Sea &
Savor

By Jenny Starr Perez

THIS LUXURY WINDJAMMER CRUISE  TO CORSICA AND SARDINIA TURNED THE MEDITERRANEAN INTO A FLOATING DINNER PARTY WITH WINE, OYSTERS, AND SUNSETS ON DECK.
Cruising never held much appeal for me. Despite writing about luxury travel for more than two decades—and despite having a close relative who spent years in the cruise industry—I had always associated cruises with crowded buffets and color-coded lanyards. That perception changed aboard the Sea Cloud Spirit, a graceful three-masted windjammer where polished wood, linen-covered deck chairs, and soft clinks of glassware replace the trappings of conventional cruising.

My first voyage on Sea Cloud’s Costa Rica itinerary left me enchanted. So when the invitation came to explore the coasts of Corsica and Sardinia on the line’s Savoir Vivre Meets La Dolce Vita itinerary, I packed accordingly: breezy linens, a wide-brimmed hat, and an appetite for the unexpected.

The journey began in Nice and continued with a night in Monte Carlo, where we dined at Les Perles de Monte-Carlo, a raw bar perched above the harbor. The evening introduced us to Nils Lackner, a German sommelier whose enthusiasm for wine is rivaled only by his devotion to oysters. Between pours of chilled Vermentino and Sancerre, and a final round of grappa, we were given a taste—both literal and figurative— of the sensory experience ahead.

After a stroll through Monaco’s fragrant markets the following morning, we boarded the Sea Cloud Spirit. With its billowing sails and fewer than 130 guests, the ship conjures the feeling of an elegant private estate adrift in the Mediterranean. Meals unfold in sun-dappled settings, and staff recall your name—and your drink order—by the second day
The itinerary traced a culinary map of Corsica and Sardinia, two islands rich in flavor and history. Corsica, once ruled by Genoa and later part of France, melds French technique with rustic Mediterranean tradition. Sardinia, whose roots reach back to the Nuragic civilization, remains pastoral at heart, known for sheep’s milk cheeses, wild herbs, and robust wines.

Sea Cloud’s voyages often feature guest chefs and sommeliers, and this sailing was no exception. Miami’s Mario Naar, founder of Salvaje Restaurant Group and Chevre Miami, brought his playful approach to pairings and presentation. Alongside private chef Claudio Giordano and Lackner, he hosted tastings that ranged from refined to downright whimsical—oysters crowned with ice cream, included. And if you happened upon one of Naar’s peppery sausage-and-cheese sandwiches, consider yourself among the lucky few.

In Calvi, a pastel-toned town on Corsica’s northwest coast, we wandered through cobbled streets and visited A Casetta, a specialty shop overflowing with local delights. There,
we sampled tangy boar sausage, nutty Corsican cheese, almond-studded cookies, and featherlight lemon beignets— all washed down with a glass of minerally white wine. Back on board by late afternoon, the Lido Deck became our gathering place for a ritual I came to cherish: rosé at sunset, sea breeze threading through linen, conversation floating like music in the air.

Later in the voyage, in Ajaccio—Napoleon’s birthplace—I opted for leisure over history: long breakfasts, sun-warmed naps, and the rhythm of aperitivo hour. That’s part of Sea Cloud’s charm—there is no agenda to keep pace with, just the freedom to find your own.

One of the most memorable culinary excursions was in Alghero, Sardinia. We journeyed inland to Hotel Locanda Minerva, a rustic retreat near Monteleone Rocca Doria, where cheesemakers demonstrated their craft in real time. Tasting sheep’s milk cheese still warm from the vat was a grounding, nearly spiritual moment, followed by a lunch of Sardinian

specialties served among gardens and olive groves. We ended the day beneath a thousand-year-old tree, its gnarled branches bearing witness to centuries of Sardinian life. As the voyage came to a close in Porto Cervo, the ship had become a kind of moving salon—elegant, unhurried, and deeply convivial. The daily rhythm of shared meals, fine wines, and salt-kissed evenings blurred the boundaries between travelers.

Aboard Sea Cloud Spirit, there are no bingo nights or crowded lounges—only the soft hush of sails overhead and the gentle luxury of time. Each stop along the way brought with it the flavors of the region, elevated by the sea and sealed with the kind of memory only travel can offer. On this voyage, the Mediterranean wasn’t a backdrop—it was the table itself, set daily with something beautiful, delicious, and worth savoring.

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