Signature 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. The Seabourn Ovation 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.

In an ongoing quest to provide the world’s finest travel experiences, Seabourn has partnered with Master Chef Anton Egger, the culinary mastermind behind two of Seabourn’s most popular dining concepts – Earth & Ocean and Sushi. Chef Egger, born into a family hotel and restaurant business in Austria, launched his culinary career in renowned 5-star establishments in Austria, Switzerland, France, Asia, South Africa, the Caribbean and the USA, immersed in diverse culinary traditions.

“Over the years, we have listened intently to discover what Seabourn guests really enjoy about dining. With Solis, we’re combining all that we have learned and more into something our guests are sure to enjoy – and that we will enjoy creating.”  – Anton Egger

Chef Tony is a long-time Seabourn partner whose remarkable run began in 1998 as an Executive Chef. His time spent serving Seabourn guests was the inspiration behind his new concept, Solis. When he and Senior Corporate Chef Franck Salein saw that guests, when surveyed, ranked Mediterranean cuisine as their top pick for a new restaurant and “fresh and healthy” as their preferred attributes, Chef Egger crafted an exceptional dining experience focusing on “coastal cuisine.”

Born into a hospitality family in Austria, Chef Egger launched his culinary career via local apprenticeships while still in the prime of youth before moving on to expand his horizons, talents, and tastes at 5-star venues across four continents. After bringing those tastes and talents to Seabourn, He teamed with Chef Salein to expand the line’s cuisine by conceiving and developing popular venues such as Sushi, offering authentic Japanese sushi on Encore-class vessels, and Earth & Ocean, with daily menus highlighting sophisticated flavors inspired by the fleet’s travels around the globe.”

Solis will be offering light, modern Mediterranean cuisine bursting with color and character, prepared fresh and entirely from scratch.​ Solis will showcase a vibrant, chic atmosphere with feel-good background music and a menu reminiscent of our favorite travel memories.​

Solis was developed in collaboration with longtime Seabourn partners, Master Chef and Culinary Partner Chef Anton Egger, and Senior Corporate Chef Franck Salein. Chef Egger and Chef Salein are the culinary masterminds behind two of Seabourn’s most popular dining concepts – Earth & Ocean and Sushi.

Beyond the culinary, guests will be able to indulge in a truly sophisticated experience with Seabourn’s newly presented, refined vintage cocktail menu, featuring an allure of classic cocktails crafted to perfection. From classics such as the Kir Royale or Mauresco to the always — and most popular — Aperol Spritz, our team of talented mixologists have meticulously curated this menu to ensure that every drink is a masterpiece of flavors and aesthetics.

An evening at Solis is designed to delight our guests and leave them with lasting Seabourn Moments.