Seabourn Enhances Culinary Offerings with Local Tours

A fresh fish market in Japan
Cruise Industry
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Seabourn is elevating its culinary experience with newly crafted menus, expanded chef-led excursions ashore, and refreshed dining concepts onboard its luxury ships.

At the core of these changes is a deeper commitment to authentic regional flavors and ingredients sourced fresh from local markets, according to the cruise line.

“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 traveling across the fleet and listening closely to our guests, onboard teams, and travel partners, we’re exploring even more ways to spotlight regional flavors and locally sourced ingredients, with freshness and flavor at the heart of every dish. When it comes to sourcing locally, we believe more is more, and there’s more to come,” added Tamis.

The company announced it will expand its regional cuisine selections, with new dishes that highlight local specialties—such as sustainably caught wild Alaskan salmon. Guests can expect special culinary moments like fresh seafood tastings after wildlife excursions in Wrangell, Alaska.

Seafood will take a more prominent role throughout all onboard dining venues. Guests can look forward to rotating Chef’s Specials at The Restaurant and live grill events at The Patio.

Shore-based culinary adventures are also being expanded. New experiences include:

  • Participating in live cooking demonstrations and preparing seafood with local chefs in Alaska,
  • Shucking oysters fresh from the sea at a farm in Prince Edward Island, and
  • Sampling locally sourced lobster in Bar Harbor, Maine.

In The Restaurant, a newly designed dinner menu will feature 24 new starters and main courses, all inspired by regional cuisines and seasonal seafood.

Seabourn is also broadening its hallmark Shopping with the Chef experience, giving guests more chances to join the ship’s executive chef on market visits around the world. These outings offer a deeper understanding of local food cultures and ingredients, straight from the source.

New locations added to this program include:

  • Ho Chi Minh City, Vietnam
  • Penang, Malaysia
  • Nagasaki, Japan
  • Quebec City, Canada
  • And late-night market explorations in Bangkok, Thailand, and Kanazawa, Japan.