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Old 01-28-2013, 09:26 PM   #24
Join Date: Dec 2011
Posts: 407

Originally Posted by gone2disney View Post
Oh no-I am getting a little worried from reading these posts. We are going in July on our first cruise and honestly, I was expecting some really great food. I realize that probably thousands of meals are prepared, however at the cost of almost $5,000 (family of 4, cat 4) for 4 nights, I do expect excellent and in some cases over the top food. I do not expect powdered eggs, which I can get at a free breakfast at Comfort Inn...or poor quality steaks or frozen pastries. I guess I was just naive...
If you're going FOR the food (i.e., having great dining experiences is a major expectation for your vacation), you should consider a different cruise line--quite possibly a different type of vacation. With the possible exception of a few of the 'if you have to ask, you can't afford it' luxury lines, there are limits to what is feasible in the food realm on a cruise ship. Celebrity is usually said to have the best food, although if you go to a board for Celebrity fanboys, you will find many of them complaining that the food was MUCH better 10 years ago.

I do think you can enjoy eating on Disney, however. I second the comment about 'special' (i.e., not repeated from day-to-day) items on the buffets. That's the one place where you may find some more interesting flavor profiles. I imagine that they may let the chefs try out some local flavors from their home countries on the buffet where it's not such an issue if some people don't like it.

I wish DCL would move more in that direction in terms of what they serve. There are many inexpensive and delicious preparations from the Caribbean, Latin America, India, etc. that could be served in a banquet setting. I would much rather have a dish made with chicken with assertive flavors than a tired dish made from frozen elk medallions. DCL seems to be trying to convince us that elk medallions are 'fancy', when in fact it just means that their supplier got a great deal on farmed elk.
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