Crystal introduces a new menu for Osteria d’Ovidio

Experiential cruise leader Crystal is set to regale passengers with an exquisite new menu for its Italian dining venue Osteria d’Ovidio.

Masterfully crafted by the sibling team of famed Italian chef Massimiliano and celebrated restaurateur Raffaele Alajmo, this collaborative menu stems from their renowned three Michelin-starred culinary legacy.

As such, it 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 later this summer. 

This new menu reaffirms Crystal’s commitment to world-class gastronomy, complementing its distinguished dining portfolio, which includes the only Nobu at sea, Umi Uma, and Beefbar by Riccardo Giraudi.

According to Crystal’s vice-president for food and beverage operations Gunter Lorenz: “We are dedicated to offering our guests extraordinary culinary experiences, and our collaboration with the Alajmo brothers takes this commitment to new heights. 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.”

An Italian celebration

The menu celebrates the finest flavours of Italy with impeccable craftsmanship. 

Massimo Alajmo says of the menu: “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. 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 flavors; it’s about creating an experience that lingers long after the meal is over.”

Guests can indulge in a multi-sensory journey through three distinct sections or choose to embark on their own adventure, selecting dishes à la carte from the three tasting menus.
Italia: Italian classics from across the peninsula   

For guests seeking the essence of Italian cuisine, this menu presents timeless dishes that highlight regional specialties:

• 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

Le Calandre: The signature dishes of the Alajmo family’s flagship restaurant

 This selection embodies innovative yet refined interpretations of classic Italian cuisine:

• 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 licorice 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

Venezia: Traditional Venetian dishes revisited by Chef Max Alajmo

This menu highlights refined 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 filets
• 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