Norwegian Cruise Line has revealed The Norwegian Edge, an innovative programme that promises to introduce a new standard of excellence that encompasses the entire guest experience, from ship hardware to culinary enhancements and exclusive private destination developments.
“Norwegian has a long history of investing in its fleet to offer guests the latest and greatest innovations, but the investment to raise our ships to The Norwegian Edge standard of excellence takes it to new levels,” said Andy Stuart, Norwegian Cruise Line President and Chief Operating Officer. “The new standards of The Norwegian Edge programme will entice our guests to return again and again to ships that will look and feel as if they were just delivered, with all new menus and new dining experiences, visiting incredible exclusive destinations that reflect the quality finishes, amenities and outstanding service found across the Norwegian fleet.”
The Norwegian Edge programme seeks to create modern, relevant and delightful holiday experiences for guests at every turn – an approach that dovetails perfectly with the brand’s unique promise of freedom and flexibility, all which is showcased through Norwegian’s new marketing campaign, Feel Free.
Culinary Programme
As the innovator of freedom and flexibility at sea with no set dining times and up to 28 dining options per vessel, Norwegian understands that dining is central to guests’ holiday experience. Therefore, the line is continuing to expand investment in the on-board culinary programme, to create exceptional experiences, from gourmet meals to superb service.
New for 2016, all ships in Norwegian’s fleet now offer upgraded complimentary dining room menus and the addition of optional à la carte priced items in the main dining rooms, such as grilled lobster tails and surf and turf entrees, providing guests additional choices and tastes to create their ultimate dining experience. The new complimentary dining menus offer an increased variety – featuring appetizers, soups and salads, featured entrees, and desserts – and have been carefully developed by Norwegian’s culinary team with a focus on balancing popular traditional dishes like prime rib, chateaubriand, rack of lamb and escargot with current dining trends and heightened guest expectations. New offerings include more seafood selections such as fresh grouper, along with contemporary dishes like shrimp ceviche, seared Atlantic scallops with fennel puree, and braised beef short ribs.
Guests should also expect to see the expansion of popular existing partnerships with culinary experts for food and beverage outlets on board. More details and specific information will be shared closer to each ship’s dry dock date.
Norwegian Cruise Line’s fleet features 14 purpose-built ships, including the recently launched Norwegian Escape.
