Author: Christine Roberti

Indigenous Costa Rican flavours on full display at Nekajui, a Ritz-Carlton Reserve

13 February 2025

Nestled within one of the world’s most biodiverse destinations, Nekajui, a Ritz-Carlton Reserve, has officially opened its doors, offering discerning travellers a secluded, ultra-luxury retreat amidst the unspoiled natural beauty of Costa Rica’s Peninsula Papagayo.

Named after the Chorotega word for “lush garden,” Nekajui (NEK-ah-wee) marks a monumental milestone as the first Ritz-Carlton Reserve in Central and South America and the eighth addition to the brand’s exclusive portfolio.

Located on Peninsula Papagayo, a 1,400-acre canvas of dry tropical forest atop coastal cliffs, Nekajui’s collection of 107 thoughtfully designed ocean-facing rooms, suites, and three luxury treetop tents seamlessly blend indoor and outdoor living while celebrating Costa Rica’s rich cultural heritage.

Culinary concepts

Rooted in Costa Rican heritage and crafted by world-class talent, Nekajui’s culinary and cocktail destinations promise an epicurean journey as transformative as the destination itself.

At the centre of the resort’s dining offerings is Puna, the signature restaurant conceptualized by acclaimed Chef Diego Muñoz. Renowned for his role in shaping modern Peruvian cuisine, Chef Muñoz masterfully combines indigenous ingredients with refined global techniques to craft an immersive dining experience.

Inspired by the Andean highlands and Costa Rica’s lush landscapes, Puna will also present an exclusive six-seat Asian-Peruvian Omakase-style experience. Native flavors are harmonized with precise Asian techniques, offering a sophisticated, multi-sensory journey.

Executive Chef Lulu Elizaga spearheads the resort’s culinary program, infusing global expertise and creative vision into each dish. Nestled within the canopy, just steps away from the beach, the ultra-stylish Niri Beach Club, accessible by a chic funicular, offers a breathtaking setting for dining and drinks into the evening, featuring a menu inspired by Spanish and Portuguese cuisine.

The private beach club celebrates earth and fire with a wood-fired oven, Iberian-inspired dishes, and refreshing Agua Fresca variations and modern twists on beach classics. Situated near the resort’s sparkling infinity pool, Poolside presents Latin-inspired casual dining with a wide selection of freshly caught seafood. Ámbar, a suspended treetop bar, named after the gemstone “amber” with its golden yellow hues reminiscent of a sunset, brings vibrant cocktails to life amidst Costa Rica’s lush flora and celestial motifs. 

La Casona Bar reimagines the traditional lobby bar with a botanical twist, serving local herb-and floral-infused cocktails crafted with ingredients sourced directly from the resort’s gardens, complemented by a curated selection of delectable tapas, snacks and quick bites.

 

Nekajui’s innovative beverage program has been exclusively created with The Herball, mixology specialists renowned for designing sustainable and culturally anchored drinks, tonics and cocktails. This collaboration elevates the bar experience, blending local botanicals with inventive techniques to embody Costa Rica’s natural spirit. The Herball’s unique menus come to life at Nekajui’s restaurants, bars, and lounges, including Café Rincón, which celebrates Costa Rica’s rich coffee and cacao heritage with artisan brews, imaginative cocktail creations, and a light gourmet menu.

For more information visit www.ritzcarlton.com/en/hotels/lirrz-nekajui-a-ritz-carlton-reserve.

Aqua Expeditions adds three chef-hosted departures for 2025

11 February 2025

Aqua Expeditions has revealed three exclusive chef-hosted departures, with two renowned gastronomic masterminds: Australian chef and restaurateur Benjamin Cross (on Aqua Blu in East Indonesia) and Peruvian legend chef Pedro Miguel (on Aqua Nera in the Peruvian Amazon).

Each chef-hosted sailing will include opportunities to personally connect with Schiaffino or Cross, to learn about the creation of their destination-specific menus, and to attend guided market tours where travelers gain a deeper understanding of local flavours.

