Places to eat in Antarctica

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Faraday Bar in Vernadsky Point is considdered to be the "southernmost public bar on earth" and The Barman in Faraday Bar is obviously always very happy to see new faces there instead of just the same scientists living there all of the year round.
There was great music, we even started to dance ( animated by the Vodka....), there is a billard-table as well and you may also play dart.

Favorite Dish: The most common drink that you will get in Faraday Bar , will be Vodka from Ukraine of course : 3 US$ is what you will have to pay for a large glass of 4 or 5 cl.

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Very good imaginative food and excellent service throughout voyage. Imaginative as ship had no ports to call at to take on new supplies until we reached the Falklands. Uneaten food was reused by turning eg meat into pate, vegetables into soup & creating salads etc very skillfully.
Service always superb, nothing too much trouble at anytime.

On landing days a buffet lunch and dinner was served. At sea a buffet lunch and a set 4 course dinner(2 sittings for this) .

Favorite Dish: The soups, homemade and delicious, had two bowls a day regularly.

The food on the ship was great. Very few complaints.
You are served breakfast (buffet) //
lunch (sometimes buffet, other times a la carter) //
dinner (a la carte)

You are served dessert at lunch and dinner every day. Good stuff.
Also, snacks are availabe in the mean time.

Cold makes you hungry (?!) = very easy to gain weight.

Favorite Dish: Chocolate brownies....mmmm

The main restaurant on board ship was large and although quite formal in style a little institutional in atmosphere. Nevertheless we enjoyed eating here and the delicious meals were one of the highlights of the holiday. There were four courses every evening, but we restricted ourselves to three, choosing either a soup or appetiser rather than both! There was a choice of several options for each course, always including a vegetarian dish and at least one that was marked as lighter and healthier – very helpful given the amount of eating it was possible to do on board ship!

The service was excellent, helped in part by having the same waiter and wine waiter every evening – the incomparable Wayne and Edgar. We got to know both of them pretty well by the end of the trip. One helpful detail of the service was that any unfinished bottle of wine could be labelled and saved for us to have the following evening – the bottle would always be waiting for us when we arrived for dinner.

Favorite Dish: I can’t remember individual dishes I’m afraid, but I do recall that the soups were particularly good. On the last evening they pulled out all the stops for an extra-special meal, which culminated in a Baked Antarctica (i.e. Baked Alaska) paraded around the room by all the waiters and accompanied by music and sparklers!

There was a choice of places to eat on the Marco Polo – a self-service café with direct access to the large open-air seating area (where hot drinks were always available), or a more formal restaurant. For all meals there was a free choice of where to eat, and we chose mainly to eat in the formal restaurant for breakfast and dinner, and in the café for lunch. The latter served hot soup and other light meals, and also very good ice-cream. And yes, it might be freezing outside but you can always enjoy good ice-cream!

While you could visit the café at any time, for dinner in the formal restaurant you had to go at the time of your allocated sitting. There were two of these sittings and we’d been asked to select one in advance. One was quite early, the other a little later than we would normally eat, but we chose this one and found it worked out well. We would have a pre-dinner drink in the lovely bar, while it was still light enough to enjoy the amazing scenery and ice-bergs drifting past, then go into dinner for what proved to be the quieter sitting. We’d been able to pre-book a table for two, which we were pleased about – it’s not that we’re anti-social, and indeed we enjoyed meeting many of our fellow travellers over breakfast and lunch, but for dinner you were expected to sit at the same table every evening and it would have been unfortunate to find ourselves with less congenial companions.

As well as the same table, we were allocated the same waiter and wine waiter every evening – the incomparable Wayne and Edgar. The service they provided was excellent and helped to make every meal a special occasion. See my other tip for more about this formal restaurant.

In addition to the three main meals of the day, afternoon tea (with cakes) was served every day, and a late night snack for hungry night owls. We didn't partake of either of these as three big meals really is enough. And all of this is included in the price of your cruise - so watch that waistline!

The food on board the MS Nordnorge was spectacular! We had the feeling, that we were constantly eating, and we just could not resist:

A breakfast buffet and lunch with a wide selection of food, and a three-course dinner was served every day. We had a choice of fish, meat or vegetarian for dinner. Beer and wine were sold at lunch and dinner, non-alcoholic drinks were included.

This "restaurant" can be found in the museum of Port Lockroy. The military base has been turned into a museum now and many of the former collegues have donated things to authentically reconstruct, what it was like back then! I especially liked the kitchen and the storage room, but I must confess, that returning to the ship and having a fantastic lunch there, was even more appealing!!!

As with the tip on "hotels", in Antarctica your ship also is your restaurant! The "Marina Svetaeva" had two dining rooms, one large, one smaller. While the smaller one was a little more intimate, it also suffered from difficult access to tables at the back. The food and service in each was identical.

The chefs were from Australia and New Zealand, providing what could best be described as good quality hearty food of a varied and 'international' nature.

Breakfast was "help yourself" to cereals, juices, porridge, toast, plus something hot such as eggs, bacon, baked beans, croissants - the hot dish changed daily. Lunch and dinner were usually two courses, either main plus dessert or entree plus main. These meals were provided as friendly table service by Russian staff. On Christmas Day and New Years' Eve the cooks excelled themselves (Christmas lunch was five courses) - but those are special cases.

There was ample food and, because of the long stretches at sea, relatively little exercise. As a result, there was something of a risk to waistlines!