These 3 Carnival Corporation Cruise Lines Are Revamping Their Culinary Lineups

Three Carnival Corporation brands — Holland America Line, Princess Cruises and Seabourn Cruise Line — are seeing a culinary renaissance of sorts, revamping their onboard offerings and making changes to their celebrity chef lineups.

Holland America Line: Global Fresh Fish Program Onboard Nieuw Amsterdam

Following the announcement that it was launching a new “Global Fresh Fish Program” and naming Masaharu Morimoto as its “Fresh Fish Ambassador,” Holland America Line has begun preparing for the master chef’s standalone restaurant onboard Nieuw Amsterdam. Scheduled to arrive next week for the Dec. 16, 2023, departure, Morimoto By Sea will sit next to the ship’s Tamarind specialty restaurant.

“Featuring cuisine from an esteemed culinary authority like Chef Morimoto in his signature restaurant elevates our specialty dining experience for guests on Nieuw Amsterdam,” said Michael Stendebach, vice president of food, beverage and guest services at Holland America. “The menu showcases a symphony of flavors and the freshest ingredients, reflecting the highest standards of culinary excellence from both Holland America Line and Chef Morimoto. We’re thrilled to welcome guests there nightly on Nieuw Amsterdam.”

Featuring cuisine from an esteemed culinary authority like Chef Morimoto in his signature restaurant elevates our specialty dining experience for guests on Nieuw Amsterdam.

In fact, the new dining venue will not only feature the chef’s culinary prowess, but also his beverage knowhow. Available appetizers will encompass a Sushi Plate, Morimoto Fresh Tuna Pizza and more, while main courses will include Crispy Fried Whole Market Fresh Fish, Angry Lobster Pad Thai, Surf & Turf and other terrestrial alternatives. And drinks will extend to the likes of Morimoto Grgich Hills Chardonnay and Sake Junmai Morimoto.

Morimoto By Sea will incur a $55 per person surcharge, in addition to 18% gratuity.

Besides the dedicated restaurant on Nieuw Amsterdam, a pop-up experience will be available once per cruise on the line’s other ships in either Pinnacle Grill or Tamarind. Koningsdam was the first to start offering this version last month, and the rest of the fleet will receive the offering by late spring 2024.

Princess Cruises: The Butcher’s Block by Dario Onboard Sun Princess

Also partnering up with a world-renowned purveyor is Princess Cruises. Dario Cecchini, considered to be the world’s most famous butcher thanks to an appearance on Netflix’s “Chef’s Table,” will debut The Butcher’s Block by Dario specialty bistro on the line’s upcoming Sun Princess in February 2024.

RELATED: New Dining Options Revealed for Sun Princess

"Princess' culinary offerings embody a rich Italian heritage, uniting a shared passion for family recipes, vibrant social dining and a love of celebrating each day of life," Cecchini said. "My life as an artesian butcher holds deep significance, because I hold profound respect for the gift of the animal and ensure that shines through when guests enjoy my new restaurant and delectable menus sailing the world on the beautiful Sun Princess."

The impromptu dining experience will take place at a family-style table on Deck 9. Plus, Princess’ signature Crown Grill will also showcase a menu designed by Cecchini, including Bistecca Alla Fiorentina, described by the line as “a distinctive Florentine steak prepared with the bone, sourced directly from the prestigious Antica Macelleria Cecchini butcher shop in Panzano.”

Princess' culinary offerings embody a rich Italian heritage, uniting a shared passion for family recipes, vibrant social dining and a love of celebrating each day of life.

Additionally, Princess is collaborating with Baseball Hall of Fame pitcher and rancher Nolan Ryan. Passengers on Regal Princess sailing from Galveston can currently enjoy Goodstock by Nolan Ryan Angus beef in the ship’s main dining rooms and the Crown Grill specialty restaurant.

"We are honored to welcome a true sports and ranching legend, Nolan Ryan, into our Princess Cruises family,” said Sami Cohen, vice president of food and beverage for Princess Cruises. “Goodstock by Nolan Ryan Angus beef represents a distinctive, all-American addition to our food and beverage portfolio, and we are excited to offer our guests a taste of his passion and expertise."

Seabourn Cruise Line: Replacing The Grill By Thomas Keller With ‘Solis'

Meanwhile, Seabourn Cruise Line is heading in a different direction, and will not renew its eight-year collaboration with internationally known chef Thomas Keller after the contract expires in spring 2024. 
In place of The Grill by Thomas Keller will be Solis, first onboard Seabourn Quest beginning in January 2024, before rolling out on Seabourn Encore, Seabourn Ovation and Seabourn Sojourn by the following spring.

The new restaurant concept was developed in partnership with long-time Seabourn collaborators, master chef and culinary partner chef Anton Egger, and senior corporate chef Franck Salein. Solis’ menu items will celebrate Mediterranean cuisine and is inspired by the luxury line’s destinations.

“Cuisine is an integral part of our ultra-luxury experiences, and we are committed to continuously innovating to delight our guests with unparalleled dining options,” said Natalya Leahy, president of Seabourn. “The addition of Solis is truly inspired by the voice of our guests, and our team has worked hard over the past several months to bring this to life." 

The addition of Solis is truly inspired by the voice of our guests, and our team has worked hard over the past several months to bring this to life.

“Solis will showcase a vibrant, chic atmosphere with feel-good background music and a menu reminiscent of our favorite travel memories,” she added. “With each dish, guests are transported to the sun-kissed shores of the Mediterranean. An evening at Solis will surely delight our guests and leave them with lasting Seabourn Moments and memories.” 

Anticipated dishes will include branzino, a whole sea bass baked in a sea salt and fresh thyme crust and served with artichokes and tomatoes; bistecca alla Fiorentina, a Tuscan-style grilled porterhouse steak; and a spiced lamb shank accompanied by chargrilled smoked eggplant with tahini, pomegranate, roasted pine nuts and labneh. There will also be vegetarian and vegan options.

The venue itself will also be redesigned to be “reminiscent of the afterglow of the sun,” according to Seabourn. In addition, the brand will introduce a new vintage cocktail menu with libations such as a Kir royale, a negroni and an Aperol spritz.