Crystal Cruises has released the latest renderings for its newest ship Crystal Grace, which is planned to debut on June 11 2028. Designed by Tillberg Design of Sweden in collaboration with culinary partners, the images provide a first look at specialty dining venues including Umi Uma, Beefbar and Osteria d’Ovidio.
Umi Uma, created in partnership with Chef Nobu Matsuhisa, will return aboard Crystal Grace on Deck 5. The 84-seat venue features Japanese-Peruvian fusion cuisine and includes a sushi bar for drop-in dining alongside a main dining room. The space is defined by a full-height glass wall offering unobstructed ocean views.
On Deck 10, Osteria d’Ovidio continues the brand’s collaboration with Chef Massimiliano Alajmo and restaurateur Raffaele Alajmo. The restaurant features 68 indoor seats and a 20-seat outdoor terrace. The menu is divided into three sections – Italia, Le Calandre and Venezia – offering Italian classics and refined Venetian-inspired plates.
Adjacent to Osteria d’Ovidio is Beefbar, developed with restaurateur Riccardo Giraudi. This modern steakhouse concept includes 56 indoor seats and an expansive covered terrace with 58 seats. A shared bar connects Beefbar and Osteria d’Ovidio to create a cohesive dining flow between the two venues.
Gunter Lorenz, Crystal’s VP of food and beverage operations, said: “From the beginning, our vision for Crystal Grace was to build on the strength of our culinary partnerships while giving each venue a renewed sense of place and design. Working closely with our partners, Chef Nobu Matsuhisa, Chef Massimiliano Alajmo and Riccardo Giraudi, we’ve refreshed each restaurant with thoughtful design updates and the flexibility to introduce new menu elements over time.
“The result is a collection of dining experiences that feel both familiar and excitingly new for our guests. We’re especially excited about the beautiful outdoor dining spaces, which will allow guests to enjoy exceptional cuisine in the open air – something we know will become a favourite part of the experience at sea.”