Chef Pedro Miguel Schiaffino on Aqua Nera 

  • Destination: Peruvian Amazon 
  • Dates: June 3-7, 2025; September 30- October 4, 2025 

The pioneer of rainforest-to-table cuisine, chef Pedro Miguel Schiaffino creates wildly original menus that are steeped in Peruvian tradition when it comes to techniques and ingredients (some 70 percent used on board are sourced within Amazonia). Schiaffino’s razor focus is on locally sourced produce — from the rainforest straight to the dining table — and his talent for transforming unusual ingredients into authentic dishes is echoed in Aqua Nera’s culinary offerings. Menu highlights include grilled tiger catfish wrapped in bijao leaf, causa with shrimp cocktail, and paiche fish ceviche with sweet potatoes and fresh corn.  

Chef Schiaffino has always been trailblazer and deeply inspiring personality at the intersection of gastronomy and conservation, and his partnership with Aqua Expeditions extends far beyond the kitchen. Meaningful collaborations include conservation projects, such as the protection and rehabilitation of native paiche fish population, as well as work with local river communities to foster sustainably sourced produce in the Amazon take centre stage. For gourmands, aspiring chefs and travellers interested in connecting the dots between food, conservationism and sustainability, these two special sailings are not to be missed. Rates start from US$6,560 per person based on double cabin occupancy.  

Chef Benjamin Cross on Aqua Blu 

  • Destination: Komodo National Park, East Indonesia 
  • Dates: August 23 – 30, 2025 

 A region’s soul is captured not only in its landscapes and waterways but in its cuisine. In the nutmeg- and Pandan-infused dishes of Aqua Blu, guests find stories of ancient spice routes across the islands of Indonesia — over which wars were fought and kingdoms rose and fell. Aboard Aqua Blu, East Indonesia’s first resident long-range ocean explorer yacht, each meal is an adventure of its own. Guests will experience remarkable cuisine curated by chef Benjamin Cross, whose menus draw inspiration from Indonesian, European, and Mediterranean palettes. (Originally from New South Wales, Cross got his start in some of Sydney’s most acclaimed eateries before moving and settling down in Bali in 2008; he’s been a consulting chef for Aqua Blu since 2019).  

With over 160 recipes crafted exclusively for Aqua Blu’s Indonesian expeditions, chef Cross presents highlights including the 48-hour beef short rib rendang, Balinese suckling pig with bumbu Bali (Balinese spices) and organic Javanese prawns marinated in fragrant oil and lime. His personal favorite? Fresh, handline-caught fish grilled with Balinese sambal. Incorporating a variety of the region’s signature spices and flavors, the onboard menus allow explorers to embark on a multi-sensory journey of this incredible archipelago. Rates start from US$9,800 per person based on double cabin occupancy.  

 

Holland America Line is now offering pasta-making classes

6 February 2025

Holland America Line is known for serving fresh, local ingredients on board, with a focus on dishes that highlight regional flavours.

In addition to its Global Fresh Fish program that offers more than 80 varieties of fresh fish sourced locally, Holland America Line is highlighting “Made Fresh Daily” handcrafted breads, pastas and regionally inspired desserts.

Guests can now enjoy an array of freshly made selections at all dining venues — from just-out-of-the-oven baguettes to perfectly prepared spaghetti. To enhance the onboard options featuring fresh ingredients, Chef Ethan Stowell has curated an Italian-inspired menu of pasta dishes, along with a made-to-order pizza with freshly baked crust. In addition to handmade pasta and bread, Holland America Line also serves freshly made daily gelato, waffle cones, regionally inspired desserts and additional pastries.

New signature eats

In summer 2025, Holland America Line will be launching a signature bread: a flavourful sourdough raisin loaf with pumpkin seeds. The item will be available fleetwide in Pinnacle Grill every night and in the Dining Room on dressy nights.

Guests looking to indulge in Chef Stowell’s fresh pasta in Lido Market can choose from tortiglioni with basil pesto, haricot vert and baby potatoes; paccheri with spicy tomato, shrimp and parsley; spaghetti with beef and ricotta meatballs, basil and tomato; casarecce with beef short rib bolognaise; and basked conchiglie with mozzarella and tomato basil. At New York Pizza, Chef Stowell created the “Primo” with salami, pickled peppers and red onion, all atop a freshly made pizza crust.

