Holland America Rolls Out Rudi’s Pop-Up Restaurant

Master Chef Rudi SodaminHolland America Line said in a press release it is "honoring its Master Chef and culinary consultant Rudi Sodamin, the creator of Sel de Mer aboard ms Koningsdam, by launching the French brasserie as a pop-up in the Pinnacle Grill and naming it Rudi’s Sel de Mer."

Six ships in the fleet will feature the venue, including ms Eurodam, ms Nieuw Amsterdam, ms Noordam, ms Oosterdam, ms Westerdam and ms Zuiderdam.

Rudi’s Sel de Mer will build on the menu of classic French dishes including locally sourced seafood served comparable to an intimate brasserie with custom décor, plates, menus and uniforms reflecting the ambiance of the original Koningsdam restaurant.

A specially crafted cocktail and wine menu also will be featured. Rudi’s Sel de Mer will be offered once on seven-day cruises and twice on cruises longer than 10 days.

“Sel de Mer onboard Koningsdam is extremely popular among our guests and one of the most talked about dining experiences in the industry,” said Orlando Ashford, president of Holland America Line. “The restaurant showcases our commitment to providing our guests with unrivaled dining options, and launching it as Rudi’s Sel de Mer on six more ships as a pop-up will allow more of our guests to see what the buzz is all about and indulge in its phenomenal cuisine.” 

Rudi’s Sel de Mer is set to debut in 2017 on ms Nieuw Amsterdam March 31, ms Oosterdam May 11, ms Eurodam May 24, ms Westerdam June 12, ms Noordam Oct. 2 and ms Zuiderdam Nov. 10.

Rudi’s Sel de Mer will serve a selection of French seafood dishes with a contemporary twist, said the company.

After an amuse-bouche of Seared Scallops on Seaweed Salad and Light Saffron Vinaigrette Foam, guests can select appetizers including Steak Tartare, Bouillabaisse Marseillaise, Rudi’s Seafood Tower and the classic Fruits de Mer (serves two).

For an entrée, guests can dine on Broiled Maine Lobster, Whole Dover Sole Meunière, Rack of Lamb Persillade, Duck Cassoulet, Steak Frites, Soufflé au Fromage and the popular Salt Crust Baked Branzino. 

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