Cruise Ship Survival Guide

Cruises seem like they could be celiac nightmares, buffets, shared serving utensils, food prepared by hundreds of staff for thousands of guests.

But many celiacs actually find cruises easier than expected. Here’s how to make them work.

The Cruise Advantage

Cruises have some built-in advantages:

You’re a captive audience. The cruise line wants you happy. They can’t send you elsewhere if you’re dissatisfied.

Large operations have systems. Major cruise lines deal with dietary restrictions constantly. They usually have procedures.

The same kitchen feeds you daily. Unlike traveling to a new restaurant each night, you’re building relationship with one culinary team.

All-inclusive means options. With multiple venues, you can find what works.

Before You Book

Research Cruise Lines

Some cruise lines are better than others for celiac:

Generally good reputation:

• Disney Cruise Line (highly accommodating)
• Royal Caribbean (dedicated allergy menus)
• Celebrity Cruises (good processes)
• Norwegian Cruise Line (decent options)

Research more carefully:

• Smaller/budget lines
• International lines with less US GF awareness

Search “[cruise line] celiac disease” and read recent reviews.

Note Dietary Restrictions When Booking

Most cruise lines have a place to note dietary needs when booking. Fill this out, it goes to the culinary team.

Contact the Cruise Line Directly

A few weeks before sailing, call or email:

“I have celiac disease and need gluten-free meals. Can you confirm what accommodations are available? What should I do when I board to arrange meals?”

Document what they tell you.

When You Board

First Stop: Guest Services

Immediately go to guest services or the dining room to:

• Confirm your dietary needs are noted
• Meet your head waiter or maître d’ (for assigned dining)
• Understand the process for each meal

Meet Your Waiters

If you have assigned dining (same table, same waiters each night), your waiters become your allies:

• Explain celiac clearly
• They’ll learn your needs over the cruise
• They can interface with the kitchen for you

Main Dining Room

How It Usually Works

Most cruise lines handle celiac in the main dining room like this:

1. You review tomorrow’s menu tonight (or at the beginning of dinner)
2. You pre-order what you want, specifying GF
3. The kitchen prepares your meal specially
4. Your waiter delivers it, often confirming “this is your gluten-free [dish]“

What to Ask

For each item:

• “Can this be made gluten-free?”
• “Does the sauce contain flour?”
• “Is the meat breaded or coated?”
• “Can I get this without the breadcrumbs/croutons/sauce?”

What’s Usually Available

• Grilled proteins (fish, chicken, steak)
• Rice and potatoes
• Vegetables
• Salads (without croutons)
• GF pasta (some ships have it)
• GF bread/rolls (often available on request)
• GF desserts (ask, many have one or two options)

Buffets

Buffets are higher risk:

The Challenges

• Shared serving utensils
• Cross-contamination from guests
• Less staff knowledge
• No pre-ordering

How to Navigate

Go at opening. Less contamination has happened.

Ask staff. Identify the chef or supervisor and ask about specific items.

Stick to naturally GF. Fresh fruit, plain proteins, vegetables without sauce, salads (skip croutons).

Skip high-risk items. Anything breaded, sauced, or sitting next to gluten items.

Get things made fresh. Many buffets have stations where food is made to order, omelets, for example. Request yours on a clean surface.

What’s Usually Safe

• Fresh fruit
• Plain eggs from the omelet station (request clean pan)
• Plain grilled items from the grill station
• Rice
• Plain vegetables
• Cheese

What to Avoid

• Anything fried (shared fryers)
• Sauced items
• Bread-adjacent items
• Casseroles
• Items with crumbs on or near them

Specialty Restaurants

Most ships have specialty restaurants (sometimes extra fee). These can be excellent:

• Smaller scale, more attention
• Often willing to customize
• May have dedicated GF menus

Call or stop by before dinner to arrange GF options.

Room Service

Room service can be safe:

• Smaller operation than buffet
• Can request GF specifically
• Good for breakfast or when you need something reliable

Just be clear: “I have celiac disease. Please prepare this without any gluten. This is a medical condition, not a preference.”

Ports of Call

When the ship docks, you’re eating off the ship. Research in advance:

• GF restaurants at each port
• What the local cuisine offers naturally GF
• Whether to eat on ship before disembarking

I usually eat a solid breakfast on ship before port days, carry snacks, and research one or two restaurant options.

Packing

Bring:

Snacks: For the cabin, for port days, for any moment the food doesn’t work.

Your own GF bread/crackers: In case the ship’s options aren’t great.

Translation cards: For ports in non-English speaking countries.

Comfort food: Something that’s definitely safe and makes you happy.

The Human Element

Build relationships with the staff:

• Learn your waiter’s name
• Thank them when they help
• Be patient with mistakes
• Tip appropriately

Crew members who know you will advocate for you in the kitchen.

If Things Go Wrong

If you get served something unsafe or get glutened:

1. Tell guest services immediately. They need to know.
2. Document it. For your records and in case of compensation.
3. Take care of yourself. Rest in your cabin if needed.
4. Adjust your approach. Be stricter with remaining meals.

Most cruise lines take reports seriously and will try to make it right.

The Reality

Cruises can be surprisingly good for celiacs. The all-inclusive nature means lots of options and motivated staff.

It requires more advance work than dining out at home. But for a week of vacation where you don’t have to cook, cruises can be worth it.

Do your research. Communicate clearly. Build relationships with staff. And enjoy the cruise.