As much as I love cruises for various reasons like convenience and ease, eating really well while sailing the high seas is sadly the exception, not the norm. So as someone who routinely travels with good food in mind, I made it my mission to figure out how to make the most of the dining outlets aboard my latest adventure, a Royal Princess Cruise Ship traversing from Seattle to Alaska and back on the 7-Day Inside Passage (with Glacier Bay National Park).
As with all Princess cruises, there are complimentary options included in your fare, like a standard all-day buffet, three main dining rooms—which serve up local seafood such as Chinook (King) salmon and wild Alaska cod from Princess’ Wild for Alaska Seafood initiative—and casual bites like pastries, pizza by the slice, burgers and hot dogs, and soft serve ice cream. But if you’re sailing for more than a few days, you really should spring for a Plus Beverage Package—especially if you drink alcohol and bottled sparkling water—and try as much as of the specialty dining as possible. That’s where Princess’ culinary flair really shines; plus, the additional fees are more than reasonable.
Restaurants charging extra vary from ship to ship, and Royal Princess had two for dinner: Crown Grill and Sabatini’s. Both require a $35 cover charge per guest, and offer a three-course meal of a starter, main course, and dessert. Though Crown Grill bills itself as a steakhouse, there are ample seafood and vegetarian options. (The chili-marinated jumbo prawns accompanied by onion fried rice and Black and Blue Onion Soup spiked with Jack Daniels and Roquefort were especially well-prepared.) And earlier this year, Princess started offering a special five-course Winemaker’s Dinner priced at $140 per person in partnership with Napa Valley’s celebrated Caymus Vineyards, who’s also curating a new wine menu with suggested pairings.
However, I gravitated more towards Sabatini’s and its classic Italian fare of melty arancini, toothsome spaghetti smothered with rich San Marzano marinara (one of the best pasta dishes I’ve had in recent memory), and fork-tender branzino. If you’re booked in one of the ship’s suites, you’ll also receive a “suite breakfast” daily here. Easily one of the best perks, it’s a far more civilized way to start the day—imagine Champagne mimosas (“breakfast juice” as the staff say), mini pastries, and fluffy made-to-order omelets—than pushing through crowds at the buffet.
Other culinary experiences worth the cost include Ocean Terrace, a sushi bar situated in the atrium. For a $14.99 cover charge, you can dig into an appetizer, your choice of one order of nigiri or sashimi, and two rolls. Standouts include the thick, buttery slabs of hamachi sashimi and aburi
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“Muy bien, Panchita,” I whispered to my horse as she picked her way up the rocky path. It was 5:30 a.m., and the stars above us were lighting the way. Our group was hushed, and the only sounds came from our horse's hooves, the gauchos' commands, and reverent gasps as the sun began to rise, revealing the Andes against a pinkening sky. I took a moment to let the experiences of the past weekend wash over me while we rode: Two days prior, I'd learned how to cook by fire with iconic Argentine chef Francis Mallmann. I had, later, taken a sensory wine course taught by one of the first certified sommeliers in Argentina, Mariana Onofri. When we reached the mountain peak, I dismounted my horse and joined my group of fellow travelers circling a roaring fire, as someone handed me a steaming gourd of maté.
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