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Wind Star Dining

Home > Cruise Ship Reviews > Windstar > Wind Star Review
82% of cruisers loved it
  • Unique opportunity to travel under full sails
  • Yacht sails to destinations the bigger ships can't
  • Attentive service; a passenger-to-crew ratio of 1.5 to 1

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Wind Star Dining
The ship's main dining room, previously called The Restaurant, was transformed in 2012 into AmphorA Restaurant. Still located on Deck 3, the space has been completely redesigned, as has the menu. The venue is accented with warm wood finishes and has luxurious and comfy booths, with many tables for two and four passengers.

Dinner is all open seating, and it's served there nightly between 7 p.m. and 9:30 p.m. Each night, the menu includes at least one meat entree (steak, lamb), fresh fish, poultry and a vegetarian option. In fact, vegetarian selections in all categories (appetizers, salads, etc.) are highlighted daily in a special area of the menu and are always plentiful -- not just piles of whatever side dishes were left over from creating the other entrees, but unique creations like Vegetable Wellington, layered roasted vegetables baked in puff pastry and served with shallot cream sauce, and a steamed bok choy wedge.

Dietary restrictions are also well addressed; we met a woman with severe gluten and additive allergies, who told us the head chef met with her, one-on-one, every day, to go over a special menu his team created just for her.

Overall, we were most impressed with the fish dishes. Many cruise lines serve only frozen fish, but Windstar brings local catch onboard whenever it can.

Servers were attentive but not overbearing -- the same pleasant trend we saw in the Pool Bar and elsewhere onboard. In AmphorA, plates were delivered and taken away with the kind of ease that allows you to continue conversation with your tablemates. Special requests, from simple to nit-picky, were never a problem. (For example, a new acquaintance wanted a Riedel wine glass, which are available primarily in the Lounge; the waiter fetched one.) Meals were never rushed. If we arrived at the dining area 10 minutes before closing, we got the same attentive service that we received shortly after opening. Waiters tend to remember your preferences and anticipate your requests by bringing you your favorite beverages and condiments before you order them.

Breakfast and lunch are served on Deck 4 in the Veranda, an airy dining space with some floor-to-ceiling windows looking out on the outer deck and the sea. During a recent refurbishment, the outdoor portion of the Veranda was expanded to create room for more alfresco dining. Breakfast is served from about 7:30 until 9:30 a.m. each morning, but the times can vary slightly, depending on tour departures, so check the daily program. A buffet bar includes pastries, tasty fresh smoothies (different flavors every day -- don't miss the honey and melon), fresh fruit, and cheeses and meats. There's an omelet station; warmed buffet trays containing sausage, bacon and hash browns; and a communal toaster next to piles of bagels, bread and English muffins. You can also order waiter-service breakfast items from a printed menu that includes eggs made to order, French toast, pancakes and eggs Benedict. Staff members are available to pour coffee and carry and clear plates.

If you prefer a lighter breakfast, a spread of pastries, juices, coffee and tea is available by the Pool Bar every morning from 6 until about 10:30 a.m. Snacks are also served every day in this same spot from 4 until 5 p.m. -- generally some finger sandwiches, fresh-cut fruit, coffee and sweets; don't miss the layer bars with dark chocolate chips and coconut. Appetizers are served most evenings in the lounge before dinner from approximately 6:15 to 7:15 p.m.

Passengers have two options for lunch, which is served only in this venue. One is to order a waiter-service entree off a set menu. (Items change daily, but there are also some always-available items, such as grilled salmon and hamburgers.) Most folks opted for option two, the buffet, which centered on a different cuisine (Italian, Mexican, etc.) each day. Some of the best meals we had onboard were lunches in the Veranda.

Another memorable experience was at Candles, the ship's alternative dining option; tables are set for alfresco dining outside the Veranda in the evenings between 7:30 and 9:30 p.m. The menu includes grilled meats (like filet mignon), rack of lamb and fish (fresh mahi mahi). There's no charge to eat there; reservations are available until 6 p.m. the same day. Candles is a wonderful way to watch the sunset as you dine.

There is always a special poolside BBQ one night of the cruise, during which all other dining facilities are closed down (except for room service). The BBQ was a highlight of the trip. Tables were set and dressed with colorful cloths and faux candles. A buffet of salad, bread, shrimp cocktail, cheese and pate prefaced rice and beans, grilled steak and chicken, roasted pork and lobster tails, plus regional dishes. The anchor of the dessert buffet was a bananas foster station with amply poured rum and Grand Marnier as a topping or "floater."

Finally, room service is available 24 hours a day. During lunch or dinner hours, you can order off the daily menu for the Veranda or the AmphorA Restaurant. Continental breakfast -- coffee, tea, juice, pastries -- is available between 6 a.m. and 10:30 a.m. You can call in your order or leave a hanging card on your doorknob the night before. Orders were delivered quickly, and the food was always hot and impressive.
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Ship Stats
Crew: 90
Launched: 1986
Decks: 4
Tonnage: 5,5736
Passengers: 148
Registry: Bahamas
CDC Score: Not yet inspected
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