Holland America Line introduces new cuisine options for Caribbean season

Tuesday, Oct 28, 2025 0

Holland America Line is adding new food and beverage options for its upcoming Caribbean programme.

Running from October 2025 to April 2026, the season features nearly 30 different itineraries, operating across six ships. Voyages range from weeklong getaways to 14-day cruises. New to the season is the addition of Miami, Florida, as a homeport, as well as the return of Koningsdam, putting all three Pinnacle-class ships in the Caribbean.

The expanded menu options include new port-to-plate selections, enhanced Caribbean-themed meals and more signature dishes alongside suite room service menu items from the cruise line’s Culinary Ambassadors – chefs David Burke, Masaharu Morimoto, Ethan Stowell and Jacques Torres.

New menu items comprise:

* Holland America Line’s Global Fresh Fish Ambassador Chef Morimoto has created three new dishes for the Dining Room menu (each available for a $25 supplement): crispy fried market whole fresh fish with sweet tamarind chili sauce and pickled vegetables; yuzu butter grilled lobster tails with seasonal Asian greens; and fresh catch grouper with braised, soy ginger reduction, steamed baby bok choy and baby carrot.

* New options from Culinary Ambassadors Burke, Stowell and Torres on the Dining Room menu (available for a supplement): Burke’s 15-ounce boneless rib eye ($24), Stowell’s spaghetti with confit lobster ($15) and Torres’ chocolate dipped cheesecake ($7).

* New items from the Culinary Ambassadors on the suite room service menu: Burke’s spiced steak salad with blue cheese dressing; Stowell’s skin-on steakhouse style salmon; and Torres’ chocolate mousse.

* Dining Room menu items highlight Caribbean specialties across all courses, including chili Caribbean shrimp cocktail; jerked oxtail croquette; spiced pork belly; southwestern salmon bowl; and pineapple upside down cake.

* New port-to-plate dishes – which source local ingredients and are part of Holland America Line’s Global Fresh Fish Programme – featured in the Dining Room include ginger mango chicken, roasted grouper and spiced Barramundi.

* A Caribbean seafood boil will be held in the Lido Market (available for a $35 supplement) featuring Caribbean seafood chowder, warm-water lobster, blackened fresh snapper, clams, mussels, pink shrimp, Dungeness crab, red-skin potatoes, corn on the cob, cornbread and warm Caribbean rum cake.

* A Caribbean-themed dinner at the Lido Pool featuring local dishes and live music.

* Bread pudding to be offered in several varieties, from blueberry croissant and chocolate hazelnut to coconut, Jamaican and Caribbean.

The Rum Ambassador programme now includes additional selections, with more than 35 distinct rums only available on Caribbean cruises, including a Single Barrel of rum from the Foursquare Exceptional Cask Selections. Other beverage enhancements include an Aperol Spritz Tricycle and Piaggio on RelaxAway, Half Moon Cay, Holland America Line’s private island, and juices and smoothies at Juice@Gelato aboard Koningsdam, Nieuw Statendam and Rotterdam.

In addition, two new cooking demonstrations in the World Stage will showcase how to make regional dishes at home. Led by a member of the ship’s culinary team, the demonstrations will display regional techniques and ingredients through dishes such as ginger mango chicken with reggae potatoes and creamy yogurt-lime sauce, and grilled pork chop with red mojo black bean rice and chayote.

New shore excursions have been designed to provide insight into the local culinary scene. Examples include ‘All Things Papiamento’ in Oranjestad, Aruba, which incorporates a rum and chocolate pairing experience at Bodegas Papiamento before visiting Papiamento Restaurant for an authentic Aruban meal; or ‘Savor Barbados: A Bajan Feast for the Senses’ in Bridgetown, Barbados – following a Mount Gay rum tasting experience, guests prepare authentic Bajan favourites such as flying fish and green-banana, and rum-glazed bread pudding, before enjoying the handmade meal, with a signature island cocktail.

Michael Stendebach, vice president of food, beverage and rooms division for Holland America Line, said: “This Caribbean season, we’re inviting guests to truly immerse themselves in the flavours and spirit of the islands through exciting new dishes, delicious drinks and meaningful experiences. From innovative offerings crafted by our Culinary Ambassadors to authentic new recipes, every bite is designed to transport guests to the heart of the Caribbean. Beyond the plate, we aim to create moments that celebrate the region’s lively culture and make each journey an unforgettable island escape.”