Tallink Silja Line has introduced a renewed buffet menu across its vessels, combining Nordic culinary traditions with flavours from around the world. The 115 delicious dishes include both the favourites of passengers and new exciting flavours, with about 60% of the menu being vegetarian dishes. The buffet is the most popular restaurant concept onboard serving millions of guests each year.
The new menu, developed over the past year in cooperation between the kitchen teams of three vessels – Baltic Princess, Victoria I and MyStar – and Tallink Grupp's creative chef Joonas Maunula, is fresh and exciting and offers delicious taste experiences. "The buffet concept has strong Nordic roots, and the tradition of smörgåsbord, which originated in Sweden, is and will remain an example in the ship's buffet restaurant. At the same time, we have added influences from Mediterranean, Spanish and Asian cuisine so that our guests can also discover something new and exciting for themselves," said Joonas Maunula, Creative Chef de Cuisine of Tallink Grupp.
The new buffet menu includes a total of 115 dishes, from fresh salads and vegetable dishes to meat and fish dishes and delicious desserts. For example, in the salad bar Green Market, you can find a very tasty and summery kohlrabi salad with coriander and lime, as well as a vegetable chavre mousse with vegetable chips. From the new selection of seafood dishes, Joonas Maunula highlights the shrimp cocktail with avocado and pickled apple and celery, as well as green mussels with spicy tomato salsa.
Exciting news at the Farmers Market include small pinsas with ricotta cream and crispy cured ham, and creamy mozzarella with tomatoes and ‘Nduja. According to Maunula, the warm main courses include very nice new dishes: whole blue mussels poached in wine with chili and parsley and pork cheeks with sherry sauce and almonds.
To the delight of children, the buffet has a separate children's menu and tempting desserts with ice cream selections await those with a sweet tooth of all ages. With the new menu, the "burnt" cheesecake, known from Basque cuisine, and the crowning glory of Scandinavian celebration tables, the princess cake with a light green marzipan coating, were added to the sweet selection.
According to Joonas Maunula, the principles of sustainability are considered in the development of the menu, and the aim is to minimise food waste. "Many dishes are served in smaller portions so that guests can try a wider range of different dishes. Sustainability is an integral part of planning our menu – from preparing dishes to serving them," Maunula added.
The varied selection of dishes on the menu also reflects the dietary preferences of passengers: about 60% of the selection is vegetarian dishes, about half of which are vegan dishes. Efforts have also been made to reduce gluten and lactose, and allergen labelling has been further improved. Fresh and high-quality ingredients remain at the heart of the concept, with a strong preference for local products, including fish from the Baltic Sea region. Tallink Grupp has also involved its suppliers in the development of the menu to introduce new and distinctive products.
In addition to the taste experiences that can be found on both cruise and shuttle ships, cruise passengers are also welcomed by a new summer entertainment programme. Soon the Summer Centres will also open onboard Tallink Silja Line vessels offering the nicest way of visiting the sea during the summer.
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