“Food is such a big part of the Princess experience, and Discovery Princess truly shines here,” Princess Cruises VP Matt Rutherford told travelBulletin.
“Guests can savour world-class dining at our signature restaurants like Crown Grill, Sabatini’s Italian Trattoria and The Catch by Rudi, each offering distinctive flavours and exceptional service.”
“For something truly special, there’s 360: An Extraordinary Experience, a first-of-its-kind immersive culinary journey that engages all the senses – exclusive to Discovery Princess and Enchanted Princess.”
360 is a 90-minute seven-course, multi-sensory experience that blends destination-inspired storytelling with premium cuisine with wine pairings and visual entertainment.
While the intimate experience takes guests on a journey through the Mediterranean, the menu is not shared beforehand in an effort to retain some mystery and an element of surprise.
Sami Cohen, Princess’ US Vice President for Food and Beverage, described Princess’ culinary offerings as “out of this world”.
“We try to create unique experiences that are unmatched [compared to] any of our competitors, any of our sister brands and any hotel or restaurant ashore,” he told travelBulletin.
“We spend a lot of time creating unique, memorable culinary experiences with entertainment or unexpected surprises. It is not just great quality food that we are offering, or great presentation or service – we will go a little bit beyond to ‘wow’ our guests.”
Cruise specialist Jane Fowler from TravelManagers has also noticed more of her clients seeking unique dining options when planning their cruises.
“Passengers now seek not just meals but memorable moments – with options like chef’s table experiences, cooking classes, food and wine pairings, and immersive local food excursions tied directly to the destinations visited,” she told travelBulletin.
In fact, Fowler noted that for a lot of clients, a cruise line’s culinary options are of the utmost importance.
“It’s often a deal-breaker – they will choose their ship and itinerary based on the onboard dining experiences,” she said.
“They’re seeking meaningful meals, not mass catering. Clients are well-informed and expect dining to feel tailored, thoughtful, and culturally engaging – not just ‘all-you-can-eat’.”
Given the rise of solo travellers, shared tables often mean shared connections for these guests, pointed out Fowler.
“For solo travellers especially, dining is about more than the food – it’s a chance to meet like-minded people, share stories, and forge friendships.”
Changing trends in food and beverage cruising
Cohen first began his career in cruising almost 35 years ago when he was on the QEII and since then, he has observed a noticeable shift in passengers’ palates and preferences.
Guests are more educated and concerned about sustainability, which goes hand-in-hand with the rising interest in locally sourced meals and the number of vegans on board, he noted.
“They like to enjoy the cruising lifestyle, but they don’t want to change their eating habits,” Cohen said, adding that plenty of cruisers are now interested in farm-to-table experiences.
“It’s the same thing on the beverage front – they want unique drink experiences with less alcohol content.”
Cohen’s insights echo a survey that Seatrade published this year on the food and beverage landscape in cruising, identifying the top three food trends in 2026, which included health and wellness/functional foods (43.75%) followed by emerging cuisines/flavours (37.50%) and authentic, hyperlocal food experiences (31.25%).
“Cruise lines have shifted from standard buffets to regionally-inspired menus that reflect the cultures and flavours of the ports visited – offering travellers a deeper connection to their journey through food,” said Fowler.
Given the diverse breakdown of guests’ nationalities as well as Princess’ mix of itineraries, the cruise line embraces the opportunity to create a wide range of culinary experiences to cater to plenty of different tastes.
“We are the only brand within our sister brands that actually has a global presence,” pointed out Cohen.
“So when we are in Japan, we try to [offer] Japanese experiences in our main dining room and our buffets. When we are sailing in Alaska, we want to enhance more fish, seafood, [integrate] daily catch operations into our menus,” he explained.
In addition, cruise lines like Princess have become more inclusive of catering to guests’ allergies and preferences, whether they require kosher or halal ingredients, gluten-free items or have low sodium requests.
According to an article published in the International Journal of Gastronomy and Food Science earlier this year, “the onboard gastronomic offer has evolved from a traditional model that appears to have sufficed in the last quarter of the 20th century, with a couple of restaurants and a standardised buffet menu, to a paradigm more in keeping with the modern traveller’s expectations”.
This has led to cruise lines expanding their on-board experiences, from luxury chef’s table meals to on-the-go options, casual dining and market halls.
Fowler describes this as “a balance of elegance and informality”.
“Clients want the freedom to enjoy a long, fine-dining dinner one night and a casual, high-quality bite with a view the next – with no pressure to conform to outdated dress codes or fixed times,” she said.
More dining options
Other observations that Fowler has noted from her clients, plenty of whom are solo travellers, is a desire for more options for them to connect.
“Shared-table concepts, solo-friendly tasting menus, and cooking classes where travellers can engage with others,” she said. “Dining becomes about connection – not isolation.”
On the other hand, tables for two and some privacy are also appreciated by other passengers, she noted.
“Many couples use cruising as a chance to reconnect away from their busy lives – and they don’t always want to make small talk with strangers over dinner,”Fowler said.
“Quiet tables for two in ambient settings are highly valued.”
