Crystal has shared a first look at a new set of renderings for its newest ship, Crystal Grace, set to debut on 11 June 2027 following the recent unveiling of the ship’s suite categories.
The renderings offer a look at some of the most popular specialty dining venues, all designed by Tillberg Design of Sweden in collaboration with Crystal’s culinary partners.
Umi Uma features a full-height glass wall with unobstructed ocean views, while Beefbar and Osteria d’Ovidio include dedicated, covered outdoor dining areas that extend the restaurants beyond their interiors, with a shared bar connecting the two venues to create a cohesive dining flow.
The design and spatial planning reflect Crystal’s focus on precision, harmony and the overall quality of onboard finishes, underscoring the elevated standard of living that defines the ship.
Uma Uma at Crystal Grace.
Uma Uma
The celebrated specialty restaurant created in partnership with world-renowned chef Nobu Matsuhisa, will return aboard Crystal Grace.
The menu features signature Japanese‑Peruvian fusion cuisine inspired by the traditions of the Orient and the distinctive style of Chef Nobu, including Nobu‑style Black Cod, grilled Chilean sea bass and a selection of sushi alongside other innovative dishes reflective of his culinary vision.
Located on Deck 5, the 84-seat restaurant has been thoughtfully planned with Chef Nobu, to ensure the space reflects the understated elegance synonymous with his restaurants around the world.
The venue includes a sushi bar available on a drop-in basis, offering a more informal way to dine, while the main dining room is available by reservation.
Framed by a dramatic full-height glass wall with unobstructed ocean views, the restaurant promises a striking dining setting that pairs exceptional cuisine with the beauty of the sea.
Osteria d’Ovidio at Crystal Grace.
Osteria d’Ovidio
Continuing Crystal’s celebrated collaboration with acclaimed three-Michelin-starred Italian chef Massimiliano Alajmo and restaurateur Raffaele Alajmo, Osteria d’Ovidio will also return aboard Crystal Grace.
Located on Deck 10, the restaurant offers a sophisticated yet relaxed setting inspired by contemporary Italian dining, with seating for 68 guests indoors and an additional 20 seats on a spacious outdoor terrace.
A defining feature of the venue is its large, covered open-air dining area that allows guests to enjoy distinctive Italian cuisine while surrounded by fresh sea air and sweeping ocean views.
The menu celebrates the finest flavours of Italy across three distinct sections – Italia, Le Calandre and Venezia.
Guests can expect Italian classics, signature dishes from the Alajmo family’s Michelin-starred flagship and refined Venetian-inspired plates such as vitello tonnato, maccheroni alla carbonara, saffron risotto with licorice powder, smoked tuna carpaccio and pistachio gelato.
Beef Bar at Crystal Grace.
Beefbar
Beefbar returns aboard Crystal Grace as part of Crystal’s ongoing collaboration with global restaurateur Riccardo Giraudi, showcasing the modern steakhouse concept recognised in some of the world’s most exclusive cities.
With locations in destinations including Monaco, Paris and Mykonos, Beefbar is known for its contemporary take on luxury dining, combining exceptional cuts of meat with a refined yet relaxed atmosphere.
The restaurant also features Beefbar’s signature Beef Reef Leaf concept, emphasising high-quality cuts presented with innovative culinary techniques.
Located on Deck 10, adjacent to Osteria d’Ovidio, the venue was developed in close collaboration with Giraudi, who reviewed the design to ensure alignment with the brand’s global aesthetic.
The restaurant features 56 seats indoors, complemented by an expansive outdoor dining area with 58 seats set across a large, covered terrace, creating one of the most dynamic dining environments aboard the ship.
“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,” Crystal vice president of food & beverage operations Gunter Lorenz said.
“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.”
Dining and Cooking