Atlas Ocean Voyages offered one culinary-oriented shore excursion in nearly all the ports we visited. I went to three of them in Mykonos, Olympia, and Kotor. Perhaps the most succinct way to summarize my experience with them was “wine, cheese and meat” because that was about what I tasted during each activity.

On Mykonos, we boarded a van after taking a brief tour of the main town at the beginning and the end of the excursion. We rode about 15 minutes to Vioma Organic Farm, which grows primarily wine grapes with vines close to the ground because of the island’s frequent high winds.

We sampled white, rose, and red varietals native to Greece, all of which were medium to full-bodied, which, given its nearly desert-like climate, was not surprising. My favorite was assyrtiko, with citrus and apple notes and a hint of vanilla.

Our group headed to an olive oil factory and winery in the ancient Olympia region, where the first Olympic games were held. The Olympian Koufolias Olive Oil Mill works with local farmers to process olives into the “liquid gold” oil that becomes either light, pure, virgin or extra virgin., along with different flavored varieties like orange, chili or herb.

Our guide, Eleni, gave us samples of extra virgin to drink, explaining that Greeks take every morning for health benefits. The oil was initially smooth, but there was a little sting as it slid down the throat. At Olympialand Winery, we tasted more Greek wines and a charcuterie plate. Again, assyrtiko was on the menu.

But we also enjoyed ekecheiria, a white blend with a similar profile, and Artemis, a rose with berries, intense citrus and caramel, and two full-bodied reds.

At the market in Kotor, Chef Berry, Chef Gimenez Castro, and the ship’s executive chef led a group of us to buy cheeses, meats and produce. One cheese included a popular Montenegrin variety, njeguski, made with sheep’s milk and has a sharp, tangy flavor. They also ensured that we got prsut, or dry-cured ham similar to prosciutto and the national meat of Montenegro.

Other Atlas Food Excursions

My fellow cruise guests embarked on other culinary-related activities worth mentioning. On Kefalonia, a small group visited a winery and a small taverna for lunch. While the winery visit was delightful, according to those on the tour, there were some scheduling issues and confusion about the itinerary. Luckily, the problems were resolved before the meal. Atlas will address this so it won’t happen again on future excursions.

On a more positive note, two activities drew raves. A cooking class hosted at a family home near Saranda, Albania, was enjoyable for those participating. While a woman I spoke with said they mostly observed rather than prepared, the guests enjoyed some uncommon meat-based dishes, particularly tave kosi, which consisted of lamb, yogurt, rice, and seasonings, and the biscuit-like ballokume.

The other excursion was a multi-course lunch at a 300-year-old winery outside Dubrovnik. I didn’t find out the details about this meal. Still, the half-dozen people who enjoyed it reported it was an authentic local experience and one of the best activities Atlas offered. I wish I could have gone and even tried creating a Mediterranean salad. However, I was delighted with the culinary journey on which I embarked.

Find out more at Atlas Ocean Voyages

Janice Sakata-Schultze is a travel writer, blogger, photographer, and certified advisor. She specializes in culinary, active adventure, and wellness travel. Her work has appeared in AAA Colorado EnCompass, GoWorld Travel, Travel World International, FWT Magazine, Travel by Vacation Rental, and Real Food Traveler. Janice enjoys cooking, health and fitness, sports, reading, and knitting. She lives in Golden, Colorado, with her family.