When Crystal Cruises announced their partnership with the Alajmo brothers, discerning food lovers took notice. Now, as their reimagined menus debut aboard Crystal Symphony and prepare to launch on Crystal Serenity this August, it’s clear this collaboration represents something extraordinary in cruise dining.
Masters of modern Italian cuisine
The Alajmo name carries serious weight in culinary circles. Brothers Raffaele (Raf) and Massimiliano (Max) oversee a group of restaurants with five Michelin stars between them. Their flagship restaurant, Le Calandre in Rubano, is one of only eight in Italy to hold three Michelin stars – Max was just 28 years old when it won its coveted third star with him at the helm. Their approach isn’t about abandoning the classics – it’s about understanding them so deeply that they can be reimagined without losing their soul.
“We were attracted by the challenge of bringing our cuisine around the world, and organizing everything meticulously—from the selection of the ingredients to the way the dishes will be presented and served.”
Chef Max Alajmo.
Now, they’re bringing that same innovative spirit to Osteria d’Ovidio, Crystal’s signature Italian venue.
A floating laboratory of cuisine
What makes this partnership particularly exciting is how the Alajmo brothers have approached the unique challenges of shipboard dining. Rather than simply adapting their land-based menus, they’ve created entirely new dishes that speak to the romance and adventure of ocean travel while maintaining their signature sophistication.
The brothers describe their new Osteria d’Ovidio menus as “simple favorites, elevated” – a phrase that perfectly captures their culinary philosophy. The menu celebrates the finest tastes of Italy with impeccable craftsmanship, allowing guests to indulge in a multi-sensory journey through three distinct sections or choose to embark on their own adventure, selecting dishes à la carte from the three tasting menus.
Three culinary journeys, one extraordinary destination
The genius of the Alajmo approach lies in their thoughtful menu structure, which offers three distinct culinary narratives. The “Italia” menu features classics from across the peninsula, like Lasagnetta Bolognese (lasagna with meat sauce), Parmigiana del Melanzane (eggplant parmesan), vitello tonnato (sliced veal in tuna sauce), and Sorbetto Bellini (a peach and prosecco sorbet).
For those seeking the pinnacle of the Alajmo experience, the “Le Calandre” menu highlights the signature dishes of the Alajmo family’s flagship restaurant, like Taglionlini al Fumo (egg pasta with smoked butter), Risotto Allo Zafferano con Polvere di Liquirizia (saffron risotto with licorice powder), and the remarkable Cappuccino di seppie al nero made with cuttlefish and light potato cream.
The third option, “Venezia,” offers traditional Venetian dishes revisited by Chef Max Alajmo, bringing the romance and sophistication of Venice’s legendary culinary scene to the open seas. This menu represents the brothers’ deep connection to their Venetian heritage – after all, they operate the celebrated Grancaffè & Ristorante Quadri in St. Mark’s Square.
The art of culinary storytelling
Every dish tells a story, and the Alajmo brothers are master storytellers.
“Each dish we’ve created for Osteria d’Ovidio is a chapter in a story – one that celebrates the beauty, simplicity and depth of Italian cuisine. We wanted to craft a menu that evokes emotion, transports guests to the heart of Italy and pays homage to the rich culinary traditions that inspire us.”
Chef Max Alajmo.
Their vision for Osteria d’Ovidio is both ambitious and charming: “Osteria d’Ovidio will be an embassy of Italy in the middle of the sea. We want to meet the expectations of a guest on vacation who decides, ‘Tonight, I’m going to Italy’. Our success will be in making them feel and experience Italy at the table.”
This philosophy extends beyond the food itself. “I want guests to feel at home and relaxed while eating,” says Max. “Let’s leave formality aside and focus on having fun,” adds Raf. Their menus don’t just feed the body; they create memories that linger long after the voyage ends.
The brothers’ commitment to sourcing fresh and local ingredients for all dishes, including specialty items from Italy, ensures authenticity even in the middle of the ocean. The collaboration extends beyond the kitchen, with the Alajmo team working closely with Crystal’s award-winning sommeliers to create specialty wine pairings that complement each dish perfectly.
Setting sail for culinary adventure
Crystal Symphony guests can experience these transformative menus immediately, while those planning voyages on Crystal Serenity will have access beginning August 6. For food enthusiasts, this represents a rare opportunity to experience Michelin-starred innovation without setting foot in Italy – though after tasting these creations, a pilgrimage to Le Calandre might become inevitable.
For those who do wish to complete their Alajmo journey on land, Crystal guests can dine at the brothers’ renowned restaurants Le Calandre in Padua, Grancaffè & Ristorante Quadri in Venice, and Le Cementine in the Venetian countryside through sister brand Abercrombie & Kent’s specially curated shore excursions.
Crystal’s culinary revolution at sea
The Alajmo collaboration represents the latest chapter in Crystal’s pioneering approach to cruise dining. The luxury line spearheaded the trend of bringing world-renowned restaurants to sea with Nobu Matsuhisa’s Umi Uma in 2003, which continues to be a guest pleaser more than two decades later.
“In the restaurant business, the most important things are good food, good service, and good atmosphere. Because it’s on a cruise ship, it’s homier – you get to know the same customers every day.”
Chef Nobu Matsuhisa.
More recently, restaurateur Riccardo Giraudi brought the first Beefbar to sea aboard Crystal’s ships. He astutely observed that guests aren’t seeking elaborate multi-course affairs by the pool – they crave the perfect burger in an idyllic setting, where casual luxury reaches its pinnacle.
“A ship is like any big city. You have to have a mix of restaurants. This philosophy perfectly captures what Crystal has achieved – creating a floating destination where discerning travelers never need to compromise on their dining experiences.”
Riccardo Giraudi.
“What we really appreciate about Crystal is the pursuit of quality and the desire to create the highest and most varied offering possible for guests,” adds Raf Alajmo. “There’s no chance to get bored; routine doesn’t exist. Every day can be different. It’s like walking through a small town with many restaurants.”
As luxury cruise dining continues to evolve, collaborations like this one prove that the days of mediocre shipboard dining are definitively behind us.
As the cruise industry continues to evolve, collaborations like this one prove that the days of mediocre shipboard dining are definitively behind us. The Alajmo brothers haven’t just brought their recipes to sea – they’ve brought their passion, innovation, and decades of culinary mastery. For discerning cruisers who refuse to compromise on their dining experiences, this partnership offers something truly special: the chance to discover how traditional Italian cuisine can be transformed into something altogether new, all while watching the world drift by from the comfort of one of cruising’s most elegant ships.
The taste of success, indeed, has never been quite so literal – or quite so delicious.
About the Author: Jason Kerr
