“Dining aboard our ships is immersive, elegant and deeply personal,” Günter Lorenz, vice president of food and beverage at Crystal Cruises, told Cruise Industry News.
“We offer fine dining without formality, indulgence without excess and service delivered with intuitive warmth. Each venue offers its own identity, yet all share the same commitment to quality, precision and gracious hospitality.”
For 2026 and 2027, Lorenz said that Crystal will continue to refine plant-based offerings and expand experiential dining moments and wine pairings. Culinary storytelling will also become more pronounced, connecting destinations, cultures and cuisines.
When the new Crystal Grace enters service in 2028, she will reflect intimacy, innovation and culinary artistry at an even more elevated level, he added.
“Our culinary program is built on craftsmanship, premium sourcing, classical technique and a genuine desire to delight,” Lorenz said. “We do not aim to compete; we aim to set the benchmark.”
With several dining options aboard the Crystal Symphony and Crystal Serenity, Lorenz highlighted the black cod miso and yellowtail jalapeño at Umi Uma by Nobu Matsuhisa with Japanese-Peruvian cuisine; the wagyu beef taco at Beefbar, a modern interpretation of a steakhouse with street food inspiration; regional Italian specialties at Osteria d’Ovidio created by Max Alajmo; and rotating menus in the main restaurant, Waterside, featuring lobster, aged meats and vegetarian compositions.
Other options include the Marketplace, The Bistro and the Trident Grill in addition to 24-hour in-suite dining with what Crystal calls restaurant-level presentation.
Menus change with deployments so that sailing in Asia, for example, the ship may highlight regional seafood and spice profiles. In the Mediterranean more Italian and Provençal elements will be featured, and in Northern Europe, refined comfort classics, Lorenz said.
“Our partnerships with culinary visionaries such as Nobu Matsuhisa and the Beefbar concept requires unwavering discipline,” Lorenz added.
“We ensure that we deliver through direct collaboration and brand audits, strict recipe adherence, specialized chef training, premium ingredient sourcing and continuous quality evaluation onboard.
“The name we put above the door is a promise, and we honor it daily.”
In terms of trends, Lorenz said that lighter, wellness-driven dishes are increasingly popular. Meanwhile, premium steaks and Wagyu beef remain top choices. Also popular are Japanese cuisine, vegetarian tasting menus, elevated comfort dishes and tableside preparations.
“Our guests appreciate authenticity over theatrics,” he added.
“Intelligent sourcing, yield management, seasonality and waste control allow us to maintain luxury standards responsibly,” Lorenz continued.
“We invest in structured training, brand partnerships, mentoring and career progression pathways. Culture and discipline are as important as skill.
“Luxury is found in the details, in consistency, ingredient integrity, technical excellence, genuine hospitality and listening to our guests.”
Excerpted from the Spring 2026 Cruise Industry News Quarterly Magazine.
