Seabourn Raises Culinary Bar with New Fine Dining Concepts & Experiences

Seabourn is setting a new standard in fine dining at sea with the introduction of refreshed menus, innovative dining venues, and immersive culinary experiences ashore.

On board, guests will notice a distinct evolution in the menus, now brimming with globally inspired dishes that reflect the unique flavours of the destinations visited. Seabourn’s culinary team has carefully created a balance between light, health-conscious options and rich, indulgent creations, ensuring every palate is perfectly catered for. In addition to the refined dining venues, Seabourn has elevated in-suite dining to restaurant-quality levels, allowing guests to enjoy gourmet meals in the comfort and privacy of their suite, any time of day.

A particularly exciting addition is Seabourn’s new focus on fresh, locally sourced seafood. Across all dining venues, guests will find fresh-caught seafood featured more prominently, with rotating Chef’s Specials at The Restaurant and open-air seafood grill events at The Patio. These enhancements are designed to bring the freshest flavours of the sea directly to guests, highlighting local specialties from the destinations visited.

Seabourn’s culinary adventures now extend well beyond the ship, offering guests even more authentic, hands-on experiences ashore. New culinary shore excursions include live cooking demonstrations and seafood preparation with local chefs in Alaska, giving guests a chance to savour fresh crab and salmon straight from the region’s waters. In Canada, guests can try their hand at oyster shucking at a farm in Prince Edward Island, or sample fresh lobster in Bar Harbor, Maine.

The cruise line is also expanding its signature complimentary ‘Shopping with the Chef’ programme. This unique experience invites guests to join Seabourn’s executive chefs on guided visits to local markets in ports of call around the world. From Ho Chi Minh City in Vietnam to Penang in Malaysia, Nagasaki in Japan, and Quebec City in Canada, guests will have the chance to explore regional ingredients and culinary traditions side by side with Seabourn’s culinary experts. New itineraries even include late-night market tours in Bangkok, Thailand, and Kanazawa, Japan, offering an unforgettable glimpse into the vibrant street food culture of these cities.

Mark Tamis, President of Seabourn, said: “Seabourn has long set the standard in culinary excellence, and these enhancements reflect our ongoing commitment to destination-driven experiences.

“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.”