Culinary sailing trip in the Cyclades with Michael Mikolajczak

This voyage stands for special gourmet experiences at sea. Award-winning chef and patissier Michael Mikolajczak – known from international Michelin-starred restaurants such as the Louis C. Jacob, the Hotel Vier Jahreszeiten and culinary events in Bangkok and Portugal – creates exceptional menus of the highest standard every day. He is supported by Rebecca Schreiber, award-winning “Pastry Chef of the Year”, who contributes her extensive experience from top patisseries in Germany and Portugal. Together, the two ensure the finest craftsmanship, creative compositions and desserts that make every evening a little highlight.

The food is served in the morning, at lunchtime, in the afternoon and in the evening – always fresh, refined and with great attention to detail. The cuisine is modern Mediterranean, with light Asian accents and the best ingredients from the region: fresh vegetables, regional cheese, meat, fish and seafood. The day starts with freshly baked bread, a variety of egg dishes such as Eggs Benedict, Shakshuka or Turkish Eggs, as well as fruit, smoothies, oats and juices.

You can look forward to dishes such as sea bass ceviche, grilled pulpo, yellowtail mackerel with shiso vinaigrette, tuna tataki, homemade ravioli, dim sum, herb-crusted rack of lamb, surf & turf or grilled turbot, sea bream and tuna with seasonal vegetables. The menu is complemented by refreshing soups, Mediterranean and vegetarian specialties, salads with local herbs and small snacks such as tacos, wraps and summer rolls. In the afternoon, homemade cakes, tartlets and fine pastries await you.

In short: culinary delights, service and individuality make this voyage a star-level pleasure experience – in the middle of the sea and under white sails.