Seabourn is expanding its culinary programme to strengthen guests’ connection to the destinations they visit. New initiatives include regionally inspired menus, chef-led shore excursions, and updated onboard dining concepts, with a focus on local sourcing and authenticity.

A central element of the expansion is a renewed emphasis on fresh, locally sourced ingredients. Executive chefs across the fleet spend time ashore building relationships with small producers and markets, integrating regional ingredients into both the menus and culinary activities on board. The result is a dining experience shaped by the people and cultures of each destination.

“Seabourn has long prioritised culinary quality, and these enhancements reflect our continued focus on regional flavours and local sourcing,” said Mark Tamis, president of Seabourn. “After engaging with guests, crew, and travel partners, we’re increasing our efforts to incorporate fresh, local ingredients across the fleet.”

Seabourn is introducing more destination-specific dishes, such as wild Alaskan salmon, boutique regional wines, and locally produced honey. Guests may enjoy a seafood tasting following a wildlife tour in Wrangell, Alaska, or a wine sourced the same morning.

Fresh seafood will feature more prominently across all dining venues, with rotating Chef’s Specials at The Restaurant and grill events at The Patio. 

Culinary shore excursions include:

• Cooking demonstrations and hands-on seafood preparation with local chefs in Alaska
• Oyster shucking at a farm in Prince Edward Island, Canada
• Lobster tastings in Bar Harbor, Maine

The Restaurant will introduce 24 new appetisers and main courses inspired by regional cuisines.

These include:

• Marinated Diver Scallops & Smoked Trout Carpaccio, Ossetra Caviar
• Grilled Sirloin of Beef & Lobster Spring Roll, Pomme Purée, Spinach, Garlic, Beef Jus
• Seared Seabass, Wild Mushrooms, Tomato Marmalade, Zucchini, Potato Cream
• White & Dark Chocolate Peanut Butter Mousse, Chocolate Crème Anglaise, Salty Caramel Gelato

Seabourn is adding more ports to its complimentary Shopping with the Chef excursions, where guests accompany the executive chef to local markets. 

New destinations include:

• Ho Chi Minh City, Vietnam
• Penang, Malaysia
• Nagasaki, Japan
• Quebec City, Canada
• Late-night market tours in Bangkok and Kanazawa