Atlas Ocean Voyages has announced the launch of its enhanced culinary program. Under the leadership of Corporate Executive Chef René Aflenzer, guests aboard Atlas’ luxury expedition yachts will discover an array of dishes that celebrate artistry, seasonality and authentic regional flavors.
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 flavors.”
Atlas guests can enjoy 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.
(Atlas Ocean Voyages)
“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. His creativity, passion, and the talented team of culinary professionals aboard our ships are delivering beyond expectations. Our guest feedback and consistently strong ratings are proof that Atlas dining is truly exceptional.”
Curated Culinary Highlights
Atlas’ 2025 menu rollout is divided into distinctive categories, offering guests a range of dining options designed to inspire 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
- 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
Epicurean Expeditions
In addition to onboard dining, Atlas Ocean Voyages continues to expand its Epicurean Expeditions, with new expeditions returning to the Mediterranean in 2026 and 2027. 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.
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