What’s it like inside?

Palo Steakhouse is an evolution of the Palo restaurant on the other DCL ships, combining authentic Italian dining with a modern steakhouse.

There are two main seating areas at Palo Steakhouse. The first features booth and banquette seating with plush red velvet upholstery. The further room includes tables, mostly for groups of two or four, with beige armchairs. Carpets are a muted rust color and both rooms have floor-to-ceiling panoramic views of the ocean. As you enter Palo you’ll see cooler cases displaying wine and cheese options as well as a selection of artisanal waters.

The Italian part of the dinner menu is similar to that of Palo on the other four ships (see xref). On the Wish they’ve beefed up the menu (see what we did there) with more substantial protein choices such as bone-in cowboy ribeye, angus beef tenderloin, New York sirloin steak, porthouse, Wagyu tenderloin, veal rib chops, or parmesan-crusted rack of lamb.

The brunch menu is similar to Palo on the other ships. Choose from seafood or meat antipasti, then move onto eggs served as a frittata, omelet, or poached (or really any other way you’d like). The breakfasty entrees are variations on waffles and pancakes (we’re partial to the blueberry pancakes with whipped cream). The more lunchy part of the menu includes lasagna, veal saltimbocca, chicken parmesan, red snapper, mushroom ravioli, or sirloin steak. The array of desserts are all tempting - chocolate raspberry tart, limoncello tort, amaretto chocolate cake, or panna cotta - but do not sleep on Palo’s classic warm apple cinnamon sticky buns. We’ve booked cruises just to sate our craving for this dish.

The food is great at dinner, but we prefer brunch for the more economical pricing and because the view of the water is better during the day.