While a high standard of catering is offered on board Ocean Viking we suggest that people eat ashore three nights during the week, at their own expense, to sample the various region’s gastronimic specialities.
While in Morocco you may like to enjoy an authentic Tagine, a slow-cooked meat, fruit and vegetable dish most often made with lamb.
Andalucia is one of the best parts of Spain to become aquainted with or renew your friendship with the national dish, the Paella.