Discover the Mediterranean: What a Day is Like on Expedition
The Mediterranean dazzles with sun-drenched shores, cerulean seas and ancient relics that bring great civilizations to life. Aboard the nimble National Geographic Orion, encounter famed destinations and lesser-known gems, from iconic Santorini to outlying Croatian isles and vestiges of antiquity in Albania and Turkey. Explore fascinating UNESCO World Heritage sites, stroll among medieval towns and delve into powerful empires from the past—all guided by passionate experts who illuminate the secrets and stories of the Ionian and Adriatic Seas.
No Mediterranean journey would be complete without an exploration of the region’s culinary delights. In 2025, each expedition is designed as part of a popular wine collaboration with Food & Wine magazine. Sail to an array of destinations celebrated for their epicurean treasures, indulging in exquisite flavors as you delve into the sustainable food and wine customs that are central to the region’s rich culinary culture. Here's how a day might take shape in this historic corner of the world.
A Fresh, Local Breakfast
Food is a focal point of your experience here, and you’ll discover culinary traditions at every meal—including breakfast—as you sample classic dishes made with fresh ingredients procured from local farmers.
Photo: David Vargas
Morning Excursion: Water Sports
For the traveler who is equally passionate about fine cuisine and exploring rocky coves and cerulean seas, the expedition offers plenty of opportunities to get out on the water. Kayak, paddleboard or Zodiac cruise with a naturalist guide along the limestone cliffs and golden sands of these storied shores—then, if you wish, cool off with a refreshing dip.
Photo: David Vargas
Morning Photo Talk
Meet your National Geographic photographer in the lounge for a talk on the capabilities of smartphone cameras. Then join them in testing out the high-tech cameras and lenses available for loan in the complimentary OM System Photo Gear Locker.
Photo: David Vargas
Lunch al Fresco
In this corner of the world, you will want to spend every spare moment possible luxuriating in the warm sun and delightful sea breezes—which is why lunch is served al fresco whenever the weather allows for it. There are plenty of sights to take in at sea; for instance, on select Greek itineraries, you may dine as the captain navigates the iconic Corinth Canal, a spectacularly scenic cut inaccessible to larger ships.
Photo: David Vargas
Afternoon Excursion: Culinary Experiences
Voyages are filled with opportunities for special food experiences on shore, including a cooking class and wine tasting in the Greek Isles, a Turkish coffee ceremony in Bodrum and an opportunity to go oystering in a quiet bay near Dubrovnik.
Photo: David Vargas
More to Explore: Historical Sites
This corner of the world is brimming with landmarks, some legendary, others little-known. Alongside a National Geographic Destination Expert and onboard local cultural experts, explore places like the well-preserved ancient city of Ephesus or the Temple of Apollo at Delphi, the center of the world in ancient Greek mythology.
Photo: David Vargas
Evening Wine Tasting
For 2025 departures of these special culinary voyages, the onboard wine list features 40 of the region’s best wines, each personally selected by Food & Wine magazine’s Executive Wine Editor, Ray Isle. This evening, enjoy a tasting of selections from the collection. For those who prefer to skip the sips, the top deck hot tub is the perfect place to take in sunsets.
Ready for Recap
Gather in the lounge for drinks and hors d’oeuvres, followed by the nightly recap and a preview of tomorrow’s activities. Today’s presentation features a discussion on the origin and evolution of classic dishes from your destination.
Photo: David Vargas
Dinner
Every meal on board is guided by the rhythms of the seasons and incorporates fresh, sustainable ingredients exclusively sourced from your surroundings. Indulge in a gourmet dinner inspired by the classic dishes of your destination, from the seafood and pasta of Sicily and Sardinia to the grilled meats of Greece.
Photo: David Vargas
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