Here is where Star Princess shines. The service under Passenger Services Director Gianfranco Sampiero is excellent. The ship is in pristine condition and her crew is on its toes. We were impressed by Executive Chef Mario Rotti and his exquisite dishes. The Senior Maitre D' Mario Propato is assisted by three other Maitre D's. In the Amalfi was Vincenzo, and in the Capri was Roberto and in the Portofino, where we dined, was Rodel De Leon. These accomplished men kept the dining room staff humming. Assistant Maitre D' Antonio Mesquita, our Waiter Jon Dumitrescu and his assistant Preecha Homsombath made sure that everything was perfect. The service was impeccable. The meals were always nicely paced each evening. Food temperature was perfect. All items were varied, innovative, fresh and plated to please the eye and the palate.
We had each morning Continental breakfast in our stateroom: juice, coffee, tea, milk, cold cereals, rolls, Danish and croissants. It was always on time and served by the crew in their formal white "Bell Hop" jackets.
Lunch was always available in the Dining Room or the Buffet on Deck 14. At lunch we were served wonderfully by Jansud Thammarat, Jindapong Niwat and their assistant Aji. We like the Dining Room best with appetizers like Roast Beef Andalouse (Spanish Style), Fried Calamari, Vitello Tonnato (thinly sliced veal with tuna sauce and capers), Bresaola (air cured beef with arugula and sliced Parmesan cheese, broiled mushroom and eggplant, etc.. Soups included hot ones like minestrone, French onion, cream of mushroom or asparagus, split pea, chicken broth with matzo balls, and cold ones like gaspacho. Salads were varied and included iceberg, Romaine, endive, and watercress etc. and were combined with fruits and nuts. Everyday the noon menu had two pasta selections such as the following: spaghetti aglio olio and peperoncino; lasagna; fusilli with tomato and eggplant; rigatoni carbonara (with eggs, bacon, and cream sauce). Entrees included Salad Nicoise, chili, Chicken Oriental, Blintzes, fish and chips, Cobb Salad and London Mixed Grill (beef, lamb, and English banger), Red snapper, and Savory Short Ribs. Desserts were terrific cakes, pies, ice cream, yogurts and sherbets, all made fresh on board, plus fresh fruits and cheese plates of famous international varieties (Edam, Brie, Ricotta, Parmigiano, etc.).
Dinner was the same as above only more irresistible dishes. Chef Rotti definitely believes in variety and each evening in the Portofino was a feast. We have to mention the table for twelve next to ours was the Oldani Family Reunion: The rightfully proud mother was radiant every night seated at the head of her beautiful family. As our three year old grandson Nicolas says when the family is all together "It's just like a party!" Mrs. Oldani-Asensio celebrated all week with her four sons and daughter and their spouses. They even had their own Captain USN, so it was dinner with the Captain every night!
A typical dinner menu had at least twenty selections, not including the Dessert Menu which usually had upwards of ten offerings. Appetizers included Lobster Terrine, Antipasti of Prosciutto and Cantaloupe, Shrimp Cocktail (always available) and Eggplant Parmigiana, etc. Soups were the classics bisques, onion etc., plus cold fantasies like Pina Colada, cream with rum, etc. Salads were fresh and included radicchio, Boston Bib, baby spinach, watercress and arugula combined with various nuts and fruits.
Entrees had a different unique pasta course each night: i.e., Pasta with lemon chicken and broccoli in a tomato sauce. Unique items like filet of Zander fish, or a lobster turnover demand tasting. Yet, there was also standard holiday fare like Smoked Virginia Ham, Nebraska Prime Rib, Roasted Turkey, Pot Roast with Polenta, Rock Cornish Hen, Roasted Leg of Lamb and Shrimp Fra Diavolo or Boneless Chicken Kiev. Each menu was nicely balanced with an "Always Available" selection: Salmon Filet, Beef Filet, Chicken Breast, Fettuccine Alfredo, or vegetarian and healthy alternatives.
Desserts each evening were so tantalizing, that even when Vincent said no dessert tonight, he failed to stick to it. There were Soufflés, Tiramisu, Pear tart, Creme Brulees, Yam Pie, Black Forest Torte, a Duet of White and Dark Chocolate Mousses, Ice cream Bombes, Cheesecakes, and not to mention Swan Puffs swimming on a chocolate lake.
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