Atlas Ocean Voyages Reveals Enhanced Culinary Program
Luxury expedition cruise operator Atlas Ocean Voyages has unveiled an enhanced culinary experience designed for its guests aboard their yachts.
Atlas Ocean Voyages Reveals Enhanced Culinary Program
Luxury expedition cruise operator Atlas Ocean Voyages introduces its enhanced culinary programme helmed by corporate executive chef René Aflenzer.
Under Aflenzer’s leadership, guests aboard Atlas’ luxury expedition yachts can anticipate a variety of innovative dishes that highlight artistry, seasonality, and authentic regional flavors.
Cruise line president and CEO James A. Rodriquez stated: “Our culinary programme is one of the cornerstones of the Atlas experience. Chef René’s commitment to quality and innovation continues to enhance our guests’ dining experience. His creativity, passion, and talented culinary team aboard our ships consistently exceed expectations. Our guests’ feedback and strong ratings showcase that Atlas dining is truly exceptional.”
Moreover, Atlas Ocean Voyages plans to extend its Epicurean Expeditions, with fresh offerings arriving in 2026 and 2027, returning to the Mediterranean. These immersive sailings will include exclusive culinary-focused programming, featuring guest chefs, wine pairings, market-to-table experiences, and shoreside tastings designed to immerse travelers in the rich gastronomic traditions of their visited regions.
A Stellar Menu
Atlas’s 2025 menu rollout comprises several distinct categories, providing an extensive array of dining choices aimed at stimulating the senses:
Starter Course Highlights:
- Chilled Tomato Essence – smoked cherry tomato, basil oil
- Raw Hamachi – aqua de chile espuma, soybean-parsley & dill salad, herb oil
- Cured Mackerel – verjus dressing, parsley oil, Giaveri Oscietra caviar
Signature Main Course Highlights:
- Chilean Seabass Tiradito – yuzu-passion fruit leche de tigre, pickled cucumber, crispy quinoa
- Lobster Ravioli – garlic butter sauce, salmon skin
- Veal Tenderloin – finished with Porto wine au jus
Plant-Based Course Highlights:
- Grilled Romaine Caesar Salad – herbed white beans
- Roasted White Onion – wild mushroom ragout, hazelnut, parsnip cream
- The Aubergine Mess – hummus, lychee, fresh herbs, chimichurri
Dessert Course Highlights:
- Infinity Chocolate Peanut Butter cake
- Pistachio Tart | Pistachio Caramel Sauce | Crumble
Inspired by travel, Aflenzer recently returned from a sourcing journey across Argentina, where he partnered with local farmers, vintners, and artisans to ensure that the freshest seasonal ingredients are used in Atlas’s culinary offerings. These collaborations promise that locally sourced fish, prime proteins, seasonal produce, regional wines, and seafood feature prominently in the onboard dining experience.
Aflenzer remarked, “Food is an integral part of exploration. Guests deserve a culinary journey as rich and inspiring as the destinations we visit. Our menus are designed to surprise and delight, blending creative presentation, exceptional quality, and fresh regional flavors.”
Atlas guests will be able to savor Chef Aflenzer’s creations across all onboard dining venues, including the elegant Main Restaurant, the al fresco 7Aft Grill, casual Paula’s Pantry grab-and-go café, and 24-hour room service.
