P&O AZURA Episode 22 Gastronomy on board
Автор: Leonard Miron
Загружено: 2025-01-21
Просмотров: 774
Culinary experiences are key to a successful cruise, and reputable cruise lines usually focus heavily on onboard gastronomy. Unfortunately, P&O Azura doesn’t follow this trend. Perhaps due to the low prices, the galleys seemed to cut corners, impacting both the quality of ingredients and the variety of the menus. Alternatively, it might be that P&O targets a market less focused on gastronomic sophistication. Interestingly, the main dining experience outshone the speciality restaurants in terms of food quality. However, the plating was lackluster, and the service felt more "pub-style" than refined. Classic dishes were often bizarrely altered (Lobster Thermidor with salad?), with cheap cuts of meat and inconsistent cooking—dishes either over or undercooked. The confusion of flavours, drenched in questionable sauces, made for a forgettable dining experience. In short, the culinary journey on P&O Azura was more about quantity than quality, leaving much to be desired.
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