One of the advantages of cruises is that they offer some vacation with everything resolved. You do not have to worry about looking for accommodation, where to eat, how to move from one city to another or look for entertainment options.
We must also say it, there are many cruises around the world: various types of ships, various proposals for itineraries and services, prices for many diverse pockets.
The Season in South America is halfway. It will end at the end of March, the beginning of April, when the ships that travel the coasts of Argentina, Uruguay, Brazil and Chile, in addition to the departures to Antarctica, take a repositioning trip to other seas, other regions of the world where a new one will begin temporada, como, por ejemplo, el Mediterráneo.
It is estimated that only in the city of Buenos Aires, between last November and April there will be 125 arrived and will pass through the Benito Quinquela Martín terminal more than 479,000 cruise members. Esto representa .
Fabulous coastwith capacity for up to 3,800 passengers and organized at the taste of the Argentine public (flavors, language, music, activities, etc).
along the coasts of Brazil.
Archipelago.
Three chefs with Michelin starsdinner at this restaurant begins with the . Just as it reads: it is not about choosing a particular dish, but about leaning for a proposal, an idea that will define the gastronomic experience.
From there With its creations: a 5 -step menu that can be paired with wines according to each dish. Nor is a particular wine chosen, but a sommelier explains the choice of each wine depending on the dish each diner.
In this archipelago’s proposal they participate . They are not on board, of course, but in the kitchen their indications follow to the letter.
The Francesa Darroze He is the fourth generation of chefs in his family and what he likes most, they tell, is to return to traditional flavors, those of his house. Among the dishes proposed in the archipelago there is gazpacho or roasted octopus with Greek spices.
He Italian Barbierito which they call Trotamundos chef“He fell in love with gastronomy thanks to his grandmother, but he was aboard a cruise where he discovered his true destiny,” they say in Costa Cruises and add: “Traveling and cooking always were part of their life and that already adds attention to Sustainability, a value that unites us all. ”
Chef Angel León preparing one of his dishes. Costa Cruises PhotoBut maybe the most disruptive menu and that challenges the senses It is the Spanish cook Angel Leóna native of Jerez de la Frontera. Its Aponiente restaurant has received multiple awards and distinctions, and has been considered among the best in the world.
One of León’s audacity is having used plankton for the first time as an ingredient for human consumption.
Plankton rice in archipelago, on the Favolosa coast. Costa Cruises PhotoWe all remember that name of some kind of primary school: plankton is that set of tiny plant and animal organisms that float and move passively in the water,
. And this is the proposal that brought on board and that can be savored in archipelago
Considered “the chef of the sea” – the sea is the axis of his life and of all his creations – from Costa Cruceros describe it as follows: “The Ocean spirit He arrives at his dishes with continuous imagination and experimentation, dedicated to those who, like you, chose to explore the world sailing. ”
Many new colors and sensations in Angel León’s dishes. Costa Cruises PhotoAnd your menu includes from a plate of Green rice (Plankton rice), up to a kind of Yellow soup spotted colored (Aguachile and squid).
Angel feels comfortable with coast: “We are two companies that we are madly in love with the sea, we live from the sea and we have to take care of the sea for the rest of humanity”.