Cooking Class · Ikigai Sailing

Cooking Class

Cook with what the sea and the land give us: fish caught that morning, local fruit and vegetables. Hands in, learn a few boat-galley tricks, then everyone eats together.

What to expect

Ingredients
Fresh-caught fish, local fruit and vegetables
You'll learn
Ceviche, tartare, carpaccio, BBQ fish, plus Thai, Italian & veg-forward plates
Spirit
Hands-on, communal: sharing a meal is sacred aboard
Level
No experience needed

From the water to the plate

Aboard Ikigai, food isn’t catered: it’s made, together, from whatever the day provides. We fish when we can, trade locally for fruit and vegetables, and turn it into something good in the galley. Start with the boat classics (ceviche, tartare, carpaccio, fish on the BBQ), then range wider: a little Thai, a little Italian (lobster fettuccine, octopus risotto), and plenty of healthy, veg- and fruit-forward cooking. Fresh, simple, nothing wasted.

Sharing a meal is sacred

There’s no obligation to join, but most people do, because this is where the day gathers. You learn a few tricks, swap stories over the chopping board, and then everyone sits down to eat what you made together, the sea a few feet away. It’s less a class than a small daily ritual, and one of the things people remember longest.