New recipes

Chef’s Table Dinner on Princess Cruises

Chef’s Table Dinner on Princess Cruises

If you think cruises are all about underachieving staff and overwrought buffets, you’re cruising with the wrong lines.

I recently took Princess Cruises' Western Caribbean cruise on their Crown Princess with my teenage daughter in tow. We snorkeled and sailed and kayaked and cave tubed our way through Belize and Roatán and Cozumel. While on board, we were entertained by comedians, musicians, and a mentalist who sure seemed to have read my mind. We also ate. A lot.

I’m not much for buffets. And although Princess offers very nice ones, I didn’t even have to visit them once, because there were plenty of other, much more impressive, dining options to sample during our seven-night trip. Alongside their plethora of causal venues and the more formal dining rooms, they also boast an impressive Italian restaurant and an upscale steak and seafood grill.

But the most impressive dining opportunity on board was the Chef’s Table dinner. Our host for the evening was maître d’ Giorgio Pisano. We began our evening in Galley 8, which happens to be the ship’s largest kitchen. It was as gleaming as it was bustling.

We were lucky to have a quiet corner all to ourselves where we were served appetizers that were dressed for an occasion with the queen — a lobster "margarita" with avocado and mango, salmon tartar, mini quiches, and caviar. Truth be told, I was nearly full after all of that. But the main event was still to come.

Following appetizers in the kitchen, we moved to the dining room where a beautiful table was set for us and flowers, candles, and pristine linens awaited. Our opening dish was Italian arborio risotto peppered with gorgeous porcini mushrooms. After such a rich dish, I was thrilled to be treated to a lemon sorbet swimming in Grey Goose Vodka, a perfect palate-cleanser.

Then it was time for the big splash, the main course. It took oversized china to hold the feast. Executive chef Giuseppe De Gennaro carved roast veal shank and beef tenderloin tableside. Accompanying the tender meats were potatoes, asparagus, carrots, and broccoli.

By the time the final course arrived, I thought I wouldn’t be able to touch another bite. But when I saw the Belgium dark chocolate dome cake with raspberries soaked in whiskey, plated with a sculpture of spun sugar, I couldn’t resist. The meal was delicious. And the experience was remarkable. Each course was paired with a wine that the sommelier generously tasted with and detailed for us. And the chef and maître d’ were on hand throughout the night to answer any dining inquires.

If you find yourself setting sail with Princess Cruises, which I highly recommend, be sure to make a reservation for the Chef’s Table early. It has very limited seating, and I’m told it sells out fast. Guests at the Chef’s Table get a copy of Courses, A Culinary Journey and a photo with the chef taken at the table. It’s a great way to get a sneak peak at what goes on in the kitchen, and you and your taste buds will be spoiled rotten.


Emerald Princess Cruise Dining and Cuisine

The Emerald Princess cruise ship is a large, mainstream cruise ship with something for everyone when it comes to dining. Princess backs up its "Personal Choice" dining theme with a dozen different venues and dining options available around the clock.

Breakfast starts early on the Emerald Princess, with pastries and beverages available as early as 4 am. One great dining feature is extended hours for breakfast. Since some late-night, partying cruise passengers arise late, buffet breakfast is offered from 6 am until 11:30 am.

Lunch is a casual affair for most Emerald Princess passengers, and they usually dine at one of the buffets or casual pool grills. Breakfast and lunch are also available in the Da Vinci Dining Room.

Dinner offers the most variety for Emerald Princess passengers. First, the Emerald Princess' 3000 passengers can enjoy traditional cruise ship dining at one of two fixed sittings (6:15 pm or 8:30 pm) in the Botticelli Dining Room. Alternatively, they can "dine anytime" between 6 pm and 10 pm at either the Michelangelo or Da Vinci Dining Rooms. The two exceptional specialty restaurants, Sabatini's and the Crown Grill, offer reservation dining for an extra fee.

Passengers looking for romance or privacy can enjoy a balcony dinner in their cabin. Those looking for the supreme dining experience on the Emerald Princess should book the Chef's Table dinner, a real treat for anyone who loves to eat and who loves the interesting and delicious cuisine. And, it's a great show! Finally, if you're in a hurry to eat or just want a casual meal, there's always a buffet open for dinner on the Emerald Princess.


