Following the success of the inaugural journey with Food & Wine in the Pacific Northwest, National Geographic-Lindblad Expeditions will once again team up with the iconic culinary brand to highlight the best regional wines found on Mediterranean journeys aboard National Geographic Orion. On these new expeditions which launch in 2025, you’ll sail to an array of destinations celebrated for their epicurean treasures, indulging in exquisite flavors as you delve into the sustainable food and wine customs that are central to the region’s rich, culinary culture.
Menus are guided by the rhythms of the season and feature sustainable ingredients sourced exclusively from your surroundings, while the onboard wine list was personally curated by Food & Wine magazine’s Executive Wine Editor, Ray Isle.
Here, Ana Esteves, Vice President of Hotel Operations for National Geographic-Lindblad Expeditions, shares the delectable details of these new culinary voyages. Read about why, in her words, “the Mediterranean came immediately to mind” as her team envisioned the future of this exclusive Food & Wine collaboration.
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Esteves (left) oversees dishes in the ship's galley. Photos (clockwise from left): Alex Krowiak, David Vargas.
How did you decide on the Mediterranean as the next destination to explore with Food & Wine?
The Mediterranean sits at a major cultural crossroads, and that makes it an exciting culinary region. The food and wine traditions here can be traced back to ancient civilizations and their historical trade for spices and produce throughout modern-day Europe, Asia, and Africa. We plan to capture these rich traditions in daily meals and special experiences that leverage our connections to local purveyors, as well as the special wine list curated by Food & Wine.
The dishes on theseexpeditions are inspired by centuries-old flavors and feature locally sourced ingredients.
What ingredients are Mediterranean dishes derived from, and what makes the cuisine so widely celebrated?
Mediterranean cuisine is one of traditions and rituals, born from families cooking together, sharing stories around the table, and passing down culinary knowledge to younger generations. It fuses flavors from different countries, religions, and celebrations, and it emphasizes harvesting—amplifying what’s available in the area to express profound cultural connections to nature. The dishes feature plenty of fresh vegetables and herbs like eggplant, cucumber, artichokes, olives, dill, and tarragon as well as fresh seafood, with a softer emphasis on meat and dairy, which are harder to farm on the region’s rocky terrain.
The wine lists on every itinerary were hand-selected by Ray Isle, Food & Wine's executive wine editor.
Tell us about the region’s wines. What are their notable characteristics?
The climate creates perfect conditions for grape cultivation, allowing many varieties to thrive, which leads to diverse styles of wine. Local winemakers have always maintained a deep respect for tradition and terroir, while also embracing modern tastes and technologies; this harmony of culture and viticulture makes the wines incredibly appealing.
Can you tease any new culinary experiences featured on our voyages in the region?
The experiences will center on traditional culinary techniques, paired with the preeminent wines of the region. Expect to explore flavors directly alongside local experts during visits to little-known places that exemplify the region’s enduring culinary traditions.
