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A Taste of Greece on Celestyal Cruises

Hungry for Greece? Taste amazing food on an amazing cruise in the Greek islands.

If you’re thinking about taking a cruise to the Greek Islands, Celestyal Cruises offers not only unsurpassed service and itineraries, now they are offering the exclusive “My Greek Table Six-Course Tasting Menu” onboard sailings.

Celestyal Cruises’ collaboration with Diane Kochilas, one of the world’s foremost experts on Greek and Mediterranean cuisine, marks a new commitment to their partnership with the host, creator, and co-producer of My Greek Table, the highly acclaimed cooking and travel show that airs nationally on public television in both the U.S. and Australia. Celestyal is a sponsor of the series, set to launch season four this fall.

The premium, “My Greek Table Six-Course Tasting Menu” features local and regional ingredients from many of the islands Celestyal visits and will be offered for a supplemental charge to guests opting to dine in Celestyal’s specialty restaurant.

Greece: An Amazing Gastronomy Destination

Love of Culture and Greek Food Onboard Celestyal Cruises

“As the Mediterranean diet continues to gain popularity and more Americans are discovering the variety of Greek cuisine beyond the classic Greek street food, I am so excited to bring my love of Greek cuisine, its products, regional flavors, and health-giving qualities on board Celestyal,” said Diane.

“Greece is an amazing gastronomy destination with delicious adventures in every port of call,” she continued. “The interest we both have in sharing the love for the culture and food of Greece made my partnership with Celestyal a no-brainer.”     

Try Delicacies Like Octopus Carpaccio

& Aegean Fisherman’s Saffron Avgolemono Soup 

The tasting menu starts with homemade dips (accompanied by freshly baked pita and sesame-encrusted Simit bread) including Syros Maintanosalata (made with pesto, capers, and herbs), Roasted Tomato Kopanisti and Smoked Eggplant Caviar. The first course will feature Cretan Octopus Carpaccio followed by a second course of Aegean Fisherman’s Saffron Avgolemono Soup. 

Swoon Over Ouzo-Scented Golden Rice

Served With Aegean Lobster Escallop

The third course is an Aegean Lobster Escallop boiled or grilled and served with ouzo-scented golden rice and a side of Kalamata olive mayonnaise with Greek yogurt. This will be followed by an intermezzo course of Pappardelle of Zucchini with marinated tomatoes, mint, and toasted pine nuts. 

The fourth, main course features a Kalogeros Terrine with sliced beef loin, sheep’s milk cheese, and tomatoes served with Naxos oven-fried potatoes. A fifth course will follow with an arugula, red onion, grilled Manouri, and Pasteli crumble salad. 

The special tasting menu concludes with a choice of a Greek Village Cheese Platter or a Floating Greek Island in a Wine-Dark Sea along with a Greek digestive and spoon sweet. All courses in the tasting menu are paired with local Greek wines sourced from the destinations that Celestyal visits.

A daily signature dish created by Diane will also be included as part of the main dining room offerings—an Ikarian Longevity Greens Phyllo Pie filled with seasonal greens, summer squash, carrots, and herbs. The dishes are all centered around the healthy Mediterranean Diet, with many being plant-forward or vegetarian. Gluten-free and/or vegan options will also be available.

“As more and more Americans and worldly travelers are seeking healthier food options, we are delighted to have joined forces with such a well-loved and admired Greek culinary icon as Diane to provide our guests with authentic onboard experiences that no other line sailing in the Eastern Mediterranean can offer,” said Leslie Peden, Celestyal Cruises’ chief commercial officer.

Diane is the author of more than 18 cookbooks on Greek-Mediterranean Cuisine, consulting chef, and cooking school owner. A Greek American, she grew up spending summers on her father’s native island of Ikaria, a Blue Zone, renowned for the longevity of its inhabitants, where today she runs the Glorious Greek Kitchen Cooking School. The New York Times described the island as the place “where people forget to die.”

For more information or to book a cruise, please visit celestyal.com/us/

Read Peggy's article about Celestyal Cruises’ amazing three-continent cruise and plan your own Greek Island adventure soon!

 

 

Peggy Sijswerda

Peggy Sijswerda is the editor and publisher of Tidewater Family Plus magazine. She has an MFA in creative nonfiction from Old Dominion University and is the author of Still Life with Sierra, a travel memoir. Peggy also freelances for a variety of regional, national, and international magazines.

Website: www.peggysijswerda.com

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