Today is our only sea day for the whole two week cruise. Typically one might get two per week, but the Mediterranean is so packed with destinations no sea days are really needed at all.

Anyway, it’s absolutely the right thing to happen, we get the chance to play with the ship, and in my case do something that seemed to have left the cruising world some years ago. First, however, we need breakfast, so return to Fil Rouge, one of the two places that serve breakfast. We’re the only customers for a while, and we enjoy a relaxing breakfast including Explora’s take on Eggs Florentine, complete with caviar on top. Hubby doesn’t think one should have caviar this early in the morning so goes for French Toast instead.

Smiling man dining alone at a white-tablecloth restaurant table, several plates and cups set around him, enjoying a meal.

Then it’s time for laps on deck 12, I only get 2 miles done before I have to descend to the kitchen on 11 in order to start cooking. This is a experience, today is Italian and we’re cooking Minestroni, Risotto Primavera and Tiramisu.

Top deck of a cruise ship with a central pool, white railings, and loungers overlooking the open ocean.

Apart from not being allowed to handle raw eggs, so chef knocks up a quick zabaglione, we are litterally doing it all. A lovely family of six from Chicago are the other victims, and we have a great time over two hours – for all three courses we prep, and then cook, our way through the menu. Chef Sergio and assistant Amanda are wonderful.

Meeting room with a long table set for lunch, beige chairs, and wall-to-wall bookshelves; circular ceiling design explains space use.
Smiling man wearing a chef hat and apron with a towel over his shoulder, standing in a ship kitchen area with the ocean visible through large windows behind him.
Two chefs posing for a selfie on a ship, one wearing a tall Chef's Kitchen hat and glasses with the sea behind them in the window.
Line of aspiring chefs in black aprons and hats watch a chef in white uniform demonstration in a stainless steel galley with large windows over the water
Top-down view of a kitchen prep counter with bowls of vegetables, sauces, herbs, and knives around a sink and cutting boards.
Chef in white uniform demonstrates with a stand mixer at a stainless steel prep counter while two assistants watch in a modern kitchen class.
Assorted chopped vegetables on a cutting board: diced carrots, potatoes, zucchini, broccoli, cauliflower, and shredded cabbage.
Stainless steel pot filled with ice cubes and diced potatoes, with broccoli visible beneath the ice.
Group of chefs cooking at a ship kitchen station, preparing food with stainless pots and squeeze bottles, ocean visible through windows behind them.
Male chef wearing a navy apron and hat stands at a stainless steel kitchen station with ingredients and utensils visible on the counter behind him.
Two bowls of soup on a counter with a dessert glass on the right and a metal pitcher nearby in a kitchen setting.
Menu page for Italia bella at Chef's Kitchen, featuring a Tuscan landscape image at the bottom and dishes listed (Minestrone, Risotto Primavera, Tiramisu)

Afterwards we sit down together and eat our own lunch. And yes, I did learn a few things – using ice in the soup … OK, so one thing. It was a great, if extravagant two hours.

I meet up with Hubby on 10 aft, and eventually we head up to 11 to get some lunch. Of course I’ve already eaten so I watch as Mark, Jacs and Mike eat, and then I have to go and get some scallops and shrimp from the buffet. Oh and did I mention the second pudding?

Assorted crostini on a blue-rimmed plate: salmon with cucumber and dill, prosciutto with cheese on crusty bread, and a lemon wedge nearby.
Bowl of tortilla chips with melted cheese and fresh pico de gallo topping, alongside guacamole.

Regular readers will know we dislike a buffet. They can be the most unhygienic experiences ever, However here in Explora, and like on Holland America, all the food is served, customers cannot get their filthy mits near other people’s food. This is such a massive improvement on some other lines, and makes all the difference.

On Explora the quality and diversity is phenomenal, there are so many stations offerering fabulous choices. I will post a full photo shoot when we get a slow news day. .

Chef in a white uniform arranging seafood dishes on a glass display counter with tiered plates in the foreground.
Pastry display in a cafe kitchen with assorted cakes, tarts, and sweets on glass stands in front of chefs at work.

After lunch I need to finish my laps, Hubby does extra and then we eventually sit down with our tech to start catching up on a few things for an hour before it’s time to swim.

After showering and dressing for dinner, we head to Explora Lounge for champagne and then to Med Yacht Club for dinner. Notably fabulous tonight is the tapas, soufflé, pork escalope and squid ink ravioli. My tomato desert – Sweet Caprese – is awesome.

Plate of fried bite-sized calamari with lemon wedge and dipping sauces, set with other plates on a dining table.
Seared fish fillet on a bed of greens with cream sauce, cherry tomatoes, olives, and a red sauce drizzle Replating details may vary for accessibility purposes.
Creamy yellow soup in a small black skillet, topped with a round bread roll and red sauce streaks visible around the edge.
Sliced chicken with tomato and cilantro on a plate, served with tortilla chips and a small bowl of olive oil topped with yogurt and pistachios.
Pan of creamy herb chicken with cherry tomatoes and potatoes in a skillet, garnished with chopped parsley.
Two crispy breaded fried cutlets on a pale green plate topped with a dollop of sour cream and a sprinkle of herbs.
Chicken in a tomato-orange sauce with olives, mushrooms, and herbs served in a shallow bowl.
Blue ceramic bowl with a light brown creamy sauce, a dark chocolate dessert ball on top, sprinkled with edible gold leaf and nuts around the rim.
Chocolate cake bite with a crisp chocolate tuile, a scoop of vanilla ice cream, nuts, and chocolate drizzle on a pale blue plate.
Burrata atop a red sauce with strawberry slices, green herb oil, pine nuts, and a mint garnish on a white plate.

The turn is Lifford Shillingford, who appeared on Britain’s Got Talent some years ago, but has also been in the industry over thirty years – research confirms that BGT was late in his career. Regardless, he’s a great singer and entertainer and he delivers an excellent set. The show lounge has an attached bar and it’s quite noisy, this is a setup we’ve not come across before and it’s a mark down from our other preferred lines.

Dimly lit lounge with circular tables and brown leather chairs; people seated and chatting.
Two smiling men taking a selfie in a dimly lit lounge with a modern chandelier overhead and people seated in the background.
Stage performance with a bright, multicolored screen showing bold white text (likely band name); silhouettes of musicians and instruments on a dark stage with a starry backdrop behind them.
Male singer in dark suit performing on stage with microphones, blue neon backdrop, and a drummer to the right.
Concert stage with musicians playing keyboards, saxophone and guitar under orange and white spotlights against a starry backdrop; a large portrait image is projected on the screen behind them.
Stage performance with dancers under purple and red lights, a man in a red shirt front and center holding a microphone while others dance.
Audience in a circular formation around a lit stage with dancers and a large screen backdrop
Stage performance with a singer under blue/purple lights; a band is playing on a lit backdrop that reads 'Late Night After Dark' while audience sits at tables in a lounge area.
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Neil
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