Author: Christine Roberti

HX Expeditions & Inunnguaq Hegelund partner to develop Greenlandic cuisine experience

29 April 2025 No Comments

HX Expeditions has announced a new partnership with renowned Greenlandic chef, Inunnguaq Hegelund, to develop a distinctive culinary program that showcases the rich and diverse flavors of Greenlandic cuisine. The program will feature specially curated menus, collaborative recipes, and culinary lectures led by Hegelund and other top chefs from Greenland.

“It’s an honour to collaborate with HX on this new culinary program and to share the flavors of Greenland with travelers from around the world,” said Hegelund. “Greenlandic cuisine is deeply connected to nature, tradition, and sustainability, and this initiative allows us to tell these stories through food. I’m excited to work with an incredible team of chefs and suppliers to bring this vision to life.” 
 

About the new culinary initiative

The new culinary initiative will officially launch on May 24, 2025, aboard MS Fridtjof Nansen.
 
Throughout the season from May – September, Hegelund will be joined by a rotating team of esteemed Greenlandic chefs, each bringing their own expertise and creative interpretations of local cuisine. This collaboration will ensure an ever evolving and authentic dining experience for guests.
 
“We are incredibly proud to be working alongside Inunnguaq and other local chefs to bring the tastes of Greenland to our guests,” said Stefan Engl, VP of Hotel Operations at HX Expeditions. “This partnership is not just about food; it’s about sharing Greenland’s deep cultural heritage through its flavors. By sourcing ingredients locally and collaborating with community suppliers, we’re creating a truly authentic culinary experience that highlights the unique beauty of Greenland.”
 
Chefs Joining Hegelund’s Greenlandic Culinary Program:
 
As part of the program, a rotating selection of Greenlandic chefs will join HX voyages, each contributing their unique skills and perspectives to the onboard dining experience.
 

Laasi Biilmann (31 May – 15 August 2025, aboard MS Fridtjof Nansen)

  • An award-winning chef and recipient of Greenland’s Chef of the Year and Innovator Award, Laasi is known for his modern take on traditional Greenlandic cuisine. His approach blends heritage ingredients with contemporary techniques, offering guests an exciting and refined culinary experience

Eli Nuka Johansson (31 August – 27 September 2025, aboard MS Fram)

  • A rising talent in the Greenlandic culinary scene, Eli is recognized for his creative fusion of native Greenlandic flavors with global influences. His time aboard MS Fram will showcase inventive takes on classic dishes using locally sourced ingredients.

Jørgine Tobiassen (29 July – 11 August 2025, aboard MS Spitsbergen)

  • With a strong focus on sustainability and ethical sourcing, Jørgine is passionate about using locally grown produce and responsibly harvested seafood. Guests aboard MS Spitsbergen will experience her fresh, environmentally conscious approach to Greenlandic cuisine.

 

As part of the Greenland culinary program, HX is committed to sourcing 30 per cent of its food products from local and regional suppliers. This includes a selection of meats, seafood, fish, microgreens, and beer from Greenland. By prioritizing regional sourcing, HX ensures guests experience fresh, authentic products while supporting local agriculture and sustainability.

Barbados Food & Rum Festival is back from November 6-9

29 April 2025 No Comments
Barbados recently made an unforgettable impression at the Toronto Food and Drink Festival, where the island’s rich culinary heritage and bold, contemporary flair captivated crowds and set foodies abuzz.
 
The Barbados Tourism Marketing Inc. (BTMI) in collaboration with Export Barbados, brought the vibrant spirit of the island to life through a world-class culinary showcase led by two of the country’s most celebrated talents: award-winning Chef Javon Cummins and renowned mixologist Alex Chandler.
 
Over the course of the three-day festival, thousands of attendees were treated to a full sensory immersion in Bajan flavor. Chef Cummins served up artful bites that fused traditional Barbadian ingredients with global techniques. Mixologist Alex Chandler dazzled with craft cocktails rooted in island botanicals and bold Caribbean spirits, turning each sip into an invitation to Barbados itself.
 
This activation aligned with Barbados’ strategic push into the Canadian market, positioning the island not just as a beach destination, but as a cultural and culinary powerhouse.
 
