The best things we ate on the new Sun Princess cruise ship
The new Sun Princess cruise ship is being dubbed the 'greatest foodie destination at sea' by company bosses.
And with 30 bars and restaurants it's easy to see why.
From celeb restaurant collaborations to the classic main dining room, via the old favourite buffet, here are the best things we ate on a six day cruise from Rome to Barcelona.
The ship's International Cafe has so many cakes, muffins and croissants to grab with your morning coffee, and all are included in your cruise.
We had to try the chocolate and almond options, and they were a great start to our week of indulgence...
Lavish cheese burrata is a cruise ship classic, and Sabatini's Italian Trattoria is the place to eat it.
Burrata caprese was our choice of starter and it didn't disappoint.
It's one of the speciality restaurants on board Sun Princess which means you'll need to either pay a separate fee, or buy a cruise-long package which starts at $90 each.
But by the time you add up all the inclusions, such as mostly unlimited cocktails and internet, it's worth it.
One of two main course you get at Sabatini's, the Seafood Linguini with prawns and mussels was served in a delicate and delicious sauce.
It was tough to find space for this Chocolate Hazelnut Tart from the Sabatini's dessert menu but we did it.
Another of the casual eateries on boards is Alfredo's Pizzeria.
Named after Princess' master chef, Alfredo Marzi, our Margherita pizza was expertly cooked in one of the three huge pizza ovens on board.
Chefs are even sent to Italy to learn how to perfect the doughy dish.
Steak house The Crown Grill is an upmarket restaurant which is also an added extra.
We indulged on cruise ship classic, Maine lobster tail.
Also at the Crown Grill, we loved the Chilean sea bass and brioche-breaded king prawns.
The attention to detail on the ship is staggering, with each restaurant even having its own individually designed crockery.
The Catch by Rudi might be an upmarket seafood restaurant, but quirky features such as this crab bowl added an extra special touch.
This is how our Seafaring Stew arrived.
And this is what he looked like with his head off...
"It's all about experience," chef Rudi himself told us.
"Everything is thought through."
