Straits of Gibraltar
After leaving Cadiz, that evening we passed through the Straits of Gibraltar. The Captain had told us we would pass through at approximately 12.30pm so we set our alarm and got up and from our port-side balcony we could see the coast of Spain very close to our ship. To our starboard side was the coast of Morocco.
After leaving the Straits of Gibraltar Queen Elizabeth set courses to sail around the coast of Spain, making use of the traffic separation schemes off Algeria and Cartagena. We then followed a North North Easterly course sailing between Costa Bianca and the islands of Formentera and Ibiza. The following day was a sea day before we would finally reach Barcelona.

After 42 wonderful nights on board Cunard’s Queen Elizabeth disembarking day arrived.
True to form, efficient Cunard asked that our luggage be placed outside our Stateroom by 11pm the previous night leaving us with only our carry-ons to care for. We attached gold labels to our luggage as requested and there they were in the holding room inside the terminal. After clearing customs we proceeded to luggage collection. There we simply collected our pieces and proceeded to waiting taxis for the twenty minute drive to our Barcelona hotel, Hotel Seventy.

Clearing customs was an easy process with no queueing and our passports were actually stamped by a Barcelona immigration officer, the first actual stamp in our passports since we left home.
With the introduction of the ESTA system, applying, paying and downloading visa for entry into Canada and USA, you don’t receive any stamps in your passport as you enter each country. Customs officers simply scan your passport and see your details and the electronic visa.
Gone are the days when it was exciting to fill your passport with stamps from each country you visited!

One last excursion on the evening of 18th September…..
Gastronomy Authentic Tapas Dinner - 3 hours of indulgence

We pre-booked this excursion and so we needed to take a taxi back to the cruise terminal to meet up with others in-transit also taking the tour. There were only thirty of us so we boarded mini-coach for the drive to the city. The excursion included a scenic drive of Barcelona before leaving the coach with our guide (an architect by day, tourist guide by night) and the walking tour to the designated restaurant.

What a night. The venue was already filled with locals when we arrived at 7.30pm and we were led through to the back room where two large tables were set and we seated ourselves. Phil and I sat next to two sisters and a couple, all from the States. Really lovely friendly Americans and we enjoyed our evening of conversation and dining. The menu was fantastic tapas: Spanish ham served on plates with manchego cheese, then shortly after, tempura style asparagus, pork ribs, sautéed mushrooms with onion, braised lamb, pull-apart pork and vermicelli in squids ink.
The food was accompanied with slices of toasted bread with the Spanish tomato purée and our waiter dispensed the best Rioja (red wine), 2018 vintage so, so good. Desert was traditional salted chocolate sauce in which we dipped accompanying crisp bread crisp, it was yummy!

What a feast, what a wonderful night. We all left the restaurant at 9pm and walked back to the waiting coach. Those returning to the ship headed back as all in-transit passengers needed to return by 9.30pm for departure at 10pm. Phil and I said our good byes to the four companions with whom we had shared not only a wonderful meal but laughter and conversation during our time around the table.
We caught a taxi back to our hotel.
We will have two more days in Barcelona before the train to Paris.


JOURNEY ENDS, CUNARD GOODBYES

Saying good-bye to Cunard-life was hard.

There were special people on board that added immensely to our wonderful voyage, Edwin and Jay-Lord, our stewards. They cared for our needs and prepared our Stateroom with great professionalism and care to detail. Anything we needed, from special adaptors to shoe shining service, nothing was too much trouble. Our bed prepared each evening, goodnight chocolates laid out, perfect.

Then in the Princess Grill, our head waiter Randy together with assistants Glen and Rochelle served us well.

Who will be on hand to pull my chair out in greeting at every meal? How will I copy placing my serviette on my lap at each meal? My half-glass of orange juice each morning, my fresh pot of tea and always my glass of water at each meal, too much for Phillip surely?

The past six weeks we have been indulged beyond belief and the staff provided these services effortlessly and remembered the little things we liked and made our voyage special.
Sadly, Randy and Glen will be on their own leave in December, but we look forward to again see Rochelle.
I look forward to visits to Mareel and my friends/beauticians Marie and Klaudia I will meet again in December.