|Cruise Reviews - Costa Atlantica|
Western Caribbean on the Costa Atlantica
FOOD & SERVICE
The menus are printed in Italian with English, German or Spanish translations directly underneath. Of course, many Americans enjoy seeing the Italian while being able to decipher it immediately. We suggest that these menus along with the daily Italian lessons on board could be an introduction to traveling in Italy. We dined with other Americans who said that at first they were ordering as if in an American restaurant, until they realized that they were missing a fantastic opportunity to try real Italian food. As the old adage states: "When in Rome do as the Romans do. . . ." and each night can be a great dining sensation:
Night I, Bon Voyage Dinner: Try the Antipasto Atlantica, roasted eggplant, zucchini and peppers with Prosciutto di Parma. For the Main Course have the Costata di Manzo al Forno (a tender and succulent Prime Rib of Beef).
Night II, Gala Dinner: Try the Escargot Bourguignonne and Aragosta alla griglia (Broiled Lobster).
Night III, American Dinner: Shrimp cocktail, mixed baby green salad, Costine di Maiale (Baby back pork spareribs), and what could be more American than Spaghetti & Meatballs.
Night IV, Italian Dinner: Cioppino (Italian Seafood stew), Trofie al Pesto (Genovese dumplings with pesto sauce) and Osso Buco (Braised Veal Shank with polenta).
Night V, Caribbean Dinner: Tortino di granchio (Caribbean Crab Cakes), Oxtail Bouillon, Linguine con gamberetti (pasta with shrimp), Sirloin steak with green peppercorns.
Night VI, Farewell Gala: Oysters Rockfeller, Fagottini ai quattro formaggi (pasta pouches stuffed with beef, ricotta & spinach in a four cheese sauce), and Filetto di manzo ai funghi porcini (Grilled beef tenderloin with porcini mushrooms).
Night VII, Bacchanal Dinner: This night is topped off with a procession of Roman senators, soldiers and lovely ladies all cavorting to Verdi's "Triumphal March" from Aida. HAIL CAESAR! Don't fail to order Prosciutto and Melone, Calarmari Fritti, Minestrone, Penne Putanesca, and Costata di Manzo. Translate this alone --- after all there's been seven days of Italian lessons by now!
This is only the tip of the iceberg and some of our favorites. Normally, we never order the same items on the menu, since we like to sample everything. The one thing we would prefer is the availability of half portions, because we dislike wasting food and the food portions are abundant.
The Menu is always extensive and varied. Every night, in addition to the 4 or 5 main courses, there are 3 or 4 alternative options, including fish, meat and pasta dishes, such as baked or grilled fish fillet, grilled meat and sausage, Lasagna or stuffed Cannelloni. The luncheon menus are equally varied and delicious. We suggest trying the risotto (rice) whenever it is on the menu, especially with mushrooms or asparagus. Magnificent!
The dessert menus have three items which are available everyday -- Tiramisu, Pastiera Napolitana and Zabaione: Don't translate, just order and savor! However, as a suggestion never miss a profiterole or a soufflé. We always marvel at those people who just order ice cream every evening, when so many exotics are available. The Italian pastries rely more on flavor than sweetness and this is refreshing.
We found the food in the main dining room equally as good as that in the Ristorante Club Atlantica, the upscale restaurant on Deck 10 (there is a cover charge of $20 per person, except it is free for those occupying the suites). The menu for this restaurant was created by Gualtiero Marchesi, a renown Italian chef. The atmosphere in the Club Atlantica is more intimate than the main dining room, the service is impeccable and the Versace dinner ware is exquisite. However, we felt that it is definitely time for a change in menu, since it has been the same for the past three years. Moreover, we had a lovely table in the Tiziano dining room, where the food, the service and the company were the best ingredients for wonderful dining experiences.
We enjoyed Chef De Luca's cooking demonstrations in the Piazza Madama Butterfly and his beautiful daughter and Assistant Carla (Brava!). After each demonstration we savored the dishes which were offered that evening in the dining room.
Food Service on the Atlantica is under the direction of the handsome Maitre d' Hotel Umberto Cardone and his Asst. Tobia Vallo (whom we have met on many Costa cruises). The constant vigilance of these two, together with the other Asst. Maitre D's Dante and Nicola, are the reason that the wait staff is so accomplished. Our waiter Ronnie Ablog was swift and mindful of our likes and his assistant Sonny Ribao was helpful, but never hovering. Remember that with only 162 Kitchen Staff, Chef Villardo served 2,200 passengers and 900 crew over 9,000 meals per day, plus snacks, formal teas at 4:00 pm, Midnight Buffets, Captain's Cocktails etc., etc., etc. It is mind boggling. Especially since every soup is hot, every salad is crisp and every entree is garnished with fresh herbs..... Complimenti!!!
Service is tip top under Hotel Director Attilio Sissa; he is swift to action, effective and cordial; his sole aim is to please the passengers. He definitely achieves that goal. Our Butler Juan Pablo Aguilera was very helpful; he has a way of providing service before being asked. On the first day Vincent ordered a pitcher of orange juice with which to take his medicine, and everyday after that, he placed a fresh picture of juice in our refrigerator without our prompting. We had to debark early on Friday at George Town, Grand Cayman to meet a private tour (more later on the fantastic SEAMOBILE) and Pablo escorted us to the gangway by the VIP route (we were told that he escorted Robert Redford and a few other famous people the same way). When it comes to treating everyone like a VIP Costa and its staff know how to do it.
When entering on the right, there is a mirrored wall bordered by wooden pillars with ebony capitals and copper trim. The granite topped desk has another beautiful Murano lamp and below is the refrigerator. Full American breakfast was served each morning on the large granite coffee table. There is a peach leather hide-a-bed sofa with matching draperies and bedspread. The far wall is all glass with a door to the spacious balcony w/ two chairs, table and chaise.
On the walls are two dreamy paintings by Andreescu: One is a sleeping woman under a starry night with a castle in the background and a cat with yellow eyes in the foreground. The other is of a girl with golden hair and stars with a "Mezzaluna" moon and a bouquet of flowers and masks in the foreground. Unique! Our cabin attendant Roland was superb, everything was in order, but we hardly ever saw him.
Party Italian Style includes dancing lessons in the "Tarantella" and the "Quadriglia." By far the most interactive program for the audience was the "Roman Bacchanal" a guest talent show. The audience gets a chance to decide contestants' fate by either "thumbs down," death by lions, or "thumbs up" for freedom. Be prepared for Italian congeniality everywhere. It's infectious.
PORTS OF CALL
Cozumel, Mexico Tuesday Arrival: 8:00am Departure: 7:00pm
Wednesday is a sea day.
Ochos Rios, Jamaica Thursday Arrival: 8:00am Departure: 5:30pm
George Town, Grand Cayman Friday Arrival: 8:00am Departure: 5:00pm
2. So much food is wasted on cruises; thus, we feel that half-portions should be listed on the menu for those who want to savor the flavor, rather than gorge themselves.
3. There has been improvement in the pizza --- the toppings were excellent, but the crust did not meet our expectation. We feel that the crust could be more flavorful if they use the freshly made bread dough, instead, since their bread is excellent. Very simple!
It is always a great pleasure to visit our friends on Costa ships. Arrivederci! Until we meet again, maybe on the new Costa Mediterranea or Costa Fortuna, later this year.