- River cruise experts are saying that travellers’ food tastes have changed over the last decade.
- More river cruisers are looking to expand their food experience off the ship to the onboard dining.
- Lines like Avalon Waterways, AmaWaterways and APT will often create dishes that replicate the regions they are travelling in.
Food is an integral part of any cruise – whether it be on the high seas or on the waterways of Europe. And travellers’ tastes have changed over the last decade, according to the experts from the River Cruise Collective.
Unlike large ocean ships, which have upwards of 30 restaurants onboard, most river lines may only have two dining venues due to the size of the vessels.
But what is unique to river cruising is that ships dock in multiple ports during a voyage – sometimes up to three new towns in one day, giving the chefs onboard access to the freshest local and artisanal produce.
There is now a growing trend for travellers to become better acquainted with the regions they visit through food-based shore excursions.
And what river lines have found is that river cruisers now also want, is their food experience to extend to the cuisine onboard their ships.
“Over the past decade, we’ve seen travellers become more interested in local dishes, regional ingredients and understanding the stories behind the food they are enjoying,” said Alex Thomas, Globus’s Consumer Marketing Manager in ANZ.
“Dining is an integral part of the travel experience at Avalon Waterways, rather than just another meal onboard. Menus change throughout the journey to reflect the regions we’re sailing through, and guests also have greater flexibility in how and where they dine, from elegant multi-course dinners to more casual options like the Panorama Bistro.”
Chefs’ onboard lines like APT, AmaWaterways, Avalon Waterways and Travelmarvel will design their menus around the regions they visit, with many recipes drawing on traditional regional dishes.
“Our culinary teams source fresh ingredients locally to reflect the destinations we’re travelling through and to ensure the highest quality produce reaches our guests. This may include seasonal fruit and vegetables, regional cheeses, artisan breads and locally produced meats and seafood, depending on the itinerary and local availability,” he said.
“Using local suppliers not only enhances freshness but also helps create menus that truly reflect the regions we’re sailing through. While there are some ingredients we source through broader supply networks to ensure consistency and food safety, incorporating local produce is an important part of delivering an authentic dining experience that celebrates the destinations our guests are exploring.”
There are stories of bakers running to bridges as ships pass beneath to throw down fresh loaves of bread and pastries to the chefs for breakfast, and the chefs will often head to the local market with the guests to do the day’s shopping.
How river cruise lines are adding more onboard dining experiences
Last year, APT changed the onboard dining game by adding seven distinctive dining venues to the next generation of their ships – APT Ostara and APT Solara.
“Guests are far more knowledgeable about food and want real choice, variety and quality, and that was a key focus when we designed our next generation river ships, Solara and Ostara,” said David Cox, the CEO of the APT Travel Group.
“Both offer seven distinct dining experiences, more venues than any other European river ship, from The Owner’s Cellar, an intimate wine cellar seating just sixteen guests with set menus matched to wines available nowhere else onboard, to The Grüner Bar & Dining, a world first in river cruising with a hydraulics system that raises the entire venue for uninterrupted 360 degree views, whether we are sailing or docked.
APT also roll out regionally inspired cuisine across their Asian ships, where guests can dine across five venues.
“All of our menus are influenced by the regions we’re travelling through, so guests get to experience local specialities without having to leave the comfort of their river ship. A great example is Mekong Serenity, where guests dine across five distinct venues, including the Indochine Restaurant’s six-course tasting menu of Southeast Asian flavours, with dedicated Vietnamese and Cambodian dinners built into every cruise.”
As part of AmaWaterways’ huge rebrand, revamping the dining was part of the overhaul.
The line is introducing new Italian lunches in the Chef’s Table restaurants on most ships and signature dinners by Culinary Director Chef Robert Kellerhals will become a highlight of onboard dining.
The onboard lounges will now offer refreshments throughout the day. The culinary program also includes a new bread concept that features multiple freshly baked varieties each day.
Wine is a huge part of the AmaWaterways experience, and the line has expanded its selection to include more than 30 red, white, and rosés available on each sailing, alongside additional premium bottles for purchase.
On select itineraries, AmaWaterways partners with acclaimed regional chocolatiers to deliver locally inspired confections to guests’ staterooms for them to enjoy after a day ashore. Along the Danube, this includes celebrated third-generation master chocolatier Johannes Bachhalm, recognised by the Gault & Millau guide.