Pasta making classes at sea

Stemming from a November 2024 collaboration, Holland America Line is teaming up again with Sur La Table for cooking classes offered at Sur La Table locations nationwide. The recipes are inspired by the cruise line’s Destination Dining program and give participants the opportunity to prepare and create pasta made from scratch, guided by one of Sur La Table’s professional chefs, and using top-of- the-line Sur La Table tools.

Starting in March 2025, consumers can sign up for the “Made from Scratch Ravioli with Holland America Line” class to learn how to make pasta dough, smoked salmon ravioli with vodka cream sauce, Swiss chard and ricotta ravioli with lemon brown butter, and, as a nod to the cruise line’s Dutch roots, stroopwafel apple crumble. The class features step-by-step instructions on the ravioli making – from rolling and cutting dough to filling and cooking.

“Our initial class on fresh fish with Sur La Table was fantastic, and we are excited to expand the partnership by having consumers prepare and cook a menu that is carefully crafted by both brands connecting to the more than 140 ports we call at across Europe,” said Kacy Cole, chief marketing officer for Holland America Line. “Sur La Table and Holland America Line share a vision that cuisine is a door to different cultures, and this new class will introduce participants to more of our global flavors, while benefitting from Sur La Table’s culinary authority and expertise.”

At Sur La Table’s 58 stores nationwide, guests have access to top chefs and expert advice from the leading culinary retailer and largest recreational cooking school in the nation. Through its culinary program, Sur La Table annually teaches over 425,000 students and offers 40,000 classes — from date nights and kids’ series to global flavor, baking and more —inspiring customers to bring their cooking dreams to life.  All Sur La Table culinary classes are 100% hands-on, so guests know that they will truly experience the culinary lesson, rather than simply observing.

Classes can be booked at www.surlatable.com/cooking-classes/ or at local Sur La Table stores.

For more information about Holland America Line, consult a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com.

Cathay Pacific partners with upscale Chinese restaurant Mott 32

4 February 2025

Cathay Pacific has partnered with Mott 32, one of the world’s most awarded Chinese restaurant brands, to bring customers an elevated dining experience at The Pier, First class lounge at Hong Kong International Airport.

The thoughtfully-crafted tasting menus have been introduced on rotation from Jan. 21 alongside The Pier, First’s monthly a-la-carte menus, featuring Mott 32’s iconic dishes reimagined for the lounge setting. Embracing seasonality, variation and a sense of balance, the dishes offer a sophisticated taste of contemporary Chinese cuisine that honours the rich culinary heritage of the airline’s home city, Hong Kong.

 “As a world-renowned fine-dining establishment, Mott 32 is deservedly celebrated for its innovative approach and dedication to true Chinese flavours,” said
Cathay’s general manager of customer experience and design Vivian Lo. “This deeply resonates with our commitment to pursuing quality and service excellence at Cathay, and offering our customers a truly memorable dining experience by partnering with premium, award-winning brands that share our values.  

“This collaboration also reflects our shared roots in Hong Kong and our passion for delivering a culinary experience that not only delights the palate, but also enriches our customers’ journeys even before they set off for their next destinations. Our home city’s rich heritage and culinary vibrancy are front and centre in the dishes and drinks we serve, highlighting the diverse flavours and traditions that make Hong Kong unique.”

Mott 32 co-founder Malcolm Wood said: “We are thrilled to partner with Cathay Pacific, an icon of Hong Kong, to bring Mott 32’s authentic Chinese cuisine to The Pier, First class lounge. With nine locations globally and nine more in development, Mott 32 has always strived to celebrate Hong Kong’s rich culinary heritage on the world stage. This collaboration is a testament to our shared commitment to showcasing the vibrant flavours and traditions of our home city. Together, Mott 32 and Cathay Pacific are proud to share the essence of Hong Kong with travellers from across the globe, elevating their journey with an unforgettable taste of its culture and cuisine.”  

