• Focus on Local and Regional Sourcing: Seabourn is elevating its dining program by having its chefs source fresh, local ingredients directly from markets in the destinations visited.
• New Dinner Menus and Seafood Emphasis: The main dining venue, The Restaurant, will introduce new dinner menus featuring 24 new dishes, with a significant focus on fresh, locally sourced seafood.
• Expanded Interactive Culinary Excursions: The complimentary “Shopping with the Chef” program is being expanded to more ports, and new culinary-focused shore excursions are being added.
• Destination-Driven Dining Philosophy: The enhancements are guided by a commitment to creating authentic dining experiences that reflect the culture and flavors of each specific region on the itinerary.

Seabourn is beautifully enhancing its celebrated culinary program, creating an even deeper connection between guests and the destinations they explore. The ultra-luxury cruise line is introducing a series of thoughtful updates across its fleet, centered on providing authentic, destination-driven dining experiences that tell the story of each unique region.

At the heart of this initiative is a renewed commitment to using fresh, locally sourced ingredients. Seabourn’s executive chefs are spending more time ashore, building relationships with local purveyors and markets to bring the best regional flavors directly to the ship’s galleys.

This means guests can look forward to savoring wild Alaskan salmon, tasting boutique wines sourced that same morning, or enjoying a honey pairing from a nearby farm. The new dinner menus for The Restaurant will feature 24 new, locally inspired appetizers and main courses, with a special emphasis on fresh-caught seafood.

The program also invites guests to become part of the culinary journey. Seabourn is expanding its complimentary “Shopping with the Chef” program, offering more opportunities for guests to join chefs on visits to local markets in new ports like Ho Chi Minh City, Penang, and Quebec City. Additionally, new hands-on shore excursions are being introduced, such as oyster shucking on Prince Edward Island and fresh lobster tastings in Bar Harbor, Maine.

These enriching activities provide a wonderful, immersive way for guests to engage with the local food culture. As Seabourn President Mark Tamis expressed, the focus is on creating unforgettable dining moments where freshness and flavor are at the heart of every dish.