From the moment you step aboard a Princess cruise, you’ll be able to choose from an impressive variety of complimentary and casual eats, plus unforgettable immersive experiences. But when you’re looking for something exceptional, you won’t want to miss Princess Cruises’ speciality restaurants, which are where its culinary credentials really shine.
Whether you’re celebrating a big event or the simple joy of spending time with your favourite people, you’ll find options for every occasion – and each one promises a truly memorable meal.
If you fancy a proper Italian feast, the talented chefs at Sabatini’s Italian Trattoria have been cooking up authentic recipes for nearly two decades. Serving up a variety of meat and fish dishes and homemade pasta that’s made fresh everyday, this trattoria-style restaurant is the perfect place to experience the true flavours of Italy. Just make sure you order the twice-baked artichoke soufflé with castelrosso cheese sauce as a starter – you won’t regret it!
Alternatively, The Catch by Rudi offers a seafood-centric menu created by Princess’ head of culinary arts, chef Rudi Sodamin. Here, you can choose from an array of locally sourced delights, from calamari and tuna salad niçoise to grilled king prawns and shiitake-crusted halibut. You’ll also find whole lobsters, a catch of the day and a raw seafood bar serving oysters, caviar and more.
For meat lovers, it has to be the Crown Grill, where you can tuck into cooked-to-order steaks that are aged and cut on board. Plus, this restaurant is now offering a newly refined menu on the newest ship, Sun Princess, which Princess’ Vice President of Food & Beverage Sami Kohen is particularly excited about. “This new menu has been created as part of our partnership with world-famous butcher Dario Cecchini,” he says, “and it just happens to include my all-time favourite dish: bistecca alla Fiorentina (Florentine-style steak).”
Crown Grill is also known for its unique take on the traditional French onion soup, which is flavoured with whiskey and topped with tangy roquefort cheese. Want to give it a go yourself? Read on to discover the full recipe – and if you want to make it vegetarian, simply swap the chicken stock for vegetable and use a vegetarian blue cheese, such as stilton or Saint Agur.
Serves 4 | Prep 15 mins | Cook 1 hr 30 mins | Easy
1 tsp olive oil, plus extra for drizzling
2 onions, sliced
1 tsp fresh thyme leaves
2 tbsp Jack Daniel’s whiskey
1 litre chicken stock
½ baguette, cut into rounds
1 garlic bulb, halved through the middle
225g roquefort cheese, crumbled
1 Heat the olive oil in a frying pan over a medium-low heat and fry the onions for around 30 mins until caramelised, stirring occasionally.
2 Add the thyme and cook for a further 2 mins, then add the whiskey and allow the alcohol to burn off before adding the stock. Leave to simmer over a medium heat for 1 hr, allowing the onions to stew and release their flavour.
3 Meanwhile, heat the oven to 180C/160C fan/gas 4 and arrange the bread slices on a large baking sheet. Rub the cut garlic over each slice, then drizzle with olive oil and bake for 5-10 mins until golden and crispy.
4 When the soup is ready, season with salt and pepper, then ladle into ovenproof bowls. Top each portion with a slice of toasted bread and a thick layer of the roquefort. Grill until the cheese is melted and lightly browned, then serve immediately.