Holland America Line has introduced new dishes and drinks options for its Caribbean season
Holland America Line is expanding its culinary and beverage offerings for the 2025/26 Caribbean cruise season, introducing new regional dishes, cocktails, and culinary experiences across its fleet.
Running from October 2025 to April 2026, the programme will feature on six ships sailing in the region, each incorporating menus and activities inspired by the Caribbean’s distinctive ingredients and island traditions.
The refreshed menus form part of the company’s wider focus on authentic, destination-driven experiences. The new dishes highlight locally sourced produce and regional flavours through an expanded “port-to-plate” initiative.
They also feature contributions from the line’s four Culinary Ambassadors, chefs David Burke, Masaharu Morimoto, Ethan Stowell and Jacques Torres, who have each created signature items for the Dining Room and suite room service menus.
Chef Morimoto, Holland America Line’s Global Fresh Fish Ambassador, has designed three new dishes for the main restaurant: Crispy Fried Market Whole Fresh Fish with tamarind chilli sauce, Yuzu Butter Grilled Lobster Tails, and Fresh Catch Grouper with soy ginger reduction.
Other additions include Burke’s Boneless Rib Eye, Stowell’s Spaghetti with Confit Lobster and Torres’ Chocolate Dipped Cheesecake. Guests in suites will find new in-room options such as Spiced Steak Salad, Skin-on Salmon and Chocolate Mousse.
The Dining Room will also feature a series of Caribbean-inspired meals, including Jerked Oxtail Croquette, Spiced Pork Belly, and Pineapple Upside Down Cake, alongside daily fresh fish dishes such as roasted grouper and spiced barramundi. A new Caribbean Seafood Boil at Lido Market will combine regional favourites such as lobster, snapper, crab, mussels and shrimp.
On deck, guests can enjoy themed poolside dinners accompanied by live music, and a Caribbean Brunch menu and Teatime event will return for the season. Bread pudding, one of the most popular desserts on board, will be served in new regional variations such as coconut, Jamaican, and Caribbean-style.
The cruise line’s drinks programme is also expanding, with more than 35 rums exclusive to its Caribbean voyages. An Aperol Spritz Tricycle and Piaggio will operate at RelaxAway on Half Moon Cay, Holland America’s private island, while new smoothies and fruit-based drinks will be available aboard the Pinnacle-class ships Koningsdam, Nieuw Statendam, and Rotterdam.
Complementing the new menus are two onboard cooking demonstrations featuring Caribbean recipes, allowing guests to learn regional techniques through dishes such as ginger mango chicken, and grilled pork chop with red mojo rice.
A range of culinary shore excursions will further connect guests to local culture, including a rum and chocolate pairing in Aruba, beachfront cooking in Antigua, and a traditional Bajan cooking experience in Barbados.
For the 2025/26 season, nearly 30 Caribbean itineraries will be offered across six ships, ranging from seven to 14 nights and covering eastern, western and southern routes.
The addition of Miami as a new homeport and the return of Koningsdam mean all three Pinnacle-class ships will operate in the region, reinforcing Holland America Line’s emphasis on regional authenticity, culinary excellence, and immersive experiences at sea.
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