Iron Chef Jose Garces is giving passengers on board the Norwegian Escape two exciting new Latin-inspired dining options: Bayamo and Pincho Tapas Bar.
Bayamo, named after a former Spanish colonial capital of Cuba, draws its inspiration from Cuba, Spain, Mexico, Peru, and Garces’ home country of Ecuador, both in cuisine and decor.
“The decor is really meant to bring elements of Latin America here on board the Escape. It’s really warm; it’s inviting. You have some pops of color,” says Garces. “We want to let the food be the star here, though.”
Signature dishes at the upscale eatery include two types of ceviche and swordfish encocado, seared swordfish over a coconut chowder.
Simplicity reigns at the casual Pincho Tapas Bar, which showcases regional favorites of Spain. Some of the shareable highlights there, according to Garces, include seafood cooked a la plancha, as well as duck montadito — made with duck confit, Serrano ham, La Peral blue cheese spread, and topped with a brandied cherry.
The two restaurants are the James Beard Award-winning chef’s first at sea. Garces says he looks forward to connecting with guests, and he’ll be on board as much as his schedule permits.