CUISINE TAILORED JUST FOR YOU

When you travel with fewer people, you find that your dining experience is elevated immensely. There is no banquet food or dishes sitting for hours under warming lamps. Most meals are created a la minute to your exact preferences. Meats are cooked just as you asked, pasta is prepared to your preferences and substitutions, and extra servings and off-the-menu ordering are encouraged.

On smaller vessels, food is fresher, the chef often having acquired vegetables and fruits ashore that morning in a local market. Fresh tuna caught that afternoon is on the menu that evening, a complimentary glass of port was purchased that morning from a purveyor in town, and the herbs used at lunch are straight from a local woman’s garden. The difference is noticeable, celebrated and joyously decadent.

INDULGE IN A SPECIAL MEAL

Almost all smaller ships have at least one specialty restaurant and, unlike resort-style megaships, there is rarely an extra charge. Within the gilded walls, your chef’s imagination is the only limit and multi-course meals that celebrate not just regional tastes but gastronomic classics with a contemporary twist are prepared with pride and passion.