Book Your Dream Cruise With Summer Savings

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  • Details of the discount structure for additional guests
  • Specific regions and timelines included in the promotion
  • List of participating ships and departure ports
  • Inclusion of the destination-focused enrichment program

Costa Cruises has launched its “Wave Into Summer Sale” for the 2026 wave season, offering substantial savings for North American travelers. The promotion is available for bookings made by March 16, 2026, and applies to select cruises scheduled throughout 2026 and early 2027. Key incentives include a 50% discount on the fare for the second guest and free passage for third and fourth guests sharing the same stateroom. This offer is valid across a variety of cabin categories, including inside, outside, and balcony rooms.

The promotion encompasses itineraries on nine ships within the Costa fleet: Costa Toscana, Costa Smeralda, Costa Deliziosa, Costa Diadema, Costa Fascinosa, Costa Favolosa, Costa Fortuna, Costa Pacifica, and Costa Serena. These vessels will operate in four major regions: the Mediterranean, Northern Europe, the Caribbean, and Asia. Mediterranean sailings, running from March 2026 to March 2027, feature departures from major ports like Rome, Barcelona, and Athens, with cruise durations varying from two to twelve days.

For those interested in Northern Europe, voyages are available from May to October 2026, departing from Germany and Denmark to explore fjords and historic cities. Caribbean cruises are scheduled for the winter season between November 2026 and February 2027, focusing on warm-weather destinations such as the Dominican Republic and Martinique. Additionally, the Costa Serena will offer select Asian itineraries in June 2026, visiting ports in South Korea, Japan, and China.

To enhance the guest experience, Costa Cruises incorporates its “Sea & Land Destinations” program, which integrates destination-themed activities both onboard and ashore. This initiative aims to provide deeper cultural immersion through authentic local interactions and culinary experiences.