Princess Cruises Food and Menu: Day 2 of 7

Meat lover, carb-loader, vegan, vegetarian. Eats 3 square meals a day or eats multiple mini meals a day or not mini at all? Whatever and whenever you’d like to eat, you will find something to fit your preference when you’re on a cruise. And the menu is ever-changing so we never have to worry about getting bored of the dishes. Here’s a sample of Princess Cruises Food and Menu from day 2 of 7 of our Classic California Cruise with Princess Cruises.

Pin for later: Princess Cruises Food and Menu

Note: This is merely a sampling of what is being served on board. We cannot predict when the menu would change or if it has changed at the time of your cruise.

Classic California Cruise departs from Los Angeles and visits the port of San Francisco, Monterey, San Diego, and Ensenada, Mexico. This is merely the menu and food during the sit-down dinner. For those who have never cruised before, sit-down dinner is included in your cruise fare with the option of choosing traditional dining (6:30 PM or 8:30 PM) or anytime dining. Other dining options with Princess Cruises includes their buffet (breakfast, lunch, and dinner), pizzeria, burger & hot dog grill, and the 24-hr international cafe. And as if that’s not enough, even room service is complimentary.

So check out the Princess Cruise Food and Menu below and let us know what you’ll be ordering if you go cruise with Princess.

PRINCESS CRUISES FOOD: APPETIZER MENU

PRINCESS CRUISES SIT-DOWN DINNER TIMES:

Anytime Dining option – a Princess original – allows you the freedom to eat with whomever you wish, and whenever you like – just as you would at a fine restaurant – between 5:30 p.m. and 10 p.m. You can have a table for two one evening and join a group for a festive meal the next.

Not available on Dawn and Pacific Princess. Not available on Diamond Princess while in Japan. Available on Sea Princess effective September 19, 2017 and on Sun Princess effective April 25, 2017.

Traditional Dining option allows you to dine at the same time, either 6:30 p.m. or 8:30 p.m. in our upscale main dining rooms. You’ll be seated at the same table and enjoy the same tablemates and wait staff throughout your voyage.

PRINCESS CRUISES FOOD: SOUP, SALAD, AND MAIN ENTREE

NEED TO KNOW MORE ABOUT CRUISING? CHECK OUR OTHER CRUISE POSTS FOR CRUISE TIPS & TRICKS:

PRINCESS CRUISES FOOD: DESSERT MENU

PRINCESS CRUISES FOOD: DRINKS MENU

RELATED POSTS:

BESIDES PRINCESS CRUISES MENU AND FOOD, WE ALSO HAVE OTHER CRUISE FOOD ARTICLES WE RECOMMEND YOU READ ABOUT:


Oct 25, 2018 - The Chef's Table is a special, once-per-cruise event, that is strictly first-come, first-served for reservations and is limited to no more than 12 guests. We met the 10 other guests in La Patisserie at 6:45 where we were each fitted with white jackets to wear during the galley portion of the event.

Rickee with Silvio Zampieri, the Maitre'd Hotel, in the galley

We were escorted into the galley on Deck 5 by Silvio Zampieri, the ship's Maitre'd Hotel, where we were introduced to Executive Chef Dirk Daumichen.

Chef Daumichen took the time to explain how galley operations work on a Princess ship. Each guest enjoyed a glass of champagne during his presentation. Soon, trays of appetizers began to appear, one-by-one. First was Breaded King Crab Legs with Sauce Maltaise. More dipping sauce, please.

Our second appetizer was a decadent Foie Gras Lollipop with Port Wine Jelly and Truffle Brioche. The expensive, fatty duck liver has been shaped into a golf ball-sized portion, placed on a stick and dipped in a port wine jelly. Basically, you grab the stick, roll the lollipop through the crushed pistachio, then enjoy. A small truffle brioche helps to cut through the fat of the duck liver. I am not a fan of Foie Gras, but I have to admit, it was delicious.

As if the Foie Gras Lollipop was not creative enough, next up was White Tomato Soup that was as tasty as it was unique. Chef Daumichen explained how he was able to make the white tomato soup by straining the water from ripe tomatoes and adding heavy cream. You get the distinct flavor of tomato with a while, almost silky, texture. It was quite good.

The Pancetta-wrapped Angus Beef with Stilton Cheese Cube was drizzled with a balsamic glaze. This was our least favorite of all the appetizers, but still quite interesting. I am just not a fan of bleu cheese.

Our last galley appetizer was Red Bliss Potato with Hackleback Caviar. I am not a caviar fan either, but this was pretty good, if I do say so myself.

