Beyond the Buffet: Cruises for Food Lovers

On an Icelandic cruise, the salty licorice notes of the beloved digestif Brennivín is best paired with on-deck glimpses of the emerald northern lights after noshing on a dinner of freshly caught Atlantic cod.

But beyond such memorable meals featuring authentic local fare and beverages, major cruise lines are taking gastronomy one step further with a complementary array of on-shore culinary excursions. In Iceland, for example, cruise guests on certain sailings can now tour the distillery behind their nightcap, spend a day fishing for their meal, or cook up the (sometimes literal) fruits of their labor when back on board, making destination-based food and beverage culture and appreciation all the more tangible.

A Culinary Discovery Tour with Oceania Cruises; COURTESY OF OCEANIA CRUISES — A Culinary Discovery Tour with Oceania Cruises; photo courtesy of Oceania Cruises

Global gastronomy a-go-go

Oceania Cruise’s Culinary Discovery Tours are perfect for travelers who plan trips that appeal to their palate. “Our guests seek more than just incredible cuisine; they crave authentic connections with food, culture and people,” observes Jason Montague, chief luxury officer for Oceania.

Hugging European, Asian and American coastlines with frequent and often overnight stops, Oceania’s Culinary Discovery Tours allow guests to book treks spotlighting regional cuisine led by top chefs. Capped at just 18 participants per activity, examples include foraging in Belfast, Ireland, for wild sea herbs to pair with fresh oysters, dining in an 18th-floor restaurant that overlooks Osaka Castle after a day of Japanese knife-making, and baking bread in a Maltese cave once used as a World War II bomb shelter.

Holland America Line follows a similar epicurean model with a robust number of food-inspired programming such as Kona coffee-sourcing in Hawaii, dim sum-making in Hong Kong and panini-pressing in Florence. These exclusive Culinary Cruises, available on routes across the globe, can also be booked with celebrity chefs on board. The pros, who have included chocolatier Jacques Torres and celebrity chef David Burke, inform and curate food and beverage experiences not only through events on shore but also through ship-wide menu offerings that incorporate native flavors.

S.A.L.T. bread making in Paros, Greece; COURTESY OF SILVERSEA — S.A.L.T. bread making in Paros, Greece; photo courtesy of Silversea

Farm to anchor

Cooking classes may be becoming more commonplace on cruises, but Viking’s unique Kitchen Table program elevates expectations by leading guests to local markets to handpick the proteins and produce that will be used to prepare a three-course meal on board. The interactive school incorporates culinary traditions from destinations while educating participants in seasonal ingredient selection as well as preparation and plating techniques. Dishes range from pappardelle in Venice to baklava in Istanbul, though they’re often dictated by what’s available during the time of sail.

But there is, perhaps, no fleet that brings a taste of each region back from port more than Silversea and its culinary Sea and Land Taste (S.A.L.T.) program. Not only do travelers have the option to partake in food-focused activities on land, but its popular S.A.L.T. Labs and S.A.L.T. Talks also welcome local food talent aboard to share and explain the methodology, rituals and stories behind the bites that guests will enjoy.

S.A.L.T. Kitchen aboard Silversea’s Silver Ray; COURTESY OF SILVERSEA — S.A.L.T. Kitchen aboard Silversea’s *Silver Ray*; photo courtesy of Silversea

Sustenance ahoy!

As these one-of-a-kind excursions and experiences and their indigenous bounties become ingrained in the DNA of cruising, foodies are promised so much more than delicious sustenance; they’re guaranteed a complete immersion and appreciation for the itinerary’s featured destinations, with recipes and memories to bring home and savor for years.