Celebrity Parade is adding their first brunch venue to the Churelity Xcel, the next new ship from the Cruise Line, which will debut in November 2025.
Bora will be the celebrity’s first brunch debut at the new Al Fresco restaurant on Celebrity Xcel. It will be one of the 32 food and beverage venues on the new cruise ship.
This active new mural restaurant will enjoy panoramic sea views in a vibrant setting. Bora will offer a seafood menu and the rooftop restaurant will transition from day to night.
During the day, Bora’s optimistic brunch will serve Mediterranean-style classics:
- Shakshuka eggs with coriander, avocado and sourdough toast
- Coriander Eggs Eggs Benedict with lemon flavored salmon gravlax, ricotta sauce and hollanda sauce
- Favorite French toast, all with photos worthy of presentations
In the evening, Bora will serve intimate dinners and serve Mediterranean favorite dishes.
Michael Scheiner, chief marketing and product officer at celebrity Cruises, made the following statement:
“Re-establishing new experiences with loved ones is important for celebrity guests. Celebrity Xcel will be a place for them to be happy, new dining options, brand new entertainment and events create endless opportunities to “date nights, long all day.” These enhanced new experiences will invite guests to discover something new while creating shared memories.”
Lisa Lehr, vice president of celebrity parade entertainment, added:
“Aiming to create memorable connection moments from morning to night, Celebrity Xcel will sail with our widest range of entertainment, with over 75 resident performers (mostly celebrity boats).
“From a memorable new theatre show, a new interactive show at the club, and a variety of immersive party and live music options, each product is brand new; for guests, they can be found every night.”
Celebrity Xcel will debut on November 18, 2025 and will be available from a week of sailing cruise from the Port of Everglades to the Caribbean.
In spring 2026, the ship will travel to Europe for a Mediterranean cruise.
