Sabatini’s

Had breakfast every morning of our Alaska cruise in here. The wait staff and food were deserving of any 5 star restaurant in the world.

Had breakfast daily in Sabatini’s (Star Princess) on our 10 day Alaska trip. The entire staff was beyond compare the best, and knew exactly what I wanted after day 2 (I’m a creature of habit).The meals were always hot and the Cappuccino the best. I look forward to seeing this staff again on our next journey on the Star.

This review relates to two dinners enjoyed in Sabatini’s splendid dining room aboard the Caribbean Princess while exploring the British Isles and portions of France, including Guernsey, Ireland, Liverpool, Northern Ireland, Scotland, and the Normandy Landing Beaches on a 12-​night mid-​summer cruise. We found the same high level of quality in ambiance, service, and alta cucina as we had experienced on three prior Princess cruises.
On the first occasion of this trip, we began with a teasing of the tenderest lean Air-​Cured Parma Prosciutto on Rosemary Flatbread accompanied by juicy and memorable Marinated Green & Black Olives Then came Vitello Tonnato, thinly sliced chilled Veal Roast, paired with Seared Tuna Medallions with Pesto Aioli, Arugula, and a little Chive on the same plate. It was like sampling the finest Carpaccio along with great Seared Ahi.
Now it was time for a hot appetizer, and Calamari Fritti was our choice. The crisp fried baby squid was served inside a metal, paper-​lined cone along with a tasty Lemon Garlic Dip. Back to cool again with an unusual Insalata di Gamberi, Finocchi e Cannellini, marinated shrimps served with shaved fennel on a pile of Cannellini Beans. Continuing to exercise the taste buds, it was now a return to hot with a large bowl of Zuppa di Pomodoro con Frutti di Mare, an excellent mix of langoustine, squid, mussels, clams, and shrimp in a zesty tomato-​based broth.
What would a complete Italian meal be without pasta? So, next I enjoyed al dente Spaghetti Carbonara with thick and creamy Cheese Cream Sauce and flavorful pieces of carbonara. But this was just a prelude to the piece de resistance of the evening. I noted that Branzino in Costa di Sole was listed on the menu for two, but Diane had other ideas, not wanting to forgo lobster Three Ways. So I asked our server whether by chance the restaurant had a small branzino available that might be suitable for one. He hailed the maitre d, who quickly came over and said that all the branzino were rather large but «If you want branzino, you shall have branzino!»
And, so it went! A huge mound of salt-​encrusted branzino soon arrived tableside, and I was embarrassed by its large size yet determined to eat it all, since my hosts had been so accommodating. But when the Mediterranean sea bass was removed from its salt casing, I exhaled a sigh of relief that it had boiled down to a smaller amount of actual fish flesh for me to have to take on. It still looked like a double serving of fish, but no longer a 2-​foot long and 1-​foot wide pure white coffin of hard encrusted salt. In other words, it was manageable.
So, I proceeded to savor the moist now deboned branzino, just taking it one big bite at a time, interspersed with bites of Boiled New Potato, carrot, and grilled asparagus spears. Shockingly to me, although the fish fillets were nicely seasoned, I didn’t taste a bit of salt crust! It did not leach into the membrane of the large fish that had been housed inside it while cooking. And of which I ate every bite!
Never one prone to end a complete meal early, I finished this first dinner by polishing off a Sinfonia di Sapori, an Almond, Hazelnut & Pecan Florentine Napoleon with Blanc Mange, Praline Mousse, and Caramel Pecan Brittle and a smooth and hot chocolatey Mocha, while Diane delighted in Zabaglione with Whisked Marsala Foam and a Ladyfinger. Mercy! We missed the first show and the second, but hardly cared, before we slowly rolled out of the dining room.
Three days later, gluttons for punishment or great food (you decide), we returned to Sabatini’s for another dinner. But I had no intention of repeating with another branzino. This time I did reprise the Marinated Green & Black Olives, which were so good I asked for and received a second elongated dish of all-​Green Marinated Olives after downing the entire first; faced off with delectable Vitello Tonnato once again; had another bowl of Zuppa di Pomodoro; enjoyed a Caesar Salad with 2 anchovies; changed things up a bit with Balsamico Farfalle Sorrentino made with Bowtie Pasta; and then delighted in slowly dispatching a platter of Grigliata di Scampi, broiled langoustines with tomato, spinach, potatoes, and Champagne Butter (like Lemon Butter Sauce) that I had fond memories of inside Sabatini’s on the Emerald Princess.
For a main dish, Diane stuck to her favorite, a modified version of Tris d-​Aragosta, Lobster Three Ways: Lobster Tail, Lobster Risotto, and Lobster Bisque Sauce, which is more like Lobster Two Ways served with a special lobster-​based sauce. But my wife was not in any way slighted, for the kitchen specially made her a bowl of Fettuccine Alfredo with the smoking sauce just dripping down the melting white cheese valiantly clinging to the flat noodles.
For dessert this time I opted for Semi-​Freddo al Cioccolato Blanco Soffice: sweet, good-​looking, and good-​tasting White Chocolate Mousse & Honey Tuile with Raspberries. Ciao!

This is the restaurant for Princess Cruise lines. Very good — but you can’t drive up and walk in… just sayin’. Otherwise, the food is great and cruises are tremendous!