Gourmet Dining

Seabourn’s award-winning cuisine starts with the finest quality ingredients, infused with authentic regional flavors, prepared á la minute by our skilled chefs and served with pride. Each Seabourn ship offers a choice of dining venues to suit your mood of the moment, and nearly all are open-seating, inviting you to dine where, when and with whom you wish. Complimentary fine wines are poured with lunch and dinner, and there is never an extra charge for any dining choice. You can even enjoy a meal in your suite or on your veranda, with our compliments. Seabourn is a proud member of Chaîne des Rôtisseurs, one of the world’s most prestigious gastronomic societies devoted to the art of fine dining.

SEABOURN ANNOUNCES NEW AND EXCITING CULINARY EXPERIENCE “SOLIS” 

Solis, a new fine dining venue, is designed to engage all your senses, transporting you to volcanic slopes, cerulean seas, and abundant citrus groves through a series of delightful culinary moments and surprises. Expect whimsical cocktails, vibrant plating, and flavor combinations that are both familiar and elevated, all served within a reimagined dining space reminiscent of the afterglow of the sun.

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An Appealing Choice Of Dining Venues

Coming Soon

Coming Soon: Solis

Offering light, modern Mediterranean cuisine bursting with color and character, prepared fresh and entirely from scratch.

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Sushi

Skilled chefs create exquisite sushi before your eyes for a delightfully visual, authentic lunch or dinner experience.

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The Finale Sail

Earth & Ocean

Each evening, our chefs create an array of fresh inventive dishes from around the world, served in a relaxed setting under the stars.

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A view of the dining area in The Grill by Tomas Keller on a small ship cruise

The Grill By Thomas Keller

Inspired by the classic American restaurant from the '50s and '60s, The Grill focuses on updated versions of iconic dishes.

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The Colonnade

A casual restaurant with indoor and outdoor seating offering meals prepared in open-kitchen style and served as a lavish buffet, or with optional table service.

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The Restaurant

Gourmet dining experiences that rival the finest restaurants anywhere.

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The Patio

A casual restaurant with indoor and outdoor seating offering meals prepared in open-kitchen style and served as a lavish buffet, or with optional table service.

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In-Suite Dining

Around the clock for service in your suite. Dinner from The Restaurant menu is served, course by course, in your suite or on your veranda.

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Chef Anton Egger

Master Chef And Culinary Partner

His international experience, combined with a lifelong personal passion for exploring the world’s diverse cuisines and the ever-evolving global restaurant industry, provide him with a rare and invaluable perspective on luxury travelers’ culinary preferences and expectations. Chef Egger has opened restaurants in Singapore and Bangkok; designed concepts and culinary training programs in Asia and Europe; and appeared worldwide in culinary events with some of the most highly acclaimed Michelin-starred chefs in the world.

Chef Anton “Tony” Egger

I have been so blessed being able to enjoy my love and passion as my job. Life as a whole could not have been better.

Chef Anton “Tony” Egger

I have been so blessed being able to enjoy my love and passion as my job. Life as a whole could not have been better.

Chef Anton “Tony” Egger

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Chef Franck Salein

Senior Corporate Chef

Chef Franck Salein possesses a solid background in the culinary world, having had the privilege of collaborating with some of the globe's most renowned chefs at several 2 and 3 Michelin-star restaurants. His culinary journey has taken him to prestigious hotels, where he has been immersed in the epitome of luxury.

Chef Salein’s culinary philosophy centers on an unrelenting dedication to research, innovation, and the art of creation, all fueled by his profound passion for crafting healthy and delectable gastronomy. His resolute commitment lies in accentuating the exquisite flavors of the finest seasonal produce.

Chef Franck Salein

I believe guests should invariably be given precedence, as they represent the foremost priority for any establishment.

Chef Franck Salein

I believe guests should invariably be given precedence, as they represent the foremost priority for any establishment.

Chef Franck Salein

Chef Thomas Keller

Our Culinary Partnership

In our ongoing quest to provide you with the world’s finest travel experiences, we have partnered with world-renowned American Chef Thomas Keller, the chef and proprietor of The French Laundry, Ad Hoc, Bouchon, Bouchon Bakery and Per Se. Chef Keller is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first male American chef to be named a Chevalier of the French Legion of Honor, the most illustrious decoration in France.