Set sail on a gastronomic voyage experience
you will never forget.

DISCOVER OUR CRUISES  

“We're united by a quest to share experiences
of the exceptional”.
Andrea Zito
CEO SWAN HELLENIC

A world of flavour

Swan Hellenic, the pioneer of cultural expedition cruising, has a history of innovative, in-depth exploration. Voyaging in elegant ice-class expedition ships across seven continents, we take our guests to see what others don’t. And they really see it, thanks to seasoned guides and international experts who share their knowledge and insight every step of the way.

 

In harmony with this, we share our love of excellence, from the refined comfort and array of amenities on board, to truly creative gourmet cuisine. Which is why we have partnered with JRE to bring some singularly talented chefs on board with us for our MARIS cruises.

 

Internationally renowned, these innovative creators combine culinary skill with a passion for tradition, sustainability and locally sourced ingredients, to create astonishing new interpretations of the territories we explore.

ABOUT JRE

Never-ending passion!

JRE-Jeunes Restaurateurs is a culinary organisation of restaurateurs and chefs with one goal in mind: to share their talent and love for food with like-minded people.
With 375 restaurants and 160 hotels, spread over 15 countries, JRE offer outstanding gastronomic experiences.

“ At JRE-Jeunes Restaurateurs, everything revolves around sharing, encouraging and inspiring passion and talent”.
Daniel Lehmann
PRESIDENT JRE-JEUNES RESTAURATEURS

ABOUT JRE

ABOUT MARIS

Culinary discovery

at sea

Reflecting our love of excellence, Swan Hellenic’s new MARIS cruises combine our rich heritage of cultural expedition cruising with the gastronomic expertise of JRE’s international chefs. 

MARIS voyages offer unique gastronomic experiences, featuring exclusive access to some of the world’s top culinary creators. Guests will get to sample carefully curated menus that reflect the iconic, remote territories we explore.

 

about-Maris_culinary-at-sea

Gourmet cruising at its best

Gostilna Repovž - Slovenia

Grega & Sabina Repovž

Grega & Sabina Repovž

Grega inherited his passionate enthusiasm for wine from his parents and grandparents. The award- winning sommelier works at his family restaurant, Gostilna Repovž, where his mother, chef Metka 14 Repovž, reigns in the kitchen, assisted by her daughter-in-law, chef Sabina Repovž.
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One - The Netherlands

Edwin Soumang

Edwin Soumang

Chef Edwin Soumang discovered his passion for cooking as a child and travelled the world honing his culinary skills. Mixing different styles, he has developed his own authentic approach to cooking. He met his partner, sommelier Bethany DeLong, on his travels, and together they opened Restaurant ONE in 2007 – receiving a Michelin star for their outstanding cuisine in 2010.
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Gasthaus Jakob - Germany

Michael Ammon

Michael Ammon

Michael Ammon is owner and head chef atrestaurant Gasthaus Jakob. He worked at variousrestaurants, including Blauer Bock and Le Stollberg. In 2016, he decided it was time to open his own establishment, and he opened Gasthaus Jakob in the Bavarian Forest, together with his wife Mona Haka, where they delight guests with innovative terroir-based specialties.
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Das Marktrestaurant - Germany

Andreas Hillejan

Andreas Hillejan

Chef Andreas Hillejan’s Das Marktrestaurant offers rural Alpine cuisine with unexpected twists. Ingredients for his dishes are all locally sourced, and Andreas uses only the highest quality seasonal products in his menu. He has been member of the Jeunes Restaurateurs Germany since 2008.
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Culinaria im Farmerkreuz - Italy

Manfred-Koefler

Manfred-Koefler

A native of Merano, chef Manfred Kofler has a wealth of experience in restaurants in Switzerland, Austria, Germany, and South Tyrol. He renovated his family restaurant with his brother in 2008, and created Culinaria im Farmerkreuz. Manfred’s cuisine blends his love of Alpine culture with Mediterranean influences and has a high-quality, modern and sustainable style.
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Besta - Spain

