Whet your appetite for delicious new tastes and engaging interactive culinary experiences on board.
On ms Koningsdam, the Culinary Arts Centre presented by Food & Wine magazine becomes a dedicated shipboard setting with a dramatic show kitchen and individual cooking stations that will be used exclusively for activities such as cooking demonstrations and hands-on classes by visiting celebrity chefs and the ship’s own experts. Regionally inspired workshops, as well as kids’ and teens’ cooking classes, also will be featured. Large mirrors, viewing screens and an open kitchen make it possible for everyone to watch the food preparation and learn from the comfort of their table.
In the evening, the room transforms into a new dinner concept, an immersive farm-to-table experience where the chefs prepare simple, artisanal dishes in the show kitchen and guests enjoy each course as it’s freshly prepared. Every meal will emphasise fresh, thoughtfully sourced selections while incorporating select ingredients harvested from a glass-enclosed growing area just off the kitchen.
Lining the entry to the Culinary Arts Centre presented by Food & Wine® magazine are nine interactive displays that allow guests to explore the lives of food and wine luminaries, their culinary secrets, recipe tips, favourite dishes and more.
Sel de Mer ("Sea Salt," in French) is an intimate new seafood brasserie offering a contemporary twist on timeless French classics — from fresh oysters, seafood chowder and fruits de mer to salt-crusted whole fish, scallops and bouillabaisse. Sel de Mer will re-create a setting reminiscent of the finest French brasseries where waiters are traditionally dressed and guests may choose their evening meal from a selection of fresh fish and shell fish displayed on ice in the centre of the room. Koningsdam’s chefs also will go ashore whenever possible and bring back the catch of the day as a daily special for the evening’s menu. Sel de Mer will be available for a modest charge.
Inspired by blue and white Delftware (and their Dutch heritage), the Grand Dutch Cafe is the place to enjoy a fine pale lager or favourite coffee beverage with a traditional Dutch snack.
The Dining Room aboard Koningsdam will span two floors and be framed by views of the sea. What's new: stylish and sophisticated interiors inspired by the latest global trends — anchored by a copper-sheathed wine tower showcasing the great breadth of our cellars. From a boutique Walla Walla white wine to a rich red Bordeaux, our great vintages are elevated from the pages of the wine list and made visible, significant, celebrated — a testament to wine’s central place in the enjoyment of food, friends, and life.
“Our guests, many of whom are world travellers, are accustomed to dining in extraordinary restaurants,” notes Michael Smith, Senior Vice President of Marine Hotel Operations at Holland America Line. “We want to keep pace with their expectations, and also, set the stage for the exceptional culinary experience to come.”
Menus in the Dining Room will reflect the latest signature dishes from the influential chefs who comprise our Culinary Council, along with classic favourites, vegetarian options, and regionally inspired cuisine. Guests can choose whether to arrange a pre-set seating and dining time, or to arrive “As You Wish®,” following the desires of the day.
This intimate, award-winning guest favourite features choice Pacific Northwest cuts of beef and other traditional steakhouse favourites, beautifully complemented by boutique wines from the Pacific Northwest.
Tamarind's exotic menus evoking the culinary traditions of Southeast Asia, China and Japan, including a newly added sushi bar. Recently noted by Condé Nast Traveler for its “cuisine that rivals the top restaurants on land,” Tamarind is located on the Panorama deck, providing stunning views. Lunch includes tantalising items such as steamed dim sum and spicy crab. Exotic dinner menus created by Master Chef Rudi Sodamin feature dishes honouring the elements of water, wood, fire and earth.
Canaletto’s menu, offering a variety of authentic Italian dishes to enjoy with family and friends, is designed around the Italian concept of spartire, meaning "to share."
Authentic deli sandwiches piled high, indulgent personal pan pizzas and creative salads are served up poolside.
The perfect poolside spot for a grilled burger, gourmet hot dog or savoury fries.
Enjoy this classic European dessert made fresh on board in a variety of delicious flavours and styles.
With the collective experience, passion and creativity of seven world-class celebrity chefs, the Holland America Line Culinary Council® brings global influence and expertise to dining venues across our fleet. Onboard our ships, each of our executive chefs is a member of the prestigious Confrérie de la Chaîne des Rôtisseurs, an international food and wine society.
lobal Culinary Excellence
Now with seven world-class celebrity chefs, the Holland America Line Culinary Council® brings their collective experience, passion and creativity to dining venues across our fleet.
Rudi Sodamin
Holland America Line's Master Chef and Culinary Council Chairman, Chef Rudi was born in Austria and trained in France. His innovative approach has made him the most decorated chef on the world's oceans.
Jonnie Boer
Dutch-born Chef Jonnie is the driving force behind De Librije, a regional, fine-dining restaurant. Recognized as one of “The World’s 50 Best Restaurants,” De Librije has earned a three-star Michelin rating every year since 2004.
David Burke
A pioneer of contemporary American cuisine, Chef David is a restaurateur, cookbook author, inventor and consultant. He trained at the Culinary Institute of America and has been featured on Iron Chef America and Top Chef Masters.
Jaques Torres
Known as “Mr. Chocolate,” French-trained Master Chef and artisan chocolatier Jacques is a James Beard award winner. After rising to executive pastry chef at New York’s legendary Le Cirque, he opened a chocolate factory in New York.
Elizabeth Faulkner
Chef Elizabeth earned accolades for her ground-breaking San Francisco shop, Citizen Cake. A frequent judge and competitor on Food Network, she won first place in the World Pizza Championships in Naples, one of Italy's most prestigious competitions.
Ethan Stowell
With an impressive roster of highly acclaimed restaurants, Chef Ethan has helped to change the face of the Seattle food scene. He was named one of the “Best New Chefs in America” by Food & Wine in 2008.
Andy Matsuda
Founder of the Sushi Chef Institute in Southern California, Chef Andy Matsuda offers more than 35 years of sushi mastery. After a battle with cancer, he sought a deeper understanding of the relationship between food and health.