HAL to give Rudi’s Sel de Mer restaurant a Mediterranean edgeHAL to give Rudi’s Sel de Mer restaurant a Mediterranean edge

Holland America Line is updating Rudi’s Sel de Mer for a relaxed Mediterranean bistro feel aboard Rotterdam, Nieuw Statendam and Koningsdam.

The concept, rolling out this month and in February, sees the intimate venue feature casual but classic Mediterranean dishes that reflect the cuisine of regional countries including Italy, France, Spain and Greece. 

Guided by Sodamin

HAL’s culinary team developed the refreshed concept and menu for Rudi’s Sel de Mer with oversight by chef Sodamin himself. 

Guests will encounter vibrant, light cuisine bursting with flavours from the Mediterranean, highlighting traditional ingredients like olive oil, lemon, fresh vegetables and herbs. 

‘The new Mediterranean bistro concept allows us to diversify the menu at Rudi’s Sel de Mer and showcase the beautiful flavors and fresh ingredients that are synonymous with the region,’ said Michael Stendebach, Holland America Line’s VP of food, beverage and rooms divisions.

‘By refreshing the menu, we’re able to offer our guests a variety of dishes that appeal to a wide range of palettes, as well as some of the most popular dishes that have been mainstays on the menu from the start.’

New table settings enhance the ambiance, creating a restaurant that blends the charm of coastal dining with modern simplicity. 

An rich variety of dishes

Starters:

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 starter menu showcases a range of flavours that set the tone for the meal to follow. Examples include burrata and prosciutto (with cherry tomatoes, thyme and olive oil), nicoise salad (seared tuna with preserved lemon oil dressing) and warm garlic shrimp (with olive oil, butter, lemon and basil).

Further options are foie gras torchon (with fruit chutney and toasted baguette), roasted baby beets (with pomegranate, labneh salad and balsamic reduction) and wild mushroom soup (with truffle oil, crème fraiche and scallion churro). 

Mains:

The refreshed menu allows diners – whether they’re meat lovers or vegetarians – to indulge on Mediterranean-inspired mains celebrating fresh, vibrant flavors. 

Examples consist of 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) and seafood cioppino (with crab, squid, shrimp, scallops, mussels, grouper and potatoes). 

Other options may include duck breast à l’orange (with orange zest, caramelized orange segments and thyme), vegetable bourguignonne (with mushrooms, carrots, shallots, red wine and miso celeriac purée) or osso bucco ravioli (with cherry tomato, stracciatella and basil). 

Side dishes include bistro fries, celeriac mash, green beans in garlic oil, gratin potato, ratatouille and pilaf rice.

Desserts:

Examples of the carefully curated selection of desserts, designed to delight and impress, are: chocolate hazelnut volcano (with raspberries and Frangelico cream), salted caramel St. Honoré (with vanilla puff pastry, choux paste and chantilly), floating Island (chocolate crème Anglaise with toasted pistachios) and warm strawberry tarte tatin (with sugar puff pastry crust, caramel and crème fraiche).

Home-made sorbet/gelato of the day or artisan cheese (served with walnut bread and fig chutney) are also among the options.