Food can be one of the highlights of a cruise, but not every dish earns rave reviews. Some cruise meals that keep getting complaints tend to fall short in taste, freshness, or presentation, leaving passengers disappointed when expectations are high. Whether it’s underseasoned entrees, overcooked seafood, or desserts that miss the mark, these repeat offenders have a way of sparking conversations for all the wrong reasons.
With these meals, knowing what to expect can help set realistic expectations before stepping into the dining room. Travelers who recognize them might choose to skip certain menu items or try alternative options on board. From buffet staples to main dining selections, some dishes simply struggle to please large crowds at sea. Explore which meals earn the most criticism and decide for yourself if they’re worth a taste—or better left untouched.
Pizza by the Slice
Around-the-clock pizza sounds like a perk, but quality suffers when speed takes priority. Crusts can turn doughy or tough from heat lamps, sauce often skews too sweet, and toppings are sparse or unevenly spread. High-volume production means slices are rarely fresh from the oven, so cheese turns rubbery and crust loses crispness. While it’s a quick snack, it’s not the kind of pizza worth going back for twice.
Room Service Cheeseburgers
Cheeseburgers via room service have the comfort food appeal, but delivery time works against them. By the time they reach the cabin, buns are soggy, patties have cooled, and cheese has hardened. Lettuce and tomato wilt in transit, and fries arrive limp. Without immediate service from grill to plate, the once-reliable burger becomes a stack of ingredients that never quite come together.
Baked Alaska
Baked Alaska still gets its parade through the dining room, but its flavor rarely matches the spectacle. Meringue can be dense or over-browned, the ice cream generic, and the cake base dry. Pre-assembly and freezing for large groups often lead to uneven temperatures or partial melting. While it looks celebratory, the taste leaves many guests thinking it’s more of a tradition to watch than a dessert to savor.
Pasta Dishes
Pasta from the buffet or main dining room often leans overcooked, turning soft and gluey instead of al dente. Sauces can be watery or overly heavy, with muted seasoning. Vegetables lose texture from overcooking, and proteins like shrimp or chicken show up in small, uneven amounts. Served in bulk without the final touches—like fresh cheese or a quick toss before plating—the result fills you up but doesn’t inspire seconds.
Prime Rib
Prime rib should be a dining highlight, yet on many cruises it feels more like a missed opportunity. Overcooking leaves the center grey instead of rosy, and the lack of marbling robs it of richness. Minimal seasoning results in a bland bite, and sides or sauces often fail to bring it to life. Without a good sear or proper resting, juices are lost before the first cut. For guests expecting a steakhouse-worthy roast, what arrives feels mass-produced and rushed rather than slow-cooked and cared for.
Lobster Tail
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Lobster night builds anticipation but rarely delivers on flavor. The tails are often frozen in bulk, then reheated, creating a chewy texture. Any natural sweetness is overshadowed by heavy butter or a grainy sauce, and overcooking is common. Portions tend to be small, leaving guests underwhelmed. While the plating might look impressive, the taste and tenderness fall short of the fine seafood moment many were expecting.
Buffet Sushi
Sushi from the buffet is convenient, but quality takes a hit when serving thousands. Rice can be overly sticky or too dry, while fish often tastes bland or watery from sitting out or being previously frozen. Nori softens quickly, losing its crispness, and unconventional, filler-heavy rolls often outnumber classic styles. Without tight refrigeration and rotation, the result feels more like a filler option than the fresh, careful sushi found at a good bar on land.
Eggs Benedict
A proper Eggs Benedict relies on timing and technique—two things that are tough to scale in a cruise galley. Poached eggs often arrive fully cooked instead of with runny centers. Hollandaise sauce may be broken, cold, or overly thick, and English muffins are sometimes soggy or under-toasted. Bulk preparation means components rarely come together harmoniously, leaving passengers wishing they’d gone with a simpler breakfast choice.
Shrimp Cocktail
Shrimp cocktail looks elegant but often misses the mark in taste and texture. Pre-cooked and frozen shrimp thaw into a rubbery or mealy bite, lacking the snap of fresh shellfish. Cocktail sauce leans too sweet or ketchup-heavy, without the brightness of fresh lemon and horseradish. While the glassware presentation might impress, the flavor tends to be flat, making it a visual treat but a culinary letdown.
Steak in the Main Dining Room
Outside of specialty venues, steak service can feel like an afterthought. Cuts are often thin and cooked inconsistently, with varying doneness on a single plate. Seasoning is basic, and the lack of a proper sear means the meat loses moisture quickly. Standard sides like mashed potatoes or steamed vegetables don’t elevate the experience, leaving steak lovers with a meal that feels more like banquet service than a premium entrée.
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