We remove our white jackets and are escorted to a special table at the back of the dining room. Each place setting is marked with a name card.

After we are seated, a white wine is poured just prior to our starter course arriving: a Porcini Mushroom Risotto with Jumbo Shrimp. The arborio rice was cooked perfectly al dente with tiny chunks of asparagus. The jumbo shrimp was also cooked to perfection with a nice snap when you bite into it. The accompanying foam added an additional layer of complexity to a perfectly-executed dish. In any other restaurant, this easily could be a main course.

For an intermezzo, Chef Daumichen once again reached into his bag of tricks to produce a Bloody Mary Sherbet with Grey Goose Vodka. Sounds weird, right? Trust me, everyone at the table agreed it was incredible.

Bloody Mary Sherbet intermezzo

By the time the main course arrived, or should I say main courses, we were already full. Two giant silver platters were presented for our visual, as well as culinary, pleasure. The first platter was filled with rack of lamb and beef tenderloin.


Sabatini’s

fried calamari, braised short ribs over penne, burrata and tomatoes, lobster three ways

Sinfonia di Sapori: almond, hazelnut and pecan florentine napoleon blancmange, praline mousse and caramel pecan brittle

Sabatini’s is Princess’ Italian restaurant. Our waiter informed us that this restaurant will be changing soon, so I was glad to have one more chance to eat here. There are plenty of pastas, seafood and other specialties to choose from. The burrata salad is one of my favs, and you can’t go wrong with lobster three ways!!

I mentioned before that Cat Cora and Suzanne Tracht were guests on the cruise, and although we weren’t at the same table, we did all dine at the same time. It was fun to rub elbows with the them!


Princess Cruise Line – Caribbean Princess – Chef’s Table Dining

One thing I really enjoy on cruise ships is the Chef’s Table and other extra-cost specialty dining events. On Princess Cruise Line, the Chef’s Table is an extra cost event of $95 per person (subject to change without notice) where guests are ‘wined and dined’ by the head chef. It seems like an extravagance but we find them well worth the splurge as something comparable on land will be about three times the price. The Chef’s table on Princess Cruise Line is a behind-the-scenes look at how food is prepared on a cruise ship and begins with champagne and appetizers in the galley and moves out to the main dining room (MDR) amidst the regular guests. (Other cruise line dining events have been in a separate dining area so this was different.) The entire experience lasts about 4 hours.

A beautiful day with the Caribbean Princess at Princess Cays

The Chef’s Table is immensely popular on Princess as well as other cruise lines I’ve sailed so boarding early to sign up is very important. Basically I boarded the Caribbean Princess in Ft Lauderdale and went immediately to the sign up location to get on the list. When you sign up for this event you don’t know if you’ve been confirmed until later in your cruise when you’re called by the dining team for your pre-dinner meeting.

We were called about this two days later, which was a sea day, and asked if we could do the meal on a port night (Curacao). We did have an excursion that we would have to rush back from but we would make it work. Normally they only do one Chef’s Table but on this sailing there were two as they had about 60 people interested—and just space for 20. To avoid a lot of disappointment they just did it twice. Our meeting in the afternoon was with the maitre d’ regarding attire and menus since this event began in the galley we were not permitted to wear shoes with open toes and they wanted to check with attendees regarding food allergies and any special dietary requirements. We were advised to meet at 6pm in the Atrium area by the ship’s wine bar, and our event would begin. (Note: This was an event for just my husband and me we were sailing with two kids age 18 and 16. They went to the main dining room of the Caribbean Princess for dinner.)

After our excursion in Curacao we ran on board to get dressed up as our dinner began in less than 30 minutes. Not a lot of time but we made it. After our group showed up the maitre ‘d escorted the group of us to a rack of lab coats to wear as we entered the galley. Since the ship did not leave port for several more hours the galley was not as busy as I’ve seen on past cruise line Chef Table dinners so we got to interact a bit with waitstaff and the galley crew on the food lines.

Caribbean Princess Galley. The entire area was incredibly clean and well organized. All you could see was shiny stainless steel and prep chefs.

