Silversea unveils SALT Culinary Voyages celebrating European autumn grape harvest

Silversea luxury cruises have launched their first collection of SALT (Sea And Land Taste) Culinary Voyages, a series of itineraries centred on regional food and drink, with the opening chapter comprising seven routes across Portugal, Spain, France and the UK, all timed to Europe’s autumn grape harvest. The debut voyages will run from late August to late October aboard the Silver Dawn and the Silver Spirit.

The collection is organised around four themes – Gather, Craft, Celebrate and Indulge – intended to connect passengers with local ingredients, traditions and culture. Each journey combines onboard culinary programming with shore excursions known as SALT Experiences. On the agenda are a private port-blending session in the Douro Valley, lunch prepared by Michelin-recognised chef Vivien Durand at Château du Prince Noir in Bordeaux and a black truffle hunt followed by a lunch at the Château Royal de Cazeneuve.

Bert Hernandez, president of Silversea, said: “With our new collection of dedicated SALT Culinary Voyages, we’re building on our position as the small-ship leader in culinary variety to give guests direct access to the people and places that define a region’s food culture. That means a countess opening her kitchen in northern Portugal, or a chef teaching her own family recipes at home in Normandy. These are experiences guests couldn’t arrange on their own, and that access is what sets this collection apart.”

Onboard, there’s food and drink programming led by chefs, sommeliers and mixologists. Among the offerings are a nine-course dinner at the La Dame restaurant showcasing Portuguese and northern Spanish flavours, sommelier-led tastings of Atlantic Coast, Bordeaux and Champagne wines, a cognac and armagnac tasting, a mixology masterclass and a six-course lunch highlighting foraged mushrooms and truffles. Seasonal events include a welcome reception with autumn-inspired cocktails and caviar, a harvest brunch and an aperitivo.

More on-shore experiences extend the theme further. There’s live-fire cooking at a UNESCO-listed estate in the Douro Valley and a wood-fired meal at the Michelin-starred restaurant Garena in the Basque Country, as well as a cooking lesson with chef Brigitte Dumant at her home in Normandy and a foraging session with chef José Velhinho in Sintra.

The seven itineraries range from ten to 12 days long, tracing routes between Southampton and Lisbon, with several including a three-day call at Bordeaux during the harvest, alongside stops at Bilbao, Santander, Vigo, La Coruña, Porto and the Channel Islands. Silversea have described Grape Harvest as the first chapter of a wider programme they’re developing around food events worldwide – a true culinary journey.

Food Desk

The Grape Harvest SALT Culinary Voyage launch in August 2026. For further information or to book tickets, visit the group’s website here.