When Did Specialty Dining Become a Thing on Cruise Ships?

If you have cruised more than once—or even just browsed a ship deck plan—you’ve probably noticed how much emphasis cruise lines place on specialty dining. Steak houses, Italian trattorias, sushi bars, chef’s tables, and themed restaurants are now a standard part of the cruise experience. But this wasn’t always the case. So when did specialty dining become a “thing” on cruise ships?

Hola, is a specialty eatery in the MSC Seascape that offers an all you can eat taco meal for $20.00. Is that a great value? Depends on how many tacos you can down.

The short answer: specialty dining emerged in the mid-to-late 1990s and became mainstream in the early 2000s. The longer answer helps explain how cruising itself has changed over time.

Cruising Before Specialty Dining (1960s–1980s)

In the early days of modern cruising, dining was simple and structured. Most ships featured one main dining room (MDR), where all meals were included in the fare. Guests dressed up, sat at assigned tables, and ate the same menu at the same time each evening. The experience was formal, predictable, and designed to feel elegant.

There were usually a few casual alternatives, such as a buffet or poolside grill, but these were limited. The idea that you would pay extra for a restaurant on a cruise ship simply did not exist. Cruising was built around a sense of shared experience—everyone received the same food, the same service, and the same dining options.

The wine room on the MSC is a wine lovers paradise

The First Experiments (Early–Mid 1990s)

As cruise ships grew larger in the 1990s, cruise lines began experimenting with alternatives. Bigger ships meant more passengers, more space, and more competition. Lines started adding reservation-only venues that felt quieter and more intimate than the main dining room.

At first, these venues were sometimes complimentary or offered for a small surcharge. They were not heavily marketed and were seen as “optional alternatives,” not must-do experiences. Still, this period marked the beginning of a shift toward choice and personalization.

The Turning Point (Late 1990s–Early 2000s)

This is when specialty dining truly became a defined product. Cruise lines realized two important things:

1. Guests wanted more control and variety in how they dined.

2. Dining could become a meaningful source of onboard revenue.

   
   

During this time, cruise lines like Royal Caribbean, Norwegian Cruise Line, and Celebrity Cruises led the way. Norwegian’s introduction of “Freestyle Dining” removed fixed dining times and normalized alternative restaurants. Royal Caribbean added themed venues like Italian and steakhouses. Celebrity focused on more refined, chef-driven concepts.

Charging a cover fee or à la carte pricing became standard, and guests accepted it because the experience felt different—quieter, more personalized, and more indulgent.

Dining as Entertainment (2010s–Today)

By the 2010s, specialty dining was no longer an add-on. It became a headline feature. New ships were designed with food in mind, sometimes offering 10 to 30 dining venues onboard.

Today’s specialty dining often includes:

• Multi-course tasting menus

• Immersive themes and décor

• Celebrity chef partnerships

• Prix fixe menus with optional wine pairings

Dining is now marketed as part of the entertainment, not just a meal. It also explains why main dining room food is typically “good and consistent,” while specialty dining is positioned as the upgraded experience.

Why This Matters to Today’s Cruisers

Specialty dining reflects a larger shift in cruising—from transportation and meals to floating resorts focused on choice and experiences. Understanding when and why specialty dining developed helps set expectations. Your cruise fare still includes solid dining options, but specialty restaurants exist for those who want something extra.

The Butcher’s Cut steak house was beyond expectations. Hot, tasty, and a lot of food. The difference between the MDR and the specialty steak house is evident.

Additional profit centers

None of the research I found on the timing or reasons behind the growth of specialty dining pointed directly to profit as the driving force. But based on my own experience sailing on several cruise lines, I believe the industry also recognized specialty dining as a clear opportunity to add optional paid experiences—and, in doing so, increase overall onboard revenue.

Whether specialty dining is “worth it” depends on your travel style. But knowing how it became part of cruising helps explain why it’s here to stay—and why it plays such a big role in how modern cruises are designed and marketed.