Atlas Ocean Voyages has launched an enhanced culinary program, under the leadership of Corporate Executive Chef René Aflenzer. The commitment will see guests aboard Atlas’ luxury expedition yachts discover new dishes that celebrate artistry, seasonality, and authentic regional flavours.
Chef Aflenzer recently returned from a sourcing journey across Argentina, where he collaborated with
local farmers, vintners, and artisans to bring the freshest seasonal ingredients to guests aboard Atlas’
luxury expedition yachts. These partnerships ensure that locally sourced fish, prime proteins, fresh
produce, regional wines and seafood are featured throughout the onboard dining experience.
“Food is an integral part of exploration,” said Chef Aflenzer. “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 flavours.”
The new creations will be served at all dining venues onboard, including the Main Restaurant, the al fresco 7 Aft Grill, casual Paula’s Pantry grab-and-go and 24-hour room service.
“Our culinary program is one of the cornerstones of the Atlas experience,” said James A. Rodriguez,
President & CEO of Atlas Ocean Voyages. “Chef René’s commitment to quality and innovation
continues to elevate the dining experience for our valued guests.”
Curated culinary highlights include:
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
- Four Texture Carrot – an artistic composition of carrot in multiple forms
- Roasted White Onion – wild mushroom ragout, hazelnut, parsnip cream
- The Aubergine Mess – hummus, lychee, fresh herbs, chimichurri
Additional offerings include kartofelnie, plant-based moussaka, vegetable curry, and more
Dessert course highlights
- Infinity Chocolate Peanut Butter cake
- Pistachio Tart | Pistachio Caramel Sauce | Crumble
In addition to onboard dining, Atlas Ocean Voyages continues to expand its Epicurean Expeditions,
with new 2026 and 2027 expeditions returning to the Mediterranean. These immersive sailings offer
guests exclusive culinary-focused programming, including guest chefs, wine pairings, market-to-table
experiences, and shoreside tastings designed to connect travelers with the rich gastronomic
traditions of the regions they explore.
