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2017 09 28 - day 12 - Mannheim.
As breakfast was being served, we arrived in Mannheim. It was another early start as we had booked on the optional tour to Heidelberg Castle. (Heidelberg Castle is a ruin. The castle has only been partially rebuilt since its demolition in the 17th and 18th centuries. It is served by a funicular railway. The earliest castle structure was built before 1214).
On to a bus and a thirty minute ride to the castle. Our bus driver showed the utmost in skill the way he manoeuvred the bus around the tightest of corners!
The castle was spectacular but we could only view the ruins. Some of the sections have been restored but these are private areas. The ruins can only be accessed if accompanied by a tour guide.
Tour over, back to the bus. The bus then delivered us back down to the town where our guide took us on a 45 minute walking tour of the city. As we walked past the City Hall we saw a wedding party who were all mounted on horses!
After the walking tour, we had about an hour of free time before we had to meet the bus. We visited the old Church in the centre of town, walked along a couple of streets then decided we needed a coffee. (tThe Church of the Holy Spirit is the most famous church in Heidelberg. It stands in the middle of the market place in the old centre of Heidelberg not far from Heidelberg Castle. The steeple of the Church, rising above the roofs, dominates the town. The Church is first mentioned in a manuscript from 1239)
While sitting there, three of our shipboard friends also sat down for a coffee. Next thing a hearse drives along, stops in front of us and parks for about five minutes, then drove off. But wait, it gets better!
The waiter brings out our coffee and cake when a truck pulls up with four Port-a-loos on the back and they start unloading them. The truck would have been no more than 2 metres away! Fortunately, they were empty and were being put in place for some celebration. A match, a despatch and another despatch!
Free time over, time to board the bus and be returned to the ship. Soon after boarding the ship, we set sail for Speyer.
Lunch was served and consisted of:
Soup: Chicken consommé with sliced chive pancake.
Appetiser: Broccoli and almond salad.
From the pasta station: Farfalle with bacon bits and a garlic and tomato sauce.
Form the buffet: Chicken fricassee in creamy parsley sauce with sautéed mushrooms; and Poached Pollock in vegetable bouillon; or Steamed potatoes with pilaf rice, peas and carrots.
Dessert: Chocolate ice cream with butterscotch sauce.
It was a three and a half hour cruise to Speyer so the Activities Director had organised a quiz in the Lounge, 'All about Europe'. We gave that a miss!
When we arrived in Speyer we had two and a half hours of free time. (Speyer is one of Germany's oldest cities. Around AD 500 the name Spira first appeared in written documents. Speyer is dominated by the Speyer Cathedral. In the Cathedral, beneath the high altar, are the tombs of eight Holy Roman emperors and German kings. In 10 BC, the first Roman military camp is established. In 1030, emperor Conrad II starts the construction of Speyer Cathedral).
We walked into town from where the ship docked through a very lush and green park. There was a quaint café in amongst the greenery where people were enjoying glasses of wine.
As we arrived at the Cathedral a wedding party was finalising photographs of the bride and groom. The Cathedral was magnificent. While walking around we could hear the choir practising. Truly angelic sounding.
We walked into the main town centre and could not get over the displays of flowers everywhere. It's coming into winter, these plants should not have these beautiful blooms of flowers!
Time to head back to the ship for departure.
As we set sail from Speyer to Strasbourg in France, dinner was served.
Dinner consisted of:
Appetiser: Cantaloupe melon with thinly sliced Bayonne ham, Arcola, port wine aspic and grissini stick.
Soup: Sweet potato soup with roasted corn, red bell peppers and spicy popcorn.
Mains: Veal steak under sweet potato crust, Créole spiced BBQ sauce, fried ruccola, sautéed spinach and cherry tomatoes; or Pan fried ocean perch on a dill sauce with potato carrot mousseline and cucumber yoghurt salad; or Breaded baked celery slices with tartare sauce and fresh garden lettuce.
Desserts: Small chocolate cake with warm white chocolate sauce; or Walnut ice cream with chocolate rum sauce; or Cheese selection from the buffet; or Fresh sliced fruits.
Dinner over, a night cap in the bar!
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