WindStar Dining

Windstar's recipe for incredible dining: begin with the freshest ingredients - buy them in the local markets, whenever possible. Luscious ripe melons in the tropics, creamy goat cheese and sun-ripened tomatoes in the south of France. Recruit a restauranteur like Joachim Splichal of Patina in Los Angeles (recently named Restauranteur of the Year by Bon Appetit) and light-cuisine author Jeanne Jones to create imaginative recipes enhanced by expert chefs. Here's one: tuna carpaccio with wasabi in a coriander-infused crust and lacy potato crisps. Or maybe chilled beet soup, grilled leg of lamb and mango sorbet. And bread! Baked fresh daily, from flaky brioche to potato-sage rolls. As the perfect compliment to your meal, a blockbuster merlot from the Napa Valley... all in a lovely restaurant, crisply nautical, not overblown or stuffy.

An integral part of Windstar's 'Casual Elegance' design is the 'Casual Elegance' attitude and what can be more casual than having no assigned seating in The Restaurant or Bistro? Or what about the "tipping not required" policy? And what of the casual dress? There's no need for formal wear here. Guests feel like this is their ship, their yacht. The relaxed environment inspires the attitude.