“We’re seeing an incredible surge in demand for Barbados out of Canada, and food is proving to be one of the most powerful ways to connect with our audience,” said Eusi Skeete, Director for BTMI Canada. “Barbados is more than a vacation, it’s a lifestyle. The energy at this show was electric, and we were thrilled to see so many guests expressing increased interest in Barbados getaways and received a very positive response to our exclusive offers in partnership with Redtag.ca. This is what happens when you blend cultural storytelling with strategic tourism promotions, it converts.”
 
Barbados has announced the official dates for its signature Food and Rum Festival returning November 6–9, 2025.
 
The Barbados Food and Rum Festival is a mecca for foodies all over the world, where Barbados’ finest culinary talent is celebrated. Held by the Barbados Tourism Marketing Inc, each year the Festival transforms the month of October into a culinary escapade and  has become one of the most sought-after festivals featuring local and international chefs, renowned rum producers and culinary personalities.
 

This immersive food experience lets you discover—and taste—Sardinia like a local

24 April 2025 No Comments

Sardinia—Italy’s wild, enchanting island—has quietly remained one of Europe’s most stunning and culturally rich destinations.

But now, it’s time to discover the island where time stands still, food tells ancient stories, and locals are ready to open their homes and hearts to those who venture off the beaten path.

Located in the heart of the Mediterranean, Sardinia is a dreamscape of emerald waters, rugged coastlines, dramatic granite cliffs, and millennia-old traditions. From the otherworldly rock formations of the Maddalena Archipelago to the mystical Nuraghi stone towers, Sardinia is a destination that stirs the soul. But beyond its breathtaking coastline and cultural riches, Sardinia’s gastronomic legacy is among the most authentic and unique in all of Italy—and now, thanks to Cesarine.com, it’s never been more accessible.

Cesarine, Italy’s leading network of home cooks and food hosts, invites travellers to step into real Sardinian homes, share meals with locals, and uncover the secrets of regional dishes passed down through generations. These immersive food experiences offer something far beyond a restaurant meal—they open the door to the island’s soul.

From North to South, here’s how travellers can experience the flavours and soul of Sardinia with Cesarine:

  • Olbia – Maria Immacolata
    Meet Maria Immacolata in her large country house framed by sea and granite mountains. She brings guests on a sensory journey through the cuisine of Gallura: from hearty Zuppa Gallurese to crispy Seadas.
  • Emerald Coast – Corinna in Arzachena
    Join Corinna, a true “Sarda DOC,” near Porto Cervo. With a love for seafood and tradition, she pairs local wines with porcetto and coastal flavors from Sardinia’s most glamorous shoreline.
  •  Golfo Aranci – Dino
    Visit Dino, a retired chef blending Sardinian and Sicilian flavors. From garden-fresh vegetables to seaside fish and masterful desserts like seadas and cassata, every dish is a revelation.
  • Alghero – Irene
    Cook with Irene, a pasta expert who teaches you how to knead, roll, and shape Sardinia’s most beloved handmade dishes, using only seasonal, local ingredients in one of Sardinia’s most enchanting cities.
  •  Cagliari Coast – Andrea in Quartu S. Elena
    Meet Andrea, a passionate home cook who brings Mediterranean vibrance to life with dishes rooted in Sardinian, Calabrian, and Campanian traditions—served by the sea.
  •  Cagliari – Federica
    Dine with Federica, a daughter of inland Sardinian heritage who celebrates her culture through handmade culurgiones, savory panadas, and heartfelt storytelling.
  • Cagliari – Giuseppe
    A designer by profession and a Cesarino by passion, Giuseppe loves hosting guests, sharing stories, and preparing traditional Sardinian dishes—from fregola with seafood to roasted pig. https://cesarine.com/en/h/giuseppes-cagliari

“Travellers come for the beaches, but they fall in love with the people—and the food,” says Davide Maggi, CEO of Cesarine. “Sardinia is full of untouched beauty and powerful tradition, and our Cesarine are the perfect ambassadors to share it with the world.” From crafting culurgiones (handmade stuffed pasta typical of Ogliastra) to savoring slow-roasted porceddu (pig) in the countryside, Cesarine’s Sardinian experiences offer the chance to truly live like a local—gathering around a table, hearing stories, and tasting dishes that rarely appear on restaurant menus. Whether you’re a first-time visitor or a seasoned Italophile, this is slow travel at its finest.

For more information, visit cesarine.com watch the video.

