INDIVUE – travel & art

*pr lunch organized by Viking Line

This March I had the unique opportunity to visit the renewed Viking Cinderella ship, which has undergone a major makeover. This iconic ship, whose initial journey began in 1989 at Wärtsilä Marine’s shipyard in Turku, has seen numerous twists and turns during its history, such as dramatic events during the construction phase, when the shipyard went bankrupt while the completion of the ship was almost half way. The current managing director of the Viking Line company, then 28-year-old lawyer Jan Hanses, was part of the team that ensured that the ship was completed and launched. Through this adventure, Cinderella, has achieved a special place in the hearts of Viking Line staff and passengers. Read and see what was the Finnish Chef of the Year 2023 Menu like on this renewed Viking Cinderella ship –

In the 1990s, Viking Cinderella was a well-known and popular cruise ship that transported passengers between Helsinki and Estonia, while offering the opportunity to enjoy evenings starring Finland’s leading performers, such as Kirka and Paula Koivuniemi. Over the years, the ship’s role and routes have changed, as Cinderella was e.g. in cruise use in Stockholm, but now the ship has once again returned to Helsinki, bringing with it new splendor and services that redefine the cruise experience.

In January 2024, Viking Cinderella underwent a comprehensive renovation at the Naantali shipyard. The reform emphasized the importance and know-how of Finnish work. The interior of the ship and the services now have a strong domestic touch, starting with the subcontractors. With the renovation, almost 300 cabins have been renovated and Cinderella has a large number of Comfort cabins, which have a double bed and a window. The spa department has also been renovated, so it offers an even better setting for relaxing by the sea.

Restaurant services are the heart of Viking Cinderella. The ship has now four restaurants, each of which offers a unique taste experience. The Viking the Buffet restaurant, which can seat more than 500 people, invites you to enjoy rich buffet tables, while À la Carte Seaview Dining, Ocean Grill and Melodi offer options from gourmet food to grilled delicacies as well as more relaxed casual dining. Cinderella’s specialty is the Bottega Proseco bar, where you can also get food. The ship’s pub has been left without renovations at the request of customers, but Cinderella’s stores have also been renewed.

According to a recent market study by Viking Line, good food is the most important element of a successful cruise for Finnish cruise passengers. Even 20% of respondents said so.

Opinion of the Chef of the Year Menu at Viking Cinderella

One way to enjoy good food at Viking Cinderella this spring is the special menu designed by the Chef of the Year 2023, Johan Kurkela, which I got to taste during the press lunch. The chef of the year menu reflected Kurkela’s masterful touch and innovative approach to food. An appetizer, which included ox tongue as finger food, started the taste journey, followed by skillfully poached cod and roasted duck breast as the main course. Serving of e.g. beetroot and blackcurrant sorbet completed the meal as dessert. Waitress of the Year 2023 Kirsi Seppänen had chosen the drinks for the meal, starting with Italian rosé wine, ending through Chablis and Knibser to a sophisticated raspberry wine with dessert. This cooperation of Viking Line with the Chef of the Year and Waiter of the Year organization has already started in 2018, and it is proof of how Viking Line is committed to offering its passengers not only culinary experiences but also high-level service.

Since I don’t eat red meat myself, I left the ox tongue and also duck breast in between, but only the braised Atlantic cod with roasted kombu seaweed, mussel foam and vendace roe served with chablis was enough for an amazing taste experience. I was puzzled how on earth it was possible to make such an incredibly soft and tasty fish. Johan Kurkela, who was sitting at my table, revealed to me that the secret is a cod, which swims a long distance from Iceland to Norway in the spring, while developing muscles for itself.

The duck breast for me was replaced by a vegetarian version that was beautiful to look at and included pumpkin and walnuts. It was also a very tasty dish, but it didn’t go well with the red wine.

The dessert then knocked off the rest of the branches: A cold combination of black currant sorbet, candied beetroot, rose meringue and liquorice was placed in a small steel pot, and when it was combined with the Ainoa Vaapukka raspberry wine made in Hollola, Finland, my eyes almost wetted, because it was so beautiful. A very fine example of how food at its best not only looks like a work of art, but also tastes like it.

Other people in the ship’s restaurant enjoyed the entire Chef of the Year menu with ox tongue and duck breasts, and I heard nothing but praise about them. The price for the Chef of the Year menu is 64e and the price of the drink package is 35e and it is available on Viking Line ships throughout the spring.

However, this article is not intended to encourage you to drink alcohol.

See also my video of the trip on the Viking Gabriella ship from Stockholm to Helsinki. The video has now subtitles in Finnish, Swedish, English, French and Hindi!

You can read this article about the Viking Cinderella and the Chef of the year -menu also in Finnish

Read also:

• Christmas buffet 2021 in Viking Line ships