Cuisine is high-end, varied and beautifully presented at every meal. Seafood devotees swoon over superb fresh local fish, giant prawns and lobster. Vegetarian selections and fresh-baked gluten-free bread and rolls are always available. Soft drinks, South American wines, beer, cocktails, spirits, and espresso and cappuccino are complimentary.
The Restaurant, on Deck 2, is open for breakfast, lunch and dinner. It's casually elegant, with light wood tables and chairs and cushy banquettes. Modern chandeliers add panache; picture windows provide views. Seating is open for every meal, with tables for two and up.
Buffet breakfast is served from 6:30 a.m. to 8:30 a.m. Cereals, yogurt, fruit, pancakes, waffles, omelets-to-order, smoked salmon, cold cuts and cheese are among plentiful choices. A daily Ecuadorian specialty, like thick handmade corn tortillas, is a highlight.
Buffet lunch, served from noon to 1:30 p.m., features an ample salad bar with cold cuts, cheese, vegetable salads (such as green bean, prune and almond) and soup (like chicken and avocado cream). Sample entrees include grilled chicken breast with grilled veggies and Ecuadorian lamb stew. A tempting dessert bar stars sweets such as pear tart and buttery shortbread sandwich cookies filled with thick caramel.
A sit-down dinner is served by waiters between 7:30 p.m. and 9 p.m. The modern sophisticated menu is light on carbs and sauces. It's also extensive; passengers could meander through seven courses, including sorbet and dessert. Most order two or three courses like this sample seafood menu: tuna ceviche, squid ink risotto and green banana-breaded pan-fried fillet of grouper stuffed with crabmeat. Meat-lovers can tuck into grilled rib-eye steak, roasted pork or other hearty fare. Desserts -- like pears simmered in red wine or moist chocolate cake with chocolate sauce -- sparkle.
The Grill on Deck 5 is open for lunch and dinner, with evening reservations recommended. Most passengers prefer the lively outdoor Grill at lunchtime, open between noon and 2 p.m. It's all ocean views and gentle breezes, with most tables shaded by awnings. (Come early for the best selection.) Passengers can order from the daily blackboard menu or choose from the buffet.
The blackboard menu changes daily and features soup, fish, sandwiches or burgers, and pasta or pizza. Other options might include minestrone, grilled octopus, sub sandwich with fries and margarita pizza. A chef proudly dishes up a different Ecuadorean ceviche daily; it tastes like more traditional ceviche, except it's served as soup. It's so good, passengers always ask for recipes.
Expect assorted greens and several vegetable salads, such as marinated eggplant, and desserts like flan and coconut mousse. An ice cream bar offers ever-changing flavors, like pineapple or tamarind.
The Grill is open from 7:30 p.m. to 9 p.m. for "hot rocks" dining. Passengers nibble freshly made tortilla chips and guacamole before tucking into salads such as the ever-popular Caesar. Then they grill big steaks or Ecuadorian seafood like lobster or prawns over hot lava-rock plates tableside. Entrees come with vegetables and baked potatoes topped with sour cream and bacon. Apple pie is the big-hit dessert.
A small afternoon tea is served in the Piano Bar at 4 p.m. Choose from teabags like cherry rose or mint, sandwiches such as shrimp or avocado, and cookies like buttery chocolate-flecked.
Ensuite dining is available from 6 a.m. to 11 p.m. Breakfast, served from 6 a.m. to 10 a.m., is extensive, including eight types of juices, smoothies, waffles, pancakes, yogurt and even a delicious Ecuadorian Tigrillo (scrambled eggs with plantains, cheese and cream.) After breakfast, selections include shrimp cocktail, triple-decker sandwiches and cheesecake. Don't expect butlers to elaborately set suite tables as they do on Silversea's classic fleet.