UN summit calls for greater visibility of Africa’s gastronomy tourism

22 April 2025 No Comments

The second UN Tourism Regional Forum on Gastronomy Tourism for Africa reinforced the region’s growing commitment to make gastronomy tourism a key driver in social and economic development.

Co-organized with the Basque Culinary Center, the event celebrated the continent’s culinary richness and represented a strong step towards stronger cooperation among tourism and gastronomy stakeholders – producers, chefs, entrepreneurs, tour operators and ministries of tourism.

The Forum was officially opened by His Excellency Dr. Philip Isdor Mpango, Vice-President of the United Republic of Tanzania, underscoring the political commitment to advance gastronomy tourism in the country. In his address, he called for greater visibility of African diverse food cultures, stronger regional branding, enhanced collaboration with local producers, and more sustainable practices, highlighting the sector’s potential to drive tourism, strengthen food systems, empower women and promote the consumption of healthy foods across the continent.

Priorities for gastronomy tourism in Africa

Bringing together over 400 participants from 30 countries, the Forum discussions focused on policy frameworks with the participation of the Ministers of Tourism of Tanzania, Zimbabwe and the Democratic Republic of Congo, and the Deputy Minister of South Africa, as well as the FAO Representative in Tanzania.

Education and skills, national targeted strategies, communication and product development emerged as main priorities to advance the agenda of gastronomy tourism in Africa. To advance this, the Secretary-General announced that 100 scholarships will be made available to students from Africa to benefit from the UN Tourism Online Academy. The scholarships will help strengthen the capacities of national tourism professionals in the field of gastronomy and culinary arts.

On the occasion, UN Tourism and Chefs in Africa signed a Memorandum of Understanding. The partnership will focus on advocacy, promotion and skills to strengthen gastronomy tourism across the continent.

Bolder brands and stronger ecosystems

The Forum further underscored the need to strengthen local food ecosystems by engaging with producers, safeguarding culinary heritage through the promotion and use of native crops, documentation of products, processes and traditional recipes, and more sustainable food systems.

Participants also emphasized the need to elevate the regional and global image of African cuisine, highlighting the role of food festivals, cultural events, and storytelling in showcasing the continent’s culinary identity and reshaping perceptions worldwide.

Building on its continued success, the Regional Forum – part of UN Tourism Agenda for Africa –  is consolidating as a strategic platform gastronomy tourism in the region placing the issue higher on the tourism agenda. The Forum will return for a third edition, to be held in Sierra Leone.

Hurtigruten launches culinary-themed itineraries showcasing Norway

17 April 2025 No Comments

Hurtigruten has announced a new culinary and drink-themed itinerary launching this fall.

The seven-day voyage includes three nights onboard the Original Coastal Express from Bergen to Stamsund, two nights at partner farms in Lofoten and Vesterålen, and one night at a distillery by Lyngen Fjord in northern Norway.

Following widespread acclaim for its Norway’s Coastal Kitchen program, Hurtigruten has curated new small-group departures set for September 21, October 5, October 19, and November 2, 2025.

“More and more foodie travellers are discovering Norway, and Hurtigruten offers some of the freshest produce you can eat on a ship thanks to our 70+ partners along the coastline. So, it was a natural evolution for us to create small group itineraries to run just a few times a year, where our guests can enjoy truly the best of what Norway has to offer when it comes to food and drinks,” said Øistein Nilsen, Hurtigruten’s Culinary Director.

The new voyages deliver a premium gastronomic experience highlighting Norway’s exceptional coastal flavors. Beginning in Bergen, during the first three days, guests will savor a fresh shellfish platter from the local fjords, enjoy a tasting session at the women-owned Feddie Ocean Distillery, a five-course tasting menu featuring fjord and mountain produce, a Trøndelag-inspired lunch, and a four-course Sámi dinner crafted by Sámi Culinary Ambassador Máret Rávdná Buljo. Guests will also sample Hurtigruten’s unique “Bubbles of the Sea” sparkling wine, matured for twelve months deep beneath the Arctic Sea.

n peak season, up to 80% of Hurtigruten’s onboard food is sourced locally along the Norwegian coast, while 60% of 154 drink products year-round, supporting over 70 farms, fisheries, bakeries, butchers, cheesemakers, and distilleries through its Norway’s Coastal Kitchen network.

The new itineraries are available now through Hurtigruten.com or via travel advisors.

