68 INTERVIEW Katy Berzins tells Rebecca Gibson why TUI River Cruises is prioritising flexibility and choice when designing the interiors, onboard offerings and itinerary for its first newbuild vessel “ We’re creating unique experiences to give guests an authentic taste of local life” TUI River Cruises will mark a defining moment in its history in spring 2025. Not only will it grow its fleet to five ships by debuting its first purpose-built newbuild, but it will also expand into new regions of the world by operating sailings on Portugal’s Douro River. According to head of TUI River Cruises Katy Berzins, this will be a significant step for the brand, which launched with three pre-owned and extensively refurbished vessels – TUI Isla, Maya and Skyla – on the Danube, Rhine and Moselle in 2021. “We started on the European waterways, will begin cruising on the River Nile with TUI Al Horeya in winter 2024, and now we will also offer our customers the chance to experience the Douro,” she says. “The opportunity for us to bring a new ship to the market that we can design with our customers in mind is a hugely exciting step forward for us in our journey.” Like the other vessels in the fleet, the new TUI Alma (‘soul’ in Portuguese) will be marketed primarily at British customers. The four-deck ship will accommodate 123 guests in a total of 62 cabins, including six standard balcony cabins, two suites with balconies, and one room for solo travellers. Other onboard highlights will include an atrium with a reception area and shore experiences desk; Novo Lounge, which will be home to the ship’s main bar and host nightly entertainment; and the Sorriso’s, Vinha and Cinder dining venues. Sorriso’s will be a “bright, modern space” serving both buffet and a la carte options three times a day, while al fresco restaurant Vinha will offer evening meals created using local flavours and ingredients and feature interiors inspired by the Douro Valley’s “colourful landscapes”. Located on the top deck, Cinder will be open for self-serve lunches cooked by chefs on an open grill. Debuting on the Douro
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