MSC Seashore adds new grab-and-go dining venues for Caribbean sailings

MSC Seashore has introduced two new complimentary fast-casual dining venues as part of wider efforts by MSC Cruises to expand onboard food options and improve service flexibility.

The additions, The Chicken Man and Red Cactus BBQ & Ribs, are now available to guests sailing aboard the vessel, which is currently operating Caribbean itineraries from Port Canaveral.

The new venues form part of a broader strategy to increase accessible dining options across the fleet, particularly in high-traffic outdoor areas where demand for quick-service food is highest. Both concepts are included in the cruise fare and are positioned as grab-and-go alternatives to existing buffet and restaurant offerings.

The Chicken Man, located on the main pool deck on Deck 18, focuses on chicken-based dishes, including tenders and sandwiches served with a range of sauces. The venue features a walk-up counter alongside shaded seating areas.

Red Cactus BBQ & Ribs, situated near the aft infinity pool on Deck 8, offers a menu inspired by American barbecue and operates during both breakfast and lunch.

Morning options include barbecue burritos, pulled pork hash, eggs, grits, and biscuits, while lunch service includes dishes such as pulled pork, brisket, ribs, sausage, and barbecue chicken, accompanied by sides including baked beans, coleslaw, and macaroni and cheese.

The ship’s wider dining offering includes five specialty restaurants and 18 bars and lounges, reflecting a mix of casual and premium concepts. Existing venues include Butcher’s Cut steakhouse, Hola! Tacos and Cantina, Kaito Sushi Bar and Teppanyaki, and the Ocean Cay Restaurant.

“We are proud to offer our guests a variety of dining options, from elegant main restaurants to international dining concepts and convenient buffet experiences, with MSC Cruises catering to every taste and temptation through unique and authentic gastronomic experiences,” said Bernhard Stacher, Senior Vice President Shipboard Hospitality Operations, MSC Cruises.

“The introduction of these new grab-and-go options aboard MSC Seashore further reflects our commitment to continuously enhancing the guest experience. Our guests consistently tell us they value having a wide choice of dining available, so we are focused on delivering greater convenience and flexibility, making it easier than ever to experience carefully designed and meticulously crafted local favourites while making the most of the ship’s pools and the Caribbean’s endless sun,” he added.

MSC Seashore is currently sailing three-, four-, and seven-night itineraries from Port Canaveral to the Caribbean, with routes including calls in Nassau and Ocean Cay MSC Marine Reserve in The Bahamas, as well as Western Caribbean destinations such as Cozumel and Costa Maya in Mexico.

The introduction of additional fast-casual dining venues reflects a broader trend across the cruise industry towards expanding flexible dining formats, particularly in outdoor and poolside areas, as operators respond to changing guest preferences for convenience and variety.