20 cruise ships with the best food

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Experience: Cruise ship dining rooms are ambitious undertakings—serving multiple courses to hundreds of passengers at a time is no easy feat—and some fall short. Not in this venue, which consistently ranks among the best at sea. You’ll realize why the moment you taste such extraordinary offerings as truffled chicken liver parfait with pear confit and roasted wild pheasant breast with pistachio stuffing on champagne sauerkraut—all served on Villeroy & Boch china.

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Ship: the new ( , too)

Experience: The best of New York City and Miami deliciously mix in this sleek eatery by savvy Big Apple restaurateur and Food Network star Geoffrey Zakarian. The menu satisfies seafood lovers with locally sourced Getaway-only entrees such as Caribbean lobster risotto and Florida grouper (the ship is based in Miami year-round; New York-based Breakaway’s menu features crab risotto and monkfish) and the charred broccoli side dish is addictive. Reservations required; surcharge.

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Ship: , , and

Experience: Enjoying a meal in , Seabourn’s intimate specialty eatery bookable at no extra charge, is indeed an experience: The small-plate tasting menu is a symphony of creatively executed culinary high notes, from foie gras crème brulée to lobster and lemongrass presse with lobster herb ravioli, complemented by fine wines and exceptional service.

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Ship: , , , , , and

Experience: The novelty here is threefold: The menu is on an iPad, the small-plates are presented in quirky ways—sushi lollipops, popcorn fish ‘n’ chips, and lobster and escargot fritters—and the flavor combos may make you go hmmm, until you try them. Order a little of everything at and be delightfully surprised. Reservations required; surcharge.

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Ship: , ,

Experience: Pizza at sea can be an iffy proposition, mostly served poolside and of the too chewy/too cheesy variety. Not so at this sit-down dining venue where hand-tossed, individual-sized, Neapolitan-style pizza available with crispy-thin crusts and a variety of topping combos makes a satisfying casual lunch or dinner option. Authenticity takes time, so don’t dine here when in a rush.

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Ship: Royal Caribbean’s and

Experience: The pre-eminent specialty restaurant onboard the world’s largest cruise ships, recently went “farm-to-ship” sustainable and seasonal with a pair of six-course tasting menus by Miami chef Michael Schwartz that incorporate ingredients from small South Florida farms. Taste treats include Florida lobster and lychee salad, red pepper soup with goat cheese crostini, and jumbo lump crab cake with carrot butter sauce. Reservations required; surcharge.

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Ship:

Experience: You may be cruising the Caribbean but onboard this Italian-owned ship the distinctive cuisine of the Mediterranean delights the senses in the Steakhouse (modeled after Turin-based ’s Manzo in New York) and the Ristorante (offering a gourmet “table d’hôte” menu at night). If you crave flavor-rich prosciutto, freshly made pasta with luscious seafood sauce, and authentic cannoli, just head for Deck 7. Reservations required; surcharge.

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Ship: Silversea’s , , , ,

Experience: Special occasions call for fine champagne, and this lovely dining venue lives up to its pedigree as the only Relais & Chateaux restaurant at sea. It’s intimate and artisanal and as you uncork 's sophisticated tasting menus that are individually designed to reflect the voyage with locally sourced ingredients. You’ll already be booking a second reservation. Reservations required; surcharge.

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Ship:

Experience: Transformed post-sunset from a sunny breakfast and lunch venue with sweeping views of French Polynesia’s lagoons into a seductive dining room offering a degustation menu from Chef Jean-Pierre Vigato’s two-Michelin-star Paris restaurant, , blends sophisticated culinary technique and locally sourced goodness. Menu items include seared foie gras with tuna sashimi and fresh apple and ginger, and steamed mahi mahi with white truffle sabayon.

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Ship:

Experience: If you crave classic French cuisine in a cheery Provencal-inspired setting this signature eatery by acclaimed chef Jacques Pépin delivers satisfying portions of both. Standouts include truffle and pistachio warm sausage over Lyonnais potato salad and gratinated traditional scallops in the shell with mushroom duxelle. Save room for classically caloric desserts: crème brulée, mille feuille framboise, and chocolate mousse. Reservations required.

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