For many cruise passengers, the dining experience onboard their ship is one of the most important parts of their holiday. The culinary experience delivered by a cruise line therefore plays a major role in deciding how their passengers perceive their brand. An outstanding meal at an impressive venue will stay long in the memory, encouraging guests to return for future voyages and recommend their experience to others.
Designing a venue that will make such an impression on passengers requires a deep understanding of their preferences, leading Seabourn to use guest feedback to guide the concept of one of its newest restaurants, Solis.
“Inspired by guest feedback, the concept was designed around two of their top culinary preferences: Mediterranean cuisine and dishes that emphasise ‘fresh and healthy’ ingredients,” says Anton Egger, master chef and culinary partner at Seabourn. “At Solis our goal is to create an experience that’s not just a meal but a journey. We’ve designed everything – from the flavours and plating to the atmosphere – to transport guests straight to the Mediterranean. It’s about surprise-and-delight moments, like whimsical specially designed vintage cocktails and vibrant, elevated dishes that feel both familiar and extraordinary. Paired with the warm, sunlit design of the dining space, we aim to engage all the senses and leave guests with memories as vivid and satisfying as the cuisine itself.”
Celebrity Cruises also aims to deliver an experience that will match the sense of curiosity and adventurous spirit it believes its guests have. Jan Sorensen, vice president of food and beverage options at Celebrity, highlights the range of different tastes available for guests to explore both across the cruise line’s ships and one of its most popular venues, the Fine Cut steakhouse.
“With up to 32 food and beverage venues onboard each ship, guests have a dining experience like no other,” says Sorenson. “From the moment guests step inside Fine Cut Steakhouse, their experience is so much more than a meal – it’s a flavourful journey that indulges diners in a service-driven experience that’s elevated to an art form. Guests enjoy a wide selection of unforgettable dishes, from the choicest meats to fresh, premium seafood, there’s something for everyone – including a complete non-steak offering.”
Celebrity Cruises’ Fine Cut steakhouse offers meat, seafood and vegetarian options
Creating a feeling of discovery was also an important goal for Explora Journeys when it created Sakura, a pan-Asian restaurant that Koray Savas, the brand’s vice president of hotel operations, describes as “offering an unparalleled culinary journey across Asia’s rich cuisines”.
“Designed with contemporary elegance, Sakura blends minimalist Japanese aesthetics with subtle nods to Asian heritage, creating a serene yet sophisticated atmosphere,” he says. “The menu showcases the finest ingredients, expertly prepared with precision techniques, from sushi and sashimi to fragrant curries and stir-fried delicacies. Thoughtfully paired sake and Asian-inspired cocktails enhance the dining experience. Collaborations with leading suppliers ensure the highest quality, while state-of-the-art kitchen technology supports seamless operations.”
Recognising the central role of dining in the cruise experience, Princess Cruises has carried out a programme of enhancements to its dining options across its fleet, and introduced new offerings onboard its newest ship, Sun Princess. Among the most popular of these new additions is its first ‘love restaurant’, named Love by Britto.
“In partnership with the artist Romero Britto and our head of culinary arts, Chef Rudy Sodamin, Love by Britto blends art, romance and culinary mastery into an unforgettable celebration of love,” says Sami Kohen, vice president of food and beverage at Princess Cruises. “We have also rolled out the Love Line premium liquors and wine collections, collaborating with celebrities such as Camila and Matthew McConaughey, Liev Schreiber, Kylie Minogue and Jason Aldean.”
MSC Cruises, meanwhile, has partnered with Italian marketplace brand Eataly to create the first Eataly restaurant at sea, reinforcing the cruise line’s heritage as an Italian company.
“As an international cruise line with a strong European heritage, we are committed to taking our guests on a gastronomic journey of discovery with the onboard dining experience as we believe that the best memories are made when sharing good food together,” says Antonio Di Nenno, director of architecture and design at MSC Cruises. “The corporate architect team at Eataly designed the original concept, and we worked closely with them to meet MSC World America’s specifications, rules and regulations in line with the vessel’s operation. Eataly is an emblem of ‘Made in Italy’ and Italian culinary artistry so it was terrific to work on the design of this speciality restaurant to create a memorable location that I believe will deliver wonderful experiences onboard our latest vessel.”
Designed for delight
CFR asks cruise interior designers about the key features that make a dining venue a success
MOYA Design Partners
One of the strongest memories associated with an exceptional cruise vacation is a captivating dining experience. The culinary experiences that guests talk about long after they disembark are ones in which both the cuisine and the atmosphere tell a compelling story. MOYA’s story is told through the design of Indigo’s Canto, a Mediterranean-fusion speciality restaurant that features a whimsical, almost theatrical design. Canto is inspired by the story of the mythical siren, taking guests through a gastronomic epic. Dramatic lighting features, captivating art and evolving music are paired with a dynamic series of dishes, allowing diners to experience Indigo’s seductive, albeit mercurial, nature for a truly unforgettable culinary journey.
SMC Design
The success of Aroya Cruises’ sophisticated dining venue, Turkish steak restaurant Meast, was achieved by working collaboratively alongside leading consultants and outfitters. The food and beverage design brief developed by Columbia Signature was for an a la carte Turkish steak restaurant. Architect SMC Design’s interpreted brief drew inspiration from geometric Turkish patterns which worked in harmony with the Aroya brand style.
Outfitter MJM manufactured marquetry wall panels in which the craftsmanship reflects the attention to detail found in Meast’s dishes. SMC also worked with DLS, Almaco and lighting designer dpa, to incorporate an open galley concept as well as a meat hanger and the Turkish pide oven, complete with authentic flickering opti-mist flames where Meast’s Turkish flatbreads are baked.
Equipped for success
Suppliers explain how their galley equipment helps cruise operators deliver exceptional food and beverage offerings
Almaco
Almaco helps shipowners enhance their galleys with the Smart Galley Concept, a solution designed to improve efficiency, sustainability and longevity. By integrating energy-efficient equipment, optimising catering areas layouts and offering lifecycle services, Almaco helps reduce costs while minimising environmental impact. Digital tools provide maintenance alerts, reducing downtime and ensuring smooth operations at sea. With the right equipment, proper maintenance and crew training, the lifecycle of galleys can be extended by several years. Beyond sustainability, the concept improves food safety, hygiene and crew ergonomics, creating a smarter, more functional workspace for modern ship catering areas.
Sveba Dahlen
Sveba Dahlen delivers innovative and high-performing solutions for bakeries and restaurants aboard cruise and ferry ships. Its compact and durable ovens and machines are designed to meet the unique challenges of being at sea, such as limited space and the need for continuous operation. With a focus on energy efficiency, easy cleaning and reliability, Sveba Dahlen’s products help kitchen staff provide exceptional dining experiences – from perfect pizzas in its P-Series ovens to freshly baked bread and pastries with its bakery machines. Sveba Dahlen makes it easy to combine quality, taste, and efficiency – no matter where in the world the ship is sailing.
Discover more insights like this in the Spring/Summer 2025 issue of Cruise & Ferry Review. Don’t miss out – subscribe for FREE and get the next issue delivered straight to your inbox.