Happy Cruising!

Kosherica Cruises is wishing all of you a joyful Simchat Torah!

Spend Sukkot with us next year!

Take a look at how Kosherica's travelers are spending their Sukkot this year!

SUKKOT DAN CAESAREA RESORT HOTEL

Join our 7th annual group program for Glatt Kosher Sukkot at the deluxe Dan Caesarea The Dan Caesarea offers a 5 star hotel style resort with every facility that you could dream of! The hotel's high standards of service, excellent cuisine and dedicated staff ensure that Sukkot at the Dan Caesarea will be a memorable experience. Dan Caesarea is Israel's unique family resort hotel, set in 15 acres of lush gardens and country-estate ambiance offering the perfect relaxing family vacation!


SUKKOT HACIENDA FOREST VIEW HOTEL

Join our annual group program for Glatt Kosher Sukkot at the HACIENDA FOREST VIEW HOTEL. Reminisce of a Spanish manor with a European flavor, the hacienda is situated high up in the Western Galilee and is set on 70 acres of natural green lush forest complete with pampering suites and spa rooms. Renowned for its serene and tranquil atmosphere, experience a wonderful vacation of renewal in the heart of nature.

Personalized Kosher Tours

Missed out on a summer vacation? Click here to see our complete list of Personalized Kosher Tours. Escape to Vietnam and Cambodia, Morocco, Japan, Australia, New Zealand and more! Enjoy an intinerary filled with exquisite scenery, cultural landmarks and adventure. Start booking now!

Israeli Executive Chef Porat Raises the Bar on Kosher Cruises

Copenhagen…As the executive chef of the five-star Dan Acadia in Herzliya, Ariel (“Arik”) Porat is already considered one of Israel’s leading kosher chefs. But earlier this month, Arik brought his mastery aboard the new Costa Deliziosa in a cruise to the Baltics, sponsored by Kosherica, a leader in the growing popularity of kosher cruises that include resident scholars and world-class entertainment. For the more than 200 vacationers (out of 2160 passengers), the 7-day cruise was also a week-long culinary experience, as it has been on many of the Kosherica cruises that featured Arik. Each evening, passengers in the elegant third floor hall dined on a five-course meal that included several choices of beef, poultry, and fish, much like those served in some of the finest hotels and restaurants. For Helit Edelstein of Kosherica, the logistical challenges of having a world-class chef of Porat’s reputation “is all part of the experience,” which on this particular cruise included Rabbi Stephen Riskin of Efrat and Cantor Yaakov Motzen.

The “challenges” also included recruiting reputable kosher supervisors and, of course, acquiring the best meats, fish and other ingredients for the world-class chef. Ofi Fishman, Helit’s brother, and a key player in planning the menus, prides himself on the quality of the baked goods that is prepared on board as well as the quality natural and fresh ingredients. While their acclaimed culinary delights have become almost routine, they still are busy “educating” the ship’s staff and most importantly catering to the needs of a “very sophisticated clientele” that on this particular cruise came from as far away as Melbourne and from such places as Gibraltar, Tel Aviv, Montreal, Toronto, London, and New York. Kosher industry sources say that kosher cruising has increased by more than 20% in the past five years, despite the recession. While some travelers still prefer going on a cruise with the cruise ship providing “kosher airline-like meals,” the trend is towards joining the total kosher experience that companies like Kosherica offer. David Wallace of Eddie’s Travel, which partnered with Kosherica for the kosher cruises, sees a growing number of kosher travelers opting for organized kosher travel to many destinations throughout the world. He is already joining Kosherica for Sukkot programs at the Dan Caesarea and Hacienda Forest View hotels in Israel and for many winter cruises in the Caribbean. As the kosher passengers disembarked in Copenhagen after visits to Tallinn, Estonia, Helsinki, Finland, St. Petersburg, Russia and Stockholm, Sweden, the talk was about “the experience” which meant the Kosherica program and, of course, the food of Arik.