Aqua Mare — Cuisine
Revel in a dining experience inspired by the dramatic landscapes of the Galapagos Islands and Peruvian Nikkei style
A born and bred Peruvian, chef Pedro Miguel Schiaffino is known for being one of the first culinarians in his country to put local cuisine on the international map by bringing out the best of Peru’s regional flavors. Since 2007, he has partnered with Aqua Expeditions as Consulting Chef on board the Aria Amazon and most recently with the Aqua Nera, overseeing the onboard menu and dining experience.
“Latin American chefs have an obligation to work with local produce in a responsible manner, caring for both the individual producer or farmer as well as the entire ecosystem. This is precisely what we have established for Aqua Mare, as we have fostered a close relationship with the local community, who in turn provide us with the best available produce the region has to offer. A true farm-to-table approach ensures that our guests will have an authentic and unforgettable culinary experience.”
– Chef Pedro Miguel Schiaffino
Renown for his commitment to excellence which allows the transformation of uncommon ingredients into captivating and authentic dishes, chef Schiaffino has earned global recognition, including from The Diners Club World’s 50 Best Restaurants Academy for his innovative Amazonia-influenced cuisine at MALABAR and ámaz in Lima.
Blessed with a diverse and spectacular range of ecosystems thanks to its Pacific coastline, Amazonian rainforest, and high-altitude valleys, Ecuador has a dazzling array of local ingredients. With Aqua Mare’s cuisine, chef Schiaffino takes inspiration from the dramatic landscapes and flavors of the South American Pacific coast as well as the Peruvian Nikkei style to deliver a world-class dining experience, undoubtedly a highlight of all Aqua Mare itineraries.
Reflected throughout the menu, our dining options showcase and combine Japanese technique and Peruvian seasoning using only the freshest local fish and seafood. An example of this is the Galapagueña lobster lettuce wraps with Acevichado dressing. Other delicious favorites are the delicate potato llapingachos, tuna crudo, barbecued plantains, and shrimp ceviche.
As with our other vessels, our menus are adaptable to any food allergies or dietary requirements our guests might have whether it is vegetarian, vegan, or pescatarian options. Our chefs on Aqua Mare are also happy to whip up special requests for both older and younger explorers, aside from our proposed menu in order to please everyone onboard.
Aqua Mare’s cocktail list also displays this localized influence with the Aqua Bloody Mary, utilizing the high Andean mashua and tree tomato in place of the traditional horseradish and tomato. The curated wine list is tailored to the menu with careful attention to South American vineyards.
Whatever your preferences, the Aqua Mare dining experience promises refined dishes on our specially designed Gaya ceramic plateware decorated with the flora and fauna of the Archipelago. Expect convivial al fresco barbecues and relaxed indoor dining courtesy of magical days and serene evenings aboard. While the calm morning and afternoon feasts are juxtaposed against dramatic coastal landscapes, nightfall assures an entirely exceptional affair. Illuminated by the stars from both northern and southern hemispheres, you will begin your gastronomic voyage with canapes of red crab and champagne, ending the night with a silky and light 70 percent chocolate mousse, made with one of the world’s best Ecuadorian cocoas.
In the spirit of Galapagoan conservation, Aqua continues to do its part sourcing only the finest ingredients with a focus on ethical sustainability and supporting local and regional farmers, fishermen and providores.