Manu Núñez

Manu Núñez

Manu opened his first restaurant, Arume in 2014. His bold spirit drove him to live and work abroad in different countries, including England, Germany, Luxembourg and Sweden. In 2018, he lived in Stockholm, where he worked at Restaurants Gastrologik, Ekstedt and Nook. You can still find some of those nordic influences in his dishes. In 2021, he joined forces with chef Carles Ramon and together they opened two restaurants in Barcelona, Besta and Batea, where they make exquisite regional cuisine with a twist.
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JB Restaurant - Slovenia

Tomaž Bratovž

Tomaž Bratovž

Under the guidance of his father, chef Tomaž Bratovž has taken over the legacy of the family-run JB Restaurant with his sister, sommelier Nina. Bringing their own passion and enthusiasm, the siblings offer a fresh take on contemporary cuisine in Slovenia. Tomaž’ menu is based on the relationship between the four classical elements, and each plate focuses on seasonal ingredients, bringing them to life with a variety of classical techniques and modern approaches.
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De Ertepeller - The Netherlands

Arjan Kuipers

Arjan Kuipers

After graduating as a specialised restaurant chef at Cingel College in Breda, Arjan Kuipers interned at Michelin-starred restaurants in Denmark and Ireland, and worked as an apprentice at Gorinchem’s Michelin-starred restaurant, Solo. He went on to work at top restaurants, including Streefkerk’s De Lemonadefabriek and De Noordeloos’ Gieser Wildeman.
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Besta - Spain

Carles Ramon

Carles Ramon

Catalan chef Carles Ramon started his career as head chef at Barcelona’s FiroTast, then moved to London to be head of the cuisine at Tapas Brindisa Soho. Since then Carles has showcased his cooking at La Bellvitja, Gatblau, and the Arallo Tavern in Barcelona. In 2021, he joined forces with chef Manu Núñez and together they opened two restaurants in Barcelona, Besta and Batea, where they make exquisite regional cuisine with a twist.
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Moosegg - Switzerland

Daniel Lehmann

Daniel Lehmann

The passionate chef-owner Daniel Lehmann completed his cooking and hospitality apprenticeship and gained valuable experiences in various companies in Switzerland and abroad. As a young chef he joined his parents and the team of Hotel Moosegg in 2007. His dreams came true, when he took over the Management of the Hotel Moosegg in 2011. As a long-standing member and current President of the Jeunes Restaurateurs, he represents Switzerland already for many years.
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Le Saint Lazare - France

Clément Bidard

Clément Bidard

Continuing a family tradition of over 120 years, chef Clément Bidard joined the kitchen team of restaurant Le Saint Lazare in 2016. Clément’s great-grandparents bought the site in 1899, and their family establishment started out as a bakery. In 1992, under the guidance of Clément’s parents, the restaurant transformed into a more contemporary, gourmet destination and received a prestigious Michelin star just seven years later, which was renewed every year up until 2008.
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Muxgo - Spain

Borja Marrero

Borja Marrero

Chef Borja Merrero was born and raised in Gran Canaria, where he learned about local cuisine and ingredients. He began his culinary career in the USA and Mexico, where he opened his own restaurant. Back in his native Las Palmas, Borja started his own sustainable km.0 project. Now, Borja has embarked on the next stage of his career by opening his restaurant, MuXgo, where he brings his experience and high-quality, km.0 approach together.
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L'Erba del Re - Italy

Luca Marchini

Luca Marchini

Chef Luca Marchini passion for food has deep roots. He learned about cuisine by observing the passionate way his mother cooked, and by focusing on the way food affected his senses. Now, his dishes tell a story of harmony, balance, and experimentation. Composed of high-quality, locally sourced ingredients, Luca’s culinary creativity pays homage to the rich culinary tradition of Emilia Romagna and to Italy as a whole.
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2023 Culinary Journeys

Join Swan Hellenic on a gourmet voyage of discovery, and set sail on a culinary experience you’ll never forget.

