On all Windstar ships, there is a flexible open-dining policy -- you eat with whom you want and when you want, during dining hours. You can also order in-suite dining. Alcohol is not included.
AmphorA, the main restaurant located midship, underwent a metamorphosis that includes Windstar's signature Murano-glass mirror wall panels, subdued lighting, stylish artwork, and rearranged seating. The gourmet food is very good, with a daily change of appetizers, salads, soups, entrees, vegetarian options and desserts. Steak is always available, as is rack of lamb and grilled fish.
Veranda, the smaller restaurant at the aft, hosts both breakfast and lunch buffets as well as a la carte selections ordered from waiters. Its indoor space has floor-to-ceiling windows on one side of the room that makes the space seem larger than it is (although it has less than ten tables, passenger overflow is accommodated in its ample outdoor area in good weather). When weather forces passengers indoors, the AmphorA restaurant opens for lunch to handle the overflow.
On the Veranda's cold buffet, expect salads, fresh sliced fruit, smoothies, and a selection of cheeses, desserts, and ice cream with toppings. Soups are cold (such as vichyssoise) and hot. An omelet station is positioned alongside. A new L-shaped induction cooktop unit has been installed, upon which silver trays of hot food rest, eliminating the need for chafing dishes. These are typically filled with pancakes, French toast, bread pudding, oatmeal, as well as meats, pastas, stews, and vegetables. All breads are made onboard, daily.
At night, Veranda is transformed into Candles Grill -- again a Windstar signature eatery with a steakhouse bent, where passengers can dine alfresco under the stars with waiter service.
Another Windstar tradition is its outdoor barbecue one evening per voyage, featuring delectable dishes such as grilled lobster, suckling pig, jerk chicken, as well as seafood paella. The hot tub area is covered with wood flooring and turned into a stage, where a band performs. Tables and chairs are set up near it. Space nearby is also cleared for line dancing.
Passengers can accompany Star Pride's executive chef, Rohit Dimri, to local markets where he shops for the fresh ingredients he uses to infuse the menu with regional produce. On our sailing, we went with him to a lively Sanary-Sur-Mer outdoor waterfront market, where a fisherman's wife carved a huge mid-section from an 85-pound tuna. Caught the evening before, the fish became our dinner in AmphorA that night -- less than 24 hours from the sea to our plate.