Costa Pacifica features some of the newest innovations introduced on Costa's ships: the 'Samsara Spa' one of the largest spas at sea at over 23,000ft², a central pool area extending over two decks fitted with a glass roof and a giant movie screen, as well as a Grand Prix race car driving simulator.
The interiors reflect a love of music, with the My Way restaurant, Ipanema Lounge, Route 66 Sports Bar, La Bamba pool deck and more. There are over 300 original paintings onboard as well as nearly 6000 prints aquired with the advice of Nicola Salvatore of Studio Cervi & Rossi. Unique to Costa Pacifica is the first recording studio to feature onboard a cruise.Beyond music, Costa Pacifica will appeal to travellers seeking a wide variety of entertainment options and quality kids facilities.
Costa Cruises is proud to announce its new partnership withworld renowned Italian Chef Ettore Bocchia.
Executive Chef at the Grand Hotel Villa Serbelloni in Bellagio on Lake Como, which was awarded 1 Michelin star in 2005, he is also the creator of the revolutionary molecular cooking. In the scope of this partnership with Ettore Bocchia, Costa Concordia and Costa Serena à la carte Restaurants and Samsara Restaurants, will be under the direct supervision of this award-winning chef.
Entertainment and activities to suit all tastes are available day and night. By day, you can choose from many different activities or get involved in sports competitions and dance classes.You can even learn to speak Italiano! By Night, it's all parties and piazzaz, choose from Piano Bar, jazz, classical, latin or ballroom dancing as you groove the night away. There are cocktail parties indoors and deck parties outdoors, the night is long and full of surprises.
View all: Costa Pacifica Cruises
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(5 Costa Pacifica Reviews)
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What our customers say
"The Cruise was very good along with the food throughout the trip, great value. Further more I have to compliment the IGLU Sales Consultant Scott Brown - really great job in sorting everything out for us...” A. M. (March 2017) Read more feedback