Mott 32 co-founder Xuan Mu added: “For this partnership, we’ve carefully crafted a menu that reflects the essence of Mott 32 while tailoring it specifically for Cathay Pacific’s discerning guests. Featuring signature favourites like our crispy crab meat puff and Sichuan-style dumplings, alongside new creations inspired by Hong Kong’s culinary diversity, each dish has been reimagined to suit the elegant lounge setting. We focused on delivering an authentic yet innovative experience that embodies the harmony of traditional techniques and contemporary flavours — just as Mott 32 has always done.”

 

Oceania unveils revamped fine dining menus on Allura

30 January 2025

Oceania Cruises has revamped its The Grand Dining Room menus, debuting aboard the line’s newest 1,200-guest ship, Allura, launching in July 2025.

The reimagined menus introduce more than 270 brand-new recipes across all three meal services, distinguished by refined flavours, modern techniques, and elegant presentations.

The open-seating Grand Dining Room is found aboard each of the line’s eight small, luxurious ships and forms the heart of the Oceania Cruises culinary experience.

New features include a Signature Eggs Benedict section of the breakfast menu and a lunch menu inspired by chic French bistro dishes.

Its dinner menu showcases reimagined much-loved classics, such as beef wellington served with a Shiraz red wine sauce, sautéed spinach, and truffle mashed potatoes; and chermoula butter-roasted Maine lobster with risotto primavera and bisque jus.

“We are renowned for The Finest Cuisine at Sea and this is not just a tagline; it is a philosophy which guides everything we do. Dining is the cornerstone of the Oceania Cruises experience, and the new menus for The Grand Dining Room are a shining example of the culinary artistry of our talented team, led by chefs Alexis Quaretti and Eric Barale, our executive culinary directors and resident master chefs of France,” said Frank A. Del Rio, president of Oceania Cruises. “Every dish reflects craftsmanship, passion, and unparalleled quality perfectly aligning with the warmth and elegance of the onboard experience and service that our guests cherish.”

About Allura

Allura is the eighth vessel in Oceania Cruises’ fleet and is the line’s second 1,200-guest Allura Class ship. She follows her sister ship, Vista, which launched to great global acclaim in May 2023.

  • One chef for every 10 guests, meaning half of the onboard crew is dedicated to culinary experiences
  • A selection of always-included specialty dining venues, including the line’s signature French restaurant, Jacques, and its wellness-inspired venue, Aquamar Kitchen
  • Attentive, intuitive service: 1,200 guests served by 800 crew members means two crew members for every three guests
  • The most spacious standard staterooms at sea, at 291 square feet
  • Hundreds of immersive small group shore excursions and tours to choose from on each sailing
  • Onboard enrichment, including art classes at Oceania Cruises’ much-loved Artist Loft and numerous guest speakers
  • An expansive hands-on Culinary Center and accompanying Chef’s Studio, where epicurean secrets will be shared by the talented onboard Chef Instructors
  • Food and wine pairing experiences, including demonstrations during exclusive Sommelier’s Choice and Cellar Master’s Classic Wine Pairing Luncheons
  • A luxurious new library, featuring walls of floor-to-ceiling glass, oversized chairs, and plush residential furnishings

For more information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com.

Sonoma County Tourism unveils “Wine County for All of Us” initiative

28 January 2025

Sonoma County Tourism (SCT) has announced its new initiative, “Wine Country for All of Us,” a thoughtful and deliberate commitment to fostering belonging among visitors and residents.

Grounded in Sonoma County’s long-standing dedication to inclusivity, the initiative celebrates the region’s diverse history and invites everyone to experience Wine Country through their own lens.

Through the decades, the area has become a haven for visitors and local residents seeking connected communities and genuine acceptance. From the LGBTQ+ pioneers who found refuge in Guerneville’s redwoods to the multi-generational immigrant families who shaped the wine and agriculture industries to a collective of women’s history activists who began efforts that became Women’s History Month, Sonoma County’s culture reflects a deep-rooted tradition of advocating for, welcoming and celebrating individuals from all walks of life.

“Merriam-Webster selected ‘polarization’ as its word of the year for 2024 for good reason,” says Claudia Vecchio, president/CEO of Sonoma County Tourism. “In these times marked by polarization, Sonoma County remains unwavering in its commitment to inclusion. “Wine Country for All of Us’ celebrates our region as a place of acceptance and connection, where visitors and residents alike can find joy, community, and shared purpose.”