FROM PALERMO TO LISBON
15 – 25 Apr 2023 | 10 nights

Mysteries of Carthage and the Moors

JRE Chef:

Grega & Sabina Repovž

FROM LISBON TO AMSTERDAM
25 Apr – 4 May 2023 | 9 nights

Historic Ports of the Western Seaboard

JRE Chef:

Gedwin Soumang

FROM AMSTERDAM TO TROMSØ
4 – 14 May 2023 | 10 nights


Norway
Explored

JRE Chef:

Michael Ammon

FROM TENERIFE TO LISBON
6 – 13 May 2023 | 7 nights

Africa’s Atlantic
Islands of Empire

JRE Chef:

Andreas Hillejan

FROM LISBON TO PORTSMOUTH
13 – 23 May 2023 | 10 nights

Old World Gateways
to the Atlantic

JRE Chef:

Manfred Kofler

FROM PORTSMOUTH TO DUBLIN
23 May – 3 June 2023 | 11 nights

Lands
of the Celts

JRE Chef:

Manu Núñez

FROM DUBLIN TO REYKJAVIK
3 – 15 June 2023 | 12 nights


In the wake of Celts
and Vikings

JRE Chef:

Arjan Kuipers

FROM REYKJAVIK TO REYKJAVIK
15 – 23 June 2023 | 8 nights

Iceland
in Depth

JRE Chef:

Tomaž Bratovž

FROM REYKJAVIK TO LONGYEARBYEN 
23 June – 6 July 2023 | 13 nights

Arctic Islands
& Fjords

JRE Chef:

Carles Ramon

FROM TROMSØ TO AMSTERDAM 
29 July – 8 Aug 2023 | 10 nights

On the Trail
of the Vikings

JRE Chef:

Daniel Lehmann

FROM AMSTERDAM TO LISBON
8 – 17 Aug 2023 | 9 nights


Historic Ports of the Western Seaboard

JRE Chef:

Clement Bidard

FROM LISBON TO PALERMO
17 – 27 Aug 2023 | 10 nights

 

Mysteries of Carthage and the Moors

JRE Chef:

Borja Marrero Vazquez

FROM PALERMO TO PALERMO
27 Aug – 4 Sept 2023 | 8 nights

Secrets
of Sicily

JRE Chef:

Luca Marchini

Our Culinary Highligths

Signature Dish

Your dinner menu will feature a special dish, cooked by your JRE chef.

Gala Dinner


An exclusive menu, specially created for your cruise by the JRE chef.

Cooking Show

A rare opportunity to see your JRE chef in action. Learn the secrets of their craft as they create a dish in an unforgettable demonstration.

Culinary Excursions

 

Special land activities accompanied by your JRE chef, such as lunch in a JRE restaurant, a wine tasting experience at a winery suggested by the chef, or a shopping trip with them to buy some delicious local produce.

How to book

Austria

Kuoni Austria
Phone number 0043 1 515 33
e-mail: JREATTravelPartner@swanhellenic.com

Belgium

Cruise Plus
Phone number 0032 3217 4403
e-mail: JREBETravelPartner@swanhellenic.com

Croatia

Kuoni Austria
Phone number 0043 1 515 33
e-mail: JREATTravelPartner@swanhellenic.com

France

Cruise Plus
Phone number 0032 3217 4403
e-mail: JREBETravelPartner@swanhellenic.com

Germany

ATI
Phone number 0049 6023-91 71 56
e-mail: JREDETravelPartner@swanhellenic.com

Italy

Gattinoni
Phone number 0039 0239884894
e-mail: JREITTravelPArtner@swanhellenic.com

Ireland

Silver Travel Advisor
Phone number 8000548605
e-mail: JREUKTravelPartner@swanhellenic.com

Netherlands

Cruise Plus
Phone number 0032 – 3217 4403
e-mail: JREBETravelPartner@swanhellenic.com

Slovenia

Kuoni Austria
Phone number 0043 1 515 33
e-mail: JREATTravelPartner@swanhellenic.com

Switzerland

MCCM
Phone number 0041 44 211 30 06
e-mail: JRECHTravelPartner@swanhellenic.com

UK

Silver Travel Advisor
Phone number 8000548605
e-mail: JREUKTravelPartner@swanhellenic.com

Worldwide
Swan Hellenic
Phone number 0049 211 13 866 123
e-mail: enquiries-de@swanhellenic.com

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