Restaurant

Ferry vs Flying: Airline Food

2013-11-27 | Onboard | No comments

It is a truth universally acknowledged that airline food is bad. In fact, it is a truth scientifically explained, in this article by Stuff: “Since airlines basically reheat food that’s already been cooked on the ground, it’s difficult to pack enough flavour into entrees to keep mouths watering and noses un-crinkled when flight attendants dole out meals.”

airtransat005

However, travelling with Stena Line removes the expectation that the culinary experience should begin at the destination. The Metropolitan restaurant offers a relaxed ambience and an a la carte menu of traditional British cuisine, such as duck pâté mousse with spiced plum chutney followed by lamb rump with redcurrent port sauce, roasted potatoes and sugar snap peas.

The Taste restaurant offers a relaxed atmopshere with a great buffet offering. Passengers can enjoy after dinner drinks at the stylish Riva Bar (constructed from an old Riva speedboat) with stunning views of the sea outside.

The Taste restaurant also offers breakfast on overnight crossings to Hook of Holland from Harwich, with a great range including full English breakfast, fresh pastries, cereal, yoghurt and fruit.

And all this with the space to walk off your meal.

Ferries: 1

Flying: 0

Stena Line offers twice daily indigestion-free crossings from Harwich to Holland

Leave a Reply

Your email address will not be published