Day 1. Arrive Jeddah – Corniche & Al Rahma Mosque
Arrive in Jeddah. Afternoon at the Corniche — Saudi Arabia’s finest waterfront promenade — and the Al Rahma floating mosque. Evening in Al Balad’s atmospheric old town. Overnight in Jeddah.

Arrive in Jeddah. Afternoon at the Corniche — Saudi Arabia’s finest waterfront promenade — and the Al Rahma floating mosque. Evening in Al Balad’s atmospheric old town. Overnight in Jeddah.
Morning tour of Old Jeddah’s highlights. Afternoon embarkation at Jeddah Islamic Port. As the ship sails north into the Red Sea, attend the welcome dinner and evening entertainment. The Red Sea’s extraordinary clarity and biodiversity — with over 1,200 species of fish and 200 species of coral — makes this one of the world’s great diving destinations. Overnight on board.
Full day at sea with on-board leisure activities: swimming pool, spa treatments, fitness centre, cooking demonstrations and live entertainment. Optional snorkelling trip over a Red Sea reef — the ship’s dive team leads guided excursions to explore the extraordinary underwater world. Overnight on board.
Arrive at Yanbu — one of the Red Sea’s most important ports, surrounded by some of the finest coral reefs in the world. Guided tour of Yanbu’s historic Al Balad district and the impressive Al Nakheel Corniche. Optional guided dive tour to the spectacular offshore reefs. Return to ship for evening dinner. Overnight on board.
Final day at sea. Optional dive excursion or snorkelling trip before the return journey to Jeddah. Evening farewell dinner on board. Overnight on board.
Morning disembarkation in Jeddah. Tour of Old Jeddah (Al Balad) — Souk Al Alawi, the Nasseef House and the historic Hijazi architecture. Evening at leisure on the Corniche. Overnight in Jeddah.
Final morning at leisure. Transfer to King Abdulaziz International Airport.












A seasoned fish and rice dish from the Middle East, made with cumin and other spices, as well as fried onions; the spice mix is called baharat in Arabic and its preparation varies from cook to cook but may include caraway, cinnamon, cumin and coriander.

A traditional Levantine dish made up of warm chickpeas simmered with cumin, garlic, lemon and olive oil, served as hot mezze; “balila” comes from the Arabic word “balla” which means “to soak” or “wet,” which describes how the chickpeas are simmered in broth until soft and creamy.

A dish made from whole wheat grains, with the spikelets being pounded to separate the grains from their husks; the grains are then ground into flour, kneaded, and baked with a mashed date paste added; the dish is served with a drizzle of ghee and sometimes topped with a citrus ingredient such as citron, utrujj or lemon.
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