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On a Holland America Line cruise, dining is both a pleasure and an exploration.

Haute Cuisine On The High Seas

Holland America Line cruises chart exciting new courses in onboard cuisine.

A LITERAL MOVEABLE FEAST
Holland America ships offer a world of delectable onboard dining options. From a memorable dinner at a specialty restaurant to a grilled burger by the Lido pool, there’s a dining spot for every taste, mood and craving.

At the intimate Pinnacle Grill, the focus is on premium ingredients expertly prepared—from wild-caught Alaskan king salmon to sustainably raised beef sourced from Washington State’s Double R Ranch. Applauded by Condé Nast Traveler for cuisine “that rivals the top restaurants on land,” Tamarind showcases the culinary traditions of Southeast Asia, China and Japan with such exotic fare as wok-seared lobster, barramundi (Asian sea bass) in banana leaf, and specialty sushi inspired by Culinary Council member and Master Sushi Chef Andy Matsuda.

Named for Holland America Line’s Master Chef Rudi Sodamin, Rudi’s Sel de Mer is a seafood brasserie featuring classic French dishes with contemporary flair. Menu selections include whole Dover sole meunière with shaved pink Himalayan sea salt, oysters on the half shell, fruits de mer as well as steak frites, duck cassoulet and coq au vin.

Canaletto celebrates the joy of great food with authentic Italian classics, such as braised chicken cacciatore al forno, branzino ai ferri or garlic shrimp ravioli. And if you still have room for dessert, indulge with tiramisu, cannoli alla Siciliana and more.

Dinner at the Culinary Arts Center offers a new take on American classics, from pub fare such as harissa Parmesan fries and glazed chicken wings to hearty entrées like seafood paella and a daily steak special. For an elegant breakfast, leisurely lunch or memorable dinner, The Dining Room is your destination. At dinner, choose from classics such as boneless lamb loin en croute and rosemary-roasted chicken as well as regionally inspired cuisine and artfully prepared vegetarian dishes.

Steps from the Lido pool, Lido Market offers a curated selection of delicious options you can grab on the go or have made to order—from hearty salads to desserts. At Dive-In, you can dine poolside on a variety of casual classics, including Nathan’s Famous gourmet hot dogs and “the best burgers at sea.” Also poolside is New York Pizza, with pizzas inspired by the city’s five boroughs, made-to-order pizzas, and a signature pie from Culinary Council member Ethan Stowell.

For a relaxing break, there’s the Grand Dutch Cafe, featuring traditional Dutch snacks and light entrées with a selection of Dutch and Belgian beers, specialty beverages and coffee drinks; Explorations Café, where you can enjoy an espresso and read The New York Times; Gelato for refreshing desserts; and Tea Time, offering tea every afternoon and High Tea on select days. There’s also 24-hour-a-day in-room dining.

AN ENHANCED APPRECIATION FOR WINE AND SPIRITS
Fine wine is fascinating, and on a Holland America Line cruise, you have the perfect guide for your explorations. James Suckling, one of the world’s most acclaimed wine critics and the former senior editor/European Bureau chief for Wine Spectator, is the cruise line’s official wine curator. In addition to providing wine selection tips on the menus and wine lists for all onboard restaurants and bars, Suckling is crafting a new vision for the wine program. “What better way to enjoy and learn about wine than on a cruise with Holland America Line?” says Suckling, who last year rated more than 17,000 wines with his team around the world.

For a hands-on experience with the winemaker’s art, head to BLEND by Chateau Ste. Michelle, the only purpose-built wine-blending venue at sea. After a brief introductory video, wine-tasting and guidance from a wine expert, you’ll have a chance to blend your own special wine.

“King Cocktail” Dale DeGroff, a James Beard Award winner for Outstanding Wine & Spirits and author of The Essential Cocktail and The Craft of the Cocktail, is the master mixologist behind the cruise line’s drink menu, available in bars and lounges throughout the fleet. It showcases signature classics as well as some originals. Whiskey aficionados will love Notes, a whiskey bar with more than 120 labels, including some of the rarest whiskeys in the world.

