Your Favorite Coast, Told Through Cuisine

A region’s cuisine reveals a destination in a way little else can.

This idea shapes each day onboard for your clients, from the Chef’s Walk along the Amalfi Coast to award-winning dinners back on the yacht that carry the day’s flavors ashore, whether that’s a market stall in Malaga or a quiet taverna in Hvar.

The Mediterranean’s intimate harbors make this kind of experience possible, small enough to allow a leisurely, immersive way into each region’s cuisine, and reason enough to linger at the table a little longer, the connections made there lasting well beyond the meal itself.

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From the fishing town of Malaga to the Roman ruins of Cartagena, this stretch of the Spanish coast sits deep in Spain’s tapas country, where a plate of jamón or fried boquerones is as much about the pause as the cuisine itself.

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Ligurian pesto in Portofino, Tuscan bread soups in Livorno, wine from Elba’s hillside vineyards, Italian cuisine changes character at every port on this voyage, right up to the pasta and artichokes of Rome.

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Sailing roundtrip from Athens, your clients will spend the week moving from island to island, savoring Sifnos’s chickpea stews, Santorini’s volcanic-grown produce, and Mykonos’s fresh-caught seafood along the way.

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Along the Croatian coast, this voyage unfolds across three distinct culinary traditions, grilled fish and olive oil in Dubrovnik’s old walled city, gregada fish stew in Hvar, simple seafood in Mali Losinj’s quiet harbor.