The most exclusive dining experience aboard the Ocean Victory

Discover haute cuisine thanks to the top chefs Berasategui and Casagrande with Alma Cruceros 

At Alma Cruceros, I am excited to offer you a unique experience on all my cruises and destinations. Therefore, I am proud to announce the collaboration with top 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 how I intend to elevate each gastronomic experience on board my boutique cruises in order to offer 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, merging culinary perfection with the majesty of the sea. We want every moment on board to be part of a symphony that celebrates life, offering you many pleasant moments of the highest quality.

Haute cuisine as a driver of unique experiences

Martín Berasategui, the Spanish chef with the most Michelin stars, will leave his mark in my main restaurant, where his signature cuisine will invite you to enjoy this pioneering gastronomy in Spain. In addition, his creations can also be savored in my French-inspired restaurant, where each bite will be a trip to his most iconic dishes and ingredients. Each one is designed to fill up your senses and provide 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 culinary magic to the Italian restaurant, the Asian restaurant, the Mediterranean brasserie and the tapas bar. 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 breakfast à la carte, 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 top-level gastronomy for Alma Cruceros

At Alma Cruceros, top-level gastronomy is not just an accessory, it is the heart of my proposal. I believe that every meal on board should be a complete sensory experience that will leave 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 served on board. Each menu is designed to tell a story, connect with cultural roots, and awaken my guests’ senses, making each meal as memorable as the destinations we visit. I am proud to know that Alma Cruceros’ culinary offer can be one of the main reasons why my guests choose to travel with me.

I know that you are looking for the best and that is why I put the emphasis on gastronomy. It is clear to me that the greatest moments of the trip are also linked to the food, the company and the enjoyment of a dish created with passion and mastery.  

Martín Berasategui: the soul behind each creation

Martín Berasategui was born in San Sebastián (Northern Spain) and grew up surrounded by some of the most amazing landscapes in the world. He comes from a singular place: to the right of his house he had the fishing port, where the best of the Cantabrian Sea arrived every day; to the left, the Bretxa market, where the best fresh vegetables, mushrooms and cheeses were provided every morning. On one hand, he had his family and the values of work and commitment; on the other hand, his passion for life and enjoyment. And quite apart from that, he also had time for sports: rowing and Real Sociedad football club. In the center of it all was his family’s tavern: a place full of life, where he grew up surrounded with orders and the characteristic smell of gas cooking. The place was always crowded with poets, artists, travelers and athletes. This tavern was his best school of life, and it witnessed the beginning of the renaissance of San Sebastián as a universal, open and cultural city. 

Growing up in a tavern in the old town with a family where work was an enjoyable way of life came as a priceless legacy. Martín Berasategui has become a symbol of dedication and effort, of long days between aprons, knives, books, soap and steam. As Berasategui says, inspiration 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. 

When your purpose is to make others happy, you cannot settle for less than excellence. This excellence of Martín Berasategui is not only reflected in the results, but also in his method and the attention he pays to every detail: from the selection of ingredients to the final presentation of each dish. This commitment has led him to become the chef with the most Michelin stars in one country and the Spanish chef with the most stars in history. Among his many recognitions are the Gold Medal of Merit in the Fine Arts by the Government of Spain, the title of Doctor Honoris Causa by the University of Tours and the Golden Drum (“Tambor de Oro”) of San Sebastián. 

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 “Soles” in the Repsol Guide. His legacy transcends awards: it is based on the passion he instills his team with, and the happiness he achieves in each diner. His insatiable curiosity and his desire to make everyone happy have related his name forever with international culinary excellence, taking Basque cuisine and creativity to all corners of the planet. Every dish he prepares is an expression of his passion and commitment to a job well done, capable of winning over 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 he worked in many restaurants, where he acquired new techniques, a healthy 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 haute cuisine in the whole world. 

Paolo continued his training in prestigious restaurants in Milan, London and Paris, where he worked under the guidance 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 meticulous and determined work captivated Martín Berasategui from the very beginning. In 2005, Berasategui entrusted him with running 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 is still as strong nowadays as it was twenty years ago. 

Paolo’s career is an example of self-improvement and dedication. As such, it has been recognized with numerous awards over the years. In 2017, he made the Lasarte restaurant in Barcelona achieve its third Michelin star, consolidating its 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 “Soles” from the Repsol Guide for the Lasarte restaurant and one “Sol” 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 and delivery. 

Excellence in every dish

For me, excellence is not a destination, but a life journey. Both Martín Berasategui and Paolo Casagrande share this vision and work tirelessly to ensure that every dish served aboard the Ocean Victory is an authentic work of art.

The 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 guests.

Now is your time. If, like me, you value unique dining experiences, passion for every little detail and excellence in every aspect of life, then rest assured that Alma Cruceros offers you the boutique cruises for which you’ve been waiting.