Looking over the Regent info pages, I see that they proudly proclaim

> Exquisite dining including all speciality restaurants at no added cost

However, on Cruise Critic I have seen several comments to the effect that each speciality restaurant may be visited only once per cruise; can that be correct? I looked all through the Regent FAQ and T&C and couldn't find any such restriction.

That's the way that Seabourn handled Thomas Keller (specialty) - you could get one reservation in advance, more if you had a fancy suite or status (I think- it was 2018). Possibility of a last minute reservation while onboard was also an option. And you don't pay - price is included in the fare. Nothing contradicts T&C.

One reservation per venue in advance, but you can make additional reservations on board based on availability.

Seabourn has a class-less system. Regarding Thomas Keller Grill, the official policy is about once per week for everyone booked in the smallest to the biggest Wintergarden Suite. However, in reality, as stated, anyone can get more reservations based on availability once on board. Same applies to Solis that has replaced TK Grill on all ships except for the Odyssey, which will be handed over to Mitsui OSK Lines in Sep/Oct).

Holedigger458 has it right.

We have eaten in one premium venue 4 times on one cruise. They actually left word at the main dining room that they have a table for us one night, the last of the 4. It was our 40th anniversary. We liked their small plate offerings. Actually the main dining room had lobster every night, so being limited in the specialty dining was no big lose. More recently we were stuck in our cabin for 5 days with covid. We could order from the specialty dining in our room...not too bad. On the service deck, they have a dining reservation desk (office) specialists to talk to. Not sure if status (level in their program) or cabin level has any impact on success.

One of the things we like about Oceania is each night in the main restaurant, The Grand Dining Room, features a dish or two from a specialty restaurant in rotation. It's not quite the same as being in the specialty restaurant, but it's a nice treat.

Interesting, never noticed that myself, but I've only been on Oceania once so far. To be honest, for a cruise line that bills itself as the best cuisine at sea, I wasn't necessarily hugely impressed. Part of that might be I just don't have a refined enough palate to be able to tell, but I also thought some of their choices were a bit odd at times (for dessert, they'd have a souffle every night, but it was always like vanilla with vanilla sauce - the sauce and the souffle were always the same flavor, never any contrast). On the plus side, absolutely superb at handling food allergies. Realistically though, on my couple of trips on Windstar, their food to me is just plain better. Course, they have the advantage of cooking for fewer people. And of course, food is always highly subjective for people too.

Most cruise lines over the years have put a big focus on food, and you're right--it's all subjective. I don't think there is as much emphasis on the quality anymore as variety. These floating behemouths try to be something for everyone, but it's the quality that matters. Plus just a little creativity goes a long way. I watched a video the other day on the food in The Haven, NCL's ship within a ship concept. I was incredibly unempressed. NCL charges up to $1000.00 a person a day for The Haven and the menu struck me as NCL was saying, "this is what you the passenger needs to believe what fine dining is." It certainly wasn't. For that amount of money charged they ought to be ashamed of themselves. Regent Seven Seas, Seabourn, and Ponant charge roughly the same fare and I have had some really good meals on all three. The same can be said for The Queen's Grille on Cunard. I have never had what I would call an outstanding meal on any ship, but the three luxury lines and Cunard came much closer to it for the same buck.

I don't consider myself a foodie, but I have dined in my fair share of Michelin starred estabishments. I'd love it if they'd put the equivilent on at least one ship. I wish I had had the opportunity to dine on the ocean liners of the past. First Class on Normandie or the first Queens Mary and Elizabeth were amazing based on what I have read. Craig Claiborne, the restaurant critic and food journalist said S.S. France of the 1960s had the finest French restaurant outside France. Alfred Hitchcock was said to have loved the food so much that he wouldn't cross any other way. Nowadays we're lucky if we get Ritz Carlton's banquet food.

I think what you're looking for is Remy on the newer Disney ships.

I appreciate the suggestion. I'd rather they put the aforementioned restaurant on a ship not overrun by hundreds of little...darlings. Damn TOS.

On Regent, you can make one reservation at each of the specialty restaurants prior to your cruise. Once on board, you can make more. There is a very friendly restaurant reservation desk, and because these are smaller ships, if you are flexible with reservation times and are willing to share a table on occasion, it is very easy to get any additional specialty dining reservations you request. Also, bear in mind that the food in Regent's main dining room, Compass Rose, is usually excellent.

I agree, food is very good in the main dining room...open seating. The optional dining is good also. Extra nights are often very late dining.