Since it was not crazy busy we were able to get a feel of the place and I sensed that these people really enjoyed what they did and truly respected the head Chef, Antonio Cereda, who had been with Princess Cruise Line for over 30 years. Later in the week I had an opportunity to talk to some servers who said they really do like Chef Cereda and the Caribbean Princess was one of their best contracts with Princess Cruise Lines. Chef Cereda reminded me of Chef Gusteau from Disney’s move “Ratatouille” and was a very personable guy with a twinkle in his eye who tossed down wine with the rest of us while talking about his menu and his experiences on cruise ships. We were accompanied by head Sommelier Daisy, the head Maitre d’ as well as several senior servers.

While I could write quite a bit about the gleaming galley with shiny equipment, and the food that is mostly prepared to order (with the exceptions of some desserts and salads), I’m going to take you on a photo tour of the food from this amazing event, so foodies rejoice: It was as delicious as it all looked.

First our setup in the galley:

A prep table was set up with artfully created breads. We stood to enjoy our food.

In the galley we began with Nicolas Feauillatte Champagne (Chouilly, France), which just kept being poured as our glasses emptied, and the following appetizers:

Lobster Meat Margarita with Avocado and Mango

Lobster Meat Margarita with Avocado and Mango

Bistro Quiche with Black Truffle

Bistro Quiche with Black Truffle, presented very elegantly.

Sea Scallops Rockefeller with Pancetta and Aromatic Bread (sorry, photo was blurry so its not here).

Silver Salmon Tartare with Wasabi and Daikon Sprout

Silver Salmon Tartare with Wasabi and Daikon Sprout

Roasted New Potatoes with Sour Cream and Caviar (no photo)

After about 45 minutes in the Galley noshing on these wonderful morsels, we made our way to our dining room table for the rest of the meal.

Our table was beautifully set. Here are the plates and our edible place cards:

Place Setting for Chef’s Table My Place Card was edible. It was a brioche with chocolate writing.

The ship’s Sommelier, Daisy, also was with us for the dining room portion of the event. I did several events with Daisy on this cruise and while I don’t call myself a wine connoisseur, I enjoy doing wine education events. For me its always better when a professional explains what I’m drinking and I’m like “Why yes, I really do taste the berry notes in this wine!” Cruise ships are where I’ve learned to love a couple of wines that are relatively affordable.

Daisy the ship’s sommelier discussing one of the wines

Starter course of Risotto with Porcini Mushrooms, followed by Florida Lemon Sorbet with Mango Slaw (palate cleanser), served with Santa Margherita Pinot Grigio (Trentino, Italy):

Risotto with Porcini Mushrooms

Florida Lemon Sorbet with Mango Slaw (palate cleanser):

Florida Lemon Sorbet with Mango Slaw

As we were dining, Chef Cereda was preparing the final touches to the main course as well as enjoying our next wine, which was Ferrari Carano Merlot (California):

Chef Cerado putting the finishing touches on our entrée.

Our entrée was Roast Veal Shank and Beef Tenderloin carved tableside with Green Peppercorn Sauce Au Jus with Market Vegetables and Roast Campignon Potatoes. Here’s the finished plate:

Roast Veal Shank and Beef Tenderloin with Green Peppercorn Sauce, Market Vegetables and Roast Campignon Potatoes

Then came the cheese plate (I absolutely love cheese!): Baked Camembert with Pine Nuts, Port Wine Reduction, Walnut Bread and Brioche. I was getting rather full and only ate half the Camembert. Our wine was now Errazuriz Late Harvest Sauvignon Blanc (Chile). The Chef was putting this one together too:

Chef Antonio Cerado overseeing the cheese course Baked Camembert with Pine Nuts, Port Wine Reduction, Walnut Bread and Brioche

And just in case you aren’t ready to explode, there’s dessert: Chocolate Dome Mousse with Passion Fruit Creme Brulee Center, Mango Chutney and Dulce Du Leche Ice Cream. Only had a taste of this and I skipped the ice cream as I was just too full.

Chocolate Dome Mousse with Passion Fruit Crème Brulee Center, Mango Chutney and Dulce de Leche Ice Cream (not pictured)

Then we had coffee with the chef along with his homemade Biscotti and Amaretti.

Chef Antonio Cerada presenting his homemade Biscotti and Amaretti

Finally our event was over, and we were presented with a Princess Cruise Line cookbook, commemorative photo, and some wonderful memories.

So is the Chef’s Table ‘worth it’? We think so and I hope you enjoyed my photos.

Linda Norton

I love my job! I help plan magical vacations to magical destinations and specialize in Disney and cruises for families.


