Cuadro 44 by Anthony Sasso
Cuadro 44 by Anthony Sasso
Owner's Suite Living Room
Star Grill by Steven Raichlen
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Grand Owner's Suite
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Star Balcony Suite
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Cuadro 44 by Anthony Sasso
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Star Grill by Steven Raichlen
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Star Grill by Steven Raichlen
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Star Grill by Steven Raichlen
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Star Grill by Steven Raichlen
The transformation is not about getting bigger, it’s about offering our guests more of what they love about Windstar. Each yacht now serves 312 guests total which nearly matches the capacity for Wind Surf. The additional capacity keeps us squarely in the under 350 category. We will continue to offer the world’s best private yacht style cruising experience but with more amenities that our guests have been asking us for like additional dining venues and a world-class Spa and Fitness Center. We have made these improvements to ensure these beloved yachts may continue to operate well into the future. This re-imaging has taken the former Star Class yachts to the next level, deserving of the new title of Star Plus Class.
April 2020, Star Breeze now has a lengthened profile
April 2020, work on the Veranda and Candles is happening under the blue tarp
April 2020, a detail of the inserted section with Star Breeze welded back together
$250 Million
It adds up.
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4
new engines per ship
Oh hey, better fuel efficiency.
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50
new suites per ship
Each with the bed beside the window in a more open layout
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2
new dining experiences
Styles and flavors forthcoming.
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$267k
per berth
The investment that $250 Million represents.
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84
feet
The added length of each ship after installing an all-new section.
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1,374
square feet
The new Grand Owner's Suite Midship combines with the adjoining suite for a 3-bedroom, 3.5-bathroom suite.
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100%
new
bathrooms
Across all suites in the ship.
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2
new tenders
They’ll hold more guests for shorter wait times and depart from a new more convenient and easily accessible tender platform.
NEW SUITE CATEGORIES
Star Balcony Suite
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Grand Owner's Suite
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Suite Your
Heart Out
Want to snuggle up to the sea with a bed beside the window? Or combine our new Owner's Suite to create a three-bedroom, two-balcony floor plan? With 50 new suites in the brand-new Star Suite Category, picking your private retreat is part of the adventure.
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Freshen Up. We’ll Go First.
Nothing beats the fresh start of a new day in a new city, and so we've taken a fresh approach to getting ready with redesigned bathrooms in ALL suites on the ship. New showers, new sinks, new mirrors, and new tile. It's sure to start your morning off with a smile.
Same Small Ship Advantage
At 156 suites—312 guests or less—will our suites stay spacious, our decks uncrowded, and your days unregimented? You bet your walk-in closet.
ONBOARD
MORE OF WHAT YOU LOVE
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MORE OF WHAT YOU LOVE
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Sightsee While
You Relax
Build a few water slides? Or offer regionally inspired spa treatments with glacial mud body wraps and basalt stone massages? The choice was easy. This is a new level of exploring while relaxing in the World Spa by Windstar.
Same Small Ship Advantage
Can you still explore the smaller ports that bigger ships can’t reach? You bet the steeples of Sanary-sur-Mer and the sand on Isla Parida.
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Better Living on Board
We’re redefining what it means to travel well by expanding and fully redesigning our World Spa by Windstar and Fitness Center, so you’ll have all the inspiration you need to treat yourself right.
DINING
introducing our new restaurants
With two brand new restaurants, you will be able to taste a variety of cuisines from around the globe. Whether you are looking for afternoon tapas or barbecue grilled by a master, the option to relax and enjoy delicious meals is always a guarantee.
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The most inventive, modern grill at sea. You can tell a lot about a culture by the way it grills. You’ll find all your traditional grilled and barbecued favorites (and discover new dishes from around the globe) at Star Grill by Steven Raichlen — our upcoming casual outdoor restaurant brought to you in partnership with the man who reinvented barbecue.
