Royal Caribbean invested millions of dollars redefining the main dining room menu in order to enhance the guest experience. The main focus was to offer passengers all time classic favorite menu items, like on Celebrity and Azamara cruises with dishes like Manhattan steak, escargot bourguignonne, shrimp cocktail and crème brulee. For guests with special dietary needs RCCL engaged dietitian and nutrition consultants to evaluate existing menus and create new offerings for gluten-free and lactose-free options. The best part of the dinner was also enhanced, with the new “hot from the oven” blueberry peach crumble, sticky bread and butter pudding and sumptuous carrot cake.

 “In today’s food-aware culture, the palettes 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, Royal Caribbean International. “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.”