1 5 0 Other notable Royal Caribbean venues include Windjammer Marketplace, a global culinary pavilion, Café Promenade for snacks, and a global range of dishes available in the main dining room. “There’s also a wide variety of speciality restaurants, including the first Mason Jar Southern Restaurant & Bar aboard the Wonder of the Seas,” says D’Souza. “Plus, the Japanese-inspired dishes at Izumi and authentic Italian flavours at Giovanni’s Italian Kitchen & Wine Bar.” While variety is important for Norwegian operator Hurtigruten, it is also keen to produce high-quality dishes made from sustainably sourced ingredients. “When guests travel onboard the Hurtigruten Coastal Express, we want to immerse them in Norway’s local culture, and food is a crucial ingredient of the experience,” says Øistein Nilsen, head chef at Hurtigruten. “Our Norwegian Coastal Kitchen offers guests a truly authentic Norwegian dining experience. The restaurants feature ingredients sourced from the areas we visit. “Sourcing local food isn’t just about finding fresh produce; it’s about achieving the lowest carbon footprint possible and ensuring minimal food waste. By managing supply and seasonality, our cuisine can be kind to the planet without compromising taste.” Viking Line is equally committed to sustainable sourcing and minimising waste. “Sustainability and environmental awareness are important issues for us,” says Hård af Segerstad. “We are striving to increase the use of locally produced products and organically grown materials to minimise the use of disposable goods and we have a continuous focus on reducing food waste.” According to Ponant’s Kuhry, it is the little details that count. “It’s a challenge to consistently deliver an outstanding quality of service on a unique ship, so we have teams in luxury hospitality,” he says. “French Michelin-starred chef Alain Ducasse is behind the gastronomic experience onboard Le Commandant Charcot, which has raised the gourmet catering standards to an exceptional level. We’ve trained our staff to attain the standards expected of Alain Ducasse restaurants on land. “We have also created a new job role, the front of house manager, to ensure maximum customer satisfaction.” In addition, Le Commandant Charcot offers a 1:1 crew to passenger ratio, allowing the crew to provide a highly personalised service. “Our bar, restaurant and housekeeping staff are always doing their best to remember our guests’ preferences in the dining rooms, bars, staterooms and suites, and this adds a beautiful touch to our service,” says Kuhry. Royal Caribbean also has a strong focus on ensuring its staff are working to the highest possible standards. “Every dish and drink is made and served with authenticity, care and precision – no detail is too small,” says D’Souza. “For more than 50 years, we have consistently tried new things and continued to build “ Every dish and drink is made and served with authenticity, care and precision” Linken D’Souza, Royal Caribbean International FEATURE Diners on Viking Glory will have the chance to enjoy long-range views in the Fyren restaurant
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