Cruise ship dining has come a long way from the days of endless buffets and uninspired dishes. Today, top cruise chefs offer menus that rival high-end restaurants, with carefully sourced ingredients, expert techniques, and flavors that go far beyond the usual surf-and-turf.

Let’s check out some must-try cruise foods and what makes them so good.

Chicken Korma

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At Indulge Food Hall, chefs take their time and simmer tender chicken in a blend of yogurt, cardamom, and toasted spices that build layers of flavor. The sauce is thick and coats the meat perfectly, while a side of fragrant rice soaks up everything left on the plate.

Grilled Sardines

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If the smell of sizzling seafood makes your mouth water, this one’s for you. Silver Ray’s SALT Kitchen fresh sardines are lightly seasoned and cooked over an open flame. Their natural oils give them crisp skin while keeping the inside soft and moist. A squeeze of lemon cuts through the richness, and the slight char brings out a deep, smoky flavor.

Vegetable Dumplings

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A good dumpling should balance chew and crisp, with just enough resistance when you bite in. Silver Ray’s Silver Note dumplings are packed with mushrooms, cabbage, and scallions. They’re pan-seared until golden and served with a dipping sauce with enough tang and heat to complement–not overpower–the flavors.

Pappardelle Bolognese

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Nothing says comfort food like a big plate of pasta smothered in a rich, meaty sauce. Norwegian Prima’s Onda builds their bolognese sauce over hours and melts the beef and tomatoes into something complex and deeply savory. The wide, ribbon-like pappardelle catches every bit of sauce, so each forkful has the right ratio of meat, pasta, and rich tomato flavor.

Lobster Tempura

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Crispy on the outside, buttery and sweet on the inside—this isn’t your average fried seafood. Regent Seven Seas Grandeur’s Pacific Rim serves tender lobster while the batter stays light, so there’s a nice contrast between crunch and softness. Instead of overpowering the delicate seafood with thick coatings or unnecessary garnishes, they serve it with a dipping sauce that enhances the natural sweetness rather than masking it.

Prime Rib

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For steak lovers, it doesn’t get much better than this. At Royal Caribbean’s main dining room, chefs slow-roast their prime rib until it’s juicy, tender, and flavorful. It’s served with a rich jus that deepens the beefy flavor, and the mashed potatoes on the side are smooth and buttery, with just enough seasoning to complement without competing.

Chicken Parmesan with Creamy Risotto

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If you love a good cheese pull, you’ll love this dish. Disney Treasure’s Palo Steakhouse serves a crispy, golden chicken Parmesan covered in gooey melted cheese and a rich tomato sauce. The risotto is creamy and absorbs the dish's bold flavors.

Lobster Risotto

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Few things scream luxury, like lobster and risotto. Celebrity Ascent’s Le Voyage doesn’t rush the process; the rice is stirred constantly to develop a velvety texture, and the lobster is added at the right moment to stay tender instead of becoming rubbery. A light citrus zest balances the richness of the dish.

Mac & Cheese

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Simple? Yes. Life-changing? Also yes. At Celebrity Ascent’s Rooftop Garden Grill, chefs take mac & cheese to the next level with a blend of rich, sharp cheeses and a golden, crunchy topping. It’s creamy, cheesy, and downright irresistible.

Bleu Cheese Crusted Filet Mignon

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Few things pair as perfectly as a juicy steak and bold bleu cheese. Celebrity Ascent’s Fine Cut Steakhouse serves a tender filet mignon topped with a golden bleu cheese crust that adds just enough tang to complement the beef without overpowering it. The contrast between the juicy steak and the slightly crisped topping creates a layering of textures that keeps the dish from feeling too predictable.

Cypriot Short Ribs

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Slow-cooked, fall-apart meat is always a win. Celebrity Ascent’s Cyprus Restaurant braises short ribs in a Mediterranean spice blend that infuses them with a subtle smokiness. The sauce is reduced to a silky consistency and clings to the meat without making the dish overly heavy. It’s served with a side that complements the richness rather than competing with it.

Spicy Bao with Crab Meat

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Soft, pillowy buns stuffed with bold, spicy crab? Yes, please. Ritz-Carlton Evrima’s Talaat Nam serves bao buns with a crab filling that is both sweet and spicy, with just enough heat to cut through the richness. The airy bun keeps the textures in check.

Grilled Octopus

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This dish is a must-try for those who love bold flavors. Silver Ray’s Silver Note grills octopus to perfection, just enough to create a crisp outer layer while keeping the inside tender. A marinade with citrus and herbs enhances the natural brininess.

Giant Tiger Prawns

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The challenge with prawns is maintaining their juiciness while getting a proper char. Regent Seven Seas Grandeur’s Pacific Rim grills them to the right point, with the shells slightly crisped to lock in flavor. A well-balanced seasoning brings natural sweetness, and a complementary sauce ties everything together without overpowering the seafood.

King Crab Scrambled Eggs

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Breakfast just got an upgrade. Ritz-Carlton Ilma’s Mistral cooks eggs low and slow, which results in a custard-like consistency. The addition of king crab gives the dish a light sweetness. It’s a dish that proves the simplest ingredients can still deliver the biggest impact when handled correctly.