Carnival Cruise Line is introducing new restaurants, menus and dining services across its 29-ship fleet through its culinary programme, The Next Course.
According to Cruise Industry News four new restaurant concepts are planned for the Carnival Festivale, scheduled to debut in 2027, and Carnival Tropicale, expected in 2028.
Emeril’s Coastal Seafood, developed with the line’s chief culinary officer, Emeril Lagasse, will feature coastal-inspired dishes, including grilled seafood and jumbo lump crab cakes. Uku Lei Lei will combine Hawaiian and Asian flavours, while Fetaccine will blend Italian and Greek Mediterranean cuisine. Bistro Musicale will offer French favourites in a music-inspired setting.
Carnival Festivale will also introduce three new bars: The Spark, featuring song-inspired cocktails and live performances; Mix, inspired by electronic music; and Festival Grounds Coffee & Bar, which will transition from a daytime coffee venue to an evening cocktail destination.
Menu updates
The programme also includes changes across Carnival’s existing fleet, with revised menus introducing dishes such as duo of lamb, Beef Wellington and bacon-wrapped pork tenderloin. Health-conscious options, including grilled salmon and stuffed portobello mushrooms, will also be available.
The cruise line has adjusted dining times to accommodate guests who prefer earlier meals and introduced Express Dining, a shorter three-course dinner option for passengers with evening entertainment plans.
Other additions include expanded Bagels at Sea offerings, new family-friendly menu choices and more casual dining options. Menus will also be tailored to itineraries, with longer cruises featuring additional comfort-food dishes.
