DEEP-SEA DINING
High-quality produce, a variety of cuisines and healthier choices bring a new sophistication to on-board eating and drinking
More variety and healthier options – on-board dining is being taken to a new level
FORGET the days of pile it high – more and more cruise lines now focus on quality first with farm-totable meat, vegetarian and vegan ingredients and regionally themed menus, meaning passengers can always try something new.
More tables for two, lighter options and sensibly sized portions are being requested by passengers, and the cruise lines have been quick to respond.
On Celebrity Silhouette, guests can book an AquaClass stateroom which gives access to the Blu restaurant with healthy choices.
Dominic and Vanessa Woods, who are both in their late fifties, say their favourite spot is on the pool deck. Dominic, a data analyst for Keech Hospice Care in Luton, Bedfordshire says, ‘We find ourselves a couple of loungers beside the panoramic windows and whirlpool so we can just enjoy looking out to sea. It’s our base for the day and we wander over to the Spa Café for healthy meals and snacks for breakfast and lunch.
‘We paid £3,096 for both of us to stay in AquaClass so we eat in Blu, and we can use the thermal suite, a spa concierge and a fitness pass.’
On Viking Cruises, there are so many healthy, flavoursome options it is hard to know which restaurant to choose. There is no extra charge to dine in any of the specialty venues, and Manfredi’s Italian restaurant is a favourite for fish and steak. The Dover sole, expertly deboned at the table, Arctic chard and Icelandic cod on one menu prove a difficult choice, so guests tend to rebook for another evening. The all-day World Café serves so much seafood and sushi that it is impossible not to go back for second helpings.
Asian fusion choices are also popular, and Oceania Cruises’ new ship Vista, which debuts in early 2023, will feature Red Ginger with Pan-Asian dishes including Thai, Korean, Japanese and Malaysian specialties. On Saga’s Spirit of Adventure, Khukuri House, the first Nepalese restaurant at sea is wowing guests with dishes including Western Nepal lamb rack and Halibut fillet with Himalayan pink salt.
We find ourselves a couple of loungers beside the panoramic windows so we can just enjoy looking out to sea
On MSC Virtuosa, it’s a cabaret in Kaito Teppanyaki as the chef cooks and entertains the audience with a dazzling display of culinary and chopping skills before serving mouth-watering dishes. Great fun for all the family.
Of course, steak remains a favourite treat on cruise ships, and Norwegian Cruise Line’s (NCL) Brazilian steakhouses are a must. Start at the salad bar, but save room for slow-roasted meats carved at the table. NCL also offers Freestyle Dining, with no fixed dining times or pre-assigned seating.
On P&O’s new ship Iona, passengers can also tuck into classic dishes from fish and chips at Hook, Line and Vinegar or try a giant Prime Minister burger at the new Keel & Cow gastro-pub in the atrium. There’s also a new Mediterraneanthemed restaurant, the Olive Grove, serving Greek mezze, Italian antipasti and Spanish paella.