It takes a skilled Head Chef and staff of 136 to provide consistent quality, meal after meal, day after day, not just for the passengers but for the crew too. Just the shear amount of coordination of supplies and produce, for these long stretches of sea days, is a tantamount task. Everything is scratch made; the ice cream, sherbet, and yogurt, the desserts, breads and pastries, the sauces, soups and dressings.

On the Island Princess, there are two main dining rooms; Provence which serves only dinner, and Bordeaux, which serves breakfast, lunch and dinner. There are two specialty restaurants; Sabatini’s which is Italian serving lunch and dinner, and Bayou, a steak house serving dinner, with both charging a small fee. There is the buffet called Horizon Court, serving breakfast, lunch, dinner and everything in between. There is a pizzeria, and a grill for hamburgers, chicken and hotdogs. There are also occasional exclusive specialty events like Chef’s Table Dinner, and Wines of the World Lunch, that you must sign up for in advance and cost extra.

We dine most nights in the Bordeaux dining room, though occasionally, we’ll just grab something at the Horizon buffet. For lunch, we rotate between all of the offerings. For breakfast, we primarily eat a small breakfast in our room using room service. Sunday is the exception where we enjoy the amazing Sunday Brunch buffet in the Bordeaux dining room. I’ll post about the Sunday Brunch, and the bars and cocktails, in separate posts.

We are constantly reminded of the exceptional food and beverage offerings on the Island and here are some of our favorites so far.