CRYSTAL ANNOUNCES NEW OSTERIA D’OVIDIO MENU CREATED BY THE RENOWNED ALAJMO BROTHERS’ THREE MICHELIN-STARRED LEGACY

With a cruise booked on Crystal Symphony later this year, we were super excited to see that they have unveiled an exquisite new menu for their Italian dining venue Osteria d’Ovidio. Masterfully crafted by famed Italian chef Massimiliano and celebrated restaurateur Raffaele Alajmo, this collaboration, rooted in the brothers’ renowned three Michelin-starred culinary legacy, elevates Crystal’s reputation as home to the most exceptional dining at sea.

Massimiliano, the youngest chef ever to be awarded three Michelin stars, and Raffaele, co-owner of their celebrated restaurants along with Giovanni, Raffaele’s son and lead on the collaboration, will bring their signature culinary artistry to Crystal’s specialty dining venue located on both Crystal Serenity and Crystal Symphony just in time for when we will join Crystal Symphony, so we will be among the forst people to try to new menu, as well as some of the other distinguished dining venues, including the only Nobu at sea, Umi Uma, and Beefbar by Riccardo Giraudi.

"At Crystal, we are dedicated to offering our guests extraordinary culinary experiences, and our collaboration with the Alajmo brothers takes this commitment to new heights,” said VP of food & beverage operations Gunter Lorenz. “Massimiliano and Raffaele have crafted a menu that seamlessly blends their Michelin-starred expertise with the spirit of discovery that defines Crystal. Each dish tells a story - of passion, artistry and the finest ingredients - creating an unforgettable dining journey at sea."

The menu itself will celebrate the finest flavours of Italy with impeccable craftmanship, choosing either a multi-sensory journey through three distinct sections or selecting dishes a la carte from the three tasting menus, highlights of which will include;

· VITELLO TONNATO – Sliced veal in tuna sauce

· MINESTRONE AL PROFUMO DI BASILICO – Seasonal vegetable soup with basil

· MACCHERONI ALLA CARBONARA – Fresh pasta with egg yolks, olive oil, and crispy guanciale

· LASAGNETTA ALLA BOLOGNESE – Lasagne with meat ragu

· PARMIGIANA DI MELANZANE – Eggplant, tomato sauce and mozzarella

· COSTOLETTA ALLA MILANESE – Breaded veal cutlet with arugula and tomatoes

· SORBETTO BELLINI – Peach and Prosecco sorbet

· TIRAMISÙ – The quintessential Italian dessert

Other dishes will embody innovative yet refined interpretations of classic Italian cuisine, such as;

· INVOLTINI DI SCAMPI – Langoustines wrapped in pasta dough with lettuce sauce

· CAPPUCCINO DI SEPPIE AL NERO – Cuttlefish with its ink and light potato cream

· TAGLIOLINI AL FUMO – Egg pasta with smoked butter

· RISOTTO ALLO ZAFFERANO CON POLVERE DI LIQUIRIZIA – Saffron risotto with liquorice powder

· BATTUTA DI CARNE CRUDA CON TARTUFO – Beef tartare with black truffles

· CARRÈ D’AGNELLO IN CROSTA – Lamb chops in herb crust with sautéed endive

· SORBETTO FRIZZANTE AL LIMONE – Fizzy lemon sorbet

· CIOCCOLATO, NOCCIOLA E CAFFÈ – A sophisticated blend of chocolate, hazelnut, and coffee

As well as these classic dishes there will be some specially created by Chef Max Alajmo featuring Venetian delicacies with a modern twist;

· CARPACCIO DI TONNO – Smoked tuna carpaccio with caviar and sturgeon sauce

· INSALATA COTTA AL FREDDO – Cold-cooked lettuce with vegetable tartare

· RAVIOLI DI BURRATA CON FRUTTI DI MARE – Burrata ravioli with mixed seafood guazzetto and tomato fillets

· SPAGHETTI AOP CON BLOODY MARY – Spaghetti with garlic, olive oil, chili pepper, celery and a mini–Bloody Mary

· SCARTOSSO DE PESSE – Venetian fried fish and chips

· BRANZINO ALLA VERBENA – Sea bass with sour potato purée, verbena oil, and sautéed vegetables

· BRUSCHETTA DOLCE – Sweet bruschetta with chocolate hazelnut spread, extra virgin olive oil and chili pepper

· GRAN GELATO AL PISTACCHIO – Homemade pistachio gelato with toppings

"Each dish we’ve created for Osteria d’Ovidio is a chapter in a story — one that celebrates the beauty, simplicity and depth of Italian cuisine,” said Chef Alajmo. “We wanted to craft a menu that evokes emotion, transports guests to the heart of Italy and pays homage to the rich culinary traditions that inspire us. It’s about more than just flavours; it’s about creating an experience that lingers long after the meal is over."

This collaboration will offer guests a world-class culinary experience that rivals the finest restaurants on land and we cant wait to bring you our verdict later this year.

Carre d'Agnello

Branzino

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