PRINCESS CRUISES FOOD AND MENU: Day 4 of 7

Looks like we got ourselves a good break on Day 3 that we’re back to eat more at the Princess Cruises Dining Room by Day 4. I did love the Carpaccio for appetizer. I must have been so hungry though that I don’t have a picture of our main course but you can check the Princess Cruise Menu below of what might be on Day 4 of your cruise. Again, it depends on your cruise (this is just a sample of the type of dishes they serve on board). For dessert, Creme Brûlée is a must order at all times!

PRINCESS CRUISES FOOD & MENU: SOUP, SALAD, MAIN ENTREE, & DESSERT


Sabatini’s tasting at Officine BRERA

I just couldn’t leave you hanging with just a mention about our dinner at Officine BRERA. It was our first time there and let me tell you, it will NOT be our last. Every dish of our 4-course meal was to die for, and one of them is exclusive to Sabatini’s new menu. The third dish down was the Casarecce, a delicious handmade curly eggless buckwheat pasta, with foraged mushroom sugo, and reggiano. If you happen to cruise with Princess, it’s a must try.

Farinata – chickpea flour, garda olive oil, cracked pepper

Brandade – pink snapper mousse, roasted red pepper, olivata, grilled ciabatta

The Casarecce dish is available at Sabatini’s and consists of curly eggless buckwheat pasta, foraged mushroom sugo, reggiano

Gnocchi Piemontesi – house-made potato dumplings, castelmagno fonduta

Manzo all’ olio – slow braised beef shoulder, root vegetables, anchovy-oil, potatoes, natural jus

Pisarei e verdure – house-made bread dumplings, seasonal vegetables, reggiano


A Cruise Dining Experience That's Something Extra

Celebrate a birthday, anniversary or just the simple joy of sitting down with your favorite people &ndash over steaks cut on board by our butchers in Crown Grill, handmade pasta in Sabatini's Italian Trattoria, six flavorful courses in SHARE. Whatever cruise restaurant you choose, you&rsquoll enjoy the meal and the moments spent together.

Specialty restaurant cover charge applies. Specialty restaurants, pricing, and menu items vary by ship and are subject to change.

A refined steakhouse that serves aged and hand cut, cooked-to-order steaks and premium seafood, including grilled shrimp and lobster. With a rich wood décor and a theater-style open kitchen, no wonder this specialty restaurant was named among the "Best Cruise Ship Steakhouses" by USA TODAY.

We&rsquove added more of what you love to our award-winning Sabatini&rsquos specialty restaurant. Experience a modern trattoria-style dining experience with a rustic flair. Delight in handmade pasta, authentic sauces and delectable seafood infused with the flavors of the Mediterranean. You&rsquoll also enjoy treasured family recipes from our Italian chefs across the fleet, plus exquisite Italian wines and cocktails.

Available on Caribbean Princess®, Grand Princess®, Regal Princess®, Coral Princess®, Sky Princess® and Enchanted Princess SM . Coming soon on Discovery Princess SM .

This is more than just a traditional steakhouse, serving the highest quality cuts of beef, including New York strip steak, Porterhouse and Filet Mignon. Voted among the "Best Cruise Ship Steakhouses" by USA TODAY.

The Chef&rsquos Table is an extraordinary treat for both gastronomes and gourmet novices. Enjoy chatting with the Executive Chef and other guests with Champagne and hors d'oeuvres, followed by an extravagant multicourse dinner complete with wine pairings. The Executive Chef hosts the evening and provides culinary details about the menu as well as stories about his career experiences.


An exquisitely decorated traditional sushi bar, serving up sushi and sashimi expertly prepared before your eyes. Dine at the sushi bar or enjoy an elegant cruise restaurant experience.

Available on Diamond Princess®.

A mixture of French, Spanish and African influences, New Orleans cuisine is one of the oldest culture-driven cooking styles in the U.S. Here, guests enjoy live jazz along with traditional Cajun and Creole dishes such as jambalaya and gumbo, along with steakhouse favorites.

Available on Coral Princess® and Island Princess®.


Chef Curtis Stone is an award-winning chef and restaurateur. His Los Angeles restaurant, Maude, was given the elite award of a Michelin star. Delight in his first restaurant at sea, SHARE, featuring the finest ingredients. Chef Stone&rsquos exquisite cruise food menu offers enticing charcuterie, fresh salads, handmade pastas, premium quality meats and decadent desserts, for a meal you&rsquoll savor for years to come.

