If traveling is a pleasure, do it while sailing and also tasting Gourmet kitchen becomes an ecstasy. Shipping companies generally offer high-altitude restaurants, cooking classes with renowned chefs, local dishes, days dedicated to different countries... but if it also involves traveling on a luxury boat, then the situation goes even further.
In fact there are some famous chefs who are sailing on different cruise ships, for example James Martin, Antonio Carluccio and Nathan Outlaw, who specializes in seafood and fish, and Lawrence Keogh, chef of The Wolseley restaurant in London, who kitchen and teaching on board on routes such as the Norwegian fjords.
As for what I was telling you about the cooking classes, on the ship Britannia, which makes a voyage through the British Isles and Ireland and part of the Mediterranean, Mary Berry, known as Queen of Cake, imparts baking classes to a select group of passengers for the “modest” amount of $150 for a two-hour class.
But don't be mistaken, don't think that you can only have this type of service with luxury companies, other shipping companies also offer it. high-end restaurants; yes, sometimes you have to make the reservation in advance and normally the menu is à la carte, so it is not included in the price of the ticket, but... other times you find out that are included!
Nobu Matsuhisa's restaurant is open under the name Silk Road & The Sushi Bar on Crystal Symphony and Crystal Serenity ships from the Crystal Cruises line.
Royal Caribbean offers restaurants with all the cuisines of the world, including Jamie Oliver's Jamie's Italian on his ship Anthem of the Seas, and celebrity chef Michael Schwartz's Michael's Genuine Pub.
If yours is the French foodSilversea’s Le Champagne restaurant, staffed by a team of Relais & Châteaux chefs, can prepare exquisite roasted Bresse hens, foie gras pastries, seafood with asparagus sorbet, and more!
The line norwegian offers Ocean blue, an exclusive seafood restaurant by New York chef Geoffrey Zakarian.
So you already know, Eating luxury does not mean paying more.
Iconic Chefs and Restaurants on the High Seas
The large shipping companies compete to highlight their culinary signature: on P&O Cruises, in addition to the Marco Pierre White's restaurant, The Cookery Club brings together Michelin star chefs. Royal Caribbean adds the surprising Wonderland, with nods to molecular cuisine; Crystal explores the fusions of Nobu On Silk Road; Holland America seduces with Sel de Mer and type formats America's Test Kitchen; Regent Seven Seas raises the bar in Prime 7; Oceania worships French in Jacques, inspired by Jacques Pépin; Carnival popularizes authorship with Guy's Burger Joint; and Croisières de France boasts menus distinguished by Gault Millau. Star Clippers offers themed outings with guest chefs and sommeliers, demonstrations, guided tastings and monographs of sushi, olive oil, chocolate, fine herbs or champagne. Costa Cruises incorporates exclusive menus of Bruno Barbieri, Hélène Darroze and Ángel León in his restaurant Archipelago, a sustainable space decorated with reclaimed wood from the Guardians of the Coast program.
Workshops, shows and liquid experiences
In addition to pastry classes with Mary Berry, some shipping companies offer immersive shows like Norwegian's Cirque Dreams and Dinner: acrobatics and juggling while a tasting menu is served. On the liquid side, experiences like The Bubbly Bar They invite you to personalize your cocktails with sparkling wines, homemade syrups, and purées; and The Ultimate Bloody Mary Bar deploys creative ingredients (spicy shrimp, stuffed olives, cured bacon) with versions like the Italian Mary with grappa or the Hail Caesar with Clamato juice.
Local produce, sustainability and informal tables
Initiatives are imposed that connect port and table: the Global Fresh Fish Program about more than 80 locally acquired varieties, with the chef Morimoto as an ambassador. For informal moments, Waves Grill Serves Wagyu burger with truffle sauce and seasoned potatoes, milkshakes and ice creams Humphry Slocombe (like Secret Breakfast); at night, the space transforms into Neapolitan trattoria with pizza oven. Approximate opening hours: Breakfast 7:00–11:00, Lunch 11:30–16:00, Pizzeria 18:30 PM–21:00 PM. Practical note: if you book from Spain, your management is usually carried out in euros.
Essential gourmet destinations and excursions
- Nápoles: haute cuisine with a view at Il Ristorante Alain Ducasse Napoli, George Restaurant, Caruso Roof Garden or Palazzo Petrucci; essential Neapolitan pizza.
- Marseilla: Mediterranean tradition in Bouillabaisse and Tapenade; tables such as Peron, Ékume, Le Ventre de l'Architecte or Une Table au Sud.
- Dubrovnik: Dalmatian cuisine in 360° Dubrovnik and Proto; dishes such as pashticada, Zelena Maneštra and Dalmatian ham.
- Greek islands: in Mykonos, Koursaros and Matsuhisa; in Santorini, Selene, Metaxi Mas or Lycabettus with volcanic wines.
- Tokyo: seasonal kaiseki, sushi and wagyu in Sukiyabashi Jiro, Narisawa or Kanda.
- San Sebastián: temples like Arzak, Akelarre or Martín Berasategui and routes of pintxos with spider crab, hake a la koxkera and cod pil pil.
On land, look for culinary excursions with a local flavor. One example: in Roatan, visit the Blue Harbor Tropical Arboretum, hydroponic greenhouse, class with local chef, pink island shrimp, lunch and dessert cocktail. Important: Excursions are subject to availability and may be changed or cancelled if the minimum number of participants is not reached.
Sailing and eating well already go hand in hand: between renowned chefs, local products, creative bars and destinations with identity, every bite on board amplifies the journey and turns it into a memory to be savored twice.
