- Carnival unveiled The Next Course culinary strategy.
- Four new restaurants are planned for Festivale in 2027 and Tropicale in 2028.
- Emeril’s Coastal Seafood is developed with Emeril Lagasse.
- Express Dining offers a shorter three-course dinner option.
- Menu updates are guided by data from more than 100m meals served annually.
Carnival Cruise Line has revealed The Next Course programme introducing new restaurants, bars, menus and dining services across its fleet. The initiative combines innovations aboard upcoming Excel-class ships with enhancements to the existing 29-ship fleet. Four new restaurants are planned for the Festivale debuting in 2027 and the Tropicale expected in 2028.
Emeril’s Coastal Seafood developed with Carnival Chief Culinary Officer Emeril Lagasse will feature dishes ranging from grilled seafood to New England classics. Uku Lei Lei will combine Hawaiian influences with Asian flavours. Fetaccine will blend Italian and Greek Mediterranean cuisines. Bistro Musicale will take a Parisian approach offering French favourites accompanied by music.
Carnival has adjusted dining times to accommodate guests who prefer earlier meals and introduced Express Dining a shorter three-course dinner option. Menu updates are guided by data from more than 100m meals served annually. New offerings include duo of lamb, Beef Wellington and bacon-wrapped pork tenderloin alongside health-conscious choices.
Juan Fernandez shared “The initiative combines innovations aboard upcoming Excel-class ships with enhancements to the line’s existing 29-ship fleet.”
