{"id":6973,"date":"2025-08-21T22:12:45","date_gmt":"2025-08-21T22:12:45","guid":{"rendered":"https:\/\/blog.theblyde.com\/?p=6973"},"modified":"2025-08-21T22:12:45","modified_gmt":"2025-08-21T22:12:45","slug":"crystal-serenity-5-great-restaurants-for-dinner","status":"publish","type":"post","link":"https:\/\/blog.theblyde.com\/?p=6973","title":{"rendered":"Crystal Serenity: 5 great restaurants for dinner"},"content":{"rendered":"
\n

Wherever Crystal Serenity sails in the world, from Alaska to Zanzibar, whether it is a world cruise, an Asian odyssey or a voyage through the Mediterranean, dinner is a very special event. Every evening, guests face a dilemma. Where should they eat?\u00a0What should they eat?<\/p>\n

\n
\"\"<\/figure>\n<\/div>\n

As soon as Crystal veterans set foot on board they head for the ma\u00eetre d\u2019 of the speciality restaurants to book. Osteria d\u2019Ovidio creatively and lightly reimagines the flavours of Northern Italy. Nobu Matsuhisa brings superb Japanese cuisine, with subtle Peruvian influences, to Umi Uma. While cosmopolitan Beefbar fuses global street food with comfort eating.\u00a0<\/p>\n

\n
\"\"\"\"<\/figure>\n<\/div>\n

On this uber-luxurious ship, reborn in 2023 after a $150 m refit, the restaurants call for a Michelin guide of the waves.\u00a0\u00a0Hosting up to 740 guests, Serenity\u2019s menus transport diners to new flavours, new aromas and new textures. The waiters are guides to a gourmet world. It is a triumph of culinary logistics over seasons, time-zones and the seas.<\/p>\n

Waterside Restaurant<\/h2>\n

For many guests from their first breakfast to their final evening dinner, Waterside Restaurant, with its crisp white tablecloths and warm impeccable service, is the go-to destination. Offering open-dining, informed service is slick, enabling diners to head off for an evening show if they wish.\u00a0<\/p>\n

\n
\"\"\"\"<\/figure>\n<\/div>\n

Every evening, the menu completely changes. Some of the diners are veterans of dozens of Crystal Cruises so chefs ring the changes with invention and invention.<\/p>\n

\n
\"\"\"\"<\/figure>\n<\/div>\n

Think wasabi crumble with the seared tuna or an original citrus brown butter with the goat cheese hazelnut tortellini for the exciting contemporary side of the menu. Diners are free to select one of these starters followed by a classic such as grilled swordfish or T-Bone steak. Or there is an ever-changing cheese selection of eight cheeses from the Cheese Sommelier.<\/p>\n

Osteria d\u2019Ovidio<\/h2>\n

Immersed in Northern Italian cuisine, Massimiliano Alajmo reimagined a light renaissance of the rustic classics that brought him a third Michelin star at the age of 28. The youngest chef to ever achieve that milestone.\u00a0<\/p>\n

\n
\"\"\"\"<\/figure>\n<\/div>\n

Now he and his restauranteur brother Raffaele, have brought the lexicon of casarecce, risotto, spaghetti and tortellini to a new menu with a light touch of the flavours of their childhood: basil, extra virgin olive oil, oregano, rosemary and truffle.<\/p>\n

As well as classic dishes from across the Italian peninsula such as sliced veal in tuna sauce, there are traditional Venetian dishes and signature dishes of the Alajmo\u2019s family restaurant. Look out for the self-explanatory spaghetti aop con Bloody Mary!\u00a0<\/p>\n

Umi Uma<\/h2>\n

Nobu Matsuhisa, the renowned Japanese chef, pays homage to his years in Latin America with Peruvian influences on a menu that owes much to his Nobu restaurants.\u00a0<\/p>\n

\n
\"\"\"\"<\/figure>\n<\/div>\n

Even by Crystal Serenity\u2019s standards, Umi Uma is one of the most serene spots on the ship. As four chefs create at the sushi bar there\u2019s a sense of temple reverence.\u00a0<\/p>\n

Umi Uma offers many of the Nobu restaurants\u2019 signature dishes such as yellowtail sashimi with jalape\u00f1o, lobster tempura and wagyu steak.\u00a0<\/p>\n

