Can the Freedom of the Seas really be in need of "revitalization"? It doesn't seem that long ago that the 3,600-passenger Freedom was being toasted as the world's largest cruise ship.
It came complete with Royal Caribbean International's first FlowRider surfing machine and a full-size Everlast boxing ring in the fitness center.
But time moves on. The Freedom is 9 years old and no longer the world record holder.
In fact, on a recent Freedom cruise to show off the newly refurbished ship to travel sellers, one agent said she views the Freedom as a budget alternative to the current title holders.
"It's a little like Oasis and Allure [of the Seas] but more affordable," said Sue Pogue, a CruiseOne agent in Daytona Beach, Fla.
Although it is two classes removed from being the newest vessel in Royal's fleet, the Freedom's design doesn't seem to have aged much. An expanded Voyager class, the Freedom's interior Promenade still seems vital, its H2O Zone kids pool area looks fun and its cantilevered whirlpools remain cool.
But a few things have timed out and were replaced in a 24-day Freeport, Bahamas, drydock in January.
The boxing ring, for one, has been removed, leaving a fairly large dance studio space in its stead. Another area that felt a little too 2006 was Pharaoh's Place, the Deck 5 jazz and dance spot that has been redone as the Star Lounge.
And the ship's two-story disco, called the Crypt, has been done away with, leaving late-night revelers with the option of going to the Star Lounge or visiting Olive or Twist on Deck 14.
Other than those changes, most of the new features on the Freedom are concepts that Royal Caribbean has tried and liked on other ships. Prime among them is Sabor Modern, the Mexican dining concept that was first installed on the Navigator of the Seas last year.
Diners at Sabor Modern aboard the Freedom of the Seas. Photo Credit: Tom Stieghorst
Sabor rides the wave of "fresh" Mexican that is more au courant than the Tex-Mex mainstream.
The decor, a swirl of reds, oranges and pinks against a dark wood background, sets the scene. The food presentation starts with guacamole made fresh on a cart parked next to your table. It was delicious on equally fresh chips.
The menu (labeled Authentic. Modern. Unexpected) includes tacos, burritos and quesadillas made with novel ingredients, along with Platos Chicquitos (small plates) and Platos Fuertes (strong plates). It was a bit confusing to sort out which were appetizer-size and which were main courses.
I ended up with a burrito filled with duck, black beans and spicy sauces and a small plate of chicken-stuffed jalapenos, wrapped with bacon and covered in chipotle tomatillo salsa.
Sabor Modern was carved out of the upper story of the Crypt (the lower half was converted into 19 interior staterooms). It is one of several new or expanded restaurants on the Freedom.
Sabor Modern’s decor: reds, oranges and pinks against a dark wood background. Photo Credit: Tom Stieghorst
Another is Giovanni's Table, the Italian concept with a table-sharing style, which replaces the more formal Portofino. At Chops, Royal Caribbean's premium steakhouse, the menu has been expanded to include dry-aged steaks for an upcharge.
The 16-ounce, dry-aged strip steak was priced at an additional $18, on top of the $35 entry charge. It makes for an expensive combination.
Jean Smith, an agent at First Class Travel & Tours in Chevy Chase, Md., said her meal at Chops was fantastic. "Everything was perfect," Smith said.
Royal Caribbean has been rolling out the new Chops menu fleetwide. Another change destined for broader exposure is the new drinks menu at Boleros, which was a hit with several agents I spoke with.
The drinks included a Margarita Picadura, which added a watermelon touch to the classic tequila cocktail, and a Lobo Rojo, described as prickly pear jam slammed into jalapeno peppers and lime juice, sweetened with agave nectar and blended with Bacardi rum.
Michael Bayley, newly named president of Royal, said that it is important to keep updating the restaurants and bars on ships such as the Freedom, which last received improvements in 2011.
"We have a very loyal base of customers," Bayley said. "Some of them have sailed on Freedom 40 or 50 times. We're doing everything we can to keep the product fresh."
Small-plate items at Sabor Modern include chicken-stuffed jalapenos wrapped in bacon. Photo Credit: Tom Stieghorst
Bayley said he dined in Sabor Modern on the two-night cruise and came away "incredibly pleased" with the food.
Beyond dining, the other major change to the Freedom during its drydock was in the number of additional cabins that have been retrofitted onto the 154,000-gross-ton ship. Initially designed for 3,634 passengers at double occupancy, the ship can now accommodate 3,782.
As with the Navigator of the Seas last year, a new collar of 44 staterooms has been fitted around the spa and fitness center on Deck 12. Another 19 cabins were created in the space formerly occupied by the Crypt, and another four miscellaneous interior staterooms were sprinkled on Decks 6, 7, 8 and 9.
The Freedom has a robust choice of 15 basic cabin categories, ranging from 150 square foot interior cubbies to the four-bedroom, four-bath Presidential Suite with more than 2,000 square feet of living and balcony space.
Since 2011, when it began its $300 million Royal Advantage modernization push, Royal has upgraded nearly 75% of its 22-ship fleet, with the Majesty, Explorer and Allure of the Seas scheduled for drydock this year.
The Freedom will continue seven-night Caribbean sailings from Port Canaveral year-round.