I had the privilege of a week long journey on the Explora I ship. Explora ships are a luxury branch of the MSC Cruise Line (Swiss/Italian). The ships are much smaller than the behemoth MSC ships, about 900 passengers, with spacious cabins, a 1.25:1 passenger/staff ratio, and all-inclusive pricing, meals, drinks and most activities. Of the six on-board restaurants, the Anthology restaurant is an exception, in that it’s 5 (or more) course meals have an up-charge of about $165 per person. This is still way less than major city dining, and since your travel agent may well have given you an on-board credit, the actual cost is much less, in my case $15. The style is fine Italian cuisine, curated by Head of Culinary, Franck Garanger.

My experience at Anthology was utterly top-notch, and I thought I’d share it with you.

When I arrived, a punch cocktail was already poured, sort of a lemon punch with gin. Bread soon arrived, along with some of the finest peppery Sicilian olive oil I’ve ever tasted, from a producer that has been in business since 1911.

The menu is divided into  5 sections with around 3 choices in each section. And note that some of the palate cleansing intermissions are included as well

After placing my order, they brought out the first amuse-bouche, a creamy, cheesy topping over a bit of diced tomatoes and other vegetables. And, a small bowl of lobster bisque with bits of several vegetables (but no lobster).

Soon, the first course arrived, shown at the top of the article, Osetra Royal caviar atop lobster and green apply, served with a sweet an sour vinaigrette. In some ways this beautiful presentation is one of things I’ll always remember from that evening.

This was soon followed by Canneloni di Capasanta, a scallop cannelloni with black truffles, herb salad and a Parmigiana Reggiano foam. I savored ever delicious bite.

The next course, Raviolo Allo Scampi was equally outstanding: Langoustine ravioli, San Marzano tomato consommé and sage butter.

Then it was time for a palate cleanser, a Granita alla Grappa. This is a premium grappa, transformed into an crystalline, icy sort of dessert.  Not to be missed!

The main course was Wagyu beef with Amarone sauce, and, amazingly chard stuffed with porcini mushrooms and s truffle potato pallet. The beef was, as you would expect, very tender and juicy and the chard quite a delicious surprise. The potato was excellent as well.

Then, as another palette cleanser, a lemon-vanille grapefruit compote with a blood orange sorbet.

And, almost finally, the dessert course: Euforia di Ciocolatto, with dark chocolate leaves made with chocolate and tofu, covering a chocolate-tofu custard, with amaretto toasted almonds.

But, wait, there are the petit fours! From the dessert cart  we picked out couple to finish with. What a spectacular evening!

The Anthology restaurants are on all of the growing line of Explora ships. I hope to run into you on one sometime soon!

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