'Life doesn't get much better than this', I gushed, as I was sailing through the stunning Wachau Valley whilst sipping one of Bogdan's expertly-made Aperol Spritz cocktails.
Sailing would begin the following day because once on board time was needed to explore the delights of Budapest. On arrival I was immediately impressed as we were relieved of our suitcases and welcomed onto the ship by the hotel manager who escorted us to our veranda stateroom.
Like its fleet of sister ships, and there are many of them on the Danube, Rinda boasts what I would describe as a 'typically Scandinavian' decor, with staterooms featuring an en-suite bathroom with shower and heated floor, queen-size bed, fridge, safe and wall-mounted interactive TV on which you can view your itinerary and on-board account.
Onto the Austrian capital Vienna which was a highlight for many guests, with some taking on three excursions in one day, including a classical Mozart & Strauss concert which left the ship half empty for the evening, only filling up again when concert-goers returned to enjoy a specially-prepared goulash supper.As self-confessed foodies, our Vienna excursion was a subway trip to the historic market , guided by a local chef, which also included a cheese and wine tasting.
Back on board, the dining offerings exceeded expectations, with lunch and dinner menus altered daily, each featuring a choice of chef's specials, a regional tasting menu and several 'always available' classic options.
Enter the aforementioned and brilliant 'bar chef' Bogdan who certainly had his work cut out with us as we took our regular seats at the bar post-dinner for some cocktails and cards, and it only felt right that we kept him busy as many of the other weary travellers headed off to bed.
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