For Raichlen, a multi-award-winning writer, lecturer and international TV host, barbecue isn’t a pastime, it’s a calling. The founder of Barbecue University and Barbecue Hall of Famer hosts the popular Project Fire and Project Smoke shows on Public Television. His 31 books — many of them New York Times bestsellers — have won five James Beard Awards and three IACP / Julia Child Awards and have been translated into 17 languages.
Soon you can taste for yourself where Raichlen’s curiosity for world barbecue takes him. Just steps away from the popular Star Bar, the Star Grill by Steven Raichlen offers alfresco dining with seating for 95 on the top deck to take in the ocean breeze and views. Experience traditional and world barbecue with a modern twist, from maple sriracha chicken wings to Danish smoked shrimp, from Hill Country brisket to lemongrass pork — or on sea days, enjoy a mid-morning Frühschoppen with artisanal grilled sausage and pretzel rolls. Served with a sea view!
SMOKED SHRIMP COCKTAIL
ABOUT STEVEN RAICHLEN
Steven Raichlen hosts the popular TV shows Steven Raichlen’s Project Fire and Project Smoke, Primal Grill, and Barbecue University on Public Television. He stars in three French language TV shows and an Italian show, Steven Raichlen Grills Italy, which airs on Gambero Rosso. The author of 31 books, many of them award-winners, Raichlen wrote the international blockbusters: The Barbecue Bible, How to Grill, Planet Barbecue, and Project Smoke. He founded Barbecue University and has lectured on the history of barbecue at Harvard, the Smithsonian Institution, and the Library of Congress.
Small plates and exquisite Iberian flavors welcome you on board.
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Anthony Sasso on CBS This Morning
"I've spent a lifetime studying Spanish food and culture, working in several Catalan kitchens, traveling the Iberian landscape, and learning from the masters: Adria, Roca, Ruscelada, Santimaria, Dali, Picasso, Miro! It's led to some of the most acclaimed and recognized Spanish food in America. This new venture with Windstar will be the perfect vehicle to transport all of those flavors back to the sea where they were born and I'm extrememly excited in going along for the ride, back to where it all started."
CHEF ANTHONY SASSO
Anthony spent time in Spain’s Costa Brava at renowned restaurant El Celler de Can Rocca before becoming head chef at Casa Mono where he earned the restaurant a Michelin star 10 individual times. A James Beard Foundation-recognized chef, he hosted Windstar’s James Beard Foundation: Spanish Symphony culinary cruise in summer 2018
"The design for Cuadro 44 by Anthony Sasso draws from the various regions of Spain, recalling the warm feeling of a rustic home. The residential scale combined with soft, indirect lighting creates an intimate atmosphere where guests feel surrounded by the sights, smells, and tastes of Spain. A cozy chef's counter lets diners experience the cooking up close, viewing into an open kitchen. Handcrafted details and colorful, intricate patterns provide a richness reminiscent of Andalusia, and playful accents on the walls and in the furniture capture the whimsy of Barcelona."
Ray Chung, Director of Design,
The Johnson Studio at Cooper Carry
Add flavor.
Richer selection of dining venues shipwide.
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Seating Worth
Savoring
As always, enjoy open seating at all of our dining venues, but with more ocean-view seats, comfy outdoor furniture, and dining room upgrades, we think you’ll like your options even more.
Feed Your
Curiosity
We've taken beloved favorites and made them even better. Amphora has been relocated to allow for more light to filter into the dining room at sunset and views of the sea. Veranda now offers an expanded buffet and additional seating. It's just a taste of what's to come.
Same Small Ship Advantage
We’re maintaining our guest to crew ratio of 1.5:1, so we’ll still be there with what you need before you know you need it. Our crew can’t wait to welcome you aboard the newly transformed all-suite Star Plus Class yachts.
ITINERARIES
Ready, set, sail
Book your next trip on a reimagined all-suite Star Plus Class yacht and experience the transformation first hand.
