Seabourn, the leader in ultra-luxury and expedition travel, is expanding its culinary programme to deepen guests’ connection to the destinations they explore.
From elevated menus inspired by global flavours to expanded chef-led shore excursions and reimagined onboard dining concepts, these enhancements reflect Seabourn’s commitment to creating authentic and immersive dining experiences at sea.
At the heart of the enhancements is a renewed focus on regional authenticity and fresh, locally sourced ingredients.
Executive chefs across Seabourn’s fleet dedicate time ashore forging relationships with small purveyors and markets to secure the best regional ingredients, which are reflected in the onboard offerings and experiences.
The result is a destination-inspired dining experience where the dishes tell a story of the people, places, and cultures behind them.
“Seabourn has long set the standard in culinary excellence, and these enhancements reflect our ongoing commitment to destination-driven experiences,” said Mark Tamis, president of Seabourn.
“After travelling across the fleet and listening closely to our guests, onboard teams, and travel partners, we’re exploring even more ways to spotlight regional flavours and locally sourced ingredients, with freshness and flavour at the heart of every dish. When it comes to sourcing locally, we believe more is more, and there’s more to come.”
Local Sourcing Elevates Onboard Dining
With a deep commitment to source the freshest local ingredients and to elevate onboard dining experiences to the highest levels, Seabourn is increasing and elevating its regional cuisine offerings to continue to celebrate the authentic flavours of the world.
Seabourn’s regional menus feature even more destination-specific dishes, such as locally and sustainably sourced wild Alaskan salmon.
Guests might sip a boutique wine sourced that same morning or enjoy a honey pairing curated from a local farm.
Signature moments include a fresh seafood tasting following a wildlife tour in Wrangell, Alaska.
More Fresh Seafood, More Often
Fresh-caught seafood will be featured prominently across all dining venues, with rotating Chef’s Specials at The Restaurant, and grill events at The Patio.
In addition, culinary shore excursions will also be offered, including:
- Live cooking demo and hands-on seafood preparation with a local chef to experience Alaska’s flavours, such as fresh crab and salmon in Alaska
- Oyster shucking at a farm in Prince Edward Island, Canada
- Fresh lobster tastings in Bar Harbor, Maine
New Dinner Menus for The Restaurant
Seabourn will introduce new dinner menus for The Restaurant, with 24 new appetisers and main courses inspired by local cuisines and featuring fresh seafood. Highlights include:
- Marinated Diver Scallops & Smoked Trout Carpaccio, Ossetra Caviar
- Grilled Sirloin of Beef & Lobster Spring Roll, Pomme Purée, Wilted Spinach, Sweet Confit Garlic, Beef Jus
- Seared Seabass, Wild Forest Mushrooms, Tomato Marmalade, Lemon Zucchini, Potato Cream
- White & Dark Chocolate Peanut Butter Mousse, Chocolate Crème Anglaise, Salty Caramel Gelato
Stepping Out with Seabourn Chefs
Seabourn is also expanding its signature complimentary “Shopping with the Chef” programme, offering more opportunities for guests to join the ship’s executive chef on visits to local markets at various ports of call.
Guests can discover regional ingredients and culinary traditions alongside the experts who bring them to life on board. Examples of new ports where the experience will be offered include:
- Ho Chi Minh City, Vietnam
- Penang, Malaysia
- Nagasaki, Japan
- Quebec City, Canada
- Late-night night market tours in Bangkok, Thailand, and Kanazawa, Japan, and more.
Source: The M Collective
Images: ©2025 Seabourn Cruise Lines, Inc
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