Diversity is the watchword, especially in the four, distinctly different
restaurants onboard Regatta, Insignia and Nautica and six distinctly different
restaurants onboard Marina and Riviera. Each restaurant’s liberating,
open-seating policy awards you with the freedom to dine whenever, wherever and
with whomever you wish. Perhaps you would like to dine early with fellow guests
that you met on a shore excursion. Or you may prefer a quiet table for two,
allowing you time to linger long into the evening. The choice remains completely
yours. Simply request a table when it pleases you, and the maître d’ will see to
your wishes.
It may seem like an audacious statement to hail the cuisine as "the finest at
sea," but not when the legendary master chef Jacques Pépin serves as Executive Culinary Director. With his genius for inspiration and his culinary
wizardry for guidance, our immensely talented chefs masterfully create cuisine
that earns rave reviews from our guests, course after delectable course.
All the ingredients for magnificence are present, in particular, the intimate
nature of the ships, which enables the chefs to carefully and thoughtfully
prepare each dish á la minute. Nothing need be ever rushed or produced en masse.
Menus artfully reflect the regions where the ships sail, enhancing the
experience, adding authenticity and ensuring tremendous variety.
Diversity is the watchword, especially in the four, distinctly different
restaurants onboard Regatta, Insignia and Nautica and six distinctly different
restaurants onboard Marina and Riviera. Each restaurant’s liberating,
open-seating policy awards you with the freedom to dine whenever, wherever and
with whomever you wish. Perhaps you would like to dine early with fellow guests
that you met on a shore excursion. Or you may prefer a quiet table for two,
allowing you time to linger long into the evening. The choice remains completely
yours. Simply request a table when it pleases you, and the maître d’ will see to
your wishes.
All the ingredients for magnificence are present, in particular, the intimate nature of the ships, which enables the chefs to carefully and thoughtfully prepare each dish á la minute. Nothing need be ever rushed or produced en masse. Menus artfully reflect the regions where the ships sail, enhancing the experience, adding authenticity and ensuring tremendous variety.
