My experience at The Chef’s Table on the Carnival Horizon

Versión en español

My experience at The Chef’s Table on the Carnival Horizon was unforgettable. If you identify as a foodie, this is one of the must-do activities on Carnival cruises. Three years ago, I had already enjoyed The Chef’s Table on the Sunshine, and I had serious doubts about whether Horizon’s chef could be at that level. I was pleasantly and utterly surprised, because the experience was even better.

This 9-course dinner not only incorporates excellent flavors; the tableware, the service, the intimate dining room in the middle of the ship’s kitchen, the picture souvenir to take home, the personalized menus, everything makes the $95 a great value. This is a meal that in Houston would have a minimum price of $ 300. And in many cities there are not even restaurants that offer these experiences. I don’t have any doubt that your expectations will be exceeded.

Chef Karan Singh leads the dinner and introduces each of the dishes. I will put small descriptions of each dish but keep in mind that everything was nicer in person and delicious. The dinner starts outside the dining room in the kitchen of the boat, where a welcome toast is made and a small snack is served. This time it was a mushroom bite, with mushroom tea.
Beet truffle. Exquisite.

Inside the dining room. Above: brioche bread with butter and honey. Right: Hazelnut cookie, frozen raspberry, and Greek yogurt. First picture, at the top: crispy pork belly with bacon snow and kimchi foam.

Passion fruit cream with sesame olive sponge cake. Eggplant cotton.

All these little bites were creative and with very distinct flavors.

Duck aged for 8 days, seasoned with North African spices, plum and parsnip puree, duck juice, and wine emulsion. Then they served us a soup (I forgot to take a picture!) of onion and lobster that was masterfully made. The almost transparent broth was impressive.

Sea bass poached in olive oil, cream of almonds and Parmesan, edamame, and butter of champagne. This was my favorite dish, the fish was perfectly cooked and the sides were very appropriate.
Since the dinner is long, there are two intermissions: in one, you are invited to go through the kitchen of the cruise and the pastry chef demonstrates how they make one of the most famous desserts on board, the molten chocolate (served in the main dining room at night). In the other, the magician of the ship does tricks and it is incredible.

Smoked lamb, pastrami lamb, lamb croquette, with rolls of provolone cheese and pickled radishes. I’m not a fan of lamb, although the pastrami was superb; I liked the other preparations less. The rolls of provolone and radishes surprised me and I found them whimsical and delicious.

Earth clay milk-fed veal, milk chips, sweet potato puree, and cheddar cheese sauce. I found the veal a little tough, but excellent flavor.

Coffee crema: oatmeal crackers, Parmesan cocoa cream, pear jam, herbal oils. Fabulous.

Mignardises to accompany the coffee: burnt custard tart, almond chocolate raspberry caramel, elderflower caviar.

During the dinner, you can see the chefs in action preparing everything.

The group of bloggers (from right to left) Julius de Droolius, María from the YouTube channel La Cooquette, Amanda from Where’s Amanda?, April from April Golightly, Yvette from Muy Bueno, and I.

Also, read the different paid options for restaurants and services available on the Carnival Horizon.

Thank you to Carnival for the invitation and the opportunity to travel with them. To make a reservation for The Chef’s Table: after checking in online you make reservations. Make them as soon as possible, as these experiences sell out, sometimes months in advance of the date of the cruise. Start planning your next vacation on the Carnival website.