7 of the Best Cruise Lines for Foodies, According to Travel Experts

Virgin Voyages

From the start, Virgin Voyages made it clear it wasn’t interested in doing things the usual cruise way. That’s most obvious in its decision to ditch the traditional buffet altogether, replacing it with a collection of made-to-order eateries and restaurants included in the fare.

For cruise expert Holly Johnson, that approach is a big part of Virgin’s appeal to food-minded travelers. “All dining is included in the price,” she says, noting that many of the onboard restaurants would be treated as specialty dining (and thus come with an extra charge) on other cruise lines. She also calls out the quality and range of the food, noting Razzle Dazzle’s “endless vegan options” and Extra Virgin’s classic Italian fare.

Travel + Leisure A-List advisor Rob Clabbers, president of Q Cruise + Travel, meanwhile, frames Virgin’s dining concept as a broader break from cruise industry norms. Without a buffet or rigid dining rooms, he says the trend-forward eateries “are not overly formal” and “wouldn’t be out of place ashore in a major city like Miami, London, or Chicago.”

Oceania Cruises

Oceania Cruises stands out for its culinary offerings, and Clabbers says the line continues to deliver on that reputation, especially aboard its newest ship, Oceania Allura. After a recent sailing, he was especially impressed by the Asian specialty restaurant, Red Ginger, where he feasted on the seven-spice-crusted lamb and lobster pad thai.

The adults-only cruise line has also pushed the experience beyond the dining rooms. For example, the cocktail program leans into theatrics, with table-side drinks and smoked classics, while hands-on offerings like The Culinary Center and Culinary Discovery Tours give guests a chance to explore local markets, learn regional cooking techniques, and cook alongside the ship’s chefs, both on board and ashore.

Explora Journeys

Explora Journeys takes a deliberately non-traditional approach to cruise dining, something Clabbers says is evident in how its ships were designed. Rather than relying on what he calls a “one galley serves everyone” model, each restaurant—there are nine distinct venues in total—operates with its own dedicated kitchen and menus, allowing for “restaurant-style cooking” that feels closer to a land-based resort than to banquet-style cruise production. He points to the quality at places like Fil Rouge, which serves French-inspired international cuisine, and Sakura, the line’s pan-Asian restaurant, calling it “truly above what most associate with cruise line dining.”

Cunard

For travelers who prefer a traditional, formal dining experience at sea, Cunard Line is hard to beat. Per Clabbers, the Queens Grill and Princess Grill are standouts, both exuding elegance with crisp tablecloths and sparkling silverware. He’s also quick to call out the classic dishes and table-side preparation, including crêpes suzette, sole meunière, and chateaubriand, reinforcing the cruise line’s old-school approach to fine dining.

Beyond the Grills, guests are assigned a main dining room based on the stateroom category, while additional options range from casual cafés and pub-style fare to alternative venues such as the Steakhouse at the Verandah. Afternoon tea service also remains a defining Cunard tradition that continues to set the line apart.

Windstar Cruises

As the official cruise line of the James Beard Foundation, Windstar Cruises collaborates with a rotating roster of acclaimed chefs to shape all aspects of its onboard culinary programming. The line also uses locally sourced ingredients and sustainable practices, complemented by cooking demonstrations and classes that give guests insight into the techniques and ideas behind the food. Venues such as Basil + Bamboo highlight the approach, blending Asian influences with Mediterranean flavors in a relaxed, refined setting. Finally, for true gourmands, the cruise line also runs select James Beard Foundation–themed culinary cruises, bringing chefs and beverage experts onboard for an expanded lineup of demos, chef-created dishes, and market tours ashore.

Crystal Cruises

Crystal places dining front and center of the onboard experience, anchored by two names never before found at sea: Nobu and Beefbar. Moreover, Crystal is the only cruise line to feature a Nobu restaurant, Umi Uma, where guests can order signature Japanese-Peruvian dishes like the chef’s famed crispy rice and miso black cod. Beefbar, meanwhile, brings a very different but equally distinctive draw. Its curated menu centers on premium cuts sourced from renowned regions, including Australian Wagyu, U.S. Black Angus, and Japanese Kobe beef, each selected for its quality and flavor profile. Reservations are limited per sailing, adding to the restaurants’ exclusivity.

Holland America Line

Holland America Line‘s onboard dining program is centered on seasonality and a strong sense of place. This includes its Global Fresh Fish Program and Port to Plate initiative, in which more than 80 varieties of sustainably sourced seafood are delivered directly to ship kitchens from over 60 ports worldwide—often within 48 hours—allowing menus to reflect the regions guests are sailing through. The program is further elevated by Iron Chef Masaharu Morimoto, who serves as Global Fresh Fish Ambassador, whose dishes can be enjoyed aboard the ships. Beyond the fish, fleet-wide menus spotlight local flavors and seasonal ingredients sourced from the regions the ships visit. Pasta is made fresh onboard every day—a seemingly small but meaningful detail that goes a long way.