ISLAND WORLDS WITH TASTE SENSATIONS

He is particularly looking forward to this voyage, as the Canary Islands Canaries are a whole cosmos of their own from a wine point of view and cannot be compared to anything else. The combination with Morocco‘s colorful world of spices results in flavorings that will amaze even well-traveled wine connoisseurs.

Charming, casual and well-informed – these are three of the characteristics with which Nils Lackner knows to impress and win over his audiences. He always goes the extra mile and entertains in a hedonistic way while traveling throughout the world of modern wines. His dedication for his passion is sparkling and inviting. More for the pleasure, involving a sword to cut off champagne bottles or using decanters he questions any historic ways of winery and refreshens tradition and myths of wines.

In case of unpredictable events, we reserve the right to also use other experts on this cruise.

Since the mid-1980s, the charismatic cult Hamburg restaurateur, Elias Hanna Saliba, has been enchanting the north with top-quality Syrian cuisine — and has opened the eyes of many in the Hanseatic city to the diversity of spices in the Orient. Saliba came to the Elbe in 1971 to obtain his captain’s license. After 13 years at sea, his life took a different course: he opened his first restaurant in 1984. It ran for a successful 13 years and in 2017, the dedicated culinary professional launched a snack chain called Salibaba, which is managed by refugees. Today, his Syrian restaurant Saliba, situated in the traditional Alster arcades with an elegant view of Hamburg’s city hall, is regarded as the most famous in Germany. Saliba was awarded the Genuss-Michel 2022 for his life’s work. While he might lack an official Michelin star, he more than amply makes up for this with his creativity and talent. Who would disagree with Paul Bocuse on this? “We can learn a lot from Middle Eastern chefs. In European cuisine, we have nothing to match the colors of the mazza appetizers like those served at Saliba which cover the table like a mosaic,” enthused the chef of the century in an interview. To delight your tastebuds and palate with a trip to the Orient, Hanna Saliba is the perfect choice. He often travels to his home country to find inspiration for his books, looks over the shoulders of home cooks and amateur chefs from Damascus to Aleppo, visits desert towns and big cities, and collects recipes and stories to share – for example on the SEA CLOUD SPIRIT.

When crunchy pomegranate seeds adorn pimento rice accompanied by eggplant and cinnamon, and corn-fed chicken shawarma is marinated with eleven different spices or the mocha smells seductively of cardamom, you know you’ve been served Elias Hanna Saliba’s signature cuisine.

In the event of unforeseen circumstances, we reserve the right to bring change culinary experts for this trip.