Crystal unveils the new menu of Osteria d’Ovidio
Crystal, a global leader in luxury cruise experiences, has announced the launch of the new menu for Osteria d’Ovidio, its acclaimed Italian restaurant at sea. The menu has been created by brothers Massimiliano and Raffaele Alajmo, renowned figures in international haute cuisine and custodians of a culinary legacy honored with three Michelin stars. This prestigious collaboration further strengthens Crystal’s reputation as a pioneer of culinary excellence at sea.
Massimiliano, known as the youngest chef in history to earn three Michelin stars, and Raffaele, a highly respected restaurateur, along with his son Giovanni, the guiding mind behind the project, will bring their refined gastronomic vision aboard Crystal Serenity and Crystal Symphony starting next summer. The initiative enhances an already extraordinary culinary offering that also includes Umi Uma, the only Nobu restaurant at sea, and Riccardo Giraudi’s Beefbar.
Crystal Serenity
alajmo-e-crystal-alta-cucina-italiana-salpa-su-navi-di-lusso
VITELLO TONNATO
MACCHERONI ALLA CARBONARA-1
According to Gunter Lorenz, Vice President of Food & Beverage Operations, the collaboration with the Alajmo brothers marks a further leap in Crystal’s journey toward gastronomic excellence. Lorenz emphasized that the menu, a blend of three-star Michelin artistry and Crystal’s spirit of discovery, stands out for its ability to tell stories of passion, artistry, and exceptional ingredients, turning every dinner into an unforgettable experience.
The new menu at Osteria d’Ovidio is designed to offer a multisensory journey through the most authentic and sophisticated flavors of Italy. Guests can choose from three tasting menus,Italia, Le Calandre, and Venezia or build their own personalized experience from an à la carte selection.
The Italia menu pays homage to beloved Italian classics, showcasing iconic dishes from across the peninsula: from Vitello Tonnato (Sliced veal in tuna sauce) and Minestrone al Profumo di Basilico (Seasonal vegetable soup with basil), to Maccheroni alla Carbonara (Fresh pasta with egg yolks, olive oil, and crispy guanciale) and Lasagnetta alla Bolognese (Lasagne with meat ragu). Timeless favorites such as Parmigiana di Melanzane (Eggplant, tomato sauce and mozzarella), Costoletta alla Milanese (Breaded veal cutlet with arugula and tomatoes), Bellini Peach & Prosecco Sorbet, and the quintessential Tiramisù complete the offering.
Minestrone
Parmigiana di Melanzane
Sorbetto Bellini
Tiramisu
Le Calandre, on the other hand, reflects the innovative and refined philosophy of the family’s flagship restaurant. Here, the gastronomic journey becomes more daring, with dishes like 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), and Risotto allo zafferano con polvere di liquirizia (Saffron Risotto with Licorice Powder). The menu also features Battuta di carne cruda con tartufo (Beef Tartare with Black Truffle), Carrè d’agnello in crosta (Herb-Crusted Rack of Lamb with Sautéed Endive), Sorbetto frizzante al limone (Sparkling Lemon Sorbet), and a sophisticated blend of chocolate, hazelnut, and coffee.
The Venezia menu finally celebrates the traditional cuisine of the Venetian lagoon with a contemporary twist. Highlights include 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), and Spaghetti AOP con Bloody Mary (Spaghetti with garlic, olive oil, chili pepper, celery and a mini–Bloody Mary). Other specialties include 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), and Homemade pistachio gelato with toppings.
Battuta di Carne Cruda
Involtino di Scampi
Ravioli di Burrata
Scartosso
Chef Massimiliano Alajmo described the new menu as a culinary narrative told in multiple chapters, each celebrating the beauty, simplicity, and depth of Italian gastronomic tradition. He explained that the goal was to evoke emotion, transport guests to the heart of Italy, and pay tribute to the roots that inspire every creation. For him and his team, the value of the menu goes beyond flavor—it is an experience that lingers in the heart.
With the new menu at Osteria d’Ovidio, Crystal renews its vision of travel as a total experience that touches not only places, but also the senses, emotions, and memory. The collaboration with the Alajmo brothers adds a new dimension to life onboard, turning every dinner into a story of excellence, authenticity, and a passion for culinary art. Each dish becomes an invitation to discover a true and reimagined Italy, crafted with mastery. And for those who wish to continue this journey after disembarking, it is possible to experience the atmosphere of the renowned Alajmo restaurants, Le Calandre in Padua, Grancaffè & Ristorante Quadri in Venice, and Le Cementine in the Venetian countryside, thanks to exclusive excursions curated by Crystal’s sister brand, Abercrombie & Kent.
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