Your favourite restaurant.

[Old Sea Dog, Stockport]

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Which restaurant would you like to see added to the alternative dining options on board? One of our favourite restaurants is 'The Clink', but I can't see them opening one of them on board anytime soon, or ever, come to that.

Cheers OSD

[annie, Glasgow]

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Which restaurant would you like to see added to the alternative dining options on board? One of our favourite restaurants is 'The Clink', but I can't see them opening one of them on board anytime soon, or ever, come to that.

Cheers OSD

TBH - none.

The cruise lines would ruin them. Do cruise lines use fresh ingredients?

I want to keep my favourite land based restaurants a secret. Fortunately they are very small, if they need fresh vegetables, they pick them from their adjacent garden.

Annie

[Cooke, Ashby]

Our favourite restaurant belongs to good friends and I don't think it would work on board. We also love our local Thai restaurant. The alternative dining venue on Seabourn do theme nights and on the little ships Thai night was lovely. On Odyssey it was very disappointing , however Japanese night was great.

[Wolfy, Shrewsbury]

Would love to see a speciality restaurant which would really benefit many cruisers, Vegetarian or one that specialised in food allergies. They could come up with an exciting menu to give a treat to cruisers who keep getting fobbed off with unimaginative options.

[Tracey, East Yorkshire]

My favourite restaurant at the moment is The Orchid at Harrogate, at the Studley hotel, a Thai restaurant that we have been to a few times and not been disappointed, with different groups of family and friends each time. Wonderful food and excellent service.

We loved the East restaurant on the Ventura, and also the Beach House, probably our best restaurants at sea to date.

[liauq, w mids]

I can't help thinking that really good restaurants have a flexible menu based on the best fresh ingrediants available at that point in time and a cruiseline would struggle to do that so can I opt for improved ingrediants and cooking in the main dining room so that speciality dining remains a "special" event and not a neccessity.

[Haworth, Wokingham]

Famous chefs have been putting their name to speciality restaurants or advising on menus for many years.
You don’t get the same food, standard or style when on a cruise, Atul Kochhar has Sindhu on a number of P&O ships and one of the reasons we choose our only P&O cruise was to try both the cruise line and the restaurant having eaten in a number of his restaurants, we wont be back.
The best restaurants in my view are where most of the time the chef/owner is cooking on site and overseeing his or her food, the wider they spread their net the less likely this is and the greater the risk of a decline in standards and quality, a flying visit to cook/sell one or two meals on a cruise ship is not the same

[Neil Down, Southampton]

Not what you were asking for but...... There was an advert last night on TV for someone selling Oysters Rockefeller and we both said at the same time "QE2, Queen's Grill; aaaaaahhhhh!". Beautiful memories. .....Neil

[Topdeck, London]

What we like are the specials that have no pretentions simple basics.

Princess do a great popup in the buffet "Crab shack" all you can eat sea food with multiple crab options a couple of nights.
paper table cloth bibs get messy eating.

NCL escape has "Food republic" simple but tasty options and a tapas bar which was great lunch option.

Quite liked the grill place on Celebrity pick and cook your own meat and prepare your flat bread starters(both optional)

Ships could do great indian they have the chefs but the best will be in the crew mess.

A decent US style BBQ place would work for me.

The popup idea in the buffet with focused limited menu done well gives a wider choice on a cruise

Azamara did this with a special station different each night.

[Moisty, London]

Famous chefs have been putting their name to speciality restaurants or advising on menus for many years.
You don’t get the same food, standard or style when on a cruise, Atul Kochhar has Sindhu on a number of P&O ships and one of the reasons we choose our only P&O cruise was to try both the cruise line and the restaurant having eaten in a number of his restaurants, we wont be back.
The best restaurants in my view are where most of the time the chef/owner is cooking on site and overseeing his or her food, the wider they spread their net the less likely this is and the greater the risk of a decline in standards and quality, a flying visit to cook/sell one or two meals on a cruise ship is not the same

I also use to think that until I went to Le Normandie on Celebrity summit. It was the best restaurant I have ever been to at sea and in my top 3 of all time best restaurants, sea or land. I have dined in what most would call the top 10 restaurants in London and New York as well as the Waterside Inn and the Fat Duck so I hope I know what I am talking about!

[History Addict, Alfreton]

I love the idea of a good tasting menu. I would sooner have a small taste of a lot of unique dishes than a larger course. Qsine on Eclipse has been my favourite experience to date on land and sea. Good food that doesn't take itself too seriously. I love food that is fun.

[Topdeck, London]

I thought Qzine more fun, food was not that great.

Having thought a bit more what I want on my cruise is stuff I can't get or is pricy or a distance away or mega effort at home.

No point reproducing the things I can get any day at home.