The cuisine in the Marco Polo was varied and delicious, with a continental flair. Each dinner also featured a "light and wholesome" menu. We loved the presentation and the interesting mixtures of flavors. We were especially impressed that the lettuce and fresh vegetables still seemed as fresh on day 12 as the day we left Ushuaia. Portions were just right for those of us who tried every course from amuse to dessert. Lobster was served two nights, and caviar was listed as an appetizer option several times.
Although we had English menus, some of the translations from German didn't work exactly right. Our table had great fun laughing at such conconctions as "beef consumme with ham sponge" and "bonbon of goat with puree of white beans and fried rosemary", but we seemed to all clean our plates at every meal. Sometimes the food just tasted much better than the English translation sounded!
