SAILING TIME TO IBERIA

Experience the Guggenheim Museum Bilbao in a truly special setting. In the evening, the world-famous art museum opens its doors exclusively for you. In a calm, private atmosphere, you’ll explore the iconic architecture and selected artworks away from the regular crowds.

From the Basque Coast and Galicia to Portugal, discover a rich tapestry of regional flavors, time-honored traditions, and distinctive local specialties. In the Basque Country, innovative pintxos and world-class wines are at the heart of one of Europe’s most acclaimed food cultures. Asturias delights with freshly caught seafood and hearty regional dishes, traditionally paired with crisp sidra, the region’s signature hard cider. Galicia is renowned for its outstanding fish, mussels, and oysters, complemented by the elegant white wines of Rías Baixas. Farther south, the vineyards of the Douro Valley produce some of Portugal’s finest wines, while Porto is the birthplace of the country’s centuries-old Port wine tradition. The journey concludes in Lisbon, where authentic Portuguese cuisine and beloved sweet treats—most famously the iconic Pastéis de Nata—provide a memorable culinary finale.

Inspired by the Regions, Crafted On Board

Whether it’s a Port wine tasting, Basque-style pintxos, or thoughtfully curated cheese and wine pairings, our talented culinary team brings the flavors of each destination on board, creating memorable dining experiences inspired by the regions you visit. Guided by our knowledgeable sommelier, carefully selected wines are paired with regional specialties to showcase the remarkable culinary heritage of northern Spain and Portugal throughout your voyage.

Maik Albrecht and Franziska Pauli have built an outstanding reputation in Germany’s fine-dining scene over many years. Most recently, they jointly shaped the culinary profile of Schlosshotel Burg Schlitz. During their tenure, their work received numerous accolades, including 7 pans from Gusto, 2 red toques from Gault & Millau, 3 FFF from Der Feinschmecker, and a Falstaff rating of 90 points.

Before that, Albrecht worked at Traube Tonbach, where he was responsible for the Köhlerstube and Bauernstube restaurants, and at Varieté Palazzo Hamburg alongside three-Michelin-starred chef Harald Wohlfahrt. Pauli, an IHK-certified sommelier with WSET Level 3 certification, gained experience at Hotel Hohe Düne and at the Michelin-starred gourmet restaurant Der Butt.

For SEA CLOUD CRUISES, the two are already familiar faces – they first met while working aboard the ships, where their professional relationship eventually blossomed into a personal one. Maik Albrecht served as Executive Chef with SEA CLOUD from 2007 to 2019, while Franziska Pauli worked as Maître d’Hôtel aboard both SEA CLOUD and SEA CLOUD II.