\n
\"\"\"\"<\/figure>\n<\/div>\n

The near legendary black cod. marinated in Saikyo Miso and served with baby peach and young ginger, is ever popular.<\/p>\n

\n
\n
\n

Everything you need to plan your trip in 2025<\/h2>\n<\/div>\n<\/div>\n<\/div>\n

BeefBar<\/h2>\n

Out of Monte Carlo, the BeefBar name is slightly misleading. Yes, this chic French Riviera eatery is a Mecca for meat connoisseurs with superb steaks, especially when served with truffle-infused sauce.<\/p>\n

\n
\"\"\"\"<\/figure>\n<\/div>\n

But BeefBar certainly delivers on the \u201cBeef, Reef and Leaf\u201d credo. Neither pescatarians nor vegans are disappointed.<\/p>\n

A subtle blend of global street food and comfort food is surrounded by artwork that blends the stunning natural beauty of the C\u00f4te d\u2019Azur with the glamour of its sophisticated visitors.\u00a0<\/p>\n

\n
\"\"\"\"<\/figure>\n<\/div>\n

Stand-out dishes such as jasmine-tea-smoked Waygu bao and Wagyu-topped quesadillas impress with both flawless presentation and intense flavour.\u00a0<\/p>\n

Stardust Supper Club<\/h2>\n

For one night only, on shorter cruises, the Stardust Supper Club has the feel of a 1960s Hollywood evening.\u00a0 Hosted on a formal evening, the 116 lucky diners who\u2019ve booked on a first-come, first served basis head for the Sunset Club, in tuxedos and glamorous gowns. It\u2019s the hottest ticket on board.<\/p>\n

\n
\"\"\"\"<\/figure>\n<\/div>\n

Of course, there\u2019s sparkling wine, caviar, lobster and superb house wines as ever. But this is evening as much about live music from Serenity\u2019s six-piece band and singer, plus dancing, as it is about culinary excellence.<\/p>\n

And there\u2019s more \u2026<\/h2>\n

These five restaurants are part of Serenity\u2019s all-inclusive offering.\u00a0 In addition, guests can book a dinner, with wine pairings, at the intimate Vintage Room, for $300 per head. The Head Sommelier gives guests an education in a selection of fine wines from the ship\u2019s extensive onboard cellar.<\/p>\n

\n
\"\"\"\"<\/figure>\n<\/div>\n
\n
\"\"\"\"<\/figure>\n<\/div>\n

Wherever and whenever guests dine, that early evening slot before dinner tends to become \u201cCocktails\u201d. And for some, a post-dinner visit to the elegant Connoisseur Club for the finest cigars and cognacs becomes part of the evening routine.<\/p>\n

Disclosure: Our cruise was sponsored by Crystal Cruises.<\/em><\/p>\n

<\/p>\n

\n
\n
\n
\n
\n
\"\"\"\"<\/figure>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n

Michael Edwards<\/h3>\n

Michael Edwards is a travel writer from Oxfordshire, UK. Although Michael had his first travel pieces published nearly four decades ago, he is still finding new luxury destinations to visit and write on.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

<\/p>\n

\n
\n
\n
\n
\n
\n
\n
\n

Did you enjoy this article?<\/h3>\n

Receive similar content direct to your inbox.<\/p>\n

Please enable JavaScript in your browser to submit the form<\/p>\n

<\/noscript><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

<\/div>\n

Source: https:\/\/www.aluxurytravelblog.com\/2025\/08\/21\/crystal-serenity-5-great-restaurants-for-dinner\/<\/p>\n","protected":false},"excerpt":{"rendered":"

Wherever Crystal Serenity sails in the world, from Alaska to Zanzibar, whether it is a world cruise, an Asian odyssey or a voyage through the Mediterranean, dinner is a very special event. Every evening, guests face a dilemma. Where should they eat?\u00a0What should they eat? As soon as Crystal veterans set foot on board they […]<\/p>\n","protected":false},"author":1,"featured_media":6974,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-6973","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel"],"_links":{"self":[{"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/posts\/6973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6973"}],"version-history":[{"count":0,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/posts\/6973\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=\/wp\/v2\/media\/6974"}],"wp:attachment":[{"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.theblyde.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}