Silversea Enhances Culinary Offerings on Silver Nova

Silversea Cruises, specializing in luxury cruises, has evolved its culinary offerings aboard Silver Nova by expanding its signature restaurants, enhancing its menus with a wide range of “green” cuisine options, and introducing a new aspect of the engaging S.A.L.T. culinary program.

Indeed, the twelfth unit of Silversea offers guests a series of new culinary experiences with nine dining venues, including six complimentary options, both formal and informal, and cuisines ranging from international to specialty— a wide range not found on other ultra-luxury cruise ships.

Silver Nova represents the future of travel in the ultra-luxury cruise segment, with its innovative asymmetrical design, unprecedented use of glass, and an unparalleled range of public spaces,” said Birgit Vadlau, Vice President of Hotel Operations, Silversea. “Our more experienced guests see food and drink as a means to immerse themselves in the destination. As a testament to the importance of culinary experiences in our product offering, the range of nine restaurants on Silver Nova enhances the luxury experience for our guests, serving diverse cuisine in improved venues. At the heart of its culinary offering is S.A.L.T., an ever-evolving program that has been reinvented aboard Silver Nova with stunning venues and the newly launched S.A.L.T. Chef’s Table. The latter is an incredibly immersive dining experience.”

The enriched culinary offering includes:


With S.A.L.T. Chef’s Table, Silver Nova introduces an entirely new way for Silversea guests to immerse themselves in local culture by offering a culinary experience that explores the landscapes and flavors of the region visited for up to 18 diners. The S.A.L.T. Lab on Deck 10, a cooking school during the day, transforms into a showcase for the creative expression of Silversea chefs every evening. With a thoughtfully crafted menu featuring small plates highlighting the finest local tastes and authentic ingredients, along with paired wines and cocktails, both the atmosphere and cuisine at S.A.L.T. Chef’s Table are refined, personalized, and enriching.

S.A.L.T. Chef’s Table uses high-quality ingredients, seasonal and locally sourced produce, selected for their sensory qualities. For the Western Mediterranean region, for example, ingredient selections include red prawns from Mazara in Sicily, fresh black truffle, Italian black rice, and artisanal roasted pumpkin seed oil from Slovenia.


Onboard Silver Nova, La Dame restaurant offers guests an enhanced culinary experience that blends French culinary heritage with modern innovation through menus crafted with deep, balanced flavors, complemented by one of the widest wine lists at sea for a truly luxurious dining experience. Guests can choose from a seven-course tasting menu or explore à la carte options, including a selection of Calvisius Tradition Prestige caviar (served exclusively at La Dame), paired with a complimentary selection of seven premium wines exclusive to the venue. To further elevate the dining experience, guests can choose to pair the tasting menu with a selection of Connoisseur wines or with a brand-new Vintage Champagne selection curated by Silversea‘s Wine Ambassador, Lawrence D’Almeida. In addition to enjoying some of the finest service at sea in this sophisticated restaurant, guests’ culinary experiences are elevated by the finest handmade porcelain, silverware, and glassware.


In the Kaiseki restaurant, a brand-new experience takes guests on a gastronomic journey that celebrates the traditions, aesthetics, and flavors of Japanese cuisine. The new offering embraces the traditions of Japanese cuisine, a UNESCO heritage, Washoku, paired with an exclusive selection of sake, Japanese whisky, or TWG tea and tea-based cocktails. To draw inspiration from authentic Japanese flavors, Chef Ann-Mari Cornelius, Executive Fleet Chef of Silversea Cruises, undertook an intensive training program at the renowned Japan Culinary Institute in Shizuoka, benefiting from mentorship by Japanese masters. Various Japanese whiskies and sakes are also available to complement the culinary offering.


Silversea has also expanded its range of vegetarian, vegan, and plant-based dishes. The culinary program includes diversified menus in all nine restaurants aboard Silver Nova and will subsequently be offered across the fleet. To ensure Silversea‘s unwavering culinary standards, the company has collaborated with renowned chef Jean-Luc Rabanel, whose imaginative “green” cuisine has received great acclaim worldwide. Chef Rabanel is at the forefront of green gastronomy, having developed a visionary approach to his craft, which he refers to as “greenstronomy.”

Silversea‘s new culinary options will include appetizers, main courses, and desserts, with additional choices in all restaurants on all ships. Plant-based proteins will replace meats in these new dishes, and plant-based milks, cheeses, yogurts, and ice creams will replace dairy alternatives.

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Giorgia Lombardo