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About Avalon Waterways - Inspired Dining


Every Meal Becomes Part of the Journey. Plenty of Options & Tantalizing Local Flavors

Introducing Avalon Fresh in 2017

Think healthy food should also taste good? Avalon does, too. And while Avalon cruises have always provided a selection of nutritious, delicious recipes, this year, they're really raising the bar with Avalon Fresh! They've teamed up with two of Europe's rising culinary stars, the Wrenkh brothers, to design an exciting collection of wholesome menu items so mouthwatering, you won't believe they're healthy.

Avalon's focus on fresh, local ingredients from small farms and producers comes together with a splash of innovation that will have you feeling great—as you're eating and throughout your day. They even offer gluten-free options.



Avalon Sample Menus

Sample Lunch Menu Sample Dinner Menu Sample Welcome Dinner Menu

Meal Schedule


Early-Riser Coffee, 6 a.m.
Start your day right with self-service coffee, hot water, croissants, cookies, and assorted finger foods.
Breakfast Buffet, 7 a.m. – 8:30 a.m.
Enjoy a tempting selection of breads, cereals, fruits, cold cuts and cheeses, smoked salmon, pastries, yogurts, and juices. Hot items such as eggs, sausage, and bacon vary daily.*
*Buffet breakfast items are conveniently color coded on all Avalon Waterways river cruise ships to indicate foods that are low calorie, low fat/low calorie, high fiber, low cholesterol, and high energy
Late-Riser Breakfast, 8:30 a.m. – 9:30 a.m.
Self-service coffee, hot tea, croissants, cookies and assorted finger foods.
Lunch Buffet, 12:30 p.m.
Select from intriguing appetizers, hearty soups, hot dishes, homemade breads, cold cuts and cheeses, salads, and delectable desserts.
Afternoon Tea, 4 p.m.

Take a mid-day break with coffee or tea and cake or cookies served in the lounge or on the top deck.
Dinner, 7:30 p.m.
Dine elegantly at a single-seating, sit-down meal. The chef will delight you with gourmet selections and the perfect, complimentary wines (complimentary beer or soft drinks also available). Menus typically feature an appetizer, soup, entrée, dessert, and coffee or tea.
Night Fare, 10:30 p.m.
Note: Meal times may vary depending on cruise schedule.

Incredible Dining Choices

  • Captain's welcome & farewell receptions with sparkling wine & canapés
  • Daily choices of regional recipes, Western dishes, and vegetarian options (Avalon FreshSM healthy cuisine coming in 2018)
  • Daily full breakfast buffet with made-to-order egg station, hot and cold menu items, and complimentary sparkling wine & juices; low calorie, low fat, high fiber, low cholesterol, and high energy foods are offered on the extensive breakfast buffet
  • Choice of daily early-riser & late-riser breakfasts
  • Daily lunch buffet with pasta & carving stations and complimentary soft drinks (wine and beer complimentary on 2018 cruises)
  • Choice of alternative grill fare at the Sky Bistro on the Sky Deck (weather permitting) or light lunch in the Panorama Lounge
  • Daily Afternoon Tea featuring tea, coffee, sweet treats & sandwiches
  • Daily four-course à la carte dinners in the main dining room with choice of appetizers, soups, salads, entrées, desserts or cheese, after-dinner coffee/tea, and complimentary wine (including from the region), beer, and soft drinks
  • Delectable petite portions of regional specialties, with wines, in the Panorama Bistro
  • Welcome dinner & farewell dinner
  • Daily Night Fare served at 10:30 pm
  • Daily room service available for Continental breakfast & beverages (service charge applies)

  • As featured in the Top 7 Chefs on the European Rivers

    Stefan Bloch, Executive Corporate Chef, Avalon Waterways

    Head chef Stefan Bloch studied in Germany and went on to work in five-star hotels, including Hotel Primero Berlin and the Grand Hotel Russicher Hof in Weimar, which won the Five-Star Diamond Award as Germany's Best Restaurant.

    He also created dishes at the Hotel Madinat Jumeirah in Dubai, where he won awards at the Salon Culinaire and was named Middle East Junior Chef of the year in 2006, moving from sous chef to chef de cuisine. The rivers are in his blood: his parents ran a restaurant near Dresden on the River Elbe. Bloch eventually worked on a seagoing ship, then became executive chef for River Advice/Catering in Limassol, Cyprus.

    Since 2009, Bloch has been Avalon's executive corporate chef.

    He goes from ship to ship throughout the cruising season, assisting the chefs in their galleys, and acts as the head chef on a variety of itineraries to give other chefs time off. He works with 64 chefs on Avalon's various ships and is personally in charge of the ingredients purchased, slipping away in port to check local markets.

    Bloch said his guiding philosophy is that the high standards of the line "can only be achieved when every single employee is absolutely convinced that he or she is a vital part of our successful concept." Chef Bloch created a cookbook for Avalon featuring recipes for international dishes from Bulgaria's Shopska salad to Rhenish Sauerbraten and creme brulee.

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