Costa Cruises stays up to date with the most recent developments, mentioned Massimo Leimer, director of meals and beverage aboard Diadema, in an interview with Cruise trade information.
“We’re an residence that’s all the time progressing. We’re all the time making modifications adjusted to newer developments and preferences,” he mentioned.
Certainly one of these developments is sustainability in operations, which has change into a precedence, he continued.
“High quality and element consideration are our day by day method. We will say that it’s our mantra. Now we have positioned a major emphasis on sustainability and discount in meals waste.”
In one other sustainability initiative, Costa is presently eliminating restaurant tablecloths aboard its ships.
After present process a dry dock that changed the boards in a number of locations, the Costa headband was one of many first ships to remove tablecloths. The remainder of the fleet is anticipated to do the identical.
He mentioned that the elimination of tablecloths has had a major influence on water, chemical and vitality consumption, and that washing machines are working much less, consuming much less energy and fewer gas.
The change obtained blended reactions from the company, he mentioned. “However when you clarify, they perceive that it’s a change with an influence. Folks have been absorbing it for a while and realizing the significance.”
Based on Leimer, the meals and beverage alignment gives one thing for everybody, together with the premium choices with menus created by cooks with Michelin stars. The menus adapt to the ship’s locations and use native merchandise, he defined, mentioning cooks Bruno Barbieri, Hèlène Darroze and Ángel Leòn.
The Diadema coast can be the one ship within the fleet introduced by Fiorentina Steakhouse. Based on Leimer, this place was designed for the ship and gives all kinds of meats, together with seafood and lighter choices.
In its major eating rooms, Costa maintains a conventional three -plates menu that, in response to Leimer, nods to the Italian and French culinary heritage.
“It’s a custom to have a menu with all programs, together with an incoming, a primary course and a major course, along with cheese and dessert. On this method, we provide an entire expertise, not only a meal,” he mentioned.
“Now we have totally different choices for all. Our objective is to accommodate all of the types of passengers and age teams that we now have on board,” Leimer mentioned.
The meals and beverage division operates with a crew of 700 members, which represents greater than half of the overall crew of the ship.
Excerpt from Quarterly journal of the spring cruise trade 2025