Seabourn is expanding its culinary program in a bid to deepen guests' connection with the destinations they explore. From elevated menus inspired by global flavors to expanded chef-led shore excursions and redesigned onboard dining concepts, these enhancements aim to deliver authentic and immersive dining experiences at sea.
The enhancements reflect Seabourn's 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 regional ingredients, which are reflected in the onboard offerings and experiences. As such, Seabourn's regional menus will include 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.
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 a live cooking demonstration and hands-on seafood preparation with a local chef in Alaska; oyster shucking at a farm in Prince Edward Island, Canada; and fresh lobster tastings in Bar Harbor, Maine.
The cruise line will also introduce new dinner menus for The Restaurant, with 24 new appetizers and main courses inspired by local cuisines (also featuring fresh seafood). Highlights include Marinated Diver Scallops and Smoked Trout Carpaccio topped with Ossetra Caviar; Grilled Sirloin of Beef paired with a Lobster Spring Roll, Pomme Purée, Wilted Spinach, Sweet Confit Garlic, and Beef Jus; Seared Seabass accompanied by Wild Forest Mushrooms, Tomato Marmalade, Lemon Zucchini, and Potato Cream; and a decadent White and Dark Chocolate Peanut Butter Mousse served with Chocolate Crème Anglaise and Salty Caramel Gelato.
Seabourn, lastly, is expanding its signature complimentary "Shopping with the Chef" program, 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. Examples of new ports where the experience will be offered include Ho Chi Minh City in Vietnam; Penang, Malaysia; Nagasaki, Japan; and Quebec City, Canada, along with late-night night market tours in Bangkok, Thailand, and Kanazawa, Japan, among others.
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