I ate my way through a luxury cruise ship. There are 5 dishes I'm still thinking about months later.

Living in NYC, I didn't expect to be impressed by the pizza during my cruise. But I was mistaken.

For lunch one day, I went to The Pizza Place, where you can build your own pie or select from their menu.

I went with the "Pretty Fly for a White Pie," which had mozzarella and ricotta cheeses, fresh garlic, and oregano.

It was just as good as the pizza back home, with a thin and crispy crust, gooey cheese, and fresh-tasting ingredients.

At Pink Agave, the pork tacos were so good I had them twice.

According to the cruise line, Pink Agave's menu was inspired by Mexico.

For dinner one night, I ordered the Cochinita Pibil, a traditional Mayan dish that originated in the Yucatán Peninsula in 400 AD, as Business Insider previously reported.

The dish was smoked pork marinated in achiote and topped with a sour orange habanero pico de gallo. It came with a side of corn tortillas for a build-your-own taco experience.

I hadn't heard of Cochinita Pibil before my cruise, but now, it's one of my favorite Mexican dishes. The pork seemed to melt in my mouth, and the pico de gallo was a refreshing touch to the otherwise hearty entrée.

I was so wowed by the flavor that I returned to Pink Agave once more to have them again before the end of my trip.

At the same restaurant, I loved the chocolate, caramel tacos.

Pink Agave was also home to my favorite dessert on the ship, Taco de Chocolate.

The shell was a Mexican chocolate cookie, and inside was dulce de leche cream. The caramel cut the bitterness of the chocolate, and the contrasting textures had me craving more.

So, when I returned to Pink Agave, I ordered them again.

At Extra Virgin, I had fresh pasta.

Extra Virgin is an elegant, Italian-inspired Virgin Voyages restaurant.

I ordered pappardelle al ragù with pork and beef bolognese. I've had this popular dish at various restaurants, but this rendition stood out because it was made with fresh pasta.

The pappardelle was lighter and chewier than my previous experiences, which I preferred. And there was just the right amount of sauce not to overpower the flavor of the pasta itself. I didn't feel overstuffed after my meal, as I often do when eating pasta.

At the same restaurant, I had fancy doughnuts for dessert.

For dessert, I ordered the ricotta bomboloni. It came with four sugar-topped doughnut holes made with ricotta and two dipping sauces — vanilla mascarpone and a black currant compote.

With a dollop of each sauce, the doughnuts tasted like fried cheesecake. It was the perfect combination of sweet, creamy, and tart. And the sugar crystals on top added an extra layer of texture.