Seabourn's beautiful, intimate ships have attracted highly skilled chefs, galley and wait staffs, and the ships' open seating restaurants produce cuisine that Gourmet Magazine cited as "consistently excellent." In partnership with Seabourn, celebrity chef and culinary genius behind three Michelin-starred restaurants, Thomas Keller brings a luxury menu inspired by his award-winning French and American cuisine.
Main Dining Room Policies: Seabourn has open seating arrangements for breakfast, lunch and dinner.
Dress Code: The two dress code standards for in the evening (after 6pm) are Elegant Casual and Formal. Elegant Casual is the dress standard for all dining venues (except during Formal nights in The Restaurant). For men this means slacks with a collared dress shirt or sweater, jacket optional. For ladies, slacks / skirt, blouse, pant suit or dress is appropriate. Formal nights in The Restaurant means a tuxedo, suit or slacks and jacket are required for men. Ladies should wear an evening gown or other formal apparel.
Jeans are welcome in all dining venues during the day, but not appropriate in any public venues after 6pm. The only time-and-place a jacket is required for men is on Formal nights in The Restaurant – and a tie is never required. Any guests who do not wish to dress formally can use any of the other dining options.
Beverage Policy: Complimentary wines, spirits, fine French champagne, soft drinks and mineral water.
Special Requests: If you require a special diet or if you need to have special food items available aboard ship, please notify the your Vacations To Go travel counselor at least one month before sailing. Kosher meals are available on all ships and itineraries and should be requested at least 90 days prior to sailing. Special Dietary requests such as salt-free or vegetarian foods, should be reconfirmed with the maitre d’hotel onboard.
All dining rooms onboard Seabourn ships are smoke-free.
Click on any ship name below for more detailed information about the dining options for each Seabourn ship: