Seabourn will introduce a new restaurant called Solis on the Seabourn Quest in January 2024 and on the Encore, Ovation, and Sojourn ships by spring 2024.
Solis will serve daily prepared modern Mediterranean cuisine inspired by the places visited by Seabourn’s ships, such as the Rivieras, Central Mediterranean, and Greek Eastern Mediterranean.
The restaurant was developed in collaboration with Seabourn’s long-time partners, master chef and culinary partner Anton Egger, and Senior Corporate Chef Franck Salein.
Chef Anton Egger has experience opening restaurants in Singapore and Bangkok and has appeared alongside Michelin-starred chefs in culinary events worldwide. Chef Franck Salein has worked as an executive chef at multiple 2 and 3 Michelin-star restaurants.
Solis will offer a vibrant, chic atmosphere with feel-good background music, and the menu will evoke memories of Mediterranean shores. Featured dishes include Piquillos De La Mama, Branzino, Bistecca Alla Fiorentina, and Spiced Lamb Shank. Vegetarian and vegan options will also be available, along with a curated cocktail menu.
Seabourn’s President, Natalya Leahy, said that culinary experiences are an integral part of their luxury offerings, and the addition of Solis was inspired by guest feedback and their commitment to innovation. Solis aims to provide guests with unforgettable dining experiences and lasting memories.
With the introduction of Solis, Seabourn will conclude its eight-year culinary partnership with Chef Thomas Keller by spring 2024.
