Cuxhaven to Hamburg on the Historic Freighter Cap San Diego

The Cap San Diego [German], built in 1961 and in service on the South America passage until the eighties, is the largest museum freighter in the world that has kept some seaworthiness. Now docked at the Überseebrücke (“Overseas Quai”) in the port of Hamburg most of the time, she’s being run as a museum and hotel after being saved from the scrapyard by the city. A group of volunteers, many of them former crew members, make this possible.

A few times a year, the Cap San Diego leaves her dock, albeit not too far out: Her seaworthiness certificates limit her to the larger Elbe estuary. Longer passages are a thing of the past. There are ideas to have Cap San Diego go on the South America passage again for one last time.

This adventure would come at a hefty price. Gesa Rädeker, Cap San Diego’s Operations & Hospitality Manager, estimates the cost of increasing the freighter’s seaworthiness to acceptable levels, maritime logistics and operations at around 2 million Euros.

It doesn’t take a trip across the Atlantic ocean though to experience Cap San Diego to the fullest. I was lucky enough to spend a day at sea and a night at dock aboard her in July 2019 The early morning ride from Hamburg’s bus terminal to the port of Cuxhaven surely isn’t the most exciting part of the journey, but seeing the Cap San Diego from afar, all geared up for the passage and waiting for her 350 guests is the perfect reward at the start of a memorable day.

Navigating up the river Elbe for around 50 nautical miles (90 kilometers) to Hamburg takes seven hours or so, including a tour of the commercial port. For most of the time, the scenery is less attractive than the many things there are to discover on the Cap San Diego. In fact, most areas are accessible during the passage, including the bridge and the engine room. Combine the impressions with a bit of imagination, close your eyes maybe, and find yourself en route to South America. There are so many details to discover!

Once arrived at her home base, docking the Cap San Diego (video) is an exercise that takes almost an hour. Once finished, the passengers are leaving. All passengers? No. Up to a dozen lucky guests can stay onboard to spend the night in one of the cabins formerly used for Cap San Diego’s officers and the occasional tourist.

This is an experience absolutely not to be missed. The lounge and bar are unfortunately closed for the evening, but other than that, overnight guests can wander around as they wish, save for some areas closed off for security reasons. The cabins are simple, comfortable and very, very quiet, with nobody aboard than the guests and a night clerk.

Unlike in former times, dinner is not being served aboard. But you don’t have to veer off too far. Tasquinha Galego, within less five minutes of the ship, serves excellent Portuguese food in an authentic atmosphere that might remind you of a stopover on one of the original Cap San Diego passages.

The next morning, a hearty German breakfast is being served in the onboard café. Enough to give you lots of energy for discovering Hamburg. Maybe starting with the Elbphilharmonie, a close neighbor to the Cap San Diego?

Cappuccino on the Foredeck: Cuchaule (Swiss Sweet Saffron Bread)

Cuchale - Swiss Saffron Sweetbread

This post marks two firsts: It introduces the Galley category where I publish my favorite recipes. The recipes that are particulary suitable for these serene moments when you’re sitting outside at sunrise with a freshly brewed cup of coffee in your hand will become part of the “Cappuccino on the Foredeck” series.

Cuchaule [cue-shoal] is not just a bread to me, but a veritable soul food. My memories of it go back to when my grandma used it to bring it to my bed on Sunday morning when I was at her house – with no coffee yet then, but in large chunks covered in butter and jam.

The recipe originates from my home canton (that’s what the Swiss call their states) of Fribourg and is a Sunday classic there. It takes some time to prepare, but believe me, you’ll be fully rewarded upon your first bite.The recipe is transcribed from [German] Aus Schweizer Küchen (From Swiss Kitchens), a standard for Swiss cuisine by culinary legend Marianne Kaltenbach.

Ingredients

  • 1 kg white flour
  • 40 g fresh yeast (or 13 grams of dried yeast)
  • 150 g sugar
  • 2.5 dl milk
  • 2.5 dl water
  • 80 g butter
  • 1 dl cream
  • 1 tsp salt
  • 1 whole egg
  • 250 mg powdered saffron
  • 1 eggyolk

Method

  • Sieve the flour into a large, pre-warmed bowl. Create a well in the middle.
  • Mix sugar and yeast until liquid.
  • Mix 2 tbsp of milk and 1 tbsp of flour to a paste.
  • Pour liquid and paste into the well and stir carefully (not including any additional flour).
  • Leave to rest for 20 minutes in a warm place.
  • Heat milk and water. Remove from heat.
  • Melt butter in liquid.
  • Add cream.
  • Mix into bowl in portions until integrated.
  • Mix salt, egg and saffron.
  • Add to dough and knead until no longer sticky.
  • Leave to rise until volume doubles (approximately 1.5 hours).
  • Separate into two or three loaves.
  • With a sharp knife, carve a coarse grid into the top of each of the loaves.
  • Leave to rest in a cool place for 10 minutes.
  • Glaze loaves in whisked egg yolk.
  • Bake for 35-40 minutes (depending on size) at 190° Celsius (375° Fahrenheit)

A Week in Tuscany

Tuscany has been among my favorite travel destinations since I was a kid. In early October, I had the pleasure of returning there with my family for a week.

We stayed at Agriturismo Vaianino near Volterra for the second time and were again entirely satisfied with Marzia and Gianluca’s hospitality, the cozy OLIVO farmhouse and the splendid views.

When planning a stopover in Tuscany while cruising the Med, the relatively new marina at Cala de’ Medici near Castiglioncello is a good homebase for stepping into our footprints.

I’d suggest driving to Pisa and Lucca on day 1 (2.5 hours and 150 km round-trip, not including sightseeing), Florence on day 2 (3 hours / 210 km) and San Gimignano, Volterra and Siena on day 3 (4.5 hours, 230 km).

This last one is quite a long drive mainly on secondary roads, so you might consider stopping overnight in Siena and adding some other scenic spots like Monteriggioni or Castel San Gimignano to your itinerary. All three day trips can also be combined in the given order or vice versa.

Now, let’s head to the Polarsteps view of the trip (click for pictures), followed by selected recommendations. Enjoy!

San Gimignano

Eat at Mangiatoia
Get ice-cream from Gelateria Dondoli

Climbing Torre Grossa (the Great Tower) is not to be missed. Whether a San Gimignano Pass will be worth it for you depends on how interested you are in history, and how much time you have.

Volterra

Eat at La Carabaccia or, when lucky enough to be in Volterra on one of the very few proposed dates, participate in a Cena Galeotta where inmates of the local prison are joined by a star chef to create a very special dining experience.

Siena

Eat light at Gino Cacino di Angelo or more in style (and at a price) at the iconic Osteria Le Logge.
Get ice-cream from La Vecchia Latteria.
Grab a coffee at one of the Pasticcerie Nannini. You’ll probably go for cake as well.

Lucca

Eat at Locanda Buatino, the only place in Lucca that made it into Osterie d’Italia 2020.

After the meal, take a stroll on the huge city walls and finish up with coffee in the old town.

Florence

Stay at Number Nine.

Know your knots

Every boating license inevitably comes with a basic set of knots you need to know. Here in Switzerland, these are [with German translations]

I hadn’t come close to any of these knots before in my life. I knew I’d need a lot practice. So I took a trip to the DIY store to buy some lines of different diameters and everything I needed to build this training board with cleats, rings and makeshift bollards made of ventilation duct.

The board went on to sit happily on my kitchen island unit, offering me an opportunity to practice whenever I waited for food to finish cooking. I don’t know how many hours I accumulated, but I sure knew my knots when it was time for the exam.

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