Seabourn Encore Debuts Alaska-Inspired Culinary Journey

New Alaska Culinary Program on Seabourn Encore

Seabourn has launched a regionally inspired culinary program crafted specifically for Seabourn Encore’s 2026 Alaska season, bringing the flavours and stories of the region directly into the dining experience. Introduced with Encore’s inaugural Alaska sailings in May 2026, the program builds on Seabourn’s tradition of destination‑driven cuisine and weaves Alaska’s ingredients, traditions and coastal influences throughout each voyage.

Menus and drinks have been developed to reflect where the ship is sailing on any given day, turning meals into a continuous narrative that deepens guests’ sense of place from embarkation to disembarkation.

More at: https://www.seabourn.com

A Dining Experience Shaped by Alaska

The new program unfolds primarily across The Restaurant and The Colonnade, with different concepts appearing at key moments of the cruise. Locally sourced seafood, foraged ingredients and collaborations with Alaskan creatives sit at the heart of the approach, ensuring the menus evolve alongside the scenery.

Highlighted experiences include:

Surf & Sear Sailaway – An Alaska‑only sailaway dinner in The Colonnade on night one from Vancouver or Juneau, pairing seafood and steak buffet‑style with dishes like Weathervane scallops and chilled Alaskan crab.
Alaskan Seafood Boil – A three‑course, hands‑on feast built around an individual pot of King crab legs, Alaskan salmon, mussels, bacon‑wrapped scallops and shrimp, complete with paper‑topped tables, bibs, crackers and a relaxed, lumberjack‑shirt dress theme for the crew.
Fisherman’s Table – An intimate, shared tableside experience spotlighting salmon and halibut, timed mid‑cruise to coincide with scenic sailing near Sitka on one itinerary and Misty Fjords on another.

Midnight Sun Dinners, Brunch and Comfort Favourites

At the more elevated end, The Restaurant hosts a Midnight Sun Dinner, a multi‑course Alaska‑inspired menu that brings the region’s wild character to the table. Courses may include Wild Mushroom Consommé, Alaska King Crab Salad, olive‑oil‑poached black cod and a classic Baked Alaska for dessert.

Other features include:

Alaskan Earth & Ocean – A localized version of Seabourn’s Earth & Ocean concept served indoors in The Colonnade on two evenings per voyage, each with a different Alaska‑focused menu.
Alaskan Brunch – Offered once per cruise in The Restaurant during a scenic sailing day, marrying brunch staples with regional ingredients such as Smoked Copper River Salmon, Alaskan Crab Benedict, Foraged Mushroom Omelet and another take on Baked Alaska.
Alaskan Fish & Chips – A comfort‑driven lunch in The Restaurant featuring sustainably sourced local fish fried to a light crunch with steak fries, plus Alaskan Seafood Chowder and individual Baked Alaska portions.

Together, these touches ensure that Alaska is present in everything from relaxed lunches to signature evening dining.

Collaborations with Alaskan Creatives

To add cultural depth alongside culinary detail, Seabourn has partnered with Alaskan Native artist Crystal Worl on the Midnight Sun Dinner. Worl’s custom artwork appears on the menu, reflecting themes of Indigenous identity, nature and place, and connecting guests to Alaska’s artistic traditions as they dine.

This collaboration complements the sourcing of local seafood and foraged produce, extending the destination narrative beyond what is on the plate.

Cocktails and Local Beers Inspired by the Landscape

The new beverage program mirrors the culinary philosophy, offering regionally inspired cocktails and a curated local beer selection throughout Seabourn Encore’s Alaska voyages. Standout drinks such as the Glacier Fir and Inside Passage Punch are crafted using Alaska glacial ice and ingredients associated with the region, designed to evoke its forests and fjords in flavour as well as name.

Five signature cocktails have been developed for the season:

Glacier & Fir – A light, aperitif‑style sipper.
Midnight Sun No. 20 – An anisette‑forward drink that finishes with cocoa, echoing notes found in Westland whiskey.
Denali Bramble – Easy‑drinking and berry‑led, drawing on regional fruit flavours.
Inside Passage Punch – A rhubarb‑accented classic punch.
Aleutian Sunset – A bright, “patio‑style” cocktail designed for relaxed deck sipping.

Regional beers are also poured alongside these creations, tying the bar experience to the ports and landscapes outside.

Open-Deck Moments: Alaska, Al Fresco

When weather and scenery cooperate, elements of the program move out onto the open decks, adding a memorable al‑fresco dimension to glacier and fjord days. These casual, weather‑dependent experiences are meant to complement scenic cruising rather than replace main dining, and may include:

Caviar events on deck
Glühwein and hot chocolate service in cooler conditions
Salmon & Corn Chowder served outdoors against a backdrop of mountains and ice

Availability and exact timing vary by itinerary and conditions, but the aim is to match food and drink to the atmosphere outside in the moment.

Seabourn Encore’s 2026 Alaska Season

Seabourn Encore officially entered the Alaska market on 14 May 2026, arriving in Vancouver to start a series of 7‑ to 14‑day voyages through September 2026. Sailings operate between Vancouver and Juneau, threading narrow fjords and remote waterways that larger ships can’t access.

Key features of the deployment include:

Calls at classic ports such as Juneau, Ketchikan, Sitka, Skagway, Icy Strait Point and Valdez
Visits to lesser‑known destinations like Alert Bay, the Inian Islands and quieter stretches of the Alaska and Canadian Inside Passage
Glacier viewing on every voyage, with more opportunities to visit Glacier Bay National Park than any other luxury cruise line in the market
A dedicated Expedition Team of naturalists, historians and wilderness experts, plus Ventures by Seabourn Zodiac, kayaking and hiking excursions
A complimentary Helly Hansen PolarShield Parka for each guest