Available on Ruby Princess® and Emerald Princess®.

A warm, inviting gastropub developed in collaboration with Ernesto Uchimura, a founding chef of the original Umami Burger. Try one of our innovative gourmet creations inspired by pub favorites or devour The "Ernesto," a savory rib eye burger crafted exclusively for Princess by Chef Uchimura. Offering a unique variety of beer, whiskey and cocktail selections, there&rsquos something for everyone to enjoy.

A specialty restaurant created in partnership with the former chef of Wing Lei &ndash the first Chinese restaurant in North America awarded a Michelin star &ndash Harmony, features Chef Richard Chen. Chef Chen - Known as the "Duck Master" for his ability to create tender, flavorful dishes using duck, presents a Chinese culinary journey only available at Harmony.

Available on Majestic Princess®.

Head to the lively atrium to savor casual French bistro-style dining with a modern twist at Bistro Sur La Mer, created with Chef Emmanuel Renaut, who holds the prestigious title of "Meilleur Ouvrier de France" (Best Craftsmen of France) and Chef of the Year by Le Chef, and whose Flocons de Sel restaurant has received three Michelin stars. Chef Renaut has created a tantalizing cruise menu, showcasing authentic French dishes crafted with the Chef&rsquos signature flair.

Available on Majestic Princess®, Sky Princess® and Enchanted Princess SM .


Drop by for a classic American-style dinner, served by wait staff for a nominal fee. Our casual barbecue restaurant gives you a choice of "Planks" loaded with four meats, chili, coleslaw and seasoned fries along with starters and decadent dessert. At breakfast and lunchtime, enjoy a variety of specialty items at no charge and additional seating for World Fresh Marketplace.

Planks BBQ is a dinner-only Pop-Up event on Regal Princess® .


Our family-style seafood restaurant offers dinner served by wait staff for a nominal fee. Choose from Black & Blue Mussels or Classic Clams &ldquoSteamers&rdquo and other seafood favorites. All come with generous sides and dipping sauces as well as starters and dessert. At breakfast and lunchtime, enjoy a variety of specialty items at no charge and additional seating for World Fresh Marketplace.

Steamers Seafood is a dinner-only Pop-Up event on Regal Princess® .


On select ships don't miss Royal afternoon tea service, where you can choose from a selection of premium teas or Champagne, cookies, tea sandwiches and scones along with jams, berries and cream.

Available on Enchanted, Regal, Royal and Sky Princess® in the piazza, Diamond Princess® while in Japan (served in the dining room).


Get a taste of &ldquola dolce vita&rdquo with Gelato, our gelateria onboard select ships. (Fun fact: gelato isn&rsquot ice cream. While it&rsquos creamy, it has less butter fat and fewer calories.) Choose from a variety of flavors &ndash hazelnut, tiramisu, pistachio and more &ndash which you can enjoy by themselves or in combination.


5 Best Chef’s Tables at Sea

One of our favorite new food trends at sea? Chef's Table dinners. At these elaborate multi-course feasts, which have become more common in the last five years, a chef regales a small group with the stories behind the dishes, which generally aren't served anywhere else onboard. You can book the whole table for your gang, or just a few seats, and the table itself can be in a private space, by the kitchen, or in the center of the main dining room. Since these meals usually include wine pairings, a chef's table meal is more expensive than, say, a night at the specialty steakhouse, but they are so intimate that they may seem well worth the splurge.

Make reservations for the Chef&rsquos Table as soon as you board a Carnival ship &mdash the 16 seats sell out fast. And for good reason: The evening starts with Champagne and hors d&rsquooeuvres in the kitchen while the chef gives a tour, followed by a multi-course dinner paired with house wines. The vibe is informal, with children age 12 and older allowed to attend (their meals are paired with soda).

Location: On the new Carnival Vista, there&rsquos a special room designed for the meal that features windowed views of the galley. On other ships, the Chef&rsquos Table could take place in the galley or the library.

Fee: $75 per person

Make reservations for the Chef&rsquos Table as soon as you board a Carnival ship &mdash the 16 seats sell out fast. And for good reason: The evening starts with Champagne and hors d&rsquooeuvres in the kitchen while the chef gives a tour, followed by a multi-course dinner paired with house wines. The vibe is informal, with children age 12 and older allowed to attend (their meals are paired with soda).

