Royal Caribbean Improves Free Dining, Adds Gluten-Free Options
Royal Caribbean International said it is investing millions to upgrade the food served in its main dining rooms fleetwide. The investment focuses on more menu options, including dishes reflecting the flavors of the ships’ destinations, and more choices for guests with dietary restrictions.
“In today's food-aware culture, the palates of our guests have evolved and they have come to expect, not only a variety of choices, but cuisine of the highest quality made with the freshest of ingredients,” said Lisa Lutoff-Perlo, executive vice president-operations for Royal Caribbean. “In recent years, we have introduced many new specialty dining concepts and in this next evolution we are expanding the options in our main dining room with even more variety, allowing us to cater to our international guests while offering them the highest quality dining on land or at sea.”
The cruise line has revamped the menus in the main dining room with more variety while still including selections available every night such as aged Manhattan steak, escargot bourguignon, shrimp cocktail and crème brûlée.
Royal Caribbean will continue to cater to its growing global clientele by adding authentic international flavors to the dining room menu. New menu offerings will include upgraded entrees such rack of lamb and surf-and-turf with new offerings like premium beef sliders and daily entrée dinner salads. There also has been a focus on the desserts with a new hot blueberry peach crumble, sticky bread-and-butter pudding and carrot cake.
The cruise line will continue to focus on training, which includes a sous chef certification program with the American Culinary Federation and a new waitstaff-training curriculum targeting the new menus, standards training, and allergen and dietary programs.
Catering to the increasing demand of heart-healthy, gluten-free and lactose-free options, Royal Caribbean has enlisted a registered and licensed dietitian and nutrition consultant to evaluate menus, create new offerings for guests with dietary restrictions, and shape the cruise line’s current gluten-free and lactose-free program into a more guest-friendly experience. All low-calorie, gluten-free and lactose-free options will be clearly identified with menu icons as well as menu selections that can be modified to fit these requirements for guests. The updated menu format also includes a new vegetarian symbol, which is the official symbol of the European Vegetarian Union and considered the most widely used vegetarian symbol worldwide for easy recognition. In addition to the new menu designations, Royal Caribbean is rolling out new daily gluten-free bread offerings, available on request in all venues, including specialty restaurants.
More by Theresa Norton Masek
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