Princess to update culinary options aboard entire fleet

Princess Cruises is making what it calls "sweeping changes" to its food and beverage program, debuting an array of initiatives on its two newest vessels, the Emerald Princess and the Royal Princess, which launch this spring.

The enhancements include new dining room fare, enhanced buffet service and redesigned cuisine in the alternative restaurants, Princess said. It will also include additions such as an afternoon "cookies and milk break", with soft-baked cookies, and in-cabin delivery of homemade pizza.

"We always strive to keep our culinary program fresh and up-to-date, reflecting both changing trends and what our passengers tell us they enjoy," said Peter Tobler, vice president of food and beverage operations for Princess. "The result is a significant redesign of our dining room experience that we think our passengers will love, based on the testing we've done."

The new menus and presentation in the main dining rooms will be offer "non-traditional combinations", Princess said, and a wider selection of lighter choices the line will call "Lotus Spa" fare. On sea days guests will be able to have "Late-Late Riser" breakfasts at lunchtime.

Princess said the culinary initiatives were designed after months of collaboration among Princess' culinary operations team including its five corporate chefs, led by Princess' master chef, Alfredo Marzi, a 35-year culinary veteran with the cruise line.

"The exciting result of our culinary team's effort is the introduction of over 1,350 new lunch and dinner dishes," Marzi said.

The menus will have Pan-Asian fusion dishes, Mediterranean and Latin American-inspired plates. The alternative restaurant menus will also change.

Sabatini's Italian Trattoria will have its traditional fare with a "lighter twist" and the line's steakhouse restaurant has been redefined to incorporate the new steak and seafood menus which Princess said proved very popular aboard Crown Princess.

The enhanced buffet will have tables pre-set with cutlery and napkins, and servers providing beverage service to each table.

Princess said its new culinary initiatives will be gradually rolled out to the rest of the fleet over the next two years.

To contact the reporter who wrote this article, send e-mail to Johanna Jainchill at [email protected].


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