As culinary cruising continues to surge in popularity, Aqua Expeditions is setting a new standard at sea with its latest gourmet voyages across Southeast Asia, South America and the Pacific.The luxury expedition line, known for its intimate small-ship experiences, has rolled out revamped regional menus and immersive food-focused itineraries in 2025 featuring collaborations with some of the most celebrated chefs in the world.Subscribe to LATTE Cruise’s free eNewsletter to keep up to date with everything in the luxury cruise space.Each Aqua voyage now delivers a distinct culinary identity rooted in the flavors and traditions of its destination. Guests not only enjoy elevated onboard dining but also participate in market visits and live cooking demonstrations, bringing them closer to the culture behind every dish.In the Peruvian Amazon and Galápagos, chef Pedro Miguel Schiaffino – famed for pioneering rainforest-to-table cuisine – has designed exclusive menus that spotlight native ingredients and Peruvian Nikkei flavors. On Aqua Mare, his Galápagos menu evokes the volcanic archipelago with Japanese-Peruvian fusion dishes, while Aqua Nera and Aria Amazon feature sustainable Amazonian fare like river fish and jungle fruits.
Meanwhile, in East Indonesia, Aqua Blu introduces a bold, spice-forward menu curated by Australian chef Benjamin Cross. Known for blending Mediterranean, European, and Indonesian influences, Cross brings his fine-dining pedigree to sea, crafting menus that highlight Indonesia’s rich culinary heritage and its fabled spice trade history.On the Mekong River, Aqua Mekong offers a culinary journey through Vietnam and Cambodia with dishes developed by Michelin-starred chef David Thompson. Using ingredients sourced directly from local markets, guests enjoy regionally authentic dishes like Khmer-style lamb curry and Vietnamese sugar cane prawns, often served in communal style to reflect traditional local dining customs.With sustainability at the core of each menu, Aqua Expeditions focuses on ethically sourced local produce and fresh seafood, while also catering to all dietary preferences.
