Boldly claiming to serve “The Finest Cuisine at Sea™” might seem to be a hyperbole, but we wouldn’t make such an immodest assertion if not for the tremendous contribution of the legendary Master Chef Jacques Pépin. As our Executive Culinary Director, he inspires our chefs to perform feats of gastronomic wizardry. The intimate and luxurious ships afford their chefs the luxury of cooking for fewer guests. Never having to rush or create dishes en masse liberates them to meticulously prepare your individual order, exactly as you wish and just as you would expect in the finest restaurants, using only the freshest, highest quality ingredients. In harmony with its philosophy of encouraging a healthy, balanced lifestyle, Canyon Ranch® also offers its delicious and wholesome gourmet cuisine onboard our ships. Memorable dining begins with open-seating, as it allows you to dine when you are ready and with whomever you choose. Regardless of where you dine, there are never surcharges.
The Grand Dining Room
The Grand Dining Room is a study in stateliness, a tribute to the spirit of Europe’s marquee restaurants in 5-star hotels that inspired its dignified yet convivial ambiance. Handsomely decorated in rich woods, classic fabrics and soothing colors, the expansive dining area exudes splendor. Tables are beautifully set with elegant bone china, sparkling Riedel crystal, gleaming silver, and fine cotton linens. Remarkably, as sumptuous as the Grand Dining Room’s décor is, guests always feel completely at ease within its grandeur. Much of that is a direct reflection of the formally attired and classically trained wait staff, graciously serving course after course of European-inspired cuisine or delectable alternatives such as healthy, savory Canyon Ranch® selections or Jacques Pépin’s signature dishes.
Polo Grill embodies all the elements of a classic steakhouse, expressing them with timeless reverence. Mindful of tradition, the décor features crisp, white linen tablecloths, dark wood furnishings and supple, burgundy leather chairs. Each course stands as the very definition of a time-honored favorite, most notably the beef dishes, all of which are USDA Prime and dry-aged for 28 days to enhance tenderness and flavor. Succulent seafood dishes, such as whole Maine lobster, are also classics in their own right. Caesar salads are prepared according to tradition as well, tableside and with gusto.
In Italian, Toscana means Tuscan, and every aspect of this magnificent restaurant pays homage to this beloved region of Italy. Just as Tuscan cuisine evolved from rich family traditions, many of our recipes originated with the grandmothers and mothers of our own Italian culinary staff. Similarly, the sommeliers are from long lines of wine-producing families, so they inherently know the characteristics of each vintage, which ensures that their recommendations perfectly complement the simple yet keenly balanced Tuscan cuisine. Presented on elegant, custom-designed Versace china, each dish is a masterpiece that exemplifies the essence of Tuscany and celebrates Italy’s culinary passion.
Exquisitely decorated with heirloom antiques, pickled wood furnishings and art from Jacques Pépin’s personal collection, Jacques was modeled after a Parisian bistro. Comfortable and eclectic, the ambiance is pure French, as is the cosmopolitan yet wonderfully embraceable cuisine. Luscious aromas waft from the gleaming show rotisserie, where chicken, duck, pork and veal roasts slowly turn. Each dish is a classic, ingeniously reinterpreted by Master Chef Pépin. Absolutely magnifique, Jacques is featured aboard Marina and Riviera.
The Grand Dining Room