At AmaWaterways, cuisine is closely tied to the destinations guests explore. How do you translate the identity of a region into dishes served onboard? We start with what grows nearby and what the river gives us. Our culinary teams source produce and freshwater fish from local farmers and purveyors, then build regionally inspired menus that change with the season and the sailing. On board, that approach appears as Wachau apricots in summer or Marchfeld asparagus in spring, paired with preparations that feel authentic yet refined. Guests taste where they are, course by course.
AmaWaterways is introducing your namesake dinner across the fleet. What inspired this concept, and what does this experience represent to you personally? It is a chance to curate a cohesive story for the evening. The dinner draws on my Swiss training and the regions we cruise, presented as a progression that feels celebratory without being formal. The concept sits alongside new culinary touches we are rolling out, including an expanded daily bread program. Personally, seeing this dinner served across ships is meaningful. It reflects years of collaboration with our chefs and our commitment to consistent quality as you move from one river to another.
Travelers increasingly use food to understand a destination. How has this influenced your menus and dining experiences? It has encouraged us to design menus that read like a map. Food and wine are among the best ways to understand a region’ s history, culture and people, so regional specialties naturally anchor the experience. Our new menus at The Chef’ s Table restaurant showcase techniques and flavors that reflect the destinations that you are exploring during the day.
Expert’ s View | Tasting the Destination
Wine has always been essential on river cruises. How has AmaWaterways’ enhanced wine program elevated the dining experience? Wine and cuisine should be in conversation. We have broadened the included selection to more than 30 reds, whites and rosés per sailing, which allows us to pour regionally expressive pairings with greater nuance throughout the week. Premium bottles are also available to match specific dishes. On select itineraries, we add small regional touches, like locally crafted chocolates delivered to staterooms along the Danube, which extend that sense of place beyond dinner service.
How do you approach pairing wines with regional menus to deepen the connection between cuisine and destination? We begin with the plate. If a menu highlights river fish with herbs from a local farm, I am likely to start with a clean, mineral white from nearby vineyards. When we serve slow‐cooked meats or hearty Alpine dishes, I look to structured reds from the route we’ re traveling. The expanded list gives our service teams room to pivot based on the evening’ s selections and guest preferences. At The Chef’ s Table, pairings are pre‐composed to trace a clear arc from first course to dessert to create a distinctive culinary narrative.
Beef Wellington
6 · ESCAPE Spring 2026