Crystal has unveiled a new series of renderings of its new ship, Crystal Grace, scheduled to debut on June 11, 2028, offering a first look at some of the most prominent specialty restaurants, all designed by Tillberg Design of Sweden in collaboration with Crystal's culinary partners.
Umi Uma will feature a full-height glass wall with unobstructed panoramic ocean views, while Beefbar and Osteria d'Ovidio will offer covered outdoor dining areas, extending the restaurants beyond their indoor spaces. Both will be connected by a shared bar, creating a seamless and cohesive dining experience. The design and planning of the spaces reflect Crystal's focus on precision, harmony, and quality finishes onboard, reinforcing the high standard of living that defines the ship.
Umi Uma
The renowned specialty restaurant created in collaboration with prestigious chef Nobu Matsuhisa will return aboard the Crystal Grace. Its menu will feature the iconic Japanese-Peruvian fusion, inspired by Eastern traditions and Chef Nobu's unique style, with dishes such as the famous Nobu-style black cod, grilled Chilean sea bass, and a selection of sushi, along with other innovative creations.
Located on Deck 5, the 84-seat restaurant has been meticulously designed in collaboration with Chef Nobu to reflect the understated elegance characteristic of his restaurants worldwide. It will include a walk-up sushi bar for a more casual experience, while the main dining room will operate by reservation only. Framed by a spectacular full-height glass wall overlooking the sea, it will offer a unique dining environment that blends haute cuisine with stunning seascapes.
Osteria d'Ovidio
Continuing Crystal's collaboration with renowned three-Michelin-starred Italian chef Massimiliano Alajmo and restaurateur Raffaele Alajmo, Osteria d'Ovidio will also be present at Crystal Grace.
Located on deck 10, it will offer a sophisticated yet relaxed atmosphere inspired by contemporary Italian cuisine, with seating for 68 indoors and an additional 20 seats on a spacious outdoor terrace. One of its highlights will be its large covered outdoor dining area, allowing guests to enjoy Italian cuisine surrounded by fresh air and sea views.
The menu will celebrate the best flavors of Italy in three sections —Italy, Le Calandre and Venice— including Italian classics, signature dishes from the Alajmo family's Michelin-starred flagship restaurant and refined Venetian offerings such as vitello tonnato, maccheroni alla carbonara, saffron risotto with licorice powder, smoked tuna carpaccio and pistachio gelato.
Beefbar
Beefbar will also be present at Crystal Grace as part of Crystal's collaboration with international restaurateur Riccardo Giraudi. This modern steakhouse concept is renowned in some of the world's most exclusive cities, such as Monaco, Paris, and Mykonos, and stands out for its contemporary approach to fine dining, combining exceptional cuts of meat with a refined yet relaxed atmosphere.
The restaurant will also incorporate the “Beef Reef Leaf” concept, which focuses on high-quality ingredients presented using innovative culinary techniques.
Located on deck 10, next to Osteria d'Ovidio, the space has been developed in close collaboration with Giraudi to ensure consistency with the brand's global aesthetic. It will feature 56 indoor seats and a spacious outdoor area with 58 seats on a large covered terrace, creating one of the ship's most dynamic dining spaces.
“From the outset, our vision for Crystal Grace was to build upon the strength of our culinary collaborations, giving each space a new identity and design. Working closely with our partners—Chef Nobu Matsuhisa, Chef Massimiliano Alajmo, and Riccardo Giraudi—we have revamped each restaurant with thoughtful design enhancements and the flexibility to introduce new menu items over time.”.
The result is a collection of dining experiences that are both familiar and excitingly new for our guests. We are especially excited about the outdoor spaces, which will allow guests to enjoy exceptional cuisine al fresco, something we know will become a favorite onboard experience.”
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