Haute Cuisine on a Floating Hotel

The maritime gastronomy culture and the world of cruises were tackled by Chef José Melvin Vega, from the Maritime University of Panama, within the framework of Excelencias Gourmet 4th International Gastronomic Seminar, who detailed all the services included in that pleasure adventure that is a sea journey to a tourism destination.

Cruises as a unique tourism mode, he said. “They require multiples services, especially the culinary ones, since cuisine and entertainment are the top attractions when you are in high seas, or on your way to a tourism site, which stands as a good opportunity to meet people and taste the food and drinks and each place.”

The specialist described regular tourism practices on a cruise where time, menu offers (usually made up of international food), the approach to typical food of the cities in your way, turn out to be very suggestive.

“Another peculiar element would be gala dinners served as an invitation of the captain and crew of the vessel, with special menus and plenty of delicatessens, luxury, elegance and culinary pleasures”, Melvin pointed out.

Pasta festivals, on-deck BBQs, French nights with cheese fondue or chocolate, are some of the offers given to million tourists worldwide, who choose this tourism style to get closer to native characteristics of every place, new elements and even the most hidden secrets of grandma’s recipes.