MSC Cruises has expanded the dining options onboard MSC Seashore with the launch of two new casual venues, included in the cruise fare.
The cruise line has introduced The Chicken Man and Red Cactus BBQ & Ribs on board the ship to enhance the guest experience by providing varied and convenient dining options.
The new venues add to MSC Seashore’s existing line-up of specialty restaurants, bars and lounges. The ship currently offers five specialty dining venues, including Butcher’s Cut steakhouse, Hola! Tacos and Cantina, Kaito Sushi Bar, Kaito Teppanyaki and Ocean Cay Restaurant, as well as 18 bars and lounges.
The Chicken Man, located on Deck 18 near the main pool area, serves chicken tenders and freshly prepared chicken sandwiches with a range of sauces from a walk-up counter. The venue also features shaded seating.
Red Cactus BBQ & Ribs, situated close to the aft infinity pool on Deck 8, offers a US barbecue-inspired menu for breakfast and lunch. Dishes include pulled pork, beef brisket, barbecue chicken and pork ribs, as well as various American desserts.
Senior Vice President Shipboard Hospitality Operations Bernhard Stacher said the additions reflected demand from guests for greater dining choice and flexibility on board.
He said: “The introduction of these new grab-and-go options aboard MSC Seashore further reflects our commitment to continuously enhancing the guest experience.
“Our guests consistently tell us they value having a wide choice of dining available, so we are focused on delivering greater convenience and flexibility, making it easier than ever to experience carefully designed and meticulously crafted local favorites while making the most of the ship’s pools and the Caribbean’s endless sun.”
MSC Seashore is operating three-, four- and seven-night Caribbean itineraries from Port Canaveral in Florida this summer, with calls including Nassau, Ocean Cay MSC Marine Reserve, Cozumel and Costa Maya.
