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Silversea Launches Silver Moon: A Whole New Revolution in Culinary Travel Begins

Silversea Launches Silver Moon: A Whole New Revolution in Culinary Travel Begins

Photos in this article are the work of Lucia Griggi for Silversea

Armchair Travelers, this is for you! And for Culinary Inspiration, Listen to Adam Sachs Podcasts on the link below.

Silver Moon’s Suites are Oases of Pure Luxury

For those fortunate few who have traveled on Silver Muse, a sister ship awaits. Silver Moon will soon set sail for her inaugural season. It will bring her from her home in Europe to Florida and the Caribbean, around South America next winter, back to the Mediterranean next Spring, and on to the Far East next Fall. This glorious ship is the epitome of luxury, an ode to Italian design, and the special brand of European hospitality only Silversea offers.  At 40,700 gross tons, Silver Moon is host to no more than 596 passengers, cosseted in suites with every conceivable amenity. From Butler Service for every guest to every the truly all-inclusive nature of a Silversea voyage, Silver Moon will embark on the journeys of a lifetime. And accompanying its passengers over every mile will be an extraordinary new Culinary Program.

Silversea introduces an extraordinary dimension in Culinary Travel.

While other cruise lines increasingly tout their culinary offerings, Silversea has outdone all others.  They have invented an entirely new concept.  It is called S.A.L.T. which translates to Sea And Land Taste. This totally immersive concept will offer guests an unparalleled culinary experience everywhere Silver Moon sails. Under the direction of Adam Sachs, the former Editor of Saveur Magazine, the S.A.L.T. program will focus on experiencing a destination through its gastronomy. Sachs is unquestionably the man to do it.  Saveur was always about world food culture. As its Editor and James Beard Foundation Award winner, Sachs accumulated culinary contacts the world over.  Using his network of local chefs, gastronomes, Winemakers, and food producers from Albania to Australia, Sachs seeks to offer Silver Moon’s passengers a way to experience destinations through taste.

Aboard Silver Moon, virtually an entire deck is set aside for S.A.L.T.

S.A.L.T. Lab
S.A.L.T. Bar
S.A.L.T. Restaurant

On Deck 4, you will find the S.A.L.T. Bar, S.A.L.T. Kitchen, and the S.A.L.T Lab.   While at sea, authentic locally sourced ingredients will be put to use by Guest Chefs brought on board by Sachs. The S.A.L.T. Lab is where cooking demonstrations take place.  In the S.A.L.T. Kitchen guests who wish to learn the techniques being demonstrated can do so taking home the ultimate culinary souvenirs—recipes they learned aboard ship.   And because wine and spirits are integral to the dining experience, the S.A.L.T. Bar will offer similar opportunities to learn and enjoy and create local beverages.  In the S.A.L.T Restaurant, special dinners will be offered throughout the voyage all focused on expanding guests’ culinary vocabulary.

Adam Sachs in Bali

The S.A.L.T.  Land Tastes are simply astonishing.

On Romblon Island we watched as the Matriarch showed us how to prepare “Sarsa na uyang” Freshwater Shrimp

Ashore, following the routes of Silver Moon, Sachs tells us “We’ll meet up with passionate chefs, winemakers, informed food writers, and other experts to help us appreciate the places we visit through the lens of what they grow and cook there.” This writer, having had the pleasure of being involved in a Press Preview of S.A.L.T., can promise this is far from any ordinary Culinary Sightseeing tour.  On our voyage, we went everywhere from the highlands of Bali to off-the-beaten-path restaurants in Borneo to a feast in the Philippines at the stunning home of the head of Manila’s most famous cooking school.  We met and traveled with Maya Kerthyasa, a Balinese Princess determined to preserve the food culture of her 95-year-old Grandmother.  We traveled deep into the interior of the Philippine Island of Romblon.  There the ancient matriarch of a family showed us how to make a traditional recipe using live freshwater shrimp and coconut right before our eyes. Every day of our voyage was passionately about food.

Banquet in Manila

S.A.L.T is pure Silversea.

“As the pioneering leader in the ultra-luxury cruise industry, we are always looking for innovative ways to respond to our guests’ needs, and to enrich their travels,” says Barbara Muckermann, Silversea’s Chief Marketing Officer. Adam Sachs says he is excited to join Silversea and help deliver on its promise to ‘travel deeper’.  “My mission in this new role is simply an extension of the approach I’ve always taken as a food and travel writer: to apply an endless curiosity and adventurous appetite to deep-dive explorations of the ingredients, cuisine, and rituals of the countries and communities we visit. There’s no better—or more enjoyable—way to engage and understand the world than through the flavors and stories of its food and wine culture and the people and personalities behind it. With our new initiative, the S.A.L.T. project, there will be no better place to explore it all than with Silversea.”

Adam Sachs has created Podcasts to give us a taste of S.A.L.T.

Food beautiful enough for Silversea

As we wait for the world to open back up, Adam Sachs has been busy.  He is hosting a series of Podcasts that take listeners ashore.  There he interviews and interacts with engaging guests who provide intriguing culinary stories.  His guests range from the Chef of Slovenia’s first restaurant to earn 2 Michelin stars to a winemaker who uses ancient techniques to craft his incomparable wines in Friuli. He discusses Trieste’s most celebrated cookbook and the world’s most surprising potato!  You can hear them all on Silversea’s Channels by clicking on this link.

Listen to Silversea’s new podcast, S.A.L.T. Lab Radio, for an immersive taste of the S.A.L.T. Programme.

Right now, there are 51 opportunities to experience S.A.L.T.

To learn more about sailing dates and destinations, go to https://www.silversea.com/ships/silver-moon.html .

Below links to some recipes from our own S.A.L.T. Adventure.

Banana Ketchup Ribs from Nicole Ponseca’s “I am a Filipino…and this is how we cook”.

Back to the Philippines for New York’s Best Burger! The Chori Burger

My Travels: The Philippines and a recipe for Lamb Shank Caldereta from one of their most famous Chefs, Sau del Rosario


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Our Report From Silversea: “An In-Depth Culinary Experience, S.A.L.T.” has just been published by Avid Cruiser.com

Our Report From Silversea: “An In-Depth Culinary Experience, S.A.L.T.” has just been published by Avid Cruiser.com

S.A.L.T. is the acronym for Silversea Cruise’s extraordinary new culinary program. It stands for “Sea And Land Taste.” And our latest sampling of what’s on offer assures us it will be a huge favorite of culinary-inclined cruisers. Food Wine and Travel Writer Monte Mathews reports […]



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