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Restaurant Complimentary
The onboard restaurant offers guests gourmet dinners paired with distinctive wines and craft beers, culinary demonstrations and tastings as well as private onshore wine and beer tastings exclusively for Uniworld guests.
Chefs will serve signature dishes designed to soothe the soul and warm the heart, along with their traveling Lite menu with health-conscious∘ options.
With Early Riser breakfasts, Afternoon Tea, All-day Bistro menu for snacks and Al fresco dining, there is just so much to excite your tastebuds!
From Farm to Ship
Farm-to-table isn’t just a trendy culinary buzzword around here. It’s a governing philosophy and commitment to serving you the very best local dishes created by our master chefs. When in Italy, dinner may consist∘ of Prosciutto di Parma pizza and Osso Buco Milanese, prepared to your liking, with meats and vegetables sourced from just miles away. After a day immersed in Indian culture, your taste buds may do some immersing of their own with Gajar Shorba and Tandoori Chicken Tikka for lunch. Live brilliantly. Dine locally. That’s our story and we’re sticking to it.
Creative Culinary Options
For those interested in healthier dining options, our Traveling Lite menu features all of the flavor of our traditional menu, but with fewer calories. We also offer a variety of vegetarian and vegan options, prepared just for you. If you have a specific meal preference, just ask. Our chefs will be happy to accommodate.
We learned from the best
Mrs. Beatrice Tollman’s culinary vision lives on with her many Signature Dishes you can enjoy onboard. Mrs. Tollman’s memoir, A Life in Food, chronicles her gastronomic prowess and joy of being able to share her life’s passion with thousands of guests. You’ll discover many of the recipes Mrs. Tollman published on our menu, including Bea’s Chicken Soup, Sesame Fried Chicken and Honeycomb Ice Cream. If the all-inclusive amenities and luxurious∘ accommodations weren’t enough to put you in a state of comfortable bliss, the homegrown cooking will.
