Grand Bahama Shipyard renovates Crown Princess

Princess ship features new dining venues, a luxury bed in every guest room and upgraded spa facilities

Grand Bahama Shipyard renovates Crown Princess
Slice, previously Prego Pizzeria, will serve the line’s signature Neapolitan-style pizza and new menu items (Image: Princess Cruises)

By Elizabeth Robinson |


Princess Cruises’ 3,080-guest vessel, Crown Princess, has undergone a multi-million pound refurbishment during a two-week refit at the Grand Bahama shipyard in Freeport, Bahamas.

Renovated as part of a £300 million (US$402 million) ‘Come Back New Promise’ initiative that will see all 17 Princess ships being revitalised, Crown Princess now features a luxury bed in all guest staterooms and suites. The onboard gym has received new equipment and the spa has upgraded salon and treatments rooms.

Four of the ship’s outdoor restaurants have been updated and renamed. The Salty Dog Grill, formerly Trident Grill, will serve burgers and tacos made with grilled chipotle-lime. Slice, which was previously Prego Pizzeria, will serve the line’s signature Neapolitan-style pizza and new menu items. Sundaes Ice Cream Bar has been transformed into Coffee & Cones, which will offer ice-cream sandwiches and speciality coffees, while the old Mermaid’s Tale poolside bar has received a new look and been named The Mix.

The cruise ship will also feature new ‘club class’ mini-suites, which enable guests to benefit from a reserved dining area with expanded menu options in one of the main onboard restaurants, upgraded room amenities and priority embarkation and disembarkation.

Princess has also introduced new children’s centre activities in association with the Discovery Channel, as well as a larger choice of retail options, including fine jewellery shop Effy.

Crown Princess is currently sailing itineraries in the Mediterranean and will spend the latter part of the year in the Caribbean. She will be based in Southampton, UK in spring and summer 2019 for a series of round-Britain cruises.

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