As I was catching up with AmaWaterways president Rudi Schreiner onboard the newly christened AmaLea last month, we got to discussing some of the details of the company's forthcoming megaship, the AmaMagna, which is launching next year and will be nearly twice the width of AmaWaterways' existing vessels.
With all that extra space, the company plans to incorporate, among other things, a much larger and more sophisticated spa and wellness area, complete with a big workout room, spa treatment facilities, and a juice bar.
When I asked whether the juice bar would be serving up smoothies, Schreiner hesitated. He said they were still contemplating the juice bar's offerings and that it might be more focused on drinks such as flavored waters, since smoothies can actually be quite sugary.
I was a bit taken aback. That even smoothies might be considered a bit too unhealthy or calorie-rich indicates just how far the river cruise industry has come in its efforts to cater to a clientele that is more health-conscious than it has ever been. Clearly, the mindset of the younger, fitter demographic that is migrating to the rivers is starting to seep into the way river cruise companies design and execute their culinary programs.
Schreiner noted that the AmaMagna will also house an al fresco dining venue that can be fully enclosed during inclement weather and will feature small plates that are mostly vegetarian or plant-based.
And of course, those examples are in addition to the AmaMagna's multiple other restaurants and bars that will surely offer plenty of opportunities for those that would like to indulge to do just that.
But AmaWaterways' pivot toward offering healthier food and beverage options is part of a growing trend on the rivers.
Avalon Waterways was among the first to wholeheartedly embrace that trend when it launched its Avalon Fresh program last year. Designed in conjunction with Austrian brothers and chefs Karl and Leo Wrenkh, Avalon Fresh incorporates healthy options into each onboard meal.
The truth is, while people often find it hard to resist the delicious and indulgent food on river cruise ships, I've also increasingly overheard grumblings from guests saying they feel stuffed or uncomfortably full, or that there is just "too much" food on offer in general. Of course, they don't have to eat all that food. But I think there are a good percentage of passengers who would welcome less and lighter fare, so that they could enjoy their cruise while also feeling more energetic and less sluggish from overeating. And clearly, those passengers are the ones river cruise lines are paying a bit more attention to and taking into consideration as they develop their dining concepts and menus for the upcoming seasons.