“Sonoma County’s journey reflects the strength and resilience of the LGBTQ+ community,” said Cleve Jones, renowned human rights activist, author, co-founder of the San Francisco AIDS Foundation and the NAMES Project AIDS Memorial Quilt, and proud resident of Guerneville. “While our presence here once faced resistance, the county has become a beacon of inclusion, a place where people from all walks of life can find belonging. The redwoods, coastline, vineyards, and towns aren’t just scenic; they are woven into a culture of acceptance and connection that continues to inspire and uplift.”

SCT is further reaffirming its commitment to inclusivity by pursuing a new partnership with Wheel the World, a global leader in accessibility travel experiences, to enhance accessibility and create more inclusive travel experiences. The region is in the beginning stages of seeking “Destination Verified” status, which will provide visitors with access to necessary information regarding accessibility options, ensuring their needs are fulfilled before, during, and after their trip. Additional affiliations with the Global Sustainable Tourism Council (GSTC), Kind Traveler, and Leave No Trace help solidify the region’s philosophy of stewarding the environment and encouraging visitors to respect and care for the county’s natural splendor and habitat. Training classes and resources provided by SCT’s Accredited Hospitality Professionals (AHP) program will also continue to equip local businesses with tools to further foster inclusivity and create environments where everyone feels valued and appreciated.

Brian Marchi, Chair of Sonoma County Tourism’s Board of Directors, remarked, “Sonoma County has always been a place where creativity and inclusivity thrive. ‘Wine Country for All of Us’ builds on that legacy, ensuring every visitor feels seen and celebrated while enriching the community. This initiative is a testament to our shared values and a meaningful step toward a more connected, welcoming future.”

The initiative will be supported by a dynamic and upcoming integrated marketing campaign, “This is Wine Country”, which will expand perceptions of the region and invite travelers to discover Sonoma County’s unexpected treasures. The campaign underscores SCT’s authentic, purpose-driven travel ethos, showcasing unique wine country experiences, including redwood hikes, coastal adventures, encounters with local artisans, culinary innovation, and more.

As Sonoma County Tourism looks ahead, “Wine Country for All of Us” serves as a guiding principle, reinforcing the region’s commitment to the belief that travel can inspire deeper understanding and connection. With a history steeped in inclusivity and a future focused on equity and accessibility, Sonoma County Tourism is leading the way in creating a destination where Life Opens Up — for all.

Visit Portugal just launched a new gastronomy-focused campaign

23 January 2025

Inspired by Portugal’s natural, cultural, and gastronomic riches, Visit Portugal unveils its latest campaign,  “Portugal, an unwritten recipe”, focused on gastronomy as a reflection of Portuguese history, tradition and culture, the campaign celebrates the unique blend of ingredients of Portugal as a tourism destination.

This campaign invites you to taste and explore Portugal through a recipe that combines ingredients such as the freshness, authenticity, creativity, sustainability, and generosity of the Portuguese people.

Comprising a concept film and five videos dedicated to each of these themes, the campaign showcases destination imagery interspersed with visuals of ingredients and dishes, taking viewers on a journey through the flavors of the regions, the culture, and the community life. “Portugal, an unwritten recipe” highlights a gastronomy that blends tradition with modernity, creating unique and memorable experiences.

Creativity is evident in how Portuguese chefs combine tradition and innovation, transforming ancestral recipes into modern and memorable experiences. This approach is complemented by a commitment to sustainability, demonstrated through practices that minimize waste and respect natural cycles. From local markets to vineyards and award-winning restaurants, Portugal offers experiences that celebrate the connection between the land, the sea, and its people, providing a unique and enriching visit.

“Portugal, an unwritten recipe” is part of a broader plan to internationalize Portuguese gastronomy as a distinctive and decisive asset for promoting the destination, making it a key reason to visit Portugal. The campaign thus aims to enhance the recognition of Portuguese gastronomy as a unique and attractive factor for the destination. Gastronomy holds immense potential to stimulate the local economy, promote sustainability, inclusion, and territorial cohesion, and as such, it represents a fundamental pillar in the strategy to promote Destination Portugal.

