The most exclusive dining experience aboard the Ocean Victory

Discover haute cuisine with chefs Berasategui and Casagrande at Alma Cruceros

At Alma Cruceros, I am excited to offer you a unique experience in all my cruises and destinations. That is why I am proud to announce the collaboration with renowned chefs Martín Berasategui and Paolo Casagrande to bring haute cuisine to the heart of the sea. This alliance is much more than an agreement, it is my way of elevating each gastronomic experience aboard my boutique cruises to transformative experiences, where each dish and each flavor are the reflection of the excellence that characterizes me.

With a total of 15 Michelin stars combined, my goal is to give you an unparalleled dining experience. Imagine enjoying every bite as the infinite horizon of the ocean unfolds before your eyes, uniting culinary perfection with the majesty of the sea. We want every moment on board to be part of a symphony that celebrates life, pleasure and the highest quality.

Haute cuisine as an engine for unique experiences

Martín Berasategui, the Spanish chef with the most Michelin stars, will leave his mark on my main restaurant, where his signature cuisine will invite you to enjoy the art of pioneering gastronomy in Spain. In addition, their creations can also be savored in my French-inspired restaurant, where each bite will be a trip to their most iconic dishes and ingredients. Each one designed to wrap your senses in an intimate and unique experience. Attention to detail and authenticity in every flavor are the essence of Berasategui’s work.

Paolo Casagrande will be in charge of bringing the culinary magic to the Italian restaurant, the Asian restaurant, the Mediterranean brazier and the tapas shop. Each of his creations is an invitation to discover the nuances of global cuisine through the eyes and hands of a master. In addition, he will design the buffet breakfast and the à la carte breakfast, achieving a combination that unites the Mediterranean tradition with carefully selected international influences, making every morning at the Ocean Victory begin with the charm and sophistication of haute cuisine.

The importance of high-level gastronomy for Alma Cruceros

At Alma Cruceros, high-level gastronomy is not only a complement, it is the axis of my proposal. I believe that every meal on board should be a complete sensory experience, which leaves a lasting impression on each of my passengers. Having two such important figures as Martín Berasategui and Paolo Casagrande not only elevates my culinary offer, but also positions me as a benchmark in the boutique cruise industry. I work to redefine the dining experience on the high seas and create unforgettable moments that reflect the passion for excellence that characterizes our chefs.

Passengers of the Ocean Victory not only travel by sea, but also embark on a gastronomic journey that transforms every day into something special. The excellence of Berasategui and Casagrande is reflected in each dish, in each bite served on board. Each menu is designed to tell a story, connect with cultural roots, and awaken my guests’ senses, making every meal as memorable as the destinations we visit. I’m proud to know that Alma Cruceros’ culinary offerings can be one of the big reasons my guests choose to travel with ALMA.

I know that you are looking for the best and that is why I put the emphasis on gastronomy, because I understand that the great moments of the trip are also linked to the table, the company and the enjoyment of a dish created with passion and mastery.

Martín Berasategui: the soul behind each creation

Martín Berasategui, born in San Sebastián, grew up surrounded by some of the most special landscapes in the world. Its roots are anchored in a unique place: to the right of his house, the fishing port, where the best of the Cantabrian Sea arrived every day; to the left, the Bretxa market, where the best vegetables, mushrooms and cheeses were unloaded, fresh every morning. To the north were family and the values of work and commitment; to the south, passion for life and enjoyment. In that environment, sport, rowing and Real Sociedad completed its universe. And at the center of it all, the family still life: a place full of life, where he grew up amid commandos and the aroma of gas cooking, surrounded by poets, artists, travelers and athletes. Around that still life, a true university for him, there was what would be the rebirth of a universal, open and cultural San Sebastian.

Growing up in a still life in the old town and in a family where work was a way of life and enjoyment was an incalculable legacy. Martín Berasategui has become a symbol of dedication and effort, of long days between aprons, knives, books, soap and fog. Inspiration, as he says, is only useful if it comes while you’re working. And the difference, many times, is made by talent. He has managed to channel his unique gastronomic talent, attracting some of the most creative minds in the world of cooking to his side.

