The vessel JUAN J. SYSTER, one of the two ships with which Trasmediterranea covers the line Valencia-Ibiza, has improved its offer this summer in terms of gastronomy and technological aspects. New technology features triple wifi bandwidth in common areas, incorporate a new version of the APP Tranmeferry to manage purchases and offers more easily, and include a new website (Fuente Neucher)

The improvements introduced in the JUAN J. SYSTER were presented to the travel agencies in the port of Valencia on board the ship itself, with the participation of the Director of Passage of the Company, Ignacio Maldonado, and the delegate to Valencia, Juan Font. In addition to the advances in technology, since this season the JUAN J. SYSTER has a new self-service with more gastronomic variety. Thus, passengers will be able to choose from new Italian dishes, pizza at the cut, fresh snacks, healthy dishes, salad buffet, special celiac food and children's menu.

To these new restoration services are added the fruit smoothies, available at all the restoration points of the ship. All this gastronomic offer is in addition to the usual services: pool, cabins and preferred cabins, seats and club seats; in addition to the summer terrace, which has reopened its doors like each estío and a complete animation team. In addition, Trasmediterranea has increased the offer of passenger and cargo places this summer, with a daily departure from the JUAN J. SYSTER to Ibiza until September 15, which increases the weekly availability of places to 9,400 and represents a 46% increase over theferrythat operated this line in 2015. In addition, the connections to Ibiza from Barcelona go from two to five weekly departures, with a current offer of 7,600 places each week. On the other hand, from the Transmediterranea Maritime Station in the Port of Valencia, next to the daily exits to Ibiza in the JUAN J. SISTER, daily exits to Palma de Mallorca are offered on the ship FORZA, which this summer increases its passenger capacity by 26%, approaching the 9,000 squares per week.