The Hamburg-based shipping company Sea Cloud Cruises is expanding its fall 2025 program with a special offering for gourmets. Five consecutive voyages on the Sea Cloud Spirit along the west coast of Italy will focus on the regional specialties of the visited provinces. Guests can immerse themselves in the diverse cuisine of Sicily, Tuscany, Liguria, Campania, Sardinia, and Piedmont on board and during shore excursions. A highlight of the cruise period between September 8 and October 25, 2025, will be a one-week guest appearance by renowned Michelin-starred chefs Erik Arnecke and Boris Rommel on board the Sea Cloud Spirit.
Each of the five voyages is dedicated to the art and culture of the respective region, as well as its culinary specialties. The focus is on olive oil, wine, and pasta in their many variations. During the sailing trips around Sicily, Sardinia, and Corsica, as well as along the coasts of Tuscany and Liguria, the cruise line offers special shore programs to select culinary destinations such as local restaurants, small wineries, and traditional olive oil producers. Those interested also have the opportunity to learn how to prepare regional dishes in small groups at cooking schools. On selected voyages, sommelier Nils Lackner will share his expertise on Italian and French wines with guests and offer wine tastings.
The crowning finale of the culinary itinerary is the Sea Cloud Spirit's cruise from Nice to Naples. This voyage includes several highlights: Michelin-starred chefs Erik Arnecke and Boris Rommel will each create an exclusive dinner on board. Sommelier Nils Lackner has also organized two special wine tours in the Chianti region and on the island of Elba. Kicking off the voyage in Nice, guests can look forward to a special event: the opportunity to watch the first races of the famous sailing regatta Les Voiles de Saint Tropez up close from the sea. The shipping company is also placing a culinary emphasis on the Sea Cloud II's autumn program with a three-day pre-program in Piedmont during the truffle season, accompanied by Nils Lackner, before the voyage from Genoa to Barcelona. During the subsequent voyage, regional delicacies from the South of France and Spain will dominate the menus on board.
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