Seabourn has introduced a new culinary programme tailored specifically for its 2026 Alaska season, bringing regional ingredients, coastal traditions and local influences into the dining experience aboard Seabourn Encore. The initiative began with the vessel’s inaugural Alaska deployment in May and expands the line’s longstanding emphasis on destination-focused cuisine.
The programme has been designed to mirror the landscapes and culture of the region throughout each voyage. Seabourn president Mark Tamis indicated that the Alaska season offered an opportunity to place greater emphasis on connecting onboard experiences with the destination itself, with the culinary offering intended to deepen guests’ engagement with the voyage from embarkation to disembarkation.
The seasonal dining programme unfolds across The Restaurant and The Colonnade, with menus built around locally sourced seafood, foraged ingredients and regional culinary traditions. Among the featured experiences is the Surf & Sear Sailaway, a buffet-style dinner presented on the first evening of voyages departing Vancouver or Juneau, combining Alaskan seafood with grilled meats.
Another addition is the Alaskan Seafood Boil, a 3-course meal centred on individual pots containing king crab legs, salmon, mussels, shrimp and scallops. The presentation adopts a casual dockside style, with communal table settings and themed service elements reflecting the character of Alaska’s fishing communities.
Mid-voyage, guests are offered the Fisherman’s Table, a shared dining experience highlighting salmon and halibut, timed to coincide with scenic cruising near Sitka or Misty Fjords depending on itinerary. The Midnight Sun Dinner, served in The Restaurant, presents a more formal menu featuring dishes such as black cod, king crab salad and baked Alaska, accompanied by menu artwork created in collaboration with Alaskan Native artist Crystal Worl.
Additional offerings include Alaskan Earth & Ocean dinners in The Colonnade, an Alaska-themed brunch served during glacier cruising days, and a regional interpretation of fish and chips using sustainably sourced local catch.
The collaboration with Crystal Worl introduces a cultural dimension to the programme, incorporating Indigenous artistic perspectives into the dining presentation. Her work, which explores themes of identity, nature and place, appears throughout the Midnight Sun Dinner experience.
The beverage programme has also been adapted for the season, featuring cocktails inspired by the region and crafted with Alaska glacial ice. Among the new drinks are the Glacier & Fir, Inside Passage Punch and Denali Bramble, alongside a curated selection of local beers.
Outdoor culinary events are scheduled when weather permits, with deck-side offerings including caviar service, hot chocolate, Glühwein and salmon chowder presented during scenic cruising segments.
Seabourn Encore commenced its Alaska season on May 14th, 2026, with voyages operating through September between Vancouver and Juneau. The ship’s itineraries include glacier viewing, calls at established ports and smaller coastal destinations, with an expedition team of naturalists and historians accompanying each sailing.