Flavors Afloat: A Regional Table at Sea
Black beans simmer with orange zest and smoked meats, then laughter rises with the first forró lesson on deck. I learned the basic sway beside the buffet line. Share your preferred spice level, and we’ll recommend a regional hot sauce pairing.
Flavors Afloat: A Regional Table at Sea
Citrus-kissed corvina, sweet potato, cancha corn—each bite tastes like a salt-sprayed shoreline. A bartender whispered the pisco sour secret: balance brightness with patience. Ask your ceviche questions or drop a favorite garnish for our onboard tasting notes.