Silversea adds SALT with that

Silversea adds SALT with that

Using food as the key to the culture of a destination is the concept behind Silversea’s S.A.L.T ‘ecosystem’ of sea and land taste that will debut on the new Silver Moon when it is launched in August next year.

 

From market trips and special dinners in the S.A.L.T. restaurant to cooking demos with local guest chefs in the cooking lab, guests will enjoy authentic ingredients prepared with respect to tradition. There will be a completely different menu depending on each port, explains Monaco-based Barbara Muckermann, chief marketing officer for Silversea. ‘We are going to be able to answer the one request that is often made by our guests who want to simply eat the food of the destination they are in. ‘The cooking lab will be the base camp for nerds,’ she says. ‘This is the place where we will bring the ingredients and guests will be able to play with the techniques and meet amazing speakers who will introduce what is unique about the destinaton.

This is not a cooking school, it is more of a test kitchen.’ S.A.L.T is included in the cruise, and of course there will be seven other restaurants to choose from, including the signature French restaurant, La Dame, says Muckermann. The location of the restaurants will be different on Silver Moon. La Dame will be on Deck 8 with 56 seats (both indoor and outdoor). Instead of a Japanese teppanyaki style restaurant, Kaiseki will serve Asian-inspired dishes during the day with Japanese traditional food in the evening. Atlantide Bar & Grill will be larger – up from 180 seats to 220. Silver Moon’s inaugural voyage will be out of Trieste on 6 August 2020 for a summer of Mediterranean cruises. In January 2021 it will sail a 69-night round-trip voyage from Fort Lauderdale to 20 countries (37 ports) around South America and the Caribbean.

ProMag