AmaWaterways has redefined the art of river cruising by turning each voyage into an epicurean adventure. Guests savor menus crafted with fresh, locally sourced ingredients, indulge in wine pairings that celebrate regional terroir and enjoy immersive excursions that bring culinary traditions to life. At the heart of these flavorful journeys is Fintan K., a Barcelona-based wine expert and writer who blends knowledge with passion. We sat down with Fintan to discuss the essence of AmaWaterways’ gastronomic experience and the stories behind the wines that make every river cruise unforgettable.

What makes dining on AmaWaterways unique?

A big part of traveling is to immerse yourself in another culture, and a delicious way to do that is to eat and drink like a local. On board, we aim to highlight this with traditional, local dishes; farm-to-table, seasonal ingredients; and of course, a level of sophistication in how we showcase this. There’s always a broad variety of options on board, whether you’re dining in our Main Restaurant, our lounge or our tasting-menu specialty restaurant: The Chef’s Table Restaurant. There’s something for everyone, whether you want a classic dish or something a little more adventurous, and the same level of thought and preparation goes into everything we do on board.

How does living in Barcelona shape the experiences you curate?

I was very fortunate to move to Barcelona in 2011 and fall in love with food, wine and travel. It’s changed how I view the world, and the biggest crossover into my professional life has been to make sure that guests get the most transparent, local and exciting taste of the regions we are traveling through. On the pre- and post-cruise land package options we offer in cities, for example, a lot of thought goes into restaurant recommendations to make sure that our guests have the best options at their fingertips. If, for example, you spend a few days in Paris with us before a cruise, I want to make sure you experience the real Paris; from the food and the wine to the experiences themselves.

Which regional dish or pairing has impressed you most?

It’s very hard to narrow it down to a single choice here, so I hope you don’t mind if I offer a couple. The best pairings tend to be food and wines that occupy the same region, as we famously say: “If it grows together, it goes together.” So briny, salty oysters from the cold Atlantic Ocean and crisp sauvignon blanc from Bordeaux – perfection! Likewise, hearty stews and soups in Portugal with bold red wines from the Douro Valley; a myriad of flavors and textures that just work so well together.

Tell us about the dining experience on board.Which culinary excursion surprises guests the most?

I think the truffle hunting in Provence is an excellent example of this. It’s an ingredient that is prized the world over and used sparingly due to its rarity and expense. It’s seen as incredibly sophisticated and adds a savory, earthy quality to the dishes it complements. Yet to see the real process behind their discovery is illuminating. Trained dogs, searching the forests and fields of Provence for the tell-tale scent before digging them up on the spot. A genuine, unscalable industry that has its roots in the history of agriculture in the region

What’s your approach to creating unexpected pairings like chocolate with Port?

My idea behind wine pairings is to bring out the best in both the food and the wine. In some cases, this comes together very naturally; the bright acidity of Sangiovese is the perfect foil for the sharpness of the tomatobased dishes of Tuscany, for example. In others, experimentation can often yield surprising, delicious results. One of the greatest food and wine pairings in the world couldn’t be further apart, geographically and culturally: Fried Chicken and Champagne! Yet it works so very well.