Carnival Unveils ‘The Next Course’ Culinary Strategy

Carnival Cruise Line is embarking on the next phase of its culinary evolution with “The Next Course,” a program introducing new restaurants, bars, menus and dining services across its fleet. Juan Fernandez, Carnival’s vice president of food and beverage, said the initiative combines innovations aboard upcoming Excel-class ships with enhancements to the line’s existing 29-ship fleet.

At the center of the program are four new restaurants planned for Carnival’s next Excel-class ships, the Festivale, scheduled to debut in 2027, and the Tropicale, expected in 2028. Emeril’s Coastal Seafood, developed in partnership with Carnival Chief Culinary Officer Emeril Lagasse, will draw inspiration from the coastal cuisine that influenced Lagasse’s career, featuring dishes ranging from grilled seafood to New England classics such as jumbo lump crab cakes.

Uku Lei Lei will combine Hawaiian influences with bold Asian flavors in a concept Carnival says is designed to offer something distinctive. Fetaccine will blend Italian and Greek Mediterranean cuisines, bringing together dishes and flavors inspired by feta and fettuccine. Bistro Musicale will take a Parisian approach, offering French favorites including croissants, quiche, croque madame, French onion soup and steak frites, accompanied by music.

The Festivale’s broader food-and-beverage program will be tied to its music-focused identity. New bars include The Spark, featuring cocktails inspired by songs, a guitar-shaped bar and live performances; Mix, inspired by electronic music; and Festival Grounds Coffee & Bar, which will transition from a daytime coffee venue to an evening music and cocktail destination. Carnival also plans to expand its signature Alchemy bar concept.

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