16 Cruise and ferry operators are reimagining onboard dining venues and introducing new, immersive culinary concepts as they explore ways to improve guest satisfaction and strengthen brand differentiation. In a recently completed project, Silversea introduced a new poolside concept to Silver Spirit, inspired by the Mediterranean coast. Designers conceived Riviera as an all-day venue, with wellness-focused experiences in the morning and casual dining concepts designed to support more social afternoon and evening use. The space features outdoor furniture, sun loungers, daybeds and umbrellas, as well as a golf putting green, ‘Off the Deck’ golf simulator and hitting bay. The refurbishment also enabled the brand to introduce its S.A.L.T. (Sea and Land Taste) programme to the ship, with venues including S.A.L.T. Kitchen, S.A.L.T. Bar and S.A.L.T. Lab. Silversea developed the programme to deepen guests’ cultural and culinary connections to each destination they visit by offering regionally inspired menus, local spirits and custom cocktails, and hands-on cooking classes focused on regional tastes and traditions across the S.A.L.T. venues. Fred Olsen Cruise Lines has redesigned its speciality restaurant Colours & Tastes onboard Bolette as part of a wider fleet refresh. Warm neutral tones, refined textures, and carefully selected artwork define the new interior, which is paired with a rotating themed menu featuring Italian and Asian-fusion cuisine. Speciality dining venues, Butcher’s Cut and Kaito Sushi Bar, have been introduced onboard MSC Cruises’ MSC Poesia following refurbishment. Butcher’s Cut is a traditional Americanstyle steakhouse where guests can enjoy premium cuts of meat, including beef CFI CURATED Operators transform dining venues into immersive hospitality spaces Several operators are reimagining onboard dining venues to create more engaging spaces designed to increase guest satisfaction and brand differentiation
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