by Kari Martiala

Passenger ferries have traditionally offered good eating, and food is very much one of the key comfort factors aboard ships.

New ideas are being sought from well-known top chefs. In the 1970s and 80s, the buffet tables on ferries offered delicacies beyond anything we had seen in Finland.

Ship restaurants taught Finns to eat shrimp, lobster, scallops, and other new treats.

For many passengers, the buffet remains a cornucopia that must be experienced at least once per trip. At the turn of the 80s and 90s, a la carte restaurants became common aboard ships. At these, guests might be offered springbok antelope, camel, Hereford steaks, or even alligator!

Download PDF