Immersive S.A.L.T. Experiences Ashore & Aboard
For gourmet travellers, one of Silversea’s biggest draws is S.A.L.T. (or Sea And Land Taste) available on Silver Moon, Silver Dawn, Silver Nova and now Silver Ray. The concept of S.A.L.T. was developed by Adam Sachs, former editor-in-chief of Saveur magazine, to take guests on an immersive journey that explores the culinary landscape of destinations visited.
S.A.L.T. begins onshore, working exclusively with local producers, artisans, farmers and chefs to create soul-stirring experiences that are brought to life through food tours, tastings, cookery classes and intimate epicurean lunches.
What is a typical S.A.L.T. shore experience? In truth, there isn’t a typical S.A.L.T. experience since each one is tailored to a specific port. In Zadar, Silversea guests can explore the 500-year heritage of Croatian winemaking, for example, at the family-owned BIBICh Winery. In Spain’s deep south, guests can relish a rare-barrel sherry tasting followed by a gourmet lunch at the 18th-century Bodega Hidalgo near Cádiz. And in Kuşadası, Turkey, guests can explore the workings of an organic olive oil farm and sample a traditional lunch of local produce after watching the olive harvesting process.
Onshore S.A.L.T. experiences are complemented onboard, too. Silver Ray’s S.A.L.T. Lab is a professional kitchen where small groups can hone their culinary skills, cooking recipes connected to each destination, with lectures and live cooking demonstrations taking place at the Venetian Lounge.
Then there’s S.A.L.T. Kitchen and S.A.L.T. Chef’s Table, two of the most distinguished dining experiences at sea. At S.A.L.T. Kitchen diners can choose between two destination-focused menus in a sophisticated restaurant. The Terrain menu zones in on star ingredients and flavors found in individual ports visited and Voyage draws on flavours encountered throughout the cruise.
S.A.L.T. Chef’s Table is an interactive dining experience, offering guests privileged access to the chefs in action as they prepare dishes in full view of diners. The result is an extraordinary 11-course celebration, with each dish focused on a regional flavour and ingredient in the ship’s destination.