When your purpose is to make others happy, you can’t settle for less than the best. Martín Berasategui’s excellence is not only reflected in the results, but also in the method and attention to every detail: from the selection of the ingredients to the final presentation of each dish. This commitment has led him to become the chef with the most Michelin stars in the same country and the Spanish chef with the most stars in history. Among its many recognitions are the Gold Medal for Merit in Fine Arts of the Government of Spain, the title of Doctor Honoris Causa by the University of Tours and the Golden Drum of San Sebastian.

With his tireless pursuit of excellence, Martín Berasategui has positioned himself as the third chef with the most Michelin stars in the world and the chef with the most Suns in the Repsol Guide. His legacy transcends awards: it is based on the passion he instills in his team and the happiness he achieves in each diner. His insatiable curiosity and his desire to make everyone happy have made his name synonymous with international culinary excellence, bringing Basque cuisine and creativity to every corner of the planet. Every Martín dish is an expression of his passion and commitment to a job well done, capable of conquering palates anywhere in the world.

Paolo Casagrande: passion and dedication in every detail

Born in Susegana, Treviso, in 1979, Paolo Casagrande is a chef who stands out for his elegance and serenity, combined with a healthy professional ambition and a self-demand that inspires his team. He trained at the Alfredo Beltrame Hospitality School, in Vittorio, Veneto, and before leaving Italy worked in numerous restaurants, where he acquired new techniques, discipline and a distinctive creative method. From the beginning of his career, Paolo showed an unwavering passion and a constant desire to learn, qualities that have led him to become a reference in world haute cuisine.

Paolo continued his training in prestigious restaurants in Milan, London and Paris, where he worked under the tutelage of great chefs such as Alain Solivérès at Les Elysées du Vernet (two Michelin stars) and Taillevent (three Michelin stars). It was Solivérès who put him in touch with Martín Berasategui in 2003, which led Paolo to join the Martín Berasategui Restaurant in Lasarte-Oria, Guipúzcoa. This meeting would mark the beginning of a professional relationship based on trust, complicity and mutual admiration.

Paolo’s ability to work meticulously and with determination captivated Martín Berasategui from the beginning. In 2005, Berasategui trusted him to run his first restaurant in Tenerife, M.B., at the Ritz-Carlton Abama, which achieved its first Michelin star in 2010. That first experience in Lasarte-Oria was transformed into a solid relationship that, twenty years later, is still as strong as it was at the beginning.

Paolo’s career is an example of improvement and dedication, recognized with numerous awards over the years. In 2017, he led Lasarte restaurant in Barcelona to achieve its third Michelin star, consolidating his status in haute cuisine. In 2022, he was appointed gastronomic director of Orobianco in Calpe, where, in 2024, he obtained a Michelin star. In addition, his work has been awarded three Suns from the Repsol Guide for the Lasarte restaurant and one Sun for Orobianco, reflecting his constant commitment to quality and excellence.

Paolo has not only proven to be a culinary master, but also an inspiring leader who fosters creativity and passion within his team, always maintaining high standards of quality.

The philosophy of excellence in every dish

For me, excellence is not just a goal; it is a philosophy of life. Both Martín Berasategui and Paolo Casagrande share this vision and work tirelessly to ensure that every dish served aboard the Ocean Victory is a true work of art.

Dedication, constant effort and passion for haute cuisine are reflected in every detail, from the selection of the freshest ingredients to the final presentation of the dish. This unwavering commitment to quality and perfection is what defines the dining experience at Alma Cruceros, making every meal an unforgettable moment for my passengers.  Now is your time. If you think like me and value unique dining experiences, passion for every little detail and excellence in every aspect of everyday life, Alma Cruceros brings you the boutique cruises you’ve been waiting for.