Cruise lines want you to believe their specialty restaurants are worth the extra charge. Sometimes they are. Most of the time you are paying premium prices for food that is barely better than the main dining room.
The Italian restaurant charges $45 per person for pasta dishes that cost $18 at Olive Garden. The steakhouse wants $65 for a ribeye that would run you $35 at a decent land restaurant. The sushi bar serves grocery store quality fish for fine dining prices.
Here is what actually works. The chef’s table experiences are usually worth it because you get multiple courses and wine pairings. Small specialty venues with unique concepts often deliver better value than the big branded steakhouses. Breakfast and lunch specialty dining typically costs less and offers the same kitchen quality.
The main dining room has gotten much better on most cruise lines. The chefs are the same people. The ingredients come from the same suppliers. You are often paying extra for ambiance and smaller portions.
Some cruise lines nail their specialty dining. Others phone it in completely. Research before you book those dinner reservations on embarkation day. Your wallet will thank you when you are eating the same quality food for free three decks down.
Like what you’re reading?
The Captain’s Log is published daily by Ernst Travel Agency. We plan, protect, and personalize your vacation at no extra cost to you. If something in today’s post sparked an idea, let’s talk.
Ernst Travel Agency · North Kingsville, OH · Serving clients nationwide · ernst.llc