m/v «Greifswald»
Ro-Ro / Rail / Passenger ferry «Greifswald»
M/v «Vilnius» is a modern cargo vessel with facilities for passenger built in Germany in 1987. The vessels is supervised by the Lloyd’s shipping registry and boasts Guinness records book certificate as the world’s largest car-rail passenger ferry.
The vessel offers comfortable passenger facilities for up to 108 persons with a choice of cabins ranging from Grand Suit, Junior Suite to double and quadruple occupancy staterooms all with shower and w/c. Common on-board passenger facilities include restaurant, bar, recreation saloon, video and satellite TV saloon, children playroom. Vessel’s excellent navigability coupled with large dimensions (overall length exceeding 190 m with a beam of 28 m) contribute to reduced rolling and pitching even under stormy conditions. The two cargo decks are capable of loading both 50 railcars and 50 lorries at the same time.
|
Depth moulded up to the main deck |
m |
15.20 |
|
Draught |
m |
6.5 |
|
Deadweight |
t |
9341 |
|
Gross tonnage GRT |
t |
22341 |
|
Service speed |
knots |
14,5 |
| Main engine power | kWt | 10600 |
|
Number of passenger beds |
per |
132 |
|
2 decks: |
main deck |
weather deck |
|
Deck area, m2 |
4000 |
4500 |
|
Uniform load, tons/m2 |
3,0 |
3,0 |
|
Lanemeters |
768 |
932 |
| Photo | Cabin Category | Capacity | Cabins |
|---|---|---|---|
Total photo: 5
|
«Suite», AА
Living room and bedroom. Outside, with shower and WC, TV, fridge, hair-dryer, internal telephone, double bed in the living room, upper and lower beds in the bedroom, a total of up to 4 sleeping places. |
1 - 4 | 1 |
Total photo: 3
|
«Junior Suite», AA
Outside, with shower and WC, double bed, TV, fridge, hair-dryer. |
1 - 2 | 4 |
Total photo: 4
|
«Standard», B
Outside, with shower and WC, upper, lower beds and a couch. |
1 - 3 | 3 |
Total photo: 2
|
«Standard», C
Outside, with shower and WC, upper and lower beds. |
1 - 2 | 10 |
Total photo: 1
|
«Standard», Е
Outside, without shower and WC, upper and lower beds. (separate shower and w/c area rooms available next to cabins and allocated to each 2-3 cabin block ) |
1 - 2 | 5 |
Total photo: 1
|
«Standard», D
Cabin without eluminator (with shower and toilet) |
1-3 | 2 |
Living room and bedroom. Outside, with shower and WC, TV, fridge, hair-dryer, internal telephone, double bed in the living room, upper and lower beds in the bedroom, a total of up to 4 sleeping places.
Outside, with shower and WC, double bed, TV, fridge, hair-dryer.
Outside, with shower and WC, upper, lower beds and a couch.
Outside, with shower and WC, upper and lower beds.
Outside, without shower and WC, upper and lower beds.
(separate shower and w/c area rooms available next to cabins and allocated to each 2-3 cabin block )
Cabin without eluminator (with shower and toilet)
«Breakfast»
1) Oatmeal porridge or cream of wheat cooked with milk.
2) Milk products: yoghurt / kefir (traditional fermented dairy).
3) Suluguni cheese and greens in a lavash (hot stone oven pita).
4) Frittata with greens and brinsen cheese (an omelette), a sausage, and vegetables (a tomato, cucumber).
5) Beverage: lemon tea (butter, jam, breadbasket, cookies, waffles).
«Lunch»
1) First course: Kharcho (a traditional Georgian soup with beef, vegetables and coriander leaves).
2) Salad: Greek salad, with black olives and feta.
3) Second course: fricassee, with creamed chicken fillet and mushrooms.
4) Garnish: Risotto with vegetables and saffron, Korean-style pickles.
5) Fresh fruit (an apple, orange, banana).
6) Dried fruit compote.
«Dinner»
1) Salad: Chef’s special.
2) Main course: Pork loin tender steak, with cheese encrusted.
3) Garnish: Au gratin potatoes with green pepper and greens.
4) Saute of fresh vegetables, gherkins.
5) Beverage: lemon tea (butter, jam, breadbasket, Swiss roll, marshmallow souffles).
«Breakfast»
1) Oatmeal porridge or cream of wheat cooked with milk.
2) Milk products: Yoghurt / Ayran.
3) Rollini (spinage and brinsen cheese, chicken, mushrooms).
4) Grand Slam Breakfast (a tomato, cucumber, bell pepper, black olives, brinsen cheese, sausages, and boiled eggs).
5) Beverage: lemon tea (breadbasket, butter, honey, jam, cookies, waffles).
«Lunch»
1) First course: Rosefinch soup (rosefinch, bouillon, lemon).
2) Salad: Turkish salad (tomato, cucumber, onion, pepper, parsley, lemon, olive oil).
3) Second course: Sweet and sour grilled chicken fillet with sesame.
4) Garnish: Fusilli with cheese, Turkish-style pickles.
5) Fresh fruit (an apple, orange, banana).
6) Dried fruit compote.
«Dinner»
1) Salad: Crudities (mixed salad) with brinsen cheese and greens.
2) Mixed cheese with black olives.
3) Main course: Mackerel fillet baked with vegetables, lemon and tartar sauce.
4) Garnish: Bulghur, baked bell pepper, runner beans.
5) Beverage: lemon tea (butter, breadbasket, Swiss roll, croissants, chocolate marshmallow souffles).
