Dining well is an integral part of any luxury cruise, of course, but some operators take the pleasures of the palate to a higher level. Atlas Ocean Voyages is one of them. The multi-award-winning expedition yachting innovators excel in many areas, and the kitchens — both onboard and at top restaurants and private establishments in their ports of call — are no exception.
Since its founding, Atlas has distinguished itself as the only fleet of all-inclusive luxury yachts offering year-round expeditions to worldwide destinations. With fewer than 200 explorers on board, each guest has access to meaningful connections, personalized service, and crew members to inspire their passion for discovery. That’s true of its far-flung, nature-focused voyages, especially those in the Arctic and Antarctic, and its gastronomy-led journeys, particularly those around southern Europe and the Mediterranean.
The culinary component of any Atlas voyage is always a high point. In 2023, the company launched a new, highly curated program that makes food and wine its stars; 2025 marks the third season of these Epicurean Expeditions. Guests explore new flavors, sample some of the world’s most outstanding cuisines in unforgettable settings, and interact with passionate experts from all along the food chain — from vegetable farmers and cheesemakers to master chefs and noteworthy winemakers.
ATLAS’S EPICUREAN EXPEDITIONS
With itineraries that take in European and Mediterranean destinations from Dublin and Amsterdam in the north, to Athens and Dubrovnik in the east, and Casablanca and the Canary Islands in the south, Atlas’s Epicurean Expeditions make the most of their routings through some of the great culinary capitals of the world. On each voyage, guests can expect to explore the historic, natural, and artistic wonders of the region, but illuminated through the lens of food and wine. Chefs, vintners, and other culinarians will be on board — each to help illustrate the region and bring the experience to life.
The programs, which are all operated from Atlas’s World Navigator yacht, include a number of unique onboard inclusions, such as a premium dining experience featuring meats cooked on a state-of-the-art Josper at the 7AFT Grill restaurant, cooking demonstrations and cuisine tastings, and presentations from guest gastronomes.
THE THINKING BEHIND THE PROGRAM
“Our goal was to redefine what ‘expedition cruising’ means, particularly in warm water destinations,” says Jason O’Keefe, Atlas’s senior director for guest experience and corporate communications. “While traditional expeditions emphasize rugged exploration and Zodiac landings, we wanted to explore another kind of immersion — one rooted in the culinary heritage of each destination.”
“Our small yachts provide the perfect platform for intimate guest experiences, and we saw an opportunity to bring in local chefs, vintners, and gastronomic experts to share their stories onboard and ashore as our ‘expedition team’ guides,” notes O’Keefe. “Each sailing features visiting guest chefs and culinary experts who lead exclusive market visits, onboard tastings, and we host local wine experts who come aboard to highlight local wines and spirits, offering a deeper and more flavorful connection to the places we visit.”
O’Keefe emphasizes that their network of partner chefs, wine professionals, and artisans are likewise enthusiastic about the project. “We seek collaborators whose expertise and authenticity can truly bring the flavors of a region to life for our guests,” he says. “Many of these individuals have returned to sail with us for multiple seasons because they value the experiences we provide and enjoy interacting with our guests on a personal level while exploring exciting locations. They are passionate about sharing their craft.”
Reserve Your Seat At The Table
WHAT TO EXPECT TO EAT ON BOARD
All of the dining experiences aboard the World Navigator — home base for Atlas’s Epicurean Expeditions — have been designed to maximize dining pleasure while educating and informing guests about local food traditions. At the same time, the offerings are quite comprehensive, including fully realized plant-based and vegan menus, 24-hour room service, and thoughtful grab-and-go options for those heading out on shore excursions. The culinary journey of discovery never stops.
Overseen by Atlas corporate executive chef, René Aflenzer — who trained at the esteemed Culinary Institute of America — each dining venue emphasizes regionally inspired menus that change depending on the region where the yacht is sailing. Likewise, the culinary shoreside team curates a daily-changing selection of included and premium wines that focus on regional relevance, such as Bordeaux vintages during voyages around southwestern France.
