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Restaurants On Board Grandi Navi Veloci

PART 1

Check out GNV's specialities on board and start enjoying your holiday as soon as you step on board.

Enjoy your travel experience to the fullest by savouring a delicious meal on board our ships, with premium quality ingredients and a range of options that cater to the requirements of all our passengers.

At our restaurant, you will find a daily selection of appetising dishes prepared by our chef, with a choice of starters, first courses, main courses or single-course meals. You will also find many vegetarian options to choose from and gluten-free dishes.

PART 2 CHILDREN

GNV also offers children's specialities, such as the Pizza Di MARINO, created especially for little ones

Have a look at our menus* and immediately start looking forward to a fabulous lunch on board

MENU

*Subject to availability at the on-board Pizzeria, which varies according to which ship is operating the route.

 

SICILIA

Pasta with sardines, was born in Sicily in the mid-9th century, where it was invented by an Arab chef at the service of General Eufemio from Messina. History says that in the city of Mazara del Vallo, struggling with supplies, created this wonderful dish with what in addition to bread or grain, had at its disposal: sardines, pine nuts and wild fennel. Then the recipe, used with pasta, was enriched with roasted breadcrumbs and raisins

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SARDEGNA

This dish, typical of the central-eastern area of Sardinia, the Ogliastra, is a preparation based on potatoes whose tradition is ancient. The complex closure, called sa spighitta because it recalls the ear of wheat, made this dish a real "good", prepared only on very important occasions or, even, to be exchanged with friends and relatives as if it were a gift. It seems that they were prepared for the Wheat Festival, and that their ear shape is dedicated to this anniversary.

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LIGURIA

The walnut sauce is part of the ancient Ligurian gastronomic tradition. In ancient times, when in the cold months you could not resort to basil with whom you produce the same typical and classic Pesto, this was the preferred alternative for a first course of fresh fruit on the tables of the Genoese. It is a soft and delicate sauce, prepared in cold, which usually accompanies the lunches of the feast days.

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CAMPANIA

Pasta with clams is a classic of Italian coastal cuisine. There are many versions appreciated, with small variations, in the different gastronomic cultures of the regions overlooking the Mediterranean Sea. In this version we present the Neapolitan one, which combines the strong and unmistakable flavor of the clams, the aroma of the tomatoes ripened in the sun of Campania.

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MAROCCO

On board GNV the respect of traditions is like that for security: total. Enjoy the traditional Moroccan recipes of the famous chef Moha in an environment designed for your health and well-being.

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