 

Oceania Cruises brings signature French restaurant aboard new ship, Allura

21 January 2025

Oceania Cruises is bringing its signature French restaurant, Jacques, on board its newest ship, Allura, which launches in mid-July.

Named after renowned chef Jacques Pépin, the founding father of Oceania Cruises’ culinary philosophy and the line’s first-ever Executive Culinary Director, this sophisticated restaurant is already a crowd favourite with Oceania Cruises guests sailing on Marina and Riviera.

In addition, Jacques will make its debut aboard Vista, Allura’s sister ship, in October 2025, joining the Polo Grill steakhouse, Italian restaurant Toscana, and pan-Asian Red Ginger on all four of the line’s 1,200+ guest ships.

Frank A. Del Rio, President of Oceania Cruises, said: “Jacques is our culinary patriarch, having been a member of the culinary team since day one. His creativity and expertise form the very heart of our philosophy, The Finest Cuisine at Sea, which drives everything we do. Bringing this fabulous restaurant to Allura as she launches this summer, and to Vista later in the year, means the world to me, and the entire Oceania Cruises family.”

Oceania Cruises’ two Executive Culinary Directors and Master Chefs of France, Alexis Quaretti and Eric Barale, will be working with Chef Pépin to bring new flavors to the menu, as well as honing the well-loved dishes that have been on the menu since Jacques was first introduced to the fleet when Marina was launched.

Chef Pépin commented: “I am so excited to be writing the next chapter of Jacques with my friends and colleagues, Chefs Alexis Quaretti and Eric Barale. This is the perfect opportunity to experiment with some delicious new dishes and to explore unique ways to serve some of the classics that our guests have come to know and love. We have lots of exciting plans for this latest iteration of Jacques. I cannot wait to share them.”

Chef Quaretti added: “It is wonderful to bring Jacques to our two newest ships, and I am thrilled to be working alongside the man himself to create this latest version of our signature French restaurant. When considering this new generation of Jacques, it was very important for me to introduce recipes from personal childhood memories and to share my vision of French family food as well as honoring the classic French bistro experience.”

Oceania Cruises’ most-loved dishes from Jacques on board Marina and Riviera will remain on the menu, alongside a selection of new options. These include duck with a Grand Marnier-infused orange sauce, and a veal medallion with a morel sauce, in addition to new vegetarian dishes. For those with a sweet tooth, classic French desserts Crêpes Suzette and profiteroles will join other indulgent choices on the dessert trolley.

Guests can look forward to more experiential dining in Jacques through the introduction of tableside service for a range of new dishes, including beef tartare. This, plus new, carefully chosen crockery, glassware, and silverware to reinforce the importance of “l’art de la table,” augments the authentic Parisian bistro experience.

“Our beautiful new ship, Allura, represents Oceania Cruises’ dazzling future but also honours our history,” Del Rio said. “The addition of Jacques to her and her sister, Vista, is a wonderful tangible example of this – celebrating our heritage, our heartfelt passion for food, while always looking ahead to what’s on the horizon.”

For additional information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com, call 855-OCEANIA, or speak with a professional travel advisor.

Swan Hellenic is leading a springtime exploration of Atlantic Europe’s wine & gastronomic heritage

16 January 2025
Swan Hellenic recently announced an exciting new development in high-end exploration, its first-ever cultural expedition cruise offering a connoisseur focus on Wine & Gastronomy @Sea. 
 
Departing from Lisbon on May 12, 2025, and calling at Leixoes (Oporto), Ferrol, Santander, Bilbao, Lorient, Roscoff, Saint-Malo and Honfleur on its way to Portsmouth, this “Legacy of Wine” cruise will explore prominent historical and cultural sites in depth at each port of call in the Swan Hellenic tradition. But it will also transform the experience with visits to prestigious vineyards and the producers of local delicacies, combined with unique daily opportunities to savour the finest culinary and oenological specialties, showcasing the unique terroir and rich winemaking traditions of each region.
 