For each voyage, Aflenzer and O’Keefe select a local chef to come on board, collaborate with the resident culinary team on destination-specific menus, lead market excursions, and host onboard events. The celebrity chefs who have recently been on board include Luciana Berry and Sylwia Stachyra from Bravo’s Top Chef All-Stars, Massimo Capra, and Philip “Ippy” Aiona.
The Josper grill is always the star of the show at the yacht’s 7AFT Grill, whether it’s during a poolside lunch during the day or an alfresco dinner at night. Chefs prepare the finest cuts of locally sourced steak and fresh seafood, over the coals on the beds of what is considered the world leader in charcoal gastronomy.
WHAT TO EXPECT ON BOARD
The resident and guest chefs on each voyage put on live cooking demonstrations, or local farmers come onboard to give culinary presentations to complement the insights and experiences that guests gain ashore. Guests, themselves, can also get behind the stoves during the ongoing Yachtsman Cookoff events in which explorers gather for a friendly “culinary ironman” contest in which they compete with one another and race against the clock, guided by the onboard professionals and enlisting fellow explorers as tasters and judges.
In the beverage department, resident wine enthusiasts and visiting winemakers lead guided tastings that offer insight into a particular region, enhance guests’ appreciation of wine, and explore how to pair it with food. Often, other experts, from museum curators to former ambassadors, present engaging seminars or interactive discussions. And for a less cerebral moment of enjoyment, the daily Après Expedition session gives explorers a chance to gather in the yacht’s social spaces to reflect together over the day’s adventures while sipping a refreshing cocktail.
WHAT TO EXPECT ON SHORE
The details vary according to each itinerary, but there’s always an immersive experience in an iconic port. Each Epicurean Expedition includes a complimentary activity that combines history, music, storytelling, and cuisine.
“Guests don’t just taste,” says O’Keefe. “They learn, cook, interact, and share stories with culinary leaders in an intimate setting.”
In Seville, for example, explorers have a cultural evening that begins with a drive through the city’s historic streets and the magnificent Plaza de España and concludes in an intimate local venue for an authentic flamenco performance. Meanwhile, in Gibraltar, they enjoy a welcome drink before a guided tour of the historic WWII tunnels and their wartime artifacts; a tasting of canapés with a selection of wines, beers, and the local tinto de verano in an atmospheric setting; and a performance by a military band.
Discover This Culinary Adventure
WHAT ELSE MIGHT BE IN STORE
Along with the complimentary offerings, each Epicurean Expedition offers a chance to go deeper into local culinary traditions via additional excursions. These include unique and immersive opportunities to explore a local culinary culture such as attending a masterclass with an esteemed chef in Bilbao to make pintxos (the Basque version of tapas); exploring 18th-century Bordeaux, a UNESCO World Heritage Site, before attending a wine tasting at one of the region’s most prestigious vineyards.
Sometimes the encounters are more rustic but infused with the genuine warmth that can be found in exchanges with locals. In Katakolon, Greece, explorers can see the site of the first Olympic Games before sampling ouzo and olive oil at an estate that’s now run by the fourth generation of the founding family. And in Livorno, Italy, they can join truffle hunters and their dogs to search for the fragrant treasures before enjoying them as part of a farm-to-table meal that’s paired with fine wines.
WHY EXPLORERS SHOULD EXPECT THE UNEXPECTED
O’Keefe emphasizes that the handpicked team of culinary ambassadors who join each voyage are highly diverse, with each one bringing something different to the journey. “Our culinary program is designed not just to satisfy but to inspire,” he says. “Food and wine are more than indulgences; they’re gateways to culture, memory, and meaning.” Plus, “our small-ship environment allows for spontaneous conversations, behind-the-scenes experiences, and a spirit of discovery that is uniquely Atlas.”
In partnership with Atlas Ocean Voyages. Featured image courtesy of Atlas Ocean Voyages
