I spent seven nights trying the new Carnival food menus. Here are the 5 best dishes I had

Carnival cruise food does not have the best reputation, but the cruise line is trying to change that with its new main dining room menus. 

Recently, I sailed on the Mardi Gras ship and ate all seven dinners in the dining room to test whether the updates actually delivered a noticeable improvement. 

I've been reviewing cruise food for nearly four years and have covered everything from main dining rooms to fast-casual venues and upscale specialty restaurants. As such, I have a solid sense of what to expect when it comes to cruise food across the industry. 

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Generally speaking, I've never had much of an issue with Carnival's food. However, I've always preferred their fast-casual options, such as Guy's Burger Joint, BlueIguana Cantina, and Big Chicken, to the dining room. 

As such, I went into this weeklong cruise with the expectation of having more memorable meals in the dining room, since you'd think Carnival would want the experience to be better — not worse — than before. 

Overall, I think the cruise line is heading in the right direction, with the new menus having a bit more variety. That said, there were a few misses. 

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Here are the five best things I ate on the Mardi Gras cruise ship, and four misses that left a lot to be desired. 

Editor's note: I'm neither a food critic nor classically trained in anything cuisine-related (I did take one food reporting class while obtaining my master's in journalism, but I digress). Others may come to their own conclusions, as everyone has different taste buds and preferences.

Read more: Carnival menus 2026: Main dining room, specialty restaurants & more

Mardi Gras Food Review

Kung Pao Chicken

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The week started off strong with the Kung Pao Chicken. Part of Carnival's new "Carnival Crew Favorites" section, this Asian dish was packed with flavor and even had some heat thanks to the Sichuan peppercorns and chilies. 

The spring roll wrapper was soggy, with the inside filling turning into mush. However, the egg fried rice was tasty. I appreciate that the egg tasted like it was freshly scrambled, too — unlike the buffet's wet breakfast eggs. 

Fiesta Chicken Enchilada

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The Fiesta Chicken Enchilada was another favorite, though its presentation was more akin to a quesadilla and underwhelming. Still, the filling, which consisted of chicken tinga, refried beans, and cheese, was above-average. I loved the green enchilada sauce, too. 

This isn't the most surprising, considering that Carnival has nailed fast-casual Mexican food at BlueIguana Cantina. However, this dish definitely felt more refined than the made-to-order tacos and burritos. 

Roast Beef Strip Loin

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My partner doesn't eat red meat, so I tend to go a bit crazy on cruises to get my fix. When I saw the Roast Beef Strip Loin on the menu, I knew I would probably be indulging more than usual. 

This was well worth it, though. The meat was cooked to a perfect medium, and the peppercorn sauce was creamy and bold. I also generally enjoyed the sides, though the garlic and herb mashed potatoes had a more processed texture and taste. 

Barbecued Beef Brisket

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Although the Barbecued Beef Brisket might not necessarily look mouth-watering based on its sloppy presentation, it was one of the best things I ate on the Carnival Mardi Gras ship. 

The meat itself was as tender as I hoped, pulling apart easily with just a fork, and the barbecue sauce complemented the meat well without stealing the show. I also enjoyed the creamy mac & cheese, making this the ultimate comfort food dish at sea. 

Banana Split

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Although not necessarily anything new or groundbreaking, I'd be remiss not to give an honorary shoutout to the kids' banana split. This basic dessert is not anything fancy, but it's nostalgic. 

My Carnival cruise banana split wasn't served in a boat-shaped bowl or piled high with whipped cream and cherries. However, it did come together nicely with a single scoop of Neapolitan ice cream, two banana halves, a dollop of whipped cream, and a drizzle of chocolate syrup and rainbow sprinkles.

Read more: I went on the Carnival Mardi Gras ship because I thought it would buck the bad stereotypes about the cruise line — Here's my full review

Burrata and Heirloom Tomato Salad

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Moving on to the misses, the Burrata and Heirloom Tomato Salad fell flat compared to other dishes I had. To start, the balsamic glaze had completely soaked into the burrata by the time the appetizer arrived. 

Not only that, but there were minimal heirloom tomatoes, with more grape tomatoes instead. Finally, the basil topping was way too overpowering and really took away from the other ingredients. 

Grilled Filet Mignon

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The Grilled Filet Mignon was another letdown. To be fair, I didn't have high expectations for a main dining room steak. Although the red wine sauce was flavorful, the cut of meat was on the fattier side and wasn't seasoned well. 

The mustard potatoes were pretty bland, too. The real highlight of the dish was the green beans, and it's never a good sign when the vegetables outshine the rest of the plate. 

Cheese Dip with Old-Fashioned Soft Pretzel

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I really, really wanted to love the Cheese Dip with Old-Fashioned Soft Pretzel. In fact, I did love the cheese dip itself — it was rich, creamy, and smooth. In theory, it would have paired well with a salty pretzel! 

The pretzel, on the other hand, was far, far, far from being soft. Instead, it was dry and felt like it had been overcooked and sitting too long in a heated display case, like you might find at the movie theater. 

Madeira-Braised Short Ribs

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Finally, I was a long-time fan of Carnival's short ribs. Unfortunately, I think they screwed up the recipe when they changed their dining room menus. 

The meat itself wasn't nearly as tender as I remembered, and the pan jus was runny, lacking any real depth or flavor. The creamy polenta was fine, but overall, this dish wasn't all that memorable and didn't stand out.

Final thoughts on Carnival's new menus 

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Carnival's new main dining room menus feel like a step in the right direction for the cruise line, even if they are still a work in progress. 

What stood out was the effort toward variety. The "Carnival Crew Favorites" section, for example, highlights dishes that are inspired by the line's diverse crew and their global flavors. 

Of course, you will still find classic options like chilled shrimp cocktails, grilled chicken breasts, crème brûlée, but the range ensures that there is something that will appeal to everyone — from adventurous foodies to particular eaters with specific habits. 

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That said, the inconsistency is still there. Some dishes felt under-seasoned, while others didn't match their descriptions. 

At the end of the day, cruise food isn't fine dining. It is intended to be appealing to a wide audience and consistent enough to satisfy thousands of passengers. 

When you adjust expectations to match that harsh reality, the Carnival dining experience is much easier to appreciate.

Read more: 6 Carnival foods that cruisers swear are the line's best-kept secrets