Going on a cruise can be exciting, filled with endless buffets and fancy dining options. But not every meal on board is a winner. In fact, some dishes might leave you wishing you’d stayed on dry land.
This guide will help you avoid the letdowns and focus on the true culinary gems that cruise ships have to offer.
Buffet Sushi
Cruise ship buffet sushi often disappoints due to its low quality and lack of freshness. The fish used is usually not of the highest grade and may have been frozen and thawed multiple times. The rice is often overcooked or under-seasoned, leading to a poor texture and taste. It’s better to save your sushi cravings for specialty restaurants on board or wait until you reach a port known for good sushi.
Prime Rib
While prime rib sounds fancy, it’s often overcooked and dry on cruise ships. The large-scale cooking process makes it difficult to achieve the perfect medium-rare that prime rib requires. The meat is usually served lukewarm and loses its juiciness quickly.
Scrambled Eggs from the Buffet
Buffet scrambled eggs are usually made from powdered eggs and cooked in large batches. This results in a rubbery texture and bland taste that’s far from the fluffy, creamy scrambled eggs you might make at home. They often sit in warming trays for long periods, further diminishing their quality. Consider opting for made-to-order eggs or omelets instead.
Pizza
Cruise ship pizza often falls short of expectations, especially if you’re used to good quality pizza on land. The crust is usually soggy or overly crisp, and the toppings can be sparse or low quality. The sauce might lack flavor, and the cheese is often rubbery. If you’re craving pizza, look for specialty pizza restaurants on board or wait until you reach a port known for good pizza.
Lobster Night
Lobster night sounds exciting, but it’s often a letdown. The lobster is usually overcooked, resulting in tough, rubbery meat. The portions are typically small, and the quality is far from what you’d get at a good seafood restaurant on land. The accompanying sides are often basic and uninspired. It’s better to save your lobster cravings for a specialty seafood restaurant or a port known for fresh seafood.
Fruit Plates
Fruit plates on cruises often contain underripe or overripe fruits lacking flavor. The selection is usually limited to basic fruits like melons, grapes, and pineapple, which may not be at their peak freshness. These fruits are often cut and prepared well in advance, leading to a loss of texture and taste. You’re better off choosing whole fruits from the buffet and cutting them yourself.
Baked Alaska
While it’s a cruise ship tradition, Baked Alaska often disappoints in taste and presentation. The ice cream inside is usually of low quality and can be icy or melted. The meringue coating is often too sweet and lacks the perfect golden-brown finish. The dessert is typically pre-made and frozen, losing the wow factor of a freshly torched meringue.
All-Day Buffet Items
Food items that sit in the buffet all day, like salads, cold cuts, and desserts, tend to lose their freshness and appeal. These dishes are often repeatedly topped up rather than completely replaced, leading to a mix of fresh and not-so-fresh items. The quality deteriorates over time as they sit under heat lamps or in cooling trays. It’s best to eat these items when the buffet first opens for the best quality and freshness.
Room Service Breakfast
Room service breakfast sounds luxurious but often falls short in execution. The food is usually prepared well in advance and can arrive cold or lukewarm. Toast becomes soggy, eggs get rubbery, and coffee loses its freshness during the delivery process. The portion sizes are typically smaller than what you’d get in the dining room or buffet.
Pasta Dishes
Pasta dishes on cruises are often overcooked and lack the al dente texture that makes good pasta enjoyable. The sauces are usually mass-produced and can lack the depth of flavor. Toppings and add-ins are often sparse or of low quality. Unless you’re at a specialty Italian restaurant on board, it’s better to save your pasta cravings for when you’re back on land.
Steaks in the Main Dining Room
Steaks served in the main dining room are often of lower quality compared to those in specialty steakhouses. They can be overcooked, tough, and lacking in flavor. The large-scale cooking process makes it difficult to achieve the perfect doneness for each diner’s preference. If you’re craving a good steak, it’s worth paying extra for the specialty steakhouse on board.
Seafood Buffet
Seafood at the buffet can be hit or miss, with more misses than hits. The fish is often overcooked and dry, while shellfish can be rubbery or lacking in flavor. There’s also a higher risk of foodborne illness with seafood that’s been sitting out. The quality is usually far below what you’d get at a good seafood restaurant on land. It’s safer and more satisfying to enjoy seafood at a specialty restaurant onboard or at a port known for fresh seafood.
Pre-Made Sandwiches
Pre-made sandwiches found in cafes or quick-service areas on the ship are often disappointing. The bread can be soggy from sitting too long with moist fillings. These sandwiches are often made well in advance and stored in refrigerators, leading to a loss of texture and flavor. You’re better off making your own sandwich at the buffet or ordering a fresh one from a deli-style counter if available.
Burgers from the Grill
While burgers from the poolside grill sound appealing, they’re often pre-made and sit under heat lamps. This leads to dry, overcooked patties and soggy buns. The toppings are usually limited and may not be the freshest. The cheese is often not fully melted, and the condiments can be generic. If you’re craving a burger, look for specialty burger restaurants on board that make them fresh to order.
Dessert Buffet Items
The dessert buffet can be visually impressive but often disappoints in taste. Many items are mass-produced, pre-made, and lack the freshness of a good bakery dessert. Cakes can be dry, mousses can be overly sweet, and fruit tarts often have soggy crusts. The quality is usually far below what you’d get at a good bakery or restaurant on land.
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