IMLADRIS

Trained in a Michelin-starred kitchen in Roquebrune-

Cap-Martin — a culinary jewel between Monaco and

Menton — this chef blends Mediterranean

gastronomic tradition with refined Japanese and

Mexican touches, creating cuisine that is both

balanced and deeply flavorful.

With experience in luxury hospitality across Spain,

France, and Germany, including Mallorca, Madrid,

and the Côte d’Azur, he brings elegance, vitality,

and a wellbeing-focused approach to every meal on

board.

Each service is tailored around seasonal ingredients

and personal care, offering guests a refined and

nourishing experience at sea.

Each service is tailored around seasonal ingredients

and personal care, offering guests a refined and

nourishing experience at sea.

Breakfast

Spanish omelette

Salted caramel cookies

Croissant with tomato jam

Plum pudding

Fresh salmon toast

Jamón and cherries

Seasonal fruit

Starters

Beetroot cream

Peppers and white fish osouzukuri

Strawberry gazpacho with tiradito and caviar

Aged fish with yuzu hollandaise

Artichokes with Gruyère béchamel

Cherry-shrimp juiced prawns

Main Courses

Boletus mushrooms with soft eggs

Garlic sautéed shrimps

Chicken with vegetable jus

Clams in sauce

Txipiron in its ink

Chutoro tuna with citrus

*In addition to the suggested dishes, the chef also prepares a

variety of rice dishes and fresh sprout salads with pickled

accents. The menu may vary depending on the season and

the availability of fresh local ingredients.

Desserts

Puff Pastry with Strawberries

Gorgonzola Cheesecake

Chocolate Textures

Classic Apple Pie

Chocolate Brownie with Violet Ice Cream

Strawberry Tatin