Dining

The Dining Room is your destination for sophisticated dining.

Pinnacle Grill

At the intimate Pinnacle Grill, enjoy dishes inspired by America’s Pacific Northwest.

Canaletto

This authentic Italian restaurant offers a menu of classic favorites.

Tamarind

Tamarind delights with exotic menus evoking the culinary traditions of Asia.

Rudi's Sel de Mer

A contemporary twist on timeless French classics.

Nami Sushi

Inspired by Culinary Council® member and sushi master, Andy Matsuda, Nami Sushi offers a tempting array of selections.

Lido Market

Lido Market provides a fresh, new approach to casual dining.

Dive-In

Dive in to a grilled burger on brioche or a Nathan’s Famous gourmet hot dog.

24-Hour In-Room Dining

In-Room Dining is available around the clock for your convenience.

New York Pizza

Enjoy delicious thin-crust pizzas and Italian salads served up poolside.

Grand Dutch Cafe

Inspired by our heritage, Grand Dutch Cafe is the perfect place to connect and refresh.

Gelato

When it comes to gelato, exceptional is worth the effort.

Tea Time

Join us for afternoon tea, offered daily.

Explorations Café

Relax in a comfortable coffee house environment.

Meet Rudi Sodamin

Holland America Line’s Master Chef and Culinary Council Chairman, Chef Rudi was born in Austria and trained in France. His innovative approach has made him the most decorated chef on the world’s oceans.

Meet Jonnie Boer

Dutch-born Chef Jonnie is the driving force behind De Librije, a regional, fine-dining restaurant. Recognized as one of “The World’s 50 Best Restaurants,” De Librije has earned a three-star Michelin rating every year since 2004.

Meet David Burke

A leading pioneer of contemporary American cuisine, Chef David is a restaurateur, cookbook author, inventor (a dry-aging process for meat) and consultant at ESquared Hospitality. He trained at the Culinary Institute of America.

Meet Jacques Torres

Known as “Mr. Chocolate,” French-trained Master Chef and artisan chocolatier Jacques is a James Beard award winner. After rising to executive pastry chef at New York’s legendary Le Cirque, he opened a chocolate factory in New York.

Meet Ethan Stowell

With an impressive roster of highly acclaimed restaurants, Chef Ethan has helped to change the face of the Seattle food scene. He was named one of the “Best New Chefs in America” by Food & Wine in 2008.

Meet Andy Matsuda

Founder of the Sushi Chef Institute in Southern California, Chef Andy Matsuda offers more than 35 years of sushi mastery. After a battle with cancer, he sought a deeper understanding of the relationship between food and health.