Mediterranean cruises can be satisfying in so many ways: historically, architecturally, visually, educationally and culturally, and also from a culinary point of view. The Mediterranean is the 2nd most favoured cruise area on the planet, after the Caribbean. It is broadly divided into two cruising locations: the Eastern Mediterranean (countries that are east of Italy, including Turkey, Greece and Croatia) and Western Mediterranean (which includes Italy, Portugal, Spain and France).

Numerous Mediterranean cruises on popular seven day itineraries on-board the big resort ships may often begin in Venice (a well-liked point for cruises along the Adriatic coast), Civitavecchia (the port of Rome), Palma de Majorca or Barcelona, whilst smaller ships may sail from the smaller ports that are less busy, including Monte Carlo and Nice.

A few European cruise lines let passengers embark and disembark at nearly every port on a provided itinerary, which is great for the locals. Even though this offers a more international passenger blend, it could make the ship feel similar to a water taxi, and there is insufficient feeling of a real start and finish to a cruise.

In addition there has been a large growth in cruising from the UK since the price of flying has continued to increase. However, week long itineraries tend to be restricted by the need to go back to Tilbury, Dover, Southampton or additional ports within the UK.

Even though the ‘standard’ Mediterranean cruise season runs from May to October, it can begin as early as March and end as late as November. Some ships may head to the southerly Canary Islands afterwards.