Location: On the new Carnival Vista, there&rsquos a special room designed for the meal that features windowed views of the galley. On other ships, the Chef&rsquos Table could take place in the galley or the library.

Fee: $75 per person

Nieuw Amsterdam is the only Holland America ship to host the 18-seat Master Chef&rsquos Table, created by executive chef Rudi Sodamin. The seven courses, served on custom china, might include pan-seared goose liver with avocado and a raspberry-kaffir lime vinaigrette or a veal dish with sweetbreads, black truffles, and artichoke purée. The ship&rsquos sommelier selects the wine pairings.

Location: These dinners take place in a special dining area within the Pinnacle Grill.

Fee: $85 per person

Nieuw Amsterdam is the only Holland America ship to host the 18-seat Master Chef&rsquos Table, created by executive chef Rudi Sodamin. The seven courses, served on custom china, might include pan-seared goose liver with avocado and a raspberry-kaffir lime vinaigrette or a veal dish with sweetbreads, black truffles, and artichoke purée. The ship&rsquos sommelier selects the wine pairings.

Location: These dinners take place in a special dining area within the Pinnacle Grill.

Fee: $85 per person

You'll want to dress to impress at the Chef&rsquos Table dinner on Royal Caribbean: The dress code is formal, and the night begins with a Champagne toast. Up to 14 diners can book the five-course meal, during which the chef de cuisine presents the dishes from the head of the table, while the sommelier explains the wine selections.

Location: On Quantum-class ships and the new Harmony of the Seas, this dinner takes place in a special room off Chops Grille. On other ships the location varies.

Fee: $95 per person

You'll want to dress to impress at the Chef&rsquos Table dinner on Royal Caribbean: The dress code is formal, and the night begins with a Champagne toast. Up to 14 diners can book the five-course meal, during which the chef de cuisine presents the dishes from the head of the table, while the sommelier explains the wine selections.

Location: On Quantum-class ships and the new Harmony of the Seas, this dinner takes place in a special room off Chops Grille. On other ships the location varies.

Fee: $95 per person

The Chef's Table dinner on Princess starts in the kitchen. The maître d' escorts you to the galley for a tour, with Champagne and tastings and the opportunity to observe the chefs preparing your dinner. Dishes change constantly, but they are often inspired by the cuisine of the region, with ingredients picked up in the last port.

Location: The multi-course meal is served in the dining room at a private table for 10. On the line&rsquos newest ships, Regal Princess and Royal Princess, you sit at a mahogany table inlaid with mother-of-pearl with a Murano glass centerpiece.

Fee: $95 to $115 per person

The Chef's Table dinner on Princess starts in the kitchen. The maître d' escorts you to the galley for a tour, with Champagne and tastings and the opportunity to observe the chefs preparing your dinner. Dishes change constantly, but they are often inspired by the cuisine of the region, with ingredients picked up in the last port.

Location: The multi-course meal is served in the dining room at a private table for 10. On the line&rsquos newest ships, Regal Princess and Royal Princess, you sit at a mahogany table inlaid with mother-of-pearl with a Murano glass centerpiece.

Fee: $95 to $115 per person

Azamara offers three different themed Chef&rsquos Table dinners on each sailing. Up to 14 diners can book the five-course dinners, and a special guest (such as a senior officer or the ship&rsquos guest speaker) also joins.

The menus focus on a specific region, centering around French, Italian, or California cuisine. Choose the Italian menu for dishes like chilled crab panzanella salad, house-made black pepper tagliatelle, and roasted veal tenderloin. The French menu could include scallops grenobloise and smoked tomato leek soup, while the California cuisine could follow lobster and avocado salad with surf and turf.

Location: These dinners take place in the Prime C specialty restaurant.

Fee: $95 per person

Azamara offers three different themed Chef&rsquos Table dinners on each sailing. Up to 14 diners can book the five-course dinners, and a special guest (such as a senior officer or the ship&rsquos guest speaker) also joins.

The menus focus on a specific region, centering around French, Italian, or California cuisine. Choose the Italian menu for dishes like chilled crab panzanella salad, house-made black pepper tagliatelle, and roasted veal tenderloin. The French menu could include scallops grenobloise and smoked tomato leek soup, while the California cuisine could follow lobster and avocado salad with surf and turf.

Location: These dinners take place in the Prime C specialty restaurant.


Watch the video: Princess Cruise. ULTIMATE Dining Guide (December 2021).