Atlas Ocean Voyages Unveils Enhanced Culinary Program

Atlas Ocean Voyages is launching an enhanced culinary program, with innovative new dishes featuring fresh seasonal ingredients. 

René Aflenzer, the line’s corporate executive chef, is working with farmers, vintners and artisans from Argentina to 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,” says 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.”

Aflenzer’s creations will be featured at all onboard dining venues, including the main restaurant, 7Aft Grill, Paula’s Pantry and 24-hour room service. 

In addition to onboard dining, Atlas Ocean Voyages is also expanding its Epicurean Expeditions, with immersive new 2026 and 2027 sailings returning to the Mediterranean. These voyages include exclusive culinary-focused programming, including guest chefs, wine pairings, market-to-table experiences and shoreside tastings.

“Our culinary program is one of the cornerstones of the Atlas experience,” says James A. Rodriguez, president and chief executive officer 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.”

New onboard dishes include:

• 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
• 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
• Grilled Romaine Caesar Salad – herbed white beans
• Roasted White Onion – wild mushroom ragout, hazelnut, parsnip cream
• The Aubergine Mess – hummus, lychee, fresh herbs, chimichurri
• Infinity Chocolate Peanut Butter cake
• Pistachio Tart | Pistachio Caramel Sauce | Crumble 

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