Chef Anthony Sasso creates Spanish restaurant for Windstar

Cuadro 44 will seat 38 and feature a chef’s counter and communal table for small-plate and family-style dining

Windstar Cruises is introducing a new specialty restaurant, Cuadro 44, in partnership with renowned chef Anthony Sasso. One of the youngest chefs to be recognized by the Michelin Guide and a celebrated guest chef at the James Beard House, Sasso promises a menu of modern and inventive Spanish cuisine inspired by his own travels across the Iberian Peninsula.

February debut on Star Breeze

Cuadro 44 by Anthony Sasso will debut in February 2020 on Star Breeze, and appear later in 2020 on sister ships Star Legend and Star Pride as part of the $250m Star Plus Initiative.

Sasso is known for his groundbreaking work at New York restaurant Casa Mono, where he spent 13 years and earned a Michelin star for 10 years. His connection to Windstar began in 2018, as guest chef on a James Beard Foundation Culinary Collection themed cruise in the Mediterranean.

‘I’ve spent a lifetime studying Spanish food and culture, working in several Catalán kitchens, traveling the Iberian landscape and learning from and getting inspired by the masters: everyone from the Roca brothers of El Celler de Can Roca to the unmatchable Pablo Picasso,’ Sasso said. ‘This new venture with Windstar will be the perfect vehicle to showcase the universally enticing flavors of Spain and its coastal seas.’

Windstar’s Peter Tobler, director of hotel operations. said Cuadro 44 ‘expands and elevates our culinary offerings with on trend, tapas-style cuisine that encourages experimentation.’

Sasso plans for the menu to showcase all of the coastal areas of Spain, stretching from the Basque region to the northern Cantabrian Sea to the Mediterranean-tinged eastern parts of Catalonia, Valencia and Alicante. He will also explore the cuisines from southern, sun-kissed Andalusia and Jerez, heavily influenced by North African spices.

The dishes

Cuadro 44 will offer dishes like jamón ibérico, a 24-month aged pork made from black pigs raised solely on acorns in southern Spain; lamb chops from Catalonia, served with a mint salsa verde, green apples, kohlrabi and manchego; and pulpo gallego, Galician-style octopus, paired with Yukon gold potato salad, pimentón and pickled celery vinaigrette. For dessert: churros y chocolate, cinnamon and sugar-coated fritters served with spicy hot chocolate and fresh seasonal fruit.

Design by Ray Chung

Cuadro 44 will be designed by Ray Chung of The Johnson Studio at Cooper Carry, a firm known for its innovative restaurant spaces. Set on Deck 6, Windstar’s new restaurant will seat 38 and feature a chef’s counter and communal table for small-plate and family-style dining.

Chung drew inspiration from the various regions of Spain, employing a warm and approachable design that recalls the feeling of a rustic home. ‘Handcrafted details and colorful, intricate patterns provide a richness reminiscent of Andalusia, and playful wall and furniture accents capture the whimsy of Barcelona,’ he said.

Other design elements include wine displays and tiled floors. A highlight will be experiencing the chef’s counter, where diners can watch the culinary team in action.

The name

Cuadro 44 means ‘Frame 44’ in Spanish. When ships are built, they’re mapped out in sections called frames. Cuadro 44 is the address where the new restaurant will reside, inside frame 44.

Posted 26 June 2019

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Editor, Seatrade Cruise News & Senior Associate Editor, Seatrade Cruise Review Anne Kalosh covers global stories, reporting both breaking and in-depth news on cruising's significant people, places, ships and trends. A sought-after expert on cruising, she has moderated conferences around the world, including the high-profile State of the Industry panel at Seatrade Cruise Global. She created and led the acclaimed itinerary-planning case study for Seatrade's cruise master classes held at Cambridge and Oxford universities. She is the cruise columnist for, and her freelance stories have appeared in a wide range of publications, from The New York Times to The Miami Herald.

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