Carnival Cruise Line is embarking on the next phase of its culinary evolution with “The Next Course,” a program introducing new restaurants, bars, menus and dining services across its fleet. Juan Fernandez, Carnival’s vice president of food and beverage, said the initiative combines innovations aboard upcoming Excel-class ships with enhancements to the line’s existing 29-ship fleet.
At the center of the program are four new restaurants planned for Carnival’s next Excel-class ships, the Festivale, scheduled to debut in 2027, and the Tropicale, expected in 2028. Emeril’s Coastal Seafood, developed in partnership with Carnival Chief Culinary Officer Emeril Lagasse, will draw inspiration from the coastal cuisine that influenced Lagasse’s career, featuring dishes ranging from grilled seafood to New England classics such as jumbo lump crab cakes.
Uku Lei Lei will combine Hawaiian influences with bold Asian flavors in a concept Carnival says is designed to offer something distinctive. Fetaccine will blend Italian and Greek Mediterranean cuisines, bringing together dishes and flavors inspired by feta and fettuccine. Bistro Musicale will take a Parisian approach, offering French favorites including croissants, quiche, croque madame, French onion soup and steak frites, accompanied by music.
The Festivale’s broader food-and-beverage program will be tied to its music-focused identity. New bars include The Spark, featuring cocktails inspired by songs, a guitar-shaped bar and live performances; Mix, inspired by electronic music; and Festival Grounds Coffee & Bar, which will transition from a daytime coffee venue to an evening music and cocktail destination. Carnival also plans to expand its signature Alchemy bar concept.
The Next Course is also bringing changes to dining across the existing fleet. Carnival has adjusted dining times to accommodate guests who prefer earlier meals and introduced Express Dining, a shorter three-course dinner option for passengers with busy schedules or evening entertainment plans.
Menu updates are being guided in part by data from Carnival’s more than 100 million meals served annually. While staples such as filet, barbecue ribs, shrimp cocktail, kung pao chicken and chocolate melting cake will remain, new offerings include duo of lamb, Beef Wellington and bacon-wrapped pork tenderloin. Health-conscious choices such as stuffed portobello mushrooms, grilled salmon, chicken breast and strip loin are also being added.
Other fleetwide updates include expanded Bagels at Sea offerings, new Lido Marketplace choices such as chicken and waffles, family-friendly menu options and milkshake pop-ups aboard Excel-class ships. Menus will also be tailored to itineraries, with longer cruises featuring additional comfort-food selections such as barbecue bourbon-glazed meatloaf, fish and chips, fried chicken sandwiches and loaded mac and cheese.
Fernandez said Carnival’s scale and efforts to reduce food waste help fund culinary improvements while managing costs. New dishes undergo extensive testing aboard ships, with chefs refining portions, flavors and accompaniments to ensure consistency across the fleet.
Ultimately, Fernandez said Carnival’s culinary strategy is built around four principles: food should be delicious, approachable, timely and consistent. The goal, he said, is to provide guests with a broad range of complimentary dining experiences while maintaining a reliable standard across Carnival’s ships.
Excerpted from the Fall 2026 Cruise Industry News Quarterly Magazine.
