Culinary excellence on board Holland America Line
A cruise is not only a journey to fascinating destinations, but also a culinary discovery tour. Holland America Line has taken this experience to a new level with two remarkable programs: the “Port-to-Plate” concept and the innovative global “Fresh Fish Program”.
These initiatives ensure that guests can not only enjoy international cuisine on board, but also taste fresh, regional specialties from the destinations they visit. Particularly exciting: the fish served on the plate is sourced directly from local ports – and is often served on board in less than 48 hours.
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A culinary concept with depth
On my voyage with the MS Rotterdam through the Caribbean and Central America, I quickly realize that the “Port-to-Plate” program is part of Holland America Line’s culinary philosophy. This places a strong emphasis on authenticity and quality. The global “Fresh Fish” program adds a special aspect of freshness. The shipping company sources more than 80 different types of fish via a worldwide network of 60 ports in order to guarantee the highest quality and regionality at all times. Guests on all eleven ships benefit from this, regardless of which – sometimes remote – regions they are traveling to.
Focus on sustainability and quality
In addition to enjoyment, sustainability is also at the heart of the program: the cruise line works with local fishermen and breeders to ensure that the ingredients are not only fresh, but also sustainably caught or bred. Particularly noteworthy: Holland America Line was the first global shipping company to receive the prestigious MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council) certifications for its “Fresh Fish Program”. This guarantees that the fish served is caught or farmed sustainably and meets the highest ecological standards.
HAL Rotterdam in Costa Rica
Port-to-plate fresh fish guide HAL credit
Working with the renowned chef Masaharu Morimoto
On board, I enjoyed a special culinary highlight: a dinner in the pop-up restaurant “Morimoto by Sea”. Holland America Line was able to gain the world-famous chef Masaharu Morimoto as an exclusive partner of the fresh fish initiative. He brings his unmistakable signature to the preparation of the dishes, which can be enjoyed throughout the fleet.
It was not easy for me to choose from the menu put together by Chef Morimoto himself – everything sounded delicious and the dishes on the neighboring tables were also visually impressive. My personal menu composition consisted of a sushi platter as an appetizer, followed by the “Angry Lobster Pad Thai” and an “Ishiyaki Buri Bop” (yellowtail tuna with rice) prepared at the table in a hot stone bowl. I was also served a trio of sorbets as a sweet and fruity visual treat as dessert.
HAL_Overhead_0732-Fresh-Halibut_wide HAL credit
Morimoto by the Sea – Angry Lobster Pad Thai
Morimoto by the Sea – Ishiyaki Buri Bop preparation
Morimoto by the Sea – sushi plate
Caribbean flavors on board the MS Rotterdam
The regional dishes from the “Port-to-Plate” program are always marked separately in the menu and do not only include fish dishes. The stop in Cartagena (Colombia) was particularly memorable. Despite heavy rain showers, the old town with its colonial buildings and rich culinary scene was impressive. Back on board in the evening, we were offered a “Braised Beef Brisket Criolla”, which is prepared according to a traditional recipe in Cartagena. This tender, slow-braised beef brisket dish with roasted potatoes and a hearty, spicy, slightly sour criolla sauce not only perfectly reflects the flavors of Colombia, but also rounds off the memories of the trip perfectly.
The visit to Willemstad (Curaçao) also left a culinary impression. During a walk along the “floating market” in the center, numerous boats of Venezuelan traders with fresh fish and exotic fruits were not only used as a photo motif, but also gave a foretaste of the evening menu. I could well imagine that the chefs bought the fresh mahi mahi directly here, which they served in the evening with a fruity, spicy diablo sauce.
The combination of destination and cuisine makes every meal a flavorful discovery and allows us guests to experience the regions we visit in a particularly enjoyable way. Whether in the Caribbean, Alaska or the Mediterranean – with “Port-to-Plate” and the “Fresh Fish Program”, every destination becomes an unforgettable moment of pleasure.
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