veal medallions. Puddings are apple tart, mille feuille and tres leches cake.





