Abercrombie & Kent adds culinary itineraries in France, India & Vietnam

15 April 2025 No Comments

Abercrombie & Kent is introducing a series of culinary-inspired itineraries, each designed to showcase the vibrant flavours and rich cultural traditions of France, India, and Vietnam.

Beginning this August, these three new Small Group Journeys invite travelers to explore the world through its most evocative and unifying language—food.

“At A&K, crafting journeys that place local culture at the heart of the experience is not just our specialty, it’s our passion,” says Suzanne Teng, Director of Global Group Product. “We believe that the true essence of a destination is often found at the dining table through the flavors, traditions, and stories that come with each dish. Our team has curated exceptional culinary experiences that immerse travellers in the culture and history of each region, offering them the opportunity to savor both the food and the unforgettable moments it creates.”

These thoughtfully curated itineraries combine A&K’s signature blend of luxury, authenticity and insider access, promising an extraordinary journey through some of the world’s most celebrated culinary destinations. From the sun-drenched vineyards of Provence to the vibrant spice markets of Mumbai and the bustling street food scenes of Hanoi, these new journeys offer a feast for all the senses.

Three new journeys

A Culinary Cruise Through France

Nowhere is the legacy of France’s culinary excellence more entrenched than along the banks of the Rhône. Begin with a pre-cruise stay in Lausanne, Switzerland, featuring a tasting of local Chasselas and Pinot Noir at the fairytale-like Chillon Castle. Then set sail along the Rhône and Saône rivers, with immersive stops in the gastronomic heartlands of Lyon, Provence, and Burgundy. Savor a Savoyard lunch on a farm, a winemaker’s feast amid the vineyards of Beaujolais, and market-to-table experiences that celebrate regional flavors at every turn. 11 days from $12,995 per person

India: A Feast for the Senses

Dive into India’s kaleidoscope of flavor, color, and tradition on an itinerary that explores the soul of the country through its cuisine. Discover Mumbai’s famed dabbawalla network, shop for spices in lively bazaars, and dine at cutting-edge restaurants. Eat like a local with a street food tour of Jaipur, led by a local culinary expert, and learn the ins and outs of Indian cooking by preparing a meal with a family in their home. 10 days from $9,995 per person

Flavors of Vietnam

Experience the many layers of Vietnamese culture through its deeply rooted culinary traditions. Ride pillion on a Vespa through Ho Chi Minh City to discover hidden eateries, cruise through the Mekong Delta to meet local farmers, and enjoy unforgettable meals at Michelin-starred Anan in Ho Chi Minh City. In Hanoi, taste classic Hanoian street food and specialties, including pho and bun cha, paired with local beers or traditional drinks. 8 days from $6,995 per person

Culinary-themed travel experiences

These new journeys build on A&K’s already robust portfolio of culinary-themed travel experiences, including:

Small Group Journey: Bilbao to Bordeaux: Cuisine & Culture

Journey from the Basque Country’s renowned pintxos bars to the legendary wineries of Bordeaux, featuring a private gastronomic club experience in San Sebastián and exclusive tastings at storied French châteaux. 9 days from $11,495 per person

A wide selection of Tailormade Culinary Journeys, such as:

A Culinary Adventure in Peru – From crafting pisco cocktails to cooking Andean dishes alongside renowned chefs, taste through Peru’s acclaimed culinary scene.

Australia Food & Wine Journey – Sample oysters in Tasmania and sip Shiraz in the Barossa Valley.

South Korea: Seoul Food and Beaches – Savor Seoul’s street food and feast on seafood at Busan’s Jagalchi Fish Market.

A Taste of Portugal – Indulge in Lisbon’s pastéis de nata and tour a Douro Valley wine estate.

The Culture and Cuisine of Northern Italy – Explore Bologna’s cheeses and pastas, and tour Valpolicella vineyards.

The Culture and Cuisine of Malaysia – Discover Kuala Lumpur’s flavors on a guided foodie tour and sip tea in the Cameron Highlands.

A complete view of all of A&K’s culinary-inspired journeys can be found here. To book your next flavorful adventure, visit www.abercrombiekent.com, call 800.554.7094 to speak with an A&K Travel Consultant or contact your travel advisor.

