– Avalon Myanmar – Myanmar River Cruise – April 2017
*Azamara Club Cruises – Azamara Journey – Singapore to Dubai (April 8, 2018)
* Azamara Quest – Southeast Asia and Japan (February 2015)
– How Close to Luxury Can Celebrity’s Smallest Ship Get? – Part I
– How Close to Luxury Can Celebrity’s Smallest Ship Get? Part II
– How Close to Luxury Can Celebrity’s Smallest Ship Get? Part III
– How Close to Luxury Can Celebrity’s Smallest Ship Get? Part IV
– How Close to Luxury Can Celebrity’s Smallest Ship Get? – Some Final Observations and Thoughts
– The Prologue to the Travelogue
– The Adventure Begins…With a Bump or Two
– Settling In Made Easy
– Luxury Touches Here, There and OK, Not, Everywhere…But There Are Lots of Them!
– Asian Flair Onboard and On Shore
– Private Tours, Israel and Conflicts in Perceptions and Perspective
Celebrity Equinox 2009 – Egypt…Impressive and Depressing
– Dining With the Captain and the Reidel Wine Seminar
– The Last Dinner (Tuscan Grille) and Disembarkation
– What Happens When A Class Act Meets Highly Discounted Cruise Fare
– Lisbon to Monaco: Crystal As a “Move Up” & “Move Over” Luxury Option – Part I
– Lisbon to Monaco: Crystal As a “Move Up” & “Move Over” Luxury Option – Part II
– Lisbon to Monaco: Crystal As a “Move Up” & “Move Over” Luxury Option – Part III
– Lisbon to Monaco: Crystal As a “Move Up” & “Move Over” Luxury Option – Part IV (Food & Wine!)
– Princess Cruises Doesn’t Treat You Like Royalty; Celebrity Cruises Does! Which is a Better Value for the Upscale Cruise Guest? Part I
– Celebrity Silhouette vs. -Royal Princess – Which Is A Better Value For The Upscale Cruise Guest? Part II: The Standard Veranda Staterooms
– Celebrity Silhouette vs. Royal Princess – Which Is A Better Value For The Upscale Cruise Guest? Part III: Treating You Right From The Start
– Celebrity Silhouette vs. Royal Princess – Which Is A Better Value For The Upscale Cruise Guest? Part IV: The Wine Lists Speak Volumes (As Do The Beverage Packages)
Regent Seven Seas Voyager – August 2017
– Italy and Corisca 2014 – Part I
– Italy and Corisca 2014 – Part II (Getting There, The Stateroom and First Impressions)
– Italy and Corisca 2014 – Part III (“You Can’t Teach Five Star Service” and Bonafacio, Corsica)
– Italy and Corisca 2014 – Part IV (Calvi, Monaco, Portofino, Porto Azzurro…and Stale Bread)
– Italy and Corisca 2014 – Part V (My Last Day…and How The Chef’s Team Makes It Happen)
I have said for many years that a cruise/excursion is like a sandwich: The meat of it may be in the middle but the bread( the ports of embarkation and disembarkation) can really add flavor and texture to your travel experience. Buenos Aires, Argentina is most certainly at the top of my list as it has a wide variety of culinary and cultural experiences.
One of my favorite culinary experiences (and rated as one of the top restaurants in South America) is Aramburu; a tiny place (only eight tables) that specializes in a seriously multi-course degustation menu that varies with what is available and the chef desires. Your only choice is to have the wine pairing or not…and “not” is a bad decision as the flavors and palate sensations change fairly rapidly.
The first challenge is not working your way through all the courses, but finding it! It is rather hidden down an ally way past a few shops and eateries and is very non-descript from the outside. Fortunately, this time I knew exactly where to look as my first venture took me a bit of time to find it.
It is a rather stark restaurant, done in greys and blacks – ironically (maybe not?) with an aesthetic that is actually quite aligned with the Scenic Eclipse. It provides a wonderful backdrop for the culinary presentations, that you can readily observe being made in the show kitchen.
As this is my second time experiencing this friendly venue, where all of the staff have an air of sophistication but with warm smiles that get even more so when you engage them and connect with the vision of the chef, I knew it is far better to just let it happen, listen to each dish being explained and then just enjoying it. Trying to figure out techniques, spices and methods and/or writing down each dish will disrupt the orchestrated flow. Hence, I took a quick photograph of each dish for this article and then “put the camera down” and embraced the experience.
Because of my approach I do not remember exactly what was in each dish, but I will caption each as best I can. So with that:
I was then escorted upstairs to a different area for dessert. This was not offered my last time here.
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