Silversea has unveiled new details of the Silver Origin, the cruise line’s first-ever destination-specific ship, which will take guests to the Galapagos Islands starting in summer 2020, as well as the line’s new culinary offerings.
When travelers sail on the 100-passenger, all-suite Silver Origin, they will be treated to an immersive concept that brings Ecuadorian culture on board through daily briefings, lectures, videos, and scientific information, plus authentic local cuisine prepared by Ecuadorian chefs. The immersive experiences continue on shore as guests will get to explore the destination through excursions led by Silversea’s Expedition Team, who are certified by the National Park of the Galapagos.
“Silver Origin will elevate our industry-leading offering in the Galapagos Islands, unlocking meaningful experiences for guests, as they travel in ultimate luxury,” said Roberto Martinoli, Silversea’s CEO, in press materials. “Ever since the early planning phases, every decision on Silver Origin has been made to strengthen the connection between our guests and this spectacular, unique destination.”
Recently unveiled details of the Silver Origin include information about the vessel’s public spaces such as Basecamp, the Observation Lounge, and the Explorer Lounge. Basecamp will feature a large, interactive digital wall through which guests will be able to access destination-related content such as pictures, videos, excursion previews and scientific presentations. Located directly connected to the ship’s Zodiac embarkation area, Basecamp will also host educational activities that will allow guests to interact with the onboard Expedition team. Meanwhile, in the Explorer Lounge travelers will find floor-to-ceiling windows offering views of the destination that they can take in while listening to the daily briefings and lectures hosted by the ship’s Expedition Team. The Explorer Lounge will also feature a large video wall and wide HD screens in different seating areas, plus a bar offering complimentary drinks and a piano. Guests can also take in the destination views, or enjoy a book when they head to the Observation Lounge located at the front of the ship featuring a library and floor-to-ceiling windows.
The Silver Origin will feature eight different suite categories with the largest option being the Owner’s Suite. Guests in every suite will have access to a private balcony, while certain suite categories will feature a Horizon Balcony, which can convert to enclose the balcony with a floor-to-ceiling window for added space and more shelter. Plus, in a first for Silversea, selected suite categories will incorporate an ocean-view bathtub, as well as an ocean-view shower that is accessible from the balcony.
Enhanced Culinary Offerings
Silvers also announced its newest culinary enrichment program, S.A.L.T.—an acronym of Sea and Land Taste—which has been crafted with immersive culinary experiences in mind. Designed in collaboration with Adam Sachs, the former editor-in-chief at leading culinary magazine, the Sea and Land Taste program will be inaugurated with the launch of Silver Moon in August 2020.
The new S.A.L.T. program will be tailored according to the sailed region and will incorporate both ship-based and shoreside enrichments, including market trips, winery visits, and dining experiences in regional restaurants and bars; plus food and wine tastings; special dinners with guest hosts; food lectures; cooking classes and demonstrations from local guest chefs and food experts; and more. A dedicated S.A.L.T. Lab will also be featured on board to provide guests the opportunity to explore culinary cultures from around the world, while a new S.A.L.T. restaurant will serve regional cuisine that will adapt according to the destination.
“I’m excited to join Silversea to help the cruise line deliver on its pledge to ‘travel deeper’ by creating meaningful connections between our guests and the tastes and culinary traditions of the places we go,” said Sachs in press materials. “There’s no better—or more enjoyable—way to engage and understand the world than through the flavors and stories of its food and wine culture and the people and personalities behind it.”