Christian Stan, at 14 Dec. 14, in Cruise Restaurants, Gourmet, News

Venture down the rabbit hole and ask yourself: What is real and what is imagined? At Wonderland on Quantum of the Seas, the chefs twist their culinary kaleidoscopes to invent an elaborate dreamscape of never-before-seen fare.


At Wonderland on Quantum of the Seas nothing tastes like it looks. Imaginative Cuisine at its best.


The intimate 62-seat restaurant presents itself in an edgy and surreal environment

An intimate, 62-seat restaurant within an edgy and surreal dining environment, Wonderland on Quantum of the Seas uses color, scale and reflection to infuse elements of surprise and delight throughout the entire dining experience.


Magical elixirs that whisper “drink me”

Based on a new post-modern style of cooking and categorized by theme rather than course, Wonderland features a variety of flavors, textures, temperatures and portion sizes, each presented in a non-traditional, progressive and creative fashion.


You can choose from one of the five elements in the menu, each with its own special courses

The story begins as you open the menu and find your element – Sun, Ice, Fire, Water, Earth and Dreams – each with a selection of small or shareable fantasies. And magical elixirs that whisper “Drink me” amidst amorphous mirrors, mystery and sensory surprises. The intention of it all becomes more certain with each maddeningly delicious bite.


Wonderland Imaginative Cuisine is one of Royal Caribbean’s nine specialty dining options onboard Quantum of the SeasSM and Anthem of the SeasSM, and is available for an additional charge.


Cornelius Gallagher, the genius behind Wonderland, is one of the best chefs in the world.

Evolution, attention and passion: Three words that reflect the both the abilities and attitudes of Cornelius Gallagher, Director of Culinary Operations at Royal Caribbean International. After graduating from the Culinary Institute of America, Chef Gallagher began his career in New York City, where he was recognized as one of the “10 Best New Chefs in America” by Food and Wine Magazine and as “One of the Finest Chefs Worldwide” by the American Academy of Hospitality Sciences. He has worked at such 3-Star Michelin restaurants as Restaurant Daniel and Peacock Alley in New York, L’Esperance in France, and El Bulli in Spain, as well as running his own restaurants in New York, where he was Corporate Chef and in charge of operations for six restaurants.

For more details visit http://www.royalcaribbean.com/quantumoftheseas/


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