What It’s Like On Board Evrima, The Ritz-Carlton's First Ship

"I headed to the fourth-deck main dining room for three meals a day and ordered the charred octopus (the seafood on board is sourced locally from ports every three days), heirloom tomato risotto, and a lemon tart topped with mini meringues and sugar-spun ornamentation, which underscored the ship’s emphasis on elevated, carefully presented cuisine." - Maya Kachroo-Levine Maya Kachroo-Levine Maya Kachroo-Levine is the digital senior editor at Travel + Leisure. She covers hotels, destinations (focusing on Europe, Asia, California, and Mexico), food and drink, cruises, and luxury aviation. Travel + Leisure Editorial Guidelines