Holland America Line has announced it is updating Rudi’s Sel de Mer with a relaxed Mediterranean bistro fool aboard Rotterdam, Nieuw Statendam and Koningsdam.
The intimate venue features casual but classic Mediterranean dishes that reflect the cuisine of regional countries including Italy, France, Spain, and Greece. The new concept is rolling out in January and February 2025.
Holland America Line’s culinary team developed the refreshed concept and menu for Rudi’s Sel de Mer with oversight by chef Rudi Sodamin, the restaurant’s namesake. Guests can savour Mediterranean flavours, highlighting traditional ingredients like olive oil, lemon, fresh vegetables and herbs. New table settings enhance the ambiance, creating a restaurant that blends the charm of coastal dining with modern simplicity.
“The new Mediterranean bistro concept allows us to diversity the menu at Rudi’s Sel de Mer and showcase the beautiful flavours and fresh ingredients that are synonymous with the region,” Holland America Line vice president of food, beverage, and rooms divisions, Michael Stendebach, said.
“By refreshing the menu, we’re able to offer our guests a variety of dishes that appeal to a wide range of palates, as well as some of the most popular dishes that have been mainstays on the menu from the start.”
The Rudi’s Sel de Mer dining experience is available for a $55 supplemental charge per person, or now included as a dining option with the ‘Have It All’ premium cruise package.
The new starters
- Burrata and Prosciutto: with cherry tomatoes, thyme and olive oil
- Nicoise Salad: seared tuna with preserved lemon oil dressing
- Warm Garlic Shrimp: with olive oil, butter, lemon and basil
- Foie Gras Torchon: with fruit chutney and toasted baguette
- Roasted Baby Beets: with pomegranate, Labneh Salad and balsamic reduction
- Wild Mushroom Soup: with truffle oil, creme fraiche and scallion churro
Mediterranean-inspired mains
- Greek Spiced Lamb Chops: with lemon chickpea puree, fava beans and garlic jus
- Fresh Spaghetti Fruits de Mer: with tomato, tiger prawns, crab, scallops, mussels and clams
- Bone-In Striploin: with chanterelles, confit potatoes tarragon and Shiraz reduction
- Seafood Cioppino: with crab, squid, shrimp, scallops, mussels, grouper and potatoes
- Duck Breast a L’Orange: with orange zest, caramelised orange segments and thyme
- Vegetable Bourguignonne: with mushrooms, carrots, shallots, red wine and misoceleriac puree
- Osso Bucco Ravioli: with cherry tomato, stracciatella and basil
Desserts
- Chocolate Hazelnut Volcano: with raspberries and Frangelico cream
- Salted Caramel St. Honore: with vanilla puff pastry, choux paste and chantilly
- Floating Island: chocolate creme Anglaise with toasted pistachios
- Warm Strawberry Tarte Tatin: with sugar puff pastry crust, caramel and creme fraiche
- Home-made sorbet/gelato of the day
- Artisan cheese served with walnut bread and fig chutney
Guests can also enjoy side dishes such as bistro fires, celeriac mash, green beans in garlic oil, gratin potato, ratatouille, and pilaf rice.
