The cuisine was as fine as any restaurant in a Ritz hotel on land, and passengers often affectionately referred to the restaurant as 'The Ritz' In appreciation of such a fact. Over half the tables in the restaurant were set for only two passengers, making it far more intimate than the first class dining saloon, though tables in here could sit up to 8 if needed as well.

The advantages of dining here over the dining saloon however were manifold: the food was better, and of much higher class, one could choose to dine whenever they wanted and not have to wait for the set dining times in the saloon, the setting was far more intimate in here as opposed to the saloon, as more tables were set for two, and, if passengers chose to exclusively dine at the a la carte restaurant, they would receive a rebate off their ticket price at the end of the voyage.ĭecorated in Louis XVI style, the a la carte restaurant featured actual carpeting (unlike most of the ship, which typically had linoleum designed to look like carpeting), crystal lighting, poster windows, and porcelain plates. Open from 8 AM to 11 PM, first class passengers could dine here for additional fees, as the restaurant was not included in the price of their ticket.

Gatti ran the a la carte restaurant on board both Olympic and Titanic as a concession, completely separate from the ship's staff and crew. Run by a professional staff of chefs and waiters under the command of first rate Italian chef Luigi Gatti, the a la carte restaurant offered a dining experience above even that found in the first class dining saloon. Titanic's a la carte restaurant was dining for first class at its finest. This month, my dish will feature straight from this upscale restaurant. The beautiful a la carte restaurant on RMS Titanic.

Titanic a la carte restaurant