CANCUN, Mexico – The gastronomy aboard cruise ships has evolved with new trends and concepts to please the most demanding palates with a quality equal to that of the finest restaurants.
Among the new concepts is The Chef’s Table, a place reserved for passengers who wish to enjoy luxury dining in the special kitchen of the Vista, the most modern ship of the Carnival Cruise Line, and where every day as many as 15,000 meals are served to the almost 4,000 passengers.
But there is a select group of diners, between 14 and 16 seated around a large, luxuriously decorated table, for whom the Vista chef prepares each night a dinner of seven courses and two desserts, while describing his creations in detail as well as his selection of vintage wines.
This gastronomic experience has been so successful that many tourists choose their sailing dates depending on the availability of a place at The Chef’s Table, in order to experience exquisite flavors with blends of the world’s tastiest cuisines.
The chef’s idea is to experiment, surprise and delight the diners with a quality found only in the world’s top-rated restaurants.
“This is a sensory experience. My passion is to serve passengers all kinds of surprises in a warm, homey atmosphere,” Vista’s head chef Soumen Banerjee told EFE.
The menu changes daily, depending on the fresh ingredients available. The possibilities can go from a tuna tartare with wasabi to Norwegian salmon with mousse of caviar and avocado to prawns and green apples with a sauce of tapioca and lemon aioli.
For dessert, the avocado cheesecake or a varied platter of chocolates and fruit could be among the chef’s choices.
But the gourmet gastronomy of the Carnival Vista does not end with the exclusive Chef’s Table.
High-quality restaurants are plentiful on the cruise ship so passengers can choose each day from among multiple taste sensations, from the juicy hamburgers at Guy’s Burger Joint to the Asian cuisine served at the Ji Ji Asian Kitchen, or the many alternatives like Bonsai Sushi, Fahrenheit 555 Steakhouse and Seafood Shack, plus Vista’s main dining room, Horizons. Then there’s Cherry on Top for a sweet finishing touch.
“Every week, every month, every day we change and add specialties to the restaurants and irresistible concepts to please the most demanding palates,” said chef Banerjee of Carnival, the cruise line where he has been head chef for the last 16 years.