Speaking from his home in Monaco late last year, restaurateur Riccardo Giraudi was visibly excited about the opening of the first-ever Beefbar at sea onboard Crystal Symphony and Crystal Serenity. “I’m happy, I'm very much looking forward to it,” he said. “We’re also going to be on the new ships that are currently being built. It’s a real partnership – I’m married to Crystal now,” he laughed.
A few months after opening, Beefbar is proving a hit with guests. And with this new venture, Giraudi is following in gilded footsteps – those made by Nobu Matsuhisa, who opened the only Nobu on the ocean, Umi Uma®, with Crystal in 2003, which continues to be a guest favorite to this day. “I already have four or five restaurants with Nobu in different hotels around the world, so I know it’s complementary,” Giraudi says of his decision to partner with Crystal. “It just made sense.”
It's all part of a growing trend for high-end restaurants to have a presence at sea – an innovation Crystal spearheaded with Nobu and continues to drive forward. Hot on the heels of Beefbar is a collaboration with the Alajmo brothers, Raffaele (Raf) and Massimiliano (Max), who oversee a group of restaurants with five Michelin stars between them. Their flagship restaurant, Le Calandre in Rubano, is one of only eight in Italy to hold three Michelin stars – Max was just 28 years old when it won its coveted third star with him at the helm. They have created exclusive dishes for diners at Crystal’s Osteria d’Ovidio, which launches this summer.
But while the appeal of having a big-name chef onboard is clear, what’s in it for the restaurant in question? “We were attracted by the challenge of bringing our cuisine around the world, and organizing everything meticulously—from the selection of the ingredients to the way the dishes will be presented and served,” says Max.
“What we really appreciate about Crystal is the pursuit of quality and the desire to create the highest and most varied offering possible for guests,” adds Raf. “There’s no chance to get bored; routine doesn’t exist. Every day can be different. It’s like walking through a small town with many restaurants.” It’s a sentiment shared by Giraudi. “A ship is like any big city. You have to have a mix of restaurants. And I think with the new revamp of Crystal, they've understood that,” he says.
So, what can guests expect from these new offerings? Beefbar is open for poolside lunches as well as a more elevated evening dining experience. “Our lunch menu is more deli-style,” Giraudi explains. “People do not necessarily want to go for a four- or five-course lunch; they want to have one of the best burgers they can by the pool, and that's as elevated as it gets.
Dinner, meanwhile, will be more like that at the land-based restaurants, although Giraudi is keen to stress the uniqueness. “With Beefbar, every restaurant is different; we do not photocopy the style. We keep the DNA on the menu, but we try to give a different experience depending on where the restaurant is situated. On Crystal, because it's open for lunch and dinner, it's more casual. I want diners to feel relaxed. It’s still elevated but they’re on holiday so you want them to feel great. Drink wine, have some steak – it’s simple.”
The Alajmo brothers feel the same. “I want guests to feel at home and relaxed while eating,” says Max. “Let’s leave formality aside and focus on having fun,” adds Raf. Along with the new dishes created for Crystal, they will be serving the most popular items from their menu at Le Calandre. Their aim? “Osteria d’Ovidio will be an embassy of Italy in the middle of the sea. We want to meet the expectations of a guest on vacation who decides, ‘Tonight, I’m going to Italy’. Our success will be in making them feel and experience Italy at the table.”
It’s a concept that Chef Nobu adheres to. “In the restaurant business, the most important things are good food, good service, and good atmosphere,” he says. “Umi Uma is a mix of friendly and comfortable, with really good food and service. Because it’s on a cruise ship, it’s homier – you get to know the same customers every day. That means you get to make it more like a family.”
And with Beefbar and the Alajmo brothers, the Crystal family has just become bigger – and better.
About Crystal
For more than three decades, Crystal has been synonymous with exceptional, award-winning voyages. In 2022, A&K Travel Group (AKTG) acquired the Crystal brand and its two vessels, Crystal Serenity and Crystal Symphony, ushering in a new era of being Exceptional at Sea. The globally renowned cruise line offers discerning travelers industry-leading, authentic, and enriching experiences both onshore and at sea. Crystal’s pioneering partnership with Abercrombie & Kent provides guests with unparalleled access to the most sought-after experiences and destinations around the world. The reimagined ships boast larger, updated suites with artisanal finishes, and almost one member of crew member per guest. Crystal is home to the first-ever Casino de Monte-Carlo at sea as part of an exclusive partnership with Monte-Carlo Société des Bains de Mer (SBM), and world-class dining includes Umi Uma®, the only dining experience at sea by Michelin-rated chef Nobu (Nobuyuki Matsuhisa), and the only Beefbar on the ocean, a collaboration with visionary restaurateur Riccardo Giraudi. The ships also feature cutting-edge wellness at the Aurōra Spa, and spectacular entertainment including Broadway-standard shows. With a legacy of unrivaled service and commitment to sophistication and elegance at every touchpoint, once onboard, guests feel as if they are perfectly at home.
About Alajmo
The youngest chef in the world to have received three Michelin stars, Massimiliano (Max) Alajmo, is esteemed by clients and colleagues for his unique interpretation of Italian cuisine. Together with his brother Raffaele (Raf), culinary expert and maître des lieux of the Alajmo group, and nephew Giovanni Alajmo, Executive Territory Manager, Max oversees the kitchens of fourteen restaurants between Padua, Venice, Treviso (H-FARM), Cortina, Paris, Marrakech, and Tamuda Bay, as well as a line of gastronomic products and an events company, all from Le Calandre restaurant, his creative culinary laboratory.