Tasty Tours introduces iconic food tours through Toronto

15 April 2025 No Comments

Toronto’s award-winning food tour company Tasty Tours has announced a lineup of new immersive guided experiences to engage and delight food fans – The Grand Chocolate Flight tour (helicopter ride/chocolate tasting), Easter and Mother’s Day themed tours and the Must-Do Toronto food tour (the only downtown food tour).

Renowned for their five-star rated Kensington Market “Taste the World” Food Tour, Tasty Tours offers interactive guided adventures that explore the city’s gourmet gems while sharing fascinating stories about Toronto’s local food scene and history.

Designed for adventure seekers with a sweet tooth, The Grand Chocolate Flight is a one-of-a-kind luxurious experience that combines a private chocolate tasting and helicopter flight around Toronto. The two-hour guided tour, suited for two to three people, is the perfect way to celebrate birthdays, date night, anniversaries, or simply a passion for the extraordinary.

To kick off the experience a chocolate expert leads guests through an educational and delicious journey of exquisite local craft chocolates (including the exclusive Toronto Truffle) while serving up bubbly as they teach the art of pairing chocolate with wine. Following the tasting, clients enjoy a 15km flight above Toronto to take in breathtaking views of the city skyline. Tour-takers also get to bring home their bottle of wine, a Tasty Tours chocolate tasting kit, a digital photo keepsake and memories to savour forever. *$799 for groups of two; $899 for groups of three

“Toronto is a vibrant city with a rich, diverse food scene – there’s always something delicious to discover. Tasty Tours’ engaging, educational guided tours provide an opportunity to indulge in globally inspired dishes and bites while exploring the city’s impressive food scene and history. And our exciting new helicopter and chocolate tasting tour allows guests to see, feel and taste the city from a whole new perspective; this is a truly unique experience that is sure to impress,” said Audrey Ooi, founder, Tasty Tours.

Easter, Mother's Day and downtown tours

For those who live for indulging in delicacies, trying new things and making lasting memories, Tasty Tours has also introduced Easter, Mother’s Day and Downtown food tours, including:
 
The Easter Chocolate Express captivates guests with a one-hour journey into the world of artisanal Canadian craft chocolate from the comfort of a historic train car. Hosted at the Toronto Railway Museum, tour-takers discover the fascinating origins and history of chocolate as they indulge in a curated flight of locally made chocolates, learning how to taste like a true connoisseur – perfect for dates, friend hangs and family fun. Guests will take home a Tasty Tours chocolate tasting kit and lots of sweet memories. *Available Saturday, April 19 and Sunday, April 20 at 2.30pm; $55 per person (tickets sold in pairs) **Mother’s Day version of this tour also available
 
Spend a special day with mom by taking the Mother’s Day Food Tour and explore the historic Kensington neighbourhood together while snacking on a variety of multicultural snacks. A foodie paradise bursting with global flavours, the Tasty Tours experts have handpicked the best bites in Kensington Market to provide the ultimate Mother’s Day foodie experience. *Available Saturday, May 10 and Sunday, May 11 at 11am; $89 per person, free for kids under seven. **Easter-themed version of this tour also available.
 
Tasty Tours also recently launched its Must-Do Toronto Food Tour – the only food tour of downtown Toronto. The two and half hour immersive experience combines visits to iconic tourist sights and attractions with stops at hidden local food gems and popular eateries where guests will savour internationally-inspired bites – showcasing why the city’s food scene is truly extraordinary. PLUS tour-takers receive VIP skip-the-line access at all locations. Everyone takes home a bevy of culinary stories, historical Toronto tidbits and fun memories. *Available Fridays and Sundays at 11:30am; $89 per person, free for kids under seven. Can accommodate groups of two to twelve.

For more information, visit tastytourstoronto.com. 

Restaurants Canada celebrates top Canadian chefs at 80th RC show

10 April 2025 No Comments

Restaurants Canada celebrated 80 years of its RC Show this week, welcoming hospitality and foodservice professionals back to its annual three-day event at Toronto’s Enercare Centre.

This year’s show, which took place from April 7-9 brought together an impressive number of Canada’s leading hospitality and foodservice professionals and industry leaders to drive opportunities and fuel industry growth.

RC Show 2025, themed FUEL: Your potential, people, prosperity & passion, focused on empowering individuals and fuelling business success through innovation. Spanning over 350,000 square feet, the show floor featured 11 pavilions; dedicated spaces to celebrate diverse communities and their local innovations.

