A culinary tour like no other, with five gastronomic weekends in the Italian Orient-Express hotels, and ten brilliant chefs that tot up a staggering 21 Michelin stars!

Each chef will prepare a degustation dinner, including one course that has been specially devised for this unique event.

Each package includes:

two nights in Junior Suite with daily breakfast

two gourmet dinners prepared by two Michelin star Chefs

an exclusive excursion not normally available to the public, highlighting a particular aspect of the destination

17-18 March - Hotel Cipriani, Venice

Filippo Chippini Dattilo, Antica Osteria del Teatro, Piacenza - 1 Michelin Star

Massimo Bottura, Osteria Francescana, Modena - 3 Michelin Stars

14-15 April - Hotel Splendido & Splendido Mare, Portofino

Chicco and Bobo Cerea, Da Vittorio, Brusaporto - 3 Michelin Stars

Pino Cuttaia, La Madia, Licata - 2 Michelin Stars

29-30 September - Grand Hotel Timeo and Villa Sant'Andrea, Taormina

Pietro Leemann, Joia, Milan - 1 Michelin Star

Heinz Beck, La Pergola, Rome - 3 Michelin Stars

20-21 October - Hotel Caruso, Ravello

Norbert Niederkofler, St.Hubertus, San Cassiano - 2 Michelin Stars

Nico Romito, Reale, Castel di Sangro - 2 Michelin Stars

2-3 November - Villa San Michele, Florence

Gennaro Esposito, Torre del Saracino, Vico Equense - 2 Michelin Stars

Mauro Uliassi, Uliassi, Senigallia - 2 Michelin Stars

Norbert Niederkofler, St.Hubertus, San Cassiano - 2 Michelin Stars:

The in-house restaurant of the stylish Rosa Alpina Hotel & Spa in the Dolomites, St Hubertus strives to promote a stronger Alto Adige culinary identity and strengthen Alpine food culture. The two-Michelin-starred restaurant is overseen by Head Chef Norbert Niederkofler, who believes that perfection can be reached when you respect nature and the quality of the produce.

Passionate about skiing, he’s been the winner of the prestigious Chef’s Cup for the past few years.

• The wildest dish he’re ever created?

A risotto, cooked in Nepal at 5,000m altitude — it took

50 minutes!

• His essential ingredients?

Olive oil, sea salt for the fish and Maldon salt for the meat —

and a good glass of wine to enjoy while cooking

• If he weren’t a chef?

He wanted to be an architect, but it took too long to study and

he was dying to head off and explore the world.

Nico Romito, Reale, Castel di Sangro - 2 Michelin Stars

Family-run restaurant Reale, nestled in the valley of Castel di Sangro in Abruzzo, southern Italy, received two Michelin stars in 2008. Chef Niko Romito, who studied at the Etoile Culinary Institute of Arts in Venice, creates precision-perfect dishes that focus on regional ingredients such as goat’s milk and ricotta cheese and are prepared according to the principle that “less is more”.

• The wildest dish he's ever created?

Veal in aspic with dried Porcini mushrooms, almonds, rosemary and black truffle

• His essential ingredients?

Extra virgin olive oil, and all the cheeses from the Abruzzi region

• If he weren’t a chef?

He would probably be a teacher, and he just opened a cooking school to do just that!