Originally launched in 1946 and renamed almost a dozen times over the years, Astoria was most recently renamed by Cruise & Maritime Voyages which rebuilt it in 2013. The 16,144 tonne Astoria can accommodate 550 passengers across its eight passenger decks and attracts older passengers with its traditional and leisurely style of cruising and child-free policy.

[fa type=”bed”] Accommodation

There are 277 cabins onboard, of which 85 per cent have an ocean view. There are 17 accommodation grades, priced according to size (157-190 square feet), facilities, and location on the ship. Each cabin has a television, mini-bar and fridge, hairdryer, personal safe, air conditioning, ensuite bathroom with shower and storage space.

[fa type=”cutlery”] Food

There are two dining venues on board Astoria. The Olissipo Restaurant and the Lotus Buffet. Both serve breakfast, lunch and dinner. The Lotus Buffet allows guests to eat “al fresco” on the pool deck. Both venues offer open seating.

[fa type=”ticket”] Activities

There is a beauty salon, sauna, steam room, fitness area and swimming pool aboard Astoria. A variety of massages and treatments are available. Onboard entertainment includes shows, music, quizzes and lectures.

[fa type=”group”] Families

Astoria is an adults-only ship. Teenagers aged 16 years or above may sail accompanied by adult passengers. There are no programs or activities on board for younger passengers.


– Cruise Passenger 

– Cruise Critic 

“…5 stops in Scotland and Ireland as we cruised for 7 nights up (and down) the British Isles from Bristol. In Belfast (the first port) we took the free shuttle to the city centre and caught a bus to the Titanic Centre which provided a good 2 hours entertainment. We the caught the bus back into the city to meet a taxi for a pre-booked tour of “the troubles” – another excellent 2 hours. e treated ourselves to a suite and the accommodation and service was excellent with a balcony, sitting room and bedroom, jacuzzi, daily canapes, welcome champagne and fruit and extra options for room-service breakfast. We also had the added treat of being invited to the Captain’s table on Gala night…”

– Berlitz

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