Silversea Expands Its S.A.L.T. Culinary Program, Elevating Onboard Dining Experiences

Five years ago, Silversea Cruises introduced its inDecative S.A.L.T. (Sea and Land Taste) program, redefining culinary experiences at sea. Led by Adam Sachs, former editor of Saveur, the program has become a hallmark of Silversea’s luxury offerings. By curating flavors from around the world, S.A.L.T. immerses guests in the culinary traditions of the destinations Silversea visits, enhancing the journey with authentic regional cuisines and beverages.

The launch of the Silver Deca and Silver Ray has further elevated the S.A.L.T. program. On these ships, the S.A.L.T. Lab and S.A.L.T. Bar have been relocated to Deck 10, providing stunning ocean views in a more relaxed setting. The Lab now hosts intimate dinners where guests can cook, learn, and dine against the backdrop of breathtaking sunsets. Recently, João Sá, chef at Lisbon's renowned Sála de João Sá, showcased his Angolan-inspired cuisine aboard the Silver Ray during its inaugural voyage.

The S.A.L.T. Bar enriches the culinary experience by offering handcrafted cocktails and local beverages that reflect the ship’s current location. Drinks such as the Iberian Rebujito and Catalonia’s botanical Gin Mare highlight the program's dedication to bringing regional flavors onboard.

Meanwhile, the S.A.L.T. Kitchen, available on four Silversea ships, has introduced terrain and voyage-specific menus that shift depending on whether the ship is at sea or in port. This dynamic offering requires meticulous planning to ensure authenticity and quality across diverse cuisines.

Silversea's classic restaurants have also evolved. La Dame now features a plant-based tasting menu developed with French chef Jean-Luc Rabanel, while Silver Note has enhanced its ambiance with live entertainment, spotlighting a pianist and vocalist during dinner. At the Deck 3 Shelter bar, guests can enjoy premium Duval-Leroy Champagne, selected by Silversea’s wine ambassador, Lawrence D'Almeida, in collaboration with Adam Sachs.

Onshore, the S.A.L.T. program extends to immersive culinary excursions. During the christening voyage of the Silver Ray in Lisbon, guests toured the Casal Santa Maria winery, known for its historic charm and picturesque setting, and explored cheese, wine, and olive oil production in Azeitão. Unique experiences like a fungi-focused lunch with José Maria Velhinho offered insight into wild mushrooms and their culinary uses.

By blending regional flavors, cultural experiences, and luxury dining, the S.A.L.T. program underscores Silversea’s commitment to sophisticated, culturally enriched travel.