I definitely do not consider myself a cruise person (read: nothing about behemoth ships like the Royal Caribbean appeals to me), but I make a seeeerious exception for Windstar the cruise line that offers “luxury cruises in private yacht style.”
I’ve been on four of their voyages, so I’m very familiar with the experience and know absolutely why I adore Windstar so much.
Their ships accommodate just 300 people, meaning they are able to dock in smaller, tourist-free ports. Guests don’t have to wait in-line anywhere and service is personalized & meaningful.
And maybe this is evil of me to be grateful for, but the cruises are not child-friendly… AKA you will not be surrounded by packs of screaming children while you’re trying to enjoy a relaxing nap in the sun or on-land cultural excursion.
The higher price point and smaller guest list also means that the food on the Windstar boats is amazing. The casual breakfast & lunch offerings are great. The snacks are perfect. And every night, guests enjoy a four course experience in the Amphora formal dining room.
On my most recent Windstar that sailed through Costa Rica and Panama, I decided that I was going to document every dish I consumed at dinner…
(Yes, I ate all of this and no, I have no regrets about the five pounds I gained)
Tropical shrimp and fruit salad:
Lobster cakes with parsnip citus slaw and whole-grain mustard remoulade:
Artichoke & mushroom crepe with gruyére cheese sauce:
Halibut with crab meat mille-feuille, parsienne potatoes with chardonnay lemon sauce:
Spinach salad with roasted beets, goat cheese and an orange vinaigrette:
Lettuce and roasted Bosc pear salad with walnuts, fried camembert and cranberry dressing:
Black & white sesame seed-crusted seared tuna, over wasabi infused mashed potatoes, served with a lime-soy reduction:
Beef carpaccio with parmesan and mascarpone:
Shredded lamb in tomato ragu with penne pasta:
Duet of Oysters Rockefeller in bed of spinach and bread crumbs/bacon:
Tuna carpaccio with mango chutney and fried ginger:
Lobster tail with vegetables and saffron beurre blanc:
Lobster skewer salad with mango and papaya, over a bed of greens:
Spicy tuna tower with a cucumber and avocado medley:
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