In the vast world of luxury cruising, quality is being advanced in ever more refined and innovative ways, and for reimagined Crystal ships Symphony and Serenity, this extends not just to their glamorous new interiors, but also to their menus.
Step aboard Crystal’s transformed ships and you’ll discover the only Nobu at sea, UMI UMA, Giraudi’s chic street-food restaurant Beefbar, and Italian fine-dining restaurant Osteria d’Ovidio — soon-to-be curated by triple Michelin-starred Chef Massimiliano.
But this is only the beginning for Crystal. With four new ships being built, Crystal has big culinary plans and is already a leader in food and wine at sea. So, if you fancy yourself a foodie, this is one to experience.
Dining at Nobu’s UMI UMA, is not just a meal but an experience designed to immerse you in the rich culinary traditions of Japan, but with an innovative Peruvian twist.
Sit up at the Sushi Bar as you watch the expert chefs masterfully preparing sashimi, and perhaps order a sake or cocktail, because your waitperson can recommend one of either that pairs perfectly with your chosen meals. Then tuck into signature dishes like the Miso-Marinated Black Cod, Grilled Chilean Sea Bass and Wagyu Beef Filet Steak as you watch the sun set through your expansive ocean views.
Joining Crystal in 2025 is the global sensation Beefbar — brainchild of visionary master chef Riccardo Giraudi. This high-style gem has become well-known in the culinary world, having received numerous awards since its first inception in Monaco in 2005.
Beefbar is celebrated for its high-quality dishes inspired by the global street-food scene, with an emphasis on premium cuts of beef sourced from around the world. But it’s not just for beef lovers. Of course, guests can tuck into perfectly grilled steaks and tartares, but they can also savour the flavours of citrus cerviche and tiraditos, and indulge plant-based dishes like the organic cauliflower steak with green tahini and pomegranate.
We acknowledge the Gweagal, Bidjigal and Gadigal people, who are the traditional custodians of the land on which we meet and work. We pay our respects to them and their cultures, and to their Elders past, present and future.
