MEDITERRANEAN – VOYAGE 5629

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Aghios Nikolaos

Marmaris

Kusadasi

Santorini

Rhodes

Piraeus

Nafplion

Chios

Mykonos

Departure Date: 01 Oct 2016Days: 9 | Ship: Silver SpiritEmbark: Piraeus (Athens), Greece Disembark: Piraeus (Athens), GreeceBig Highlight: Culinary demonstrations performed by Michelin-starred Relais & Châteaux® chefs.

VOYAGE 56292016 DAY PORT

01 OCT Sat Piraeus (Athens), Greece

02 OCT Sun Chios, Greece

03 OCT Mon Kusadasi, Turkey

04 OCT Tue Santorini, Greece

05 OCT Wed Marmaris, Turkey

2016 DAY PORT

06 OCT Thur Rhodes, Greece

07 OCT Fri Agios Nikolaos, Crete

08 OCT Sat Mykonos, Greece

09 OCT Sun Nafplion, Greece

10 OCT Mon Piraeus (Athens), Greece

GOURMET CRUISE WITH RELAIS & CHÂTEAUX®

A TASTE OF YOUR CRUISE

Exploring the best of Turkey and Greece from the exquisite comforts of Silver Spirit. This flavourful journey features the culinary expertise of two exceptional Michelin-starred Relais & Châteaux® chefs: Silvia Baracchi from Relais Il Falconiere & Spa in Tuscany, and David Chauvac from Le Mas Candille in Mougins. Each chef will prepare two four-course Gala Dinners, as well as perform a cooking show culinary demonstration. Add a four-hour excursion to the Profitis Ilias Winery in Santorini and this promises to be a journey long savoured.

VOYAGE HIGHLIGHTS

Educate your mind while treating your taste buds as you savour culinary marvels prepared to perfection aboard. Enjoy all the bespoke hallmarks of Silversea fine-dining supremacy during this quintessential Gourmet cruise.Exclusives – Exceptional Michelin-starred Relais & Châteaux®

chefs will:• Prepare two four-course Gala Dinners.• Perform cooking show culinary demonstrations.

Mykonos, Greece

Rhodes, Greece

SILVIA BARACCHIRelais Il Falconiere & Spa, Tuscany, Italy Tuscan born and bred, Silvia comes from a proud heritage of restaurateurs. A family tradition that has evolved into a rewarding career, she opened her restaurant “Il Falconiere” in 1989. In 1993, along with her husband Riccardo, she added 9 rooms to the establishment and under her supervision,

Il Falconiere has grown to become a 22-room hotel and restaurant with a vineyard. Silvia’s true love however remains her passion for Tuscan cuisine and in 2002 she was awarded a Michelin star. Her dishes highlight the heritage and know-how of the regional specialities and reflect the seasonality of this very singular cuisine. Silvia also runs a cookery school with students arriving from all over the world to study under her tutoring, has written a cook book and is the culinary creator of the Russian Aeroflot first and business class menu. 

Santorini, Greece

Kusadasi, Turkey

Visit www.silversea.com for more information or call your travel professional.

MEDITERRANEAN – VOYAGE 5629

MEET THE CHEFS

DAVID CHAUVACLe Mas Candille, Mougins, France Appointed Head Chef at Le Mas Candille in the Spring of 2014, at age 38, David Chauvac took charge of the kitchen brigade at Le Candille, the Michelin-starred restaurant at Le Mas Candille. At 15 David enrolled in hotel school. His training led him to San-Peyre, in Mandelieu La Napoule, the

establishment overseen by Jacques Barriel, who became his mentor. In 1996 was hired by the Royal Hotel Mandelieu. Soon after, he joined Le Ferréol gastronomic restaurant, working in the service of then-promising young chef, Didier Anies, now Michelin-starred chef at the Restaurant du Cap, at St Jean Cap Ferrat. With strong roots in Cannes and Mougins, David Chauvac avidly embraces the ‘cuisine du soleil’ of this region. He is passionate about using regional products and favours local producers in his choice of ingredients. He has a great admiration for Japanese culture and he is also greatly inspired by southern Mediterranean influences.