Seabourn will feature a new culinary experience, Solis, a new fine dining restaurant that celebrates Mediterranean cuisine inspired by the places visited by the company's ships.
Solís, a new addition to the culinary experiences on board Seabourn, will offer a variety of light Mediterranean cuisine, prepared fresh every day.
The new restaurant will open on board Seabourn Quest in January 2024 and will be rolled out on Seabourn Encore, Seabourn Ovation and Seabourn Sojourn in spring 2024.
The highlight of Seabourn's new culinary experience is that it includes cutting-edge cocktails, vibrant dishes, and flavor combinations that are both familiar and novel, all in a redesigned restaurant.
Solis was developed in collaboration between chef Seabourn's head , and senior corporate chef Franck Salein. Their years of Michelin-starred experience, deep passion for travel, and profound understanding of Seabourn guests have contributed to the brand's culinary success.
Chef Egger has opened restaurants in Singapore and Bangkok and has appeared at culinary events worldwide alongside Michelin-starred chefs. Chef Salein's experience includes roles as executive chef at several two- and three-Michelin-starred restaurants.
The expert culinary team stands out for offering a variety of dishes that satisfy different palates, ensuring that each one is prepared and perfectly presented with a discerning eye.
“Culinary arts are an integral part of our ultra-luxury experiences, and we are committed to continuous innovation to delight our guestswith unparalleled dining options. The additionof Solís isinspired by the voice of ourguests, and our team has worked diligently over the past few months to bring it to life,” said Natalya Leahy, President of Seabourn.
“Solís will showcasea vibrant and elegant atmosphere with great background music and a menu that evokes our favorite travel memories. With each course, guestsare transported to the sun-drenched shores of the Mediterranean. An evening at Solís is sure to delightourguests and leave themwith lasting Seabourn memories.”
Solís will debut a variety of dishes that reflect the range of Mediterranean flavors. The menus will include colorful dishes inspired by cuisines from the Rivieras to the central Mediterranean and the Greek flavors of the eastern Mediterranean.
Solís will also offer a delicious variety of dishes to satisfy and keep you lingering long after the last bite.
Highlights include Basque piquillo peppers with fresh goat's milk cheese from Murcia served on country bread crostini; Branzino: whole sea bass baked in a sea salt and fresh thyme crust, served with artichokes and tomatoes; Bistecca Alla Fiorentina: grilled beef steak in the Tuscan style; and spiced leg of lamb with grilled smoked eggplant with tahini, pomegranate, toasted pine nuts and labneh.
A wide variety of vegetarian and vegan options will also be incorporated into the entire menu.
Beyond the culinary delights, guests can enjoy a sophisticated experience with Seabourn's newly launched vintage cocktail menu. From classics like the Kir Royale and Negroni to the ever-popular Aperol Spritz.
With the addition of Solis, Seabourn will end its eight-year culinary partnership with chef Thomas Keller by spring 2024.
Around the World 2026
Aboard the Seabourn Sojourn, departing January 6, 2026, and sailing from Los Angeles to Vancouver, this itinerary will last 129 days. Guests will explore 14 countries and 63 ports with seven nights of immersive experience.
In this way, they will be able to explore the volcanic atolls of the South Pacific, circumnavigate the wild coasts of Australia, and tour Southeast Asia and the islands of Japan at the height of the spring flower season before sailing through Glacier Bay to welcome the Alaskan summer.
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