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Holland America Line

Built in 1996

55,758 tons
1,258 passengers (double capacity)


The present day Veendam is the fourth Holland America Line ship to bear the name; Belfast shipbuilders Harland & Wolff built the first Veendam in 1881 and Holland America acquired her in 1889.

An art and history tour is scheduled on every Veendam cruise to offer information about the vessel’s art and antiques, which are worth approximately two million dollars.

Trays of mints, dried fruits, and candied ginger can be found outside the dining room on Veendam. 

Passengers on Veendam are presented with a complimentary cotton canvas carryall bag imprinted with the Holland America Line logo. 

A favorite dessert on Veendam is the famous Holland America Line Bread and Butter Pudding. 

Shoeshine bags are provided in every Veendam stateroom for complimentary shoeshine service. 

The all-natural products in every Veendam bathroom have been carefully evaluated and found to be healthy as well as good for the environment. The organic/vegetable-based bath products use no animal testing. 

If requested in advance, Veendam guests with babies may obtain a complimentary supply of baby food, diapers, and an in-stateroom refrigerator. 

A highlight of a Holland America Cruise on the Veendam is the crew show, produced by either the Indonesian or Filipino crewmembers and spotlighting songs and dances from their homelands. 

The Veendam has an on board infirmary staffed by a licensed physician and three registered nurses. The Veendam infirmary is equipped with emergency medical facilities and a well-stocked pharmacy. 

On Veendam’s wrap-around promenade deck passengers can walk, jog, or stretch out in the shade on a lounge chair.

Youngsters participating in the Club HAL program receive a daily list of scheduled age-appropriate youth activities; there is at least one morning activity, one in the afternoon, and one in the evening.

HAL Kids Culinary Workshops now offer children a unique and fun learning experience. Kids will learn basic cooking techniques, kitchen safety, new ingredients and how to follow recipe instructions.

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