Lisbon to the Bosphorus, and most of the coastline in between
Evening at the Accademia Gallery usually means a closing bell and a slow shuffle toward the exit. At some point this fall, a group of Silversea guests will be walking the other way, into rooms emptied of their daytime crowds, for an unhurried look at Michelangelo’s David.
That evening is one small part of Silversea’s Grand Voyage Mediterranean 2026, a 50-day journey aboard Silver Spirit that has left Lisbon and is sailing through November 7, finishing in Athens (Piraeus). Along the way the ship calls at 40 destinations in 12 countries, with 48 UNESCO World Heritage Sites within reach. Headliners such as Istanbul, Dubrovnik, Casablanca and Barcelona share the itinerary with quieter harbors: Volos, Gythion, Kotor, Amalfi. Malaga, Livorno and Istanbul each get an overnight stay.
I’ve sailed aboard Silver Spirit, and she suits a voyage of this length. She carries 608 guests and 411 crew across 11 decks, and every accommodation is a suite, with butler service throughout. Premium spirits, fine wines, champagne and even caviar are included, as are gratuities, which spares everyone the small awkwardness of tipping.
“Whether it’s a private evening inside an ancient cistern in Istanbul, or an after-hours journey through Florence after the crowds have gone home, this kind of depth and access is what keeps guests returning to Silversea voyage after voyage.”
Bert Hernandez, president of Silversea.
Five legs, five versions of the Mediterranean
The route runs from Portugal’s Atlantic edge and Morocco’s Maghreb coast, through France, Italy and Croatia’s Dalmatian shoreline, to Greece and Turkey’s Bosphorus. Each of its five legs comes with shore experiences that lean heavily on local kitchens and cellars.
Lisbon to Barcelona
The voyage opens on the Atlantic, with Lisbon followed by Casablanca and Tangier, before Silver Spirit rounds the Strait of Gibraltar for Cádiz. Malaga brings the first overnight; Valencia and Barcelona close out the leg. In Jerez, guests can join a tapas-making class and sherry tasting inside a 19th-century mansion. Near Malaga, a family opens its countryside home for a homemade five-course meal, alongside churros and olive oil tastings.
Barcelona to Civitavecchia (Rome)
From Barcelona the route threads east through Palamós and Palma de Mallorca, then along the French coast to Sète and Marseille, and on to Monte Carlo. An overnight in Livorno and a call at Porto Santo Stefano follow before the ship reaches Civitavecchia. In Sète, guests can cruise the Thau Lagoon out to its oyster and mussel farms, then roll up their sleeves for a cooking class. At Porto Santo Stefano, the Antinori family’s Le Mortelle estate opens its doors; the family’s winemaking lineage dates to 1385.
Civitavecchia (Rome) to Fusina (Venice)
The ship heads south along Italy’s coast to Naples and Amalfi, then to Giardini Naxos (for Taormina) on Sicily and Valletta in Malta. It then crosses the Adriatic to Kotor, Montenegro, and to Split, Zadar and Rovinj in Croatia, ending at Fusina (Venice). In Amalfi, the Marisa Cuomo winery keeps its cellar hand-carved into the cliffs above Furore. Near Taormina, a S.A.L.T. Experience on the slopes of Mount Etna is led by wine judge and winemaker Benjamin Spencer.
Italy is also where the ship’s own kitchens felt most at home on my sailing. Spaccanapoli’s Pizza Bufalina, with San Marzano tomatoes, mozzarella di bufala and fresh basil, made a persuasive warm-up for Naples. At La Terrazza, a plate of spaghetti aglio, olio e peperoncino needed nothing more than good oil, garlic and chili, and got it.
Fusina (Venice) to Athens (Piraeus)
From Venice the ship traces the Adriatic and Ionian: Koper in Slovenia, Rijeka and Dubrovnik in Croatia, and Bari in Italy, followed by Corfu, Katakolon (for Olympia), Gythion and Souda Bay on Crete before Athens. Out of Koper, guests can explore Predjama Castle, built into a cliffside cave system, then sit down to a Michelin Green Star lunch. Near Dubrovnik, a family estate in the Konavle countryside serves a traditional peka-style feast.
Athens (Piraeus) and back again
The final leg loops through the Aegean. Mykonos, Volos and Thessaloniki come first, then an overnight in Istanbul, with Rhodes and Santorini on the way back to Athens. From Volos, guests have rare access to two of Meteora’s clifftop monasteries, each still home to a handful of monks. On Santorini, Anhydrous Winery in Oia hosts a private cellar tasting of its volcanic Assyrtiko.
Florence and Istanbul, with the doors closed to everyone else
Two bespoke events are planned exclusively for guests on this voyage. The longer of the two, A Renaissance Journey, is a two-day overland trip from Livorno. Day one starts at Pisa’s Piazza dei Miracoli, pauses for lunch at Piazzale Michelangelo with Florence spread out below, moves on to a private after-hours visit to the Uffizi Gallery and ends with dinner at the St. Regis. Day two brings a guided walking tour of the city, an afternoon at Palazzo Pucci reserved for Silversea guests alone, and that evening at the Accademia.
In Istanbul, the setting is older still. The Şerefiye Cistern was built in the fifth century under Emperor Theodosius II, and its forest of marble columns and vaulted ceilings has been preserved for more than 1,600 years. For one evening, guests gather among those columns for music and dinner.
The Silver Spirit I sailed, and what’s changed since
The best of my time aboard came at the table. Seishin, the ship’s Japanese restaurant, was the high point: a waterpaper roll of spider crab, then miso-glazed black cod. La Dame’s Chilean sea bass in lemon butter sauce came close. Evenings found their rhythm too, with pre-dinner drinks in the Observation Lounge and cocktails in the Panorama Lounge as the sun went down. The Venetian Lounge’s shows, by contrast, were pleasant and quickly forgotten.
Ahead of this voyage, Silversea gave Silver Spirit expanded public spaces, revitalized interiors and new dining concepts, led by the line’s S.A.L.T. (Sea And Land Taste) program. S.A.L.T. Kitchen serves a destination-driven menu of regional specialties with a wide selection of local wines, while S.A.L.T. Bar mixes cocktails and pours wine, beer and spirits tied to the places the ship visits. S.A.L.T. Lab takes the idea into a test kitchen, with hands-on cooking classes rooted in local technique and tradition. On a voyage that changes country every few days, a menu that follows the coastline has plenty to work with. Whether it also brings a steadier hand to the ship’s dining is the question I’d most like answered.
Silversea calls Riviera the ship’s most distinctive addition. The new open-air poolside venue takes its cue from the golden age of Mediterranean travel, pairing coastal fare and fresh seafood with Mediterranean wines and handcrafted cocktails, in a design meant to honor the region outside the rail.
The next Grand Voyages, and where to find them
For travelers who missed Silver Spirit’s departure, Silversea, which is owned by Royal Caribbean Group, has confirmed Grand Voyages through 2028: the Grand Voyage Mediterranean 2027 aboard Silver Dawn, the Grand Voyage Asia 2028 aboard Silver Muse and the Grand Voyage South America 2028 aboard Silver Ray. My full review of Silver Spirit is at theluxurycruisereview.com/reviews/silver-spirit-review.
Most nights of the year, the Accademia locks up and David stands alone. Silversea is betting that a few of those nights, handed to its guests, are reason enough to cross a sea.
About the Author: Jason Kerr
