Although portions are generous, the food and its presentation are disappointing. Fish is often disguised by crumb or batter coating, the selection of fresh green vegetables is limited, and few garnishes are used. However, do remember that this is big-ship banquet catering, with all its attendant standardization and production cooking. Meats are of a decent quality, although often disguised by gravy-based sauces, and pasta dishes are acceptable (though voluminous), and are typically served by section headwaiters who may also make “something special just for you” – in search of favorable comments and gratuities.
If you like desserts, order a sundae at dinner, as most other desserts are just so-so. Ice cream, when ordered in the dining room, is included, but costs extra elsewhere (Häagen Dazs can be found at poolside).
Specially designed dinnerware and good quality linens and silverware are used, such as Dudson of England dinnerware, Frette Egyptian cotton table linens, and silverware by Hepp of Germany. All dining rooms and eateries are smoke-free.
Themed dinners are a feature. On a 7-day cruise, a typical menu cycle will include a Sailaway Dinner, Captain’s Welcome Dinner, Captain’s Gala Dinner, and Landfall Dinner. An extra-cost “Chef’s Table Dinner” is an indulgent, three-hour “foodertainment” event (at $75 per person, maximum 10 persons) in which the executive chef interacts with diners; appetizers and cocktails in the galley are followed by a multi-course tasting dinner with wines paired to the meal.
The wine list is reasonable, but not good, and there are no wine waiters – table waiters or section head waiters serve the wine.
Passengers in balcony-grade accommodation can enjoy a full-service “Balcony Dinner” for two at $50 per person extra, plus wine, and a truly indulgent Balcony Champagne Breakfast – superb value at $32 per couple.
- Casual Eateries: For casual eating, each ship has a Horizon Buffet (open almost round the clock), and, at night, provides an informal dinner setting with sit-down waiter service. A small, limited bistro menu is also available. The buffet displays are mostly repetitious, but far better than in past years. There is no finesse in presentation, however, as plastic plates are provided, instead of trays. The cabin service menu is quite limited, and the presentation of food items featured is poor.
- The Coffee/Tea Factor: Regular Coffee: Weak and poor. Score: 2 out of 10. Espresso/ Cappuccino coffees: Score: 3 out of 10. Except for beverage station at the serve-yourself buffets, coffees/teas in bars cost extra.
Berlitz Guide to Cruising 2010
Berlitz Guide © Apa Publishing 2010
