The first thing I notice after being seated in a quiet alcove in S.A.L.T. Kitchen, one of nine restaurants aboard Silversea’s newest ship, Silver Ray, is the small decorative pot in the centre of the table. It holds a plant with slender, spiky leaves and as I lean in I immediately recognise the scent as oregano.
The pot on the next table holds mint, while another sprouts with fragrant rosemary. So begins my immersive journey through the culinary specialties of the Mediterranean as 728-guest Silver Ray sails 11 nights from Athens, to eight ports in Greece, Turkey and Cyprus.
S.A.L.T. Kitchen emerges early on as a top contender for favourite restaurant. First of all, the menu focuses on the flavours of the region in which Silver Ray is sailing, with a Voyage Menu inspired by the area, in this case the Eastern Mediterranean, and a Terrain Menu focused on that day’s port.
Second, the space is beautiful, with secluded areas ideal for two people and larger tables for more social groups. I’m travelling with my friend of 30 years, Suzanne, and we are celebrating her first overseas trip since she completed cancer treatment five months earlier. We are happy to have a quiet table, set amid modern artwork and eye-catching ceramics, to savour the flavours of this culinary-rich region. As Silver Ray sails from Kuşadasi, Turkey – where we had toured Ephesus and reminisced about our 1997 visit to the ancient Roman city – I order two delicious Turkish-inspired courses from the Terrain Menu: Midye Dolma (green mussels on the shell, stuffed with rice and spices) and Antek Fistikli Tavuk (chicken breast stuffed with pistachios and caramelised onions, served with a yoghurt sauce). Add the chocolate baklava dessert from the Voyage Menu and I leave S.A.L.T. Kitchen craving a return visit.
Feast for the senses
Eating indulgently is guaranteed on Silver Ray. Suzanne and I also enjoy Roast Honey Glazed Pear Salad and Grilled Filet of Halibut at Atlantide. We lunch on fresh-from-the-oven Neapolitan-style pizza (Bufalina with Buffalo Mozzarella for her and Funghi Porcini for me) from Spaccanapoli at The Marquee.
We also dine on Italian specialties at La Terrazza, the ship’s buffet venue for breakfast and lunch that transforms into a reservation-only à la carte eatery at night. With tempting aromas wafting around us, we contemplate offerings that include Cacciucco (seafood stew) and Fusilli al ragu bianco di cortile (fusilli pasta with white ragu, fresh herbs and pecorino cheese).

The Marquee, serving flavourful salads and wraps, is our go-to for lunch since it’s open-air and perfect for a quick bite after returning from port. One of our best onboard food experiences, however, is Silver Note, an intimate supper club where we enjoy creative contemporary small plates – Citrus Marinated Lobster Tail, Crispy Filo with Forest Mushrooms, and Confit Duck Rillettes – while listening to a duo perform standards of the Sinatra and Streisand ilk. Snag a reservation before you board, since this spot is always fully booked. Several of our fellow guests also rave about the seven-course degustation menu with wine pairing at La Dame, the ship’s French fine-dining venue, while fans of Japanese cuisine enjoy the six-course Omakase menu at Kaiseki. Both require a per-person coverage charge, while The Grill (The Marquee’s evening iteration) is complimentary, earning kudos for its grilled meats and seafood served beneath a star-filled sky.
Immersive experience
Silver Ray also invites foodies to get hands-on, as I discover during one of several complimentary cooking classes available in the S.A.L.T. Lab kitchen. I opt for the How to Mezze class, where I learn how to make three zesty Turkish appetisers.
For full immersion, guests can also book a S.A.L.T. Chef’s Table interactive dinner (cover charge required), consisting of regionally inspired small plates prepared as you watch and paired with local wines and cocktails. Regrettably, on this sailing I was late to the table to sign up for the ship’s wildly popular culinary-focused shore excursions, which included a Mykonos “Foodie” Walking Tour, Tastes & Traditions of Cyprus, and Cretan Food & Wine.

What about the onboard bars? Silver Ray has nine. The weather is splendid throughout our sailing and Suzanne and I are repeatedly drawn to the open-air Dusk Bar, located aft on Deck 10. There, the ship’s talented saxophonist, Chris, serenades us as we sip French rosé and the setting sun paints the horizon shades of orange and magenta.
Other evenings, we are charmed by Kennedy and Aldo, the amiable mixologists at S.A.L.T. Bar. Tell them your favourite cocktail and they’ll create a bespoke elixir.
My Negroni, for example, is unexpectedly refreshing when Aldo prepares it using Mattaroa Mediterranean Dry Gin infused with hibiscus and pomegranate and Otto’s Athens Vermouth – just for me.
Our culinary immersion aboard Silver Ray is itself a journey, with Silversea’s attention to detail ensuring that the flavours of the Eastern Mediterranean are as memorable as the cerulean sea, the superb sunsets, and the vibrant ports we visit.
Voyages with a difference
Silversea’s Nova-class ships, Silver Ray and Silver Nova, are designed to immerse guests in the delights of the destinations on their itineraries. The Sea And Land Taste (S.A.L.T.) culinary programs focus on the flavours of the countries visited, including dishes inspired by that day’s port. Indulge in a meal at one of the onboard restaurants, learn to prepare dishes yourself in the S.A.L.T. Lab kitchen, or sign up for a culinary shore excursion.