I ate my way through a luxury cruise ship. There are 5 dishes I'm still thinking about months later.

I ate my way through a luxury cruise ship. There are 5 dishes I'm still thinking about months later.
  • I spent seven days eating on a luxury Virgin Voyages cruise ship.

  • The cruise ship offered over 20 eateries with menus crafted by Michelin-starred chefs.

  • My favorite dishes came from Pink Agave, Extra Virgin, and The Pizza Place.

Last summer, I sailed the Mediterranean Sea for seven days on a luxury Virgin Voyages cruise ship. The food was the best I've ever had on a cruise.

Every Virgin Voyages ship has the same 20 restaurants and eateries on board with menus designed by Michelin-starred chefs, according to the cruise line's website.

While some menus had special dishes for an additional fee, most of the food on board — and everything I ate — was included in the $5,900 ticket price.

Here are the best dishes I ate during the journey, from tacos and pizza to fresh pasta and doughnuts.

Living in NYC, I didn't expect to be impressed by the pizza during my cruise. But I was mistaken.

A hand holds aa piece of pizza
A slice of pizza on the cruise ship with mozzarella, ricotta, fresh garlic, and oregano. Joey Hadden/Business Insider

For lunch one day, I went to The Pizza Place, where you can build your own pie or select from their menu.

I went with the "Pretty Fly for a White Pie," which had mozzarella and ricotta cheeses, fresh garlic, and oregano.

It was just as good as the pizza back home, with a thin and crispy crust, gooey cheese, and fresh-tasting ingredients.

At Pink Agave, the pork tacos were so good I had them twice.

Birria tacos in two photos
Cochinita pibil, a dish at Pink Agave.Joey Hadden/Business Insider

According to the cruise line, Pink Agave's menu was inspired by Mexico.

For dinner one night, I ordered the Cochinita Pibil, a traditional Mayan dish that originated in the Yucatán Peninsula in 400 AD, as Business Insider previously reported.

The dish was smoked pork marinated in achiote and topped with a sour orange habanero pico de gallo. It came with a side of corn tortillas for a build-your-own taco experience.

I hadn't heard of Cochinita Pibil before my cruise, but now, it's one of my favorite Mexican dishes. The pork seemed to melt in my mouth, and the pico de gallo was a refreshing touch to the otherwise hearty entrée.

I was so wowed by the flavor that I returned to Pink Agave once more to have them again before the end of my trip.

At the same restaurant, I loved the chocolate, caramel tacos.

A chocolate taco desert dish on a black plate
Taco de Chocolate at Pink Agave.Joey Hadden/Business Insider

Pink Agave was also home to my favorite dessert on the ship, Taco de Chocolate.

The shell was a Mexican chocolate cookie, and inside was dulce de leche cream. The caramel cut the bitterness of the chocolate, and the contrasting textures had me craving more.

So, when I returned to Pink Agave, I ordered them again.

At Extra Virgin, I had fresh pasta.

An aerial view of a pappardelle pasta dish
Pappardelle Al Ragù at Extra Virgin.Joey Hadden/Business Insider

Extra Virgin is an elegant, Italian-inspired Virgin Voyages restaurant.

I ordered pappardelle al ragù with pork and beef bolognese. I've had this popular dish at various restaurants, but this rendition stood out because it was made with fresh pasta.

The pappardelle was lighter and chewier than my previous experiences, which I preferred. And there was just the right amount of sauce not to overpower the flavor of the pasta itself. I didn't feel overstuffed after my meal, as I often do when eating pasta.

At the same restaurant, I had fancy doughnuts for dessert.

Two photos of a donut hole dish with two dipping sauces
Ricotta Bomboloni at Extra Virgin.Joey Hadden/Business Insider

For dessert, I ordered the ricotta bomboloni. It came with four sugar-topped doughnut holes made with ricotta and two dipping sauces — vanilla mascarpone and a black currant compote.

With a dollop of each sauce, the doughnuts tasted like fried cheesecake. It was the perfect combination of sweet, creamy, and tart. And the sugar crystals on top added an extra layer of texture.

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