When the new Regal Princess arrives in Florida this November to begin her maiden Caribbean season, she will introduce a refreshed Princess Cruises dining program designed to highlight regional culinary specialties along the ship’s itinerary.
The program emphasizes menus built around local produce, spices and seafood. Its first offerings are inspired by Caribbean flavors to match the ship’s fall sailings. Over time, these regional menus will be added fleetwide and will showcase dishes from the Mediterranean, Alaska and Hawaii.
“One of the joys of travel is experiencing the culinary specialties for which a destination is known,” said Jan Swartz, president of Princess Cruises. “So now when our guests sail with Princess around the world, they’ll be able to enjoy celebrated local dishes onboard as well as ashore.”
Starting with Regal Princess, the regional dining selections introduce guests to the bold, layered flavors of island cuisine, featuring dishes such as:
- Arawak’s Caribbean-Style Pork Chop — Prepared with traditional Jamaican jerk spices and curry, served alongside red beans, rice and a rum-infused sauce.
- Red Snapper Mojito — A ceviche accented with fresh mint, mango and avocado, finished with a splash of rum for brightness.
- Island-Spiced Jerk Chicken — Chicken marinated in rum, molasses, tangy lime juice and thyme, complemented by sweet-and-fiery Scotch Bonnet peppers.
By bringing regional ingredients and recipes onboard, Princess Cruises aims to give travelers a taste of local culture without waiting to reach port. The menus are crafted to balance authentic flavors with approachable presentations, allowing guests of all tastes to sample the culinary traditions of each destination.
As the program expands across the fleet, passengers can expect rotating menus that reflect seasonal availability and the particular character of each cruising region, from the herbs and olive oils of the Mediterranean to the fresh seafood and indigenous produce of Alaska and Hawaii. The initiative underscores a broader trend in cruise dining toward destination-driven cuisine and locally sourced ingredients, enhancing the onboard dining experience with greater variety and a stronger sense of place.