Foodies tend to book cruises for variety, and on the biggest ships that usually means colossal buffets and a long list of restaurants, some only available for an extra charge. Windstar’s yachts are an often overlooked choice for those travelers, and the difference is on the plate: fresh ingredients, chef-created dishes and the freedom to cook with whatever a local market offers.
On a Windstar yacht, dining comes down to quality over quantity. There are plenty of places to eat, including the main dining room Amphora, the specialty restaurants Basil + Bamboo and Candles and the Star Grill on the top deck. A shorter list of venues means each one can put more into its menu. The Deck Barbecue adds even more variety; a Windstar executive said everyone gathers outside for paella, grilled seafood and other dishes.
A kitchen small enough to know its guests
Peter Tobler, director of food and beverage operations for Windstar Cruises, said size is what makes the difference in the kitchen. “When you’re cooking for fewer than 350 guests instead of several thousand, it’s easier to make things personal,” Tobler said. Chefs get to know guests and their preferences, he said.
Menus that follow the market
Chefs often visit markets in port, both for fresh ingredients and to see what is being cooked in the region, Tobler said. They work with ingredients found there that day. The main dining room has also put more emphasis on regional dishes, so Mediterranean sailings might include Andalusian gazpacho or Imam Bayildi, a Turkish eggplant dish, while Caribbean itineraries could offer jerk-spiced chicken or Jamaican taro root fritters.
Ask for a seat at the Basil + Bamboo bar
Basil + Bamboo serves Mediterranean-Asian tapas, and Windstar lists the restaurant as complimentary. It is open for dinner only, seating is limited and reservations are required, according to the company. Guests who ask for bar seats get a view of the kitchen at work. The food is flavor-packed: smoked pork belly with a gochujang glaze and miso-glazed black cod are among the dishes. Beef medallions come with creamy polenta and a ponzu jus. Every meal is artfully prepared, super-fresh and delicious.
Candles moves dinner onto the back deck
Candles is the Veranda, the yacht’s breakfast dining room, transformed at night into al fresco dining on the back deck under the stars. The menu might include filet mignon, veal chops, lamb chops, salmon and more. Guests who want a colossal tomahawk or porterhouse can order one for a nominal upcharge. A stellar selection of signature cocktails and wines accompanies each dish, and you’ll always want to save room for dessert.
Casual dining at the Star Grill
The Star Grill, on the top deck, serves a selection of grilled or smoked entrees along with fresh sides, salads and desserts. Windstar describes it as a casual outdoor restaurant for traditional grilled and barbecued favorites. It is an easy choice for guests who want to enjoy a meal outdoors, and with plenty of shade, there’s no better place to eat.
James Beard chefs on the daily menu
Windstar is the Official Cruise Line of the James Beard Foundation. Of the 24 dishes on the daily Amphora menu on Star Class ships, at least two to three are creations of a foundation chef, according to Windstar. Guests do not necessarily expect that from a yacht, Tobler said.
On one sailing from Bordeaux to Lisbon, Georgia chef Hugh Acheson created the gambas al ajillo, a Spanish garlic shrimp dish. Acheson won the foundation’s Best Chef: Southeast award in 2012, sharing it with Linton Hopkins, and the dish is a medley of flavors and textures.
Other standout dishes included the slow-braised octopus, from Kentucky chef Annie Pettry. The Louisville chef was a 2020 semifinalist for Best Chef: Southeast, and the koji-marinated beef strip steak is a dish from chef Tracy Chang of Pagu in Cambridge. Chang was a 2024 semifinalist for Best Chef: Northeast.
Guest chefs on select sailings
On chef-hosted sailings, guests can visit a local market with the guest chef and then see that chef’s recipes served aboard, Tobler said. Some voyages also include a Windstar-exclusive chef-hosted dinner in port, according to the company. Chef-hosted voyages also include live cooking demonstrations, seminars and specially designed meals.
Familiar favorites and something new
“Guests will find dishes from acclaimed chefs alongside regional specialties, so there’s a good mix of familiar favorites and something new to try,” Tobler said. Windstar’s James Beard Foundation page lists chef-hosted voyages and sailings titled as wine cruises. Foodies comparing itineraries can check each sailing’s theme and whether a guest chef is aboard.
Jennifer Allen is a retired chef turned traveler, cookbook author and nationally syndicated journalist; she’s also a co-founder of Food Drink Life, where she shares expert travel tips, cruise insights and luxury destination guides. A recognized cruise expert with a deep passion for high-end experiences and off-the-beaten-path destinations, Jennifer explores the world with curiosity, depth and a storyteller’s perspective. Her articles are regularly featured on the Associated Press Wire, The Washington Post, Seattle Times, MSN and more.