Silversea Announces New Foodie-Themed Fall Harvest Voyages in Europe

Luxury cruise line Silversea has announced a new collection of S.A.L.T. Culinary Voyages. For those who are unfamiliar with Silversea-speak, S.A.L.T. stands for Sea and Land Taste — the line’s culinary program. These special sailings will be built around — of course — food, with an emphasis on experiencing each destination along the way through its cuisine, flavors, and people.

Each voyage will be guided by four themes: Gather, Craft, Celebrate, and Indulge. The collection will debut with a series of seven sailings aboard Silver Dawn and Silver Spirit in Portugal, France, Spain, and the UK, perfectly timed during Europe’s autumn harvest season. Each sailing will feature S.A.L.T. programming on board alongside culinary experiences ashore. The voyages will take place in September and October 2026.

Seven Voyages to Four Countries

S.A.L.T. Culinary Voyages will bring each destination to life through its cuisine, with itineraries shaped by the seasons and led by local experts, chefs, sommeliers, and mixologists. Each grape harvest sailing will provide experiences offered only during that time of year. On board, all grape harvest cruises will feature an expanded slate of culinary programs, including:

• Iberia’s Autumn Bounty: A chef-led, nine-course dinner at La Dame celebrating autumnal flavors from Portugal and Northern Spain, paired with wine
• Regional Wine Tasting: A complimentary, sommelier-led tasting of wines from Europe’s Atlantic Coast
• Premium Bordeaux Wine Tasting: A guided tasting of premium Bordeaux wines, led by the ship’s head sommelier
• Premium Champagne Tasting: A guided comparison of Champagnes from lauded maisons and lesser-known producers
• Cognac & Armagnac Tasting: A guided spirits tasting hosted by the S.A.L.T. Bar team, sampling Cognacs and Armagnacs
• S.A.L.T. Bar Masterclass: A complimentary, hands-on mixology session in which guests craft signature cocktails inspired by the harvest season
• Atlantic Coastal Catch: A live culinary masterclass with the ship’s executive chef focused on the Atlantic Coast’s finest seafood, followed by a six-course lunch paired with wine
• French Cheese & Wine Tasting: A guided pairing of French cheeses and wines, hosted by the head sommelier
• Autumn Forest Treasures: An exclusive six-course lunch at La Dame highlighting foraged fare, including wild mushrooms and fresh truffles, hosted by the executive chef and head sommelier

The season’s theme will be carried throughout each sailing, with special things like a Harvest Cruise Welcome with fall-inspired cocktails and a caviar presentation on embarkation day, as well as an Autumn Harvest Grand Brunch and a Harvest Cruise Aperitivo.

Access to Europe’s Harvest Traditions

Grape harvest voyages extend into the destinations through S.A.L.T. shore excursions. Highlights include:

• Private Port Blending & Live-Fire Cooking on a Historic Douro Wine Estate: Guests blend their own port with an oenologist and share a live-fire lunch at a UNESCO-listed estate in Portugal’s Douro Valley.
• Michelin-Renowned Chef at Château du Prince Noir: A behind-the-scenes visit to a working kitchen with Michelin-renowned Chef Vivien Durand, followed by a private three-course lunch paired with regional wines.
• Michelin-Star Basque Culinary Adventure: A txakoli winery tasting followed by a wood-fired feast at the Michelin-starred restaurant Garena in Basque Country.
• Cooking with Chef Brigitte: A cooking lesson with Chef Brigitte Dumant at her home in Saint Étienne la Thillaye, Normandy, followed by a garden lunch.
• Rural Portuguese Cuisine: A hands-on cooking session with a countess at a historic estate in northern Portugal, paired with regional wines.
• Refined Lalique & Sauternes Wine: A visit to Château Lafaurie-Peyraguey, a Premier Grand Cru Classé estate in France’s Sauternes region, including a guided wine tasting.
• Truffle Hunt & Gourmet Lunch at Royal Château Cazeneuve: A traditional black truffle hunt in Sainte-Croix-du-Mont followed by a private tour and three-course truffle lunch at the historic château.
• Terroir-to-Table Flavors in Portugal: A foraging session with chef, forager and fisherman José Velhinho in Sintra, followed by a four-course lunch paired with wine and locally made kombucha.

Silversea says that the grape harvest voyages are only the first chapter in its plans for S.A.L.T. Culinary Voyages. The line will continue to add more of these special culinary-focused voyages, built around the “world’s most distinctive culinary moments.”

Visit this link for more information on Silversea’s S.A.L.T. Culinary Voyages.