Wherever Crystal Tranquility sails on the planet, from Alaska to Zanzibar, whether it is a world cruise, an Asian odyssey or a voyage through the Mediterranean, dinner is a really special event. Every evening, guests deal with a dilemma. Where should they consume? What should they consume?
As quickly as Crystal veterans set foot on board they head for the maître d’ of the speciality dining establishments to book. Osteria d’Ovidio artistically and lightly reimagines the flavours of Northern Italy. Nobu Matsuhisa brings excellent Japanese cuisine, with subtle Peruvian impacts, to Umi Uma. While cosmopolitan Beefbar fuses worldwide street food with convenience eating. On this uber-luxurious ship, reborn in 2023 after a$150 m refit, the dining establishments require a Michelin guide of the waves. Hosting as much as 740 visitors, Serenity’s menus transport diners to new flavours, new aromas and new textures. The waiters are guides to a gourmet world. It is an accomplishment of culinary logistics over seasons, time-zones and the seas. Waterside Restaurant For lots of visitors from their first breakfast
to their final night supper
, Waterside Restaurant, with its crisp white table linens and warm remarkable service, is the go-to location. Providing open-dining, informed service is slick, allowing diners to avoid for a night program if they wish. Every night, the menu completely changes. A few of the diners are veterans of dozens of
Crystal Cruises so chefs call the changes with invention and innovation. Think wasabi fall apart with the seared tuna or an original citrus brown butter with the goat cheese hazelnut tortellini for the interesting modern side of the menu. Diners are complimentary to pick among these starters followed by a traditional such as grilled swordfish or T-Bone steak. Or there is an ever-changing cheese selection of 8 cheeses from the Cheese Sommelier. Osteria d’Ovidio Immersed in Northern Italian cuisine, Massimiliano Alajmo reimagined a light renaissance of the rustic classics that brought him a third Michelin
star at the age of 28
. The youngest chef to ever achieve that milestone. Now he and his restauranteur bro Raffaele, have brought the lexicon of casarecce, risotto, spaghetti and tortellini to a new menu with a light touch of the flavours of their childhood: basil, extra virgin olive oil, oregano, rosemary and truffle. In addition to timeless meals from throughout the Italian peninsula such as chopped veal in tuna sauce, there are traditional Venetian meals
and signature meals of the Alajmo’s family dining establishment. Watch out for the obvious spaghetti aop con Bloody Mary! Umi Uma Nobu Matsuhisa, the renowned Japanese chef, admires his years in Latin America with Peruvian influences on a menu
that owes much
to his Nobu restaurants.