Highlights from this year’s pavilions included the return of the Black Experience, which won the Best First-Year Booth award in 2024, the Ontario pavilion that grew to feature over 40 local businesses, and the Indigenous Pavilion which proudly spotlighted remarkable Indigenous companies from across the country. With nearly 1,300 exhibitors, seven live competitions, and nine stages of programming, the event not only showcased global and local brands but also celebrated industry trailblazers while offering a dynamic platform for the latest innovations.

An exceptional lineup of speakers

This world-class trade event featured an exceptional lineup of speakers, and four exceptional keynotes, who embody innovation, vision, passion and a deep commitment to the industry we all love. Chef José Andrés, renowned chef, humanitarian, and founder of World Central Kitchen (WCK), joined the show for an intimate fireside chat where he discussed the resilience of the foodservice industry and how to inspire professionals to lead with purpose and thrive in an era of rapid transformation.

Chef Tuệ Nguyễn, better known as @TwayDaBae, culinary keynote, took the stage alongside knife-skills expert Chef Wallace Wong, followed by a fireside chat with Trevor Lui. Shingo Gokan, bar & beverage keynote, bartender and founder of Fivesenses FZCO, shared industry insights and tidbits on branding, adapting to new markets, and balancing artistry with high-volume service. Michèle Boudria, leadership keynote, spoke to her role in building up McDonald’s Canada to make the right, bold decisions while navigating the complexities of leading a large-scale business in a dynamic industry. 

Celebrating Canada's best chefs

The show’s seven live competitions shone a spotlight on Canada’s best and brightest chefs, pizza-makers, mixologists, baristas and shuckers. This year’s competition winners are listed below.

  • Bocuse d’Or National Finalist: Chef Keith Pears

  • Beyond the Rail Cocktail Competition: 1st Place – Jae Han, 2nd Place – Nick Benyamen, 3rd Place – Hannah Kivlin

  • Breakfast Sandwich Competition: 1st Place – Aleem Syed, 2nd Place – Prathamesh Patil, 3rd Place – Rishika Bhansali

  • Creative Pizza Competition: 1st Place – Kyle Mackay, 2nd Place – Anne Turic, 3rd Place – Jie Yan

  • Garland Canada Culinary Competition: 1st Place – Maya Petten, 2nd Place – Tia Huszczo, 3rd Place – Cleo Mariz Valerio, Runner Up – Alijah Casellas, Fan Favourite – Kiran Ruhela

  • John Bil Oyster Shucking Competition: 1st Place – Eamon Clark, 2nd Place – Chris Manocchio, 3rd Place – Brooke Kotak, Cleanest Plate – Tristan McConnell

  • Latte Art Competition: 1st Place – Kevin Yip, 2nd Place – Wanying Wang, 3rd Place – Ehsen Khatib

  • The World Pastry Cup National Finalists: Chef Christophe Sportellini and Chef Nicolas Belorgey

  • Traditional Pizza Competition: 1st Place – Bart Nadherny,  2nd Place – Katelynn Dingwell, 3rd Place – Jordan Chin-Ting

This year’s show floor featured cutting-edge technology and sustainable solutions to innovative culinary tools and locally sourced ingredients—exhibitors showcased the latest advancements shaping the foodservice, hospitality, and beverage sectors. This year’s exhibitor Booth Awards placed a spotlight on the standout contributions exhibitors brought to show, with top honours going to DoorDash for the Best Small Booth, Bondi Produce for Best Large Booth, Nella Cutlery for Best Experiential Booth, and last but definitely not least, Fairlee by Lassonde for Best First-Year Booth. 

When one event wraps up, another is already underway, and with that: RC Show is moving to the International Centre on March 8-10, 2026! While the venue is changing, Restaurants Canada’s commitment to fuelling the potential of Canada’s foodservice and hospitality industry remains the same—the move to the International Centre opens more possibilities to deliver on that promise. For more information, visit www.rcshow.com. 

Railbookers launches 11 new European rail vacations for foodies

8 April 2025 No Comments

Gastrotourism has always been a popular travel motivator, and the trend continues its momentum in 2025.