LEARNING FROM THE MASTERS: AMERICA’S TEST KITCHEN
What’s the secret to creating perfectly flaky pie crust? What are the essential ingredients of healthy Mediterranean cuisine? How do you make delectable Asian dumplings like a pro? You can explore these and other culinary topics onboard Holland America ships with America’s Test Kitchen. Known for its unique scientific approach to cooking, America’s Test Kitchen focuses on foolproof techniques and delicious, user-friendly recipes you can make at home. Whether highlighting meatless meals or sweet and savory ways with chocolate, its ten live onboard cooking shows and four hands-on workshops are as informative as they are fun.

EXPLORING CULTURE THROUGH CUISINE
Imagine shopping at La Boqueria Market in Barcelona, Spain, with local chef Txema Aroca and then sharing the memorable meal you helped to prepare. Or envision encountering neo-Fjordic cuisine at the cutting-edge restaurant Lysverket in Bergen, Norway. Or how about discovering savory smørrebrød in Copenhagen, Denmark, where sandwich-making—from baking bread to selecting the perfect fillings—is an art?

Thanks to Holland America Line’s evolving partnership with FOOD & WINE, you can choose from an exciting array of cuisine-focused adventures in port when cruising through Europe. Over the next year, FOOD & WINE EXC Tours will be available in an ever-expanding selection of global destinations. Food & Beverage Aficionado cruises, featuring guest appearances by Culinary Council members, master mixologist Dale DeGroff and top vintners from Washington State’s Chateau Ste. Michelle, offer yet another way to explore cuisine while at sea.

“It’s not every day that you get to see a famous chef cooking live or have a personal conversation with someone whose restaurant you’ve dined in,” says Orlando Ashford, Holland America Line’s president. “We’re making those experiences possible for our guests through these cruises.”

What better way to encounter an unfamiliar culture than by breaking bread with the locals? New EXC In-Depth Voyages combine classic Holland America Line cruises with a focus on your favorite interest or pastime. With the help of internationally renowned experts, local scholars and customized Zodiac tours, you can immerse yourself in your choice of six themes, including Food, Wine & Spirits. Choose Food, Wine & Spirits, and you’ll experience a feast for the senses and gain a wealth of techniques and recipes. Whether discovering the perfect Marlborough Valley malbec to pair with an Aussie appetizer; experiencing Indonesia’s vibrant cuisine on a tour of its open-air markets; or attending a fascinating presentation on the traditional foods of Tahiti, there’s a lot for a food-lover to explore—and a highly regarded culinary expert to enrich your explorations.

GUIDED BY STARS

The Holland America Line Culinary Council, a team of seven world-class celebrity chefs, is charting an exciting course for onboard dining. These accomplished chefs have earned numerous honors—from Michelin stars to James Beard Foundation Awards—and have been featured on such popular TV shows as Top Chef Masters and Iron Chef America.

Rudi Sodamin
Holland America Line’s master chef and Culinary Council chairman, Chef Rudi takes an innovative approach that has made him the most decorated chef on the world’s oceans.

David Burke
A leading pioneer of contemporary American cuisine, Chef David is a restaurateur, cookbook author, inventor (a dry-aging process for meat) and consultant at ESquared Hospitality.

Jonnie Boer
Dutch-born Chef Jonnie is the driving force behind De Librije, a three-star Michelin restaurant recog-nized as one of “The World’s 50 Best Restaurants.”

Elizabeth Falkner
Chef Elizabeth has earned accolades for her groundbreaking shop Citizen Cake. A frequent Food Network judge and competitor, she won first place in the World Pizza Championships in Naples, Italy.

Jacques Torres
Master Chef Jacques is a chocolate expert without peer. Born in Algeria, he grew up and trained in France before rising to the post of executive pastry chef at New York’s legendary Le Cirque.

Ethan Stowell
Chef Ethan’s restaurants have helped to change the face of the Seattle, Washington, food scene. He was named one of the “Best New Chefs in America” by FOOD & WINE in 2008.

Andy Matsuda
Founder of the Sushi Chef Institute in Southern California, Chef Andy Matsuda offers more than 35 years of sushi mastery and a deep understanding of how food impacts health.