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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 |
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Eurodam has eight dining outlets and some of these outlets give passengers more than one dining option. Thus, even though Eurodam is a medium-size ship, she offers passengers several different dining choices. As Stan Kuppens, Eurodam's Hotel Director, explained: “That's what the people are looking for these days.”
On the following pages, we explore the various dining venues on Eurodam. Along the way, we'll have some comments by Mr. Kuppens and some observations from me. CONTENTS
Main Dining Room .................................... Page One Afternoon Tea..............................................Page Two Pinnacle Grill and Le Cirque Night..............Page Three Tamarind and Canaletto................................Page Four Casual Dining................................................Page Five |
Right: Hotel Director Stan Kuppens
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The Main Dining RoomLocated at the stern of the ship is Eurodam's main dining room, the Rembrandt Dining Room. It consists of a main floor on Deck Two and a balcony level on Deck Three. The room is decorated in a contemporary style using a palette strong in reds and blacks.
The Rembrandt is open for breakfast and lunch (on sea days and occasionally in port) on an open seating basis. For dinner, the restaurant offers the traditional passenger ship dining system where passengers have a reserved table at one of the two dinner seatings. The seatings are at 5:30 and 8:00 p.m. Alternatively, passengers can opt for an open seating system under which they can arrive any time between 5:15 and 9:00. Of course, there is no guarantee that they will have the same table each night. “Some other companies have gone completely over to open seating, people just come in whenever they want to. We realized that our clientele still prefer to have the old system. Therefore, we still have the option of the old system.” “What we see throughout the cruise when we are in the Caribbean and throughout the cruise when we are in Europe, is that a lot of people move from the fixed seating to the open seating. And [we see] that people who for years were using the fixed seating are moving to the open seating.” “In Europe, we see that mainly because of the time that we stay in the ports. In Europe, we stay very often until eight, nine or ten in the evening. The people go ashore and when they come back, they want to eat and they do not always want to eat in the Lido, they want to eat in the dining room. If they have the five o'clock seating or the eight o'clock seating and they do not come back until eight fifteen or nine o'clock in the evening, their seating is gone. With the open seating, they can just come when they need to.” Each evening the menu in the main dining room features dishes developed by one of the chefs on Holland America's Culinary Council. Chaired by HAL's master chef Rudi Sodamin, the council members are well-known, award winning chefs chefs. “Both formal nights there is a special menu. The first formal night is the Marcus Samuelson menu. It is a special menu, with several very upscale products on there. The second formal night menu has all kinds of very enjoyable dishes on there - - pate, escargot, jumbo shrimp, surf and turf, and souffle for dessert. We try to make it a pretty special menu.” In addition to the featured items that change every night, the Rembrandt menu has a section entitled “Available Daily,” which does not change throughout the cruise. |
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Cruise ship dining guide - Eurodam - Holland America Line - page one