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DINING GUIDE:
EURODAM DINING GUIDE AND REVIEW With commentary by Hotel Director Stan Kuppens of the Eurodam by Richard H. Wagner page four |
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TamarindLocated in its own area at the top of the ship on Deck Eleven is Tamarind, a specialty restaurant which debuted on Eurodam.
“It is a pan-Asian restaurant, Pacific-Asian restaurant. So we have Asian dishes on the menu but also Pacific dishes. It is very difficult to explain to guests. That is why we have a little bit of difficulty getting people up there. They think it is a Chinese restaurant. They say 'I can go to a Chinese restaurant at home, I don't need to go here.' But the food that we have here is so totally different than a Chinese restaurant.” Indeed, the menu has some Chinese items there are also references to Thai and Vietnamese cooking as well as offerings of curry and sushi. One of the dishes that I enjoyed there was the soy and wasabi crusted beef tenderloin - - essentially a Western steak but prepared using Eastern sauces and spices. “A lot of people don't know that we have this restaurant. The reason for that is because only this ship and the Nieu Amsterdam have Tamarind. So marketing cannot use that restaurant to promote Holland America Line because people would go on the Ryndam and say where is the Tamarind restaurant. So we very often get guests who say I don't know what or where that restaurant is.” |
“We do several things to promote that restaurant like on the first day, the ship's tour starts in that area. What we do then is when people come in to start the tour, we go around with small bites that we serve in that restaurant. We do the Indonesian tea ceremony there. We do a lunch there the first couple of days, which is free, a lot of guests experience the food that we have there and the service. They realize how fantastic it is up there and so they sometimes come back and have dinner there as well.”
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CanalettoEurodam's third specialty restaurant is Canaletto, which offers Italian cuisine.
“In the beginning, we had a different menu every single night and that was a little bit too confusing for our guests. On day two, they would look at the menu and say 'Can I book for three days from now.' Then they would come back in three days and find the menu is different. Therefore, what we did was expanded the choices but made it one menu for the whole week. Recently, we have changed a few dishes on that menu just to renew it a little bit.” “That restaurant is running very well. People love it. It is Italian food, freshly prepared right there in the Lido kitchen. If you want my advice, my absolute favorite dish is the penne. Fantastic, I love it.” “It is more of a casual setting. It is part of the Lido restaurant. The restaurant turns into that concept in the night. We make it a little bit special by changing the table setting, you have the tablecloths and the different china. That makes it different already. Then the cooked ala minute menu. It is casual but still very enjoyable.” |
When this venue first debuted on Eurodam, it was separated from the rest of the Lido restaurant by waist-high dividers. Borrowing an idea from sister ship Nieu Amsterdam, Eurodam now has installed some floor to ceiling glass partitions. “Now people have more privacy with the partitions.”
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Cruise ship dining guide - Eurodam - Holland America Line - page four