Regent Seven Seas Cruises has introduced 128 culinary-focused shore excursions in the Mediterranean. This collection of culinary-focused shore excursions is an integral part of Regent’s “Epicurean Perfection” programming, which celebrates the world’s flavors while immersing guests in the beauty, history, and cultures of the destinations they explore. Crafted in collaboration with local chefs and culinary experts, these excursions take guests through France, Greece, Italy, Portugal, Spain and Turkey.
Highlights of Regent’s new European culinary-focused shore excursions include:
- “Minoan Gastronomy Through History” Heraklion (Crete), Greece – Experience a hands-on cooking class at a restaurant in Amnisiades Park. Some dishes will be baked in a Minoan-style oven using olive oil sourced from the park’s ancient trees.
- “Cooking Class with Local Chef” in Pergamum (Dikili), Turkey – Learn to cook traditional Turkish cuisine at a Bergama restaurant, surrounded by Greek and Roman ruins. A quick tour of the city’s historical sites precedes the hands-on cooking class. Participants may then enjoy their creations and local wine for lunch.
- “Farm to Table Amalfi-Style” in Amalfi/Positano, Italy – Experience a tour of a family-owned organic farm in Scala, a hilltop village founded in the fourth century. The farm is owned by the Ciccio family, who will guide visitors around their vineyards, fruit orchards and vegetable fields. Learn about organic farming methods and enjoy lunch made with ingredients from the farm while taking in the views.
- “Porto’s Port Wine Cellars” in Porto, Portugal – Embark on a scenic drive through Porto, followed by a dining experience accompanied by port wine. Guests will witness landmarks like Casa da Música and the baptism site of explorer Henry the Navigator, before learning about the production of port wine. At Graham’s Port Lodge in Gaia, savor a tasting of appetizers paired with wines.
- “Ultimate Provence Specialties” in Toulon, France – Embark on a gastronomical journey in the Provence countryside after exploring Saint-Tropez. Anticipation builds as guests approach Ultimate Provence, an eco-friendly hotel wine estate. Take a tour of the property and organic vineyards, before indulging in a meal accompanied by wines.
- “Menorcan-Style Lobster” in Mahon (Menorca), Spain –Savor Menorca’s signature dish, lobster stew, at Sa Llagosta restaurant in Fornells. This classic dish, which originated over a century ago, centers around spiny lobsters caught in the surrounding waters. Chef David Coca adds his own twist to the dish, but a traditional sofrito of tomato paste, onions, and garlic remains its base. Finish with a flaó, a cheesecake-like dessert. On the way to Fornells, take in the island’s surroundings, including Monte Toro, the highest peak.
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