Silversea Cruises opened sales Thursday for the brand new voyages aboard Silver Moon to the Eastern Mediterranean, departing from Greece beginning June 18, 2021.
The luxury cruise line unveiled a collection of nine voyages—each 10 days in length—which will sail round-trip from Piraeus (Athens). During theinaugural season, Silversea’s new flagship Silver Moon will call on Santorini, Paros, Mykonos, and Crete, among others, as well as Haifa (Israel) and Cyprus.
Roberto Martinoli, president and CEO of Silversea Cruises, said guests are eager to begin traveling again, "exemplified by the unprecedented demand we are currently registering."
On the maiden voyage, Silver Moon will call on some of Greece’s and Cyprus’ most beautiful destinations, including Syros, Paros, Patmos, Rhodes, Limassol, Heraklion, and Mykonos, before returning to Piraeus (Athens) on June 28. The following sailing, meanwhile, will take guests to Limassol in Cyprus, Ashdod (Jerusalem) and Haifa (Nazareth) in Israel, before travelling to Rhodes, Aghios Nikolaos and Souda Bay in Crete, and Santorini.
To protect guests’ health and safety, guests will only be allowed to leave the ship on Silversea’s verified shore excursions which will be included in the fare—one included shore experience per day, from a selection in each port—with premium verified shore experiences available at an additional charge.
Full vaccinations will be mandatory for guests and crew embarking Silver Moon in Greece,
Delivered in October 2020, Silver Moon boasts fewer than 300 suites and a crew-to-guest ratio of almost 1:1. The new S.A.L.T. Kitchen will serve regionally-inspired cuisine as one of three new venues to comprise Silversea’s new S.A.L.T. culinary program. Elsewhere, guests will continue their culinary discovery of the Eastern Mediterranean’s richest food and drink cultures in the S.A.L.T. Bar and the S.A.L.T. Lab—the former of which will serve guests cocktails, spirits and other drinks inspired by the visited destination, while the latter is a test kitchen that will enable guests to get hands-on with ingredients from the region.