Cuisine - Vegan, Vegetarian and Macrobiotic Food
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During your 7-day "Holistic Holiday at Sea™ you will dine in a Continental atmosphere in the new MSC Poesia's two elegant dining rooms, Le Fontane on deck 5 and Il Paladio on deck 6, staffed with attentive, well-trained waiters. Your food will be expertly prepared with care and attention to detail under the strict supervision of Mark Hanna, an internationally known natural food chef who has cooked at yoga retreats, meditation centers and macrobiotic and vegan conferences around the world. Mark will personally design the menu and create the recipes. Meals will be non-dairy, vegan/natural cuisine and organic when possible. Desserts will be sugar and dairy-free and prepared by our own pastry chefs. Macrobiotic quality, organic/naturally fermented condiments such as miso, shoyu, umeboshi, and sun-dried sea salt will be used exclusively. Non-dairy and sugar-free beverages will be served. Our Holistic Holiday at Sea menu is 100% vegan, however the ship’s menu, including fish, is available on request. We are also offering a gluten-free vegan entrée on the ship’s dinner menu each night.
We offer an optional diet for those working with a health provider or counselor on a specific health issue. This fare usually consists of specially prepared dishes with less salt and oil and no flour. Please tell us what your dietary needs are and we will do our best to accommodate you.
We also have many gluten-free options, including side dishes, entrées and desserts for guests with gluten sensitivity. Please ask the waiter to show you to the seating area for those with special dietary needs.
Although we offer a formal sit-down menu for breakfast, lunch and dinner, a wide variety of raw and cooked foods is available on the breakfast and lunch buffets. Some raw foods are also available on the sit-down dinner menu.
If you want to serve the delicious Holistic Holiday at Sea menu to your family and friends, you can find our favorite cruise recipes in Greens and Grains on the Deep Blue Sea by Sandy Pukel and Mark Hanna.
Sample Recipes from Chef Mark Hanna:
- Seitan Paella
- Blueberry Peach Crumble
- Kasha Cabbage Roll with Mustard Sauce
- Shiitake Paté with Rice Crackers
Special healing menu available on request. Please inquire.
| Head Chef Mark Hanna | Pastry Chef Carolyn Trompeter |
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