Railbookers, a leader in customizable independent rail journeys offering itineraries around the world, is answering the demand with 11 new European rail vacations designed for foodies. Each culinary journey immerses travelers in the local culture through its cuisine, whether that means tasting port in the Douro Valley, mastering handmade pasta in Florence or enjoying a vineyard lunch after a cable car ride into the Catalonian mountains, all while experiencing the comfort, scenery and ease of rail travel.

“There’s no better way to fully immerse yourself in a destination and its culture than through its many flavors,” said Frank Marini, President and CEO of Railbookers. “These new culinary-focused itineraries make it easier than ever for travelers to experience the richness and diversity of Europe, all without the stress of planning. With seamless train travel and curated culinary experiences, guests can simply sit back, savor each moment and let the journey unfold through every bite and sip.”

About the new itineraries

The new itineraries reflect a growing trend among travelers who are using cuisine as a lens to explore culture and connection. Railbookers’ culinary journeys offer the flexibility of independent rail travel, combined with curated experiences such as guided food tours, cooking classes and wine tastings that bring each destination to life.

Travellers can choose from itineraries that cross multiple countries and cosmopolitan capitals celebrated for their culinary heritage, or select “slow travel” journeys that offer a deeper look at a single region’s food traditions. With trips ranging from seven to 17 days, each itinerary includes visits to local markets, family-run kitchens, scenic vineyards and historic city centres.

All itineraries are customizable, with Railbookers’ hallmark flexibility allowing guests to travel on any date and personalize their experience with hotel upgrades, extended stays, or pre- and post-cruise options.

For more information on Railbookers’ Culinary Capitals itineraries, visit Railbookers.com.



Virgin Voyages debuts new Spanish-inspired restaurant on Brilliant Lady

3 April 2025 No Comments

Virgin Voyages is bringing the vibrant flavors of Spain to the high seas with Rojo by Razzle Dazzle, an innovative Spanish-inspired restaurant debuting aboard Brilliant Lady, the newest member of the brand’s rebellious fleet. 

Following the success of Lucky Lotus by Razzle Dazzle – the Chinese-inspired restaurant that

 launched in November aboard Scarlet Lady – this bold culinary innovation promises to have Sailors’ taste buds dancing the flamenco. 

Acclaimed chefs Justin Severino – a four-times James Beard Foundation award nominee – and Nate Hobart will co-helm Rojo by Razzle Dazzle, bringing their ingredient-driven, sharable dining innovations to sea. Co-chefs at Morcilla, the Spanish-style charcuteria taking Pittsburgh by storm, Severino and Hobart are taking their deep passion for Spanish gastronomy straight to Virgin Voyages’ decks. Some of their favorite recipes are also going along for the ride. Rojo’s new menu will feature Morcilla’s legendary Oxtail Montadito with braised oxtail, caramelized onion, mahón cheese and a crostini. 

By day, Razzle’s signature brunch will have a Spanish-American twist served in a casual, laid-back atmosphere. New and exciting dishes include jamon croquettes paired with morning classics like acai bowls, pastries and frittatas. When the sun sets, Rojo transforms into an elevated dining experience pulsing with vibrant Spanish energy. Marked by Razzle Dazzle’s sophisticated-but-warm vibe, the menu features pintxos, tapas, and platos grandes – all pulling inspiration from Spain’s renowned culinary regions. 

Ensuring the cocktails live up to the explosive cuisine, Virgin Voyages partnered with Onada Consulting from Barcelona, bringing an authentic Spanish touch. The brand also sought out iconic bars in Spain’s hottest cities including Barcelona, Madrid and San Sebastian. Cocktails capture the authentic Spanish spirit in every sip with authentic ingredients, flavors and flair. As for Rojo’s grapes, the wine menu spans bold reds like Rioja and Ribera del Duero to refreshing Albariños from Rias Baixas. For brunch, Rojo serves up artisanal vermouths, vibrant sangrias, well-paired sherries and sparkling Provocativo cava spritzes.   

Rojo by Razzle Dazzle isn’t the only refreshed foodie experience coming to the Virgin Voyages fleet. Extra Virgin is pairing existing Sailor favorites with new pastas, arancini, seafood risotto and roasted monkfish, among others. At Gunbae – the only Korean BBQ at sea – new items include kimbap rolls, bulgogi fire meat and bo ssam (whole roasted pork butt with oysters and caviar).  

For information on Virgin Voyages’ bold culinary program and fresh take on dining, visit

www.virginvoyages.com.