Master of Wine Keith Isaac, general manager of Castelnau Wine Agencies, will guide the wine tastings and accompany guests throughout their voyage, offering illuminating insights that benefit from his 36 years’ expertise. The tastings will range from premium port and champagnes to Rioja, Ribera del Duero and award-winning ciders and calvados.
 
The privileged guests will likewise rub shoulders with multi award-winning Chef Heribert Dietrich, a member of JRE and the worthy recipient of 16 Gault & Millau points, plus a Michelin star, in his illustrious career.
 
Each evening aboard, Heribert and Keith will join forces to create an intimate celebration of fine wine and haute cuisine in an elegant ocean-view setting, bringing guests skillfully curated pairings with which every course tells a story. This crescendo of signature dishes, each displaying the exceptional creativity for which Chef Heribert is renowned, will then culminate in a spectacular Gala Dinner towards the end of the voyage.
 
“We are very proud of this significant enhancement to our cultural expedition cruising,” says Swan Hellenic CEO Andrea Zito. “Every aspect has been expertly conceived to immerse our guests in transformative gastronomic experiences that enrich their voyage with new skills and insight.”

Three Michelin-Starred Chef Nacho Manzano to run Porto Gaia Hotel’s culinary program

14 January 2025

Tivoli Hotels & Resort’s Tivoli Kopke Porto Gaia Hotel has announced an exclusive partnership with three-Michelin-starred Spanish chef, Nacho Manzano, who will oversee the luxury hotel’s dining establishments—1638 Restaurant & Wine Bar and Boa Vista Terrace. Chef Manzano brings his tried-and-true family traditions, revered legacy and rich culinary heritage of Northern Spain’s Asturias region to the hotel, which is scheduled to open next month in Portugal’s Douro Valley wine country.

Born in La Salgar, a small village in Asturias, Nacho Manzano began working in his family’s restaurant where he formed a deep connection with the flavors and traditions of his homeland while cooking his grandmother’s passed-down recipes. Years later, he transformed Casa Marcial, a simple local restaurant and family home, into one of the most acclaimed restaurants in Spain, which was awarded its third Michelin star in 2024.

Chef Manzano brings his unique culinary acumen to Tivoli Kopke Porto Gaia’s 1638 Restaurant & Wine Bar by Nacho Manzano, where his tasting menu will showcase haute cuisine paired with award-winning Kopke wines. He will also oversee Boa Vista Terrace by Nacho Manzano, a casual sharing concept with panoramic views over the Douro River and the city of Porto, as well as banqueting menus for special occasions, weddings and corporate events.

1638 Restaurant & Wine Bar by Nacho Manzano

Offering a timeless atmosphere with stunning views of Porto, 1638 Restaurant & Wine Bar by Nacho Manzano will take guests on an incredible culinary adventure showcasing the purity of each ingredient, and a philosophy of minimal intervention and techniques, like steaming and low-temperature cooking, that honor and enhance the ingredients’ finest qualities. The signature tasting menu will change every two months and will be paired with exquisite wines from the Douro region, including renowned Kopke Port wines and Douro DOC still wines from Quinta de São Luiz and Quinta da Boavista. The restaurant proudly features the widest range of Kopke Ports, including some very rare and unique selections, such as the Kopke Harvest 1934. 

 

Boa Vista Terrace by Nacho Manzano

The relaxed Boa Vista Terrace combines all-day dining with attractive interior design and warm ambience, making it an ideal spot for a quick bite, a business lunch or dinner, or a casual meal with friends and family. The international menu draws its roots from the Atlantic and is destined to become one of the best places to dine in Porto.

Set to open in February, Tivoli Kopke Porto Gaia will set a new standard for luxury hospitality in the northern region of Portugal, combining Tivoli Hotels & Resorts’ heritage of timeless travel with the storied history and legacy of Kopke, the oldest Port Wine House in the world, established in 1638. Older than Douro’s demarcated region and a leader in the production of tawny and white port, the Kopke Port wine cellar, adjoining the hotel, will be one of the most exclusive attractions where guests will enjoy an immersive experience in the world of the most recognized fortified wine. In addition to its restaurants, the hotel will also feature a pool bar and the Sky Bar Kopke, a rooftop that specializes in signature Port cocktails and captivating views of Porto.