Photo: Seabourn
This article is the update of Seabourn’s fleetwide culinary program. It is about the rollout of new menus and interactive dining concepts at Seabourn Square and The Colonnade.
On February 25, 2026, Seabourn announced a significant investment in its food and beverage offerings. I have seen these changes begin to take shape across the fleet. The focus is on regional inspiration and fresh ingredients. These updates target luxury cruisers and food enthusiasts who expect high-quality, made-to-order dining.
A New Era for Seabourn Square
Seabourn Square is the central hub of every Seabourn ship. It functions as a lounge, library, and coffee bar. My experience in this space has always been positive, but the new menu items elevate the casual dining experience.
The venue now features an expanded selection of freshly prepared warm items. I sampled the new breakfast sandwiches and savory quiches during a recent morning service. The ingredients are noticeably fresher. The service at Seabourn Square is split into two distinct periods. A full breakfast menu runs from 6:15 a.m. to 10:30 a.m. An all-day menu follows from 10:45 a.m. to 6:15 p.m.
Photo: Seabourn
One of the most significant additions is the Roman-style pizza. These are prepared with a focus on a light, airy crust and artisanal toppings. I also noted the addition of classic toasted sandwiches. The Monte Cristo and the Croque Monsieur are now staples of the midday menu. These items complement the existing selection of pastries and sweet treats.
For many travelers, the coffee program is the primary draw of Seabourn Square. The line continues to roast specialty coffee beans onboard. The beverage program now includes seasonal and regionally inspired daily specials. If the ship is sailing in the Mediterranean, the drink specials reflect local citrus or herbal profiles.
Artisanal Gelato and Training
The gelato program remains a highlight. Seabourn’s chefs are trained at Italy’s Gelato University. This technical training is evident in the texture and flavor of the handmade artisanal gelato. It is produced daily on every ship. This commitment to traditional methods is a key differentiator for the brand in the luxury cruise reviews space.
Revitalizing The Colonnade
The Colonnade is Seabourn’s more casual, indoor/outdoor dining venue. It has undergone a revitalization to emphasize chef interaction. I observed multiple live cooking stations during the lunch service. Guests can watch chefs prepare custom omelets and fresh-pressed juices in the morning.
The lunch and dinner services now feature carved meats and fresh fish selections prepared to order. This change reduces the reliance on traditional buffet setups. It creates a more engaging dining environment. The focus is on "destination-inspired flavors." This means the menu changes based on the geographic location of the ship.
Photo: Seabourn
On ships like the Seabourn Encore and Seabourn Ovation, the line has added more bistro-style seating. This creates a more intimate atmosphere during busy meal times. These enhancements are already fully deployed across the fleet as of late February 2026.
Regionality and Ingredient Sourcing
The core of this culinary upgrade is regionality. Seabourn is moving away from static menus that look the same regardless of the itinerary. During a sailing through Northern Europe, I saw local seafood and seasonal vegetables prioritized in The Colonnade.
This approach requires a complex supply chain. The line works with local vendors in various ports to source fresh ingredients. This is a priority for the modern luxury traveler. People want to taste the region they are visiting. I find that these small details contribute significantly to the overall value of the cruise. You can read more about similar industry shifts in our cruise news section.
Photo: Seabourn
Enhancing the Guest Experience
Luxury cruising is increasingly competitive. Lines like Silversea, Regent Seven Seas, and Explora Journeys are all investing heavily in their food programs. Seabourn’s decision to update Seabourn Square and The Colonnade is a strategic move to maintain its position.
The hardware of the ships is also being refreshed to match the new menus. This includes new china and updated menu signage. On several ships, the physical layout of the food service areas has been modified to allow for more "theatre" in the cooking process. I appreciate being able to speak directly with the chef about the day's fish catch or the origin of the cheese selection.
Rollout Schedule and Completion
These culinary updates are being introduced in phases. While The Colonnade enhancements are largely complete across the fleet, the full suite of changes for Seabourn Square will continue through mid-2026.
The phase-in approach allows the crew to be properly trained on the new equipment and recipes. Seabourn’s culinary team stated that the goal is consistency. Whether you are on the Seabourn Quest or the Seabourn Pursuit, the quality of the Roman-style pizza or the Croque Monsieur should be identical.
Photo: Seabourn
Service Hours and Availability
Consistency in service hours is another improvement. Luxury guests often have irregular schedules due to shore excursions. Having Seabourn Square open from 6:15 a.m. to 6:15 p.m. provides a reliable window for high-quality food outside of the main dining room hours.
The schedule for the new menus is as follows:
- Breakfast (Seabourn Square): 6:15 a.m. – 10:30 a.m. (New breakfast sandwiches and quiche)
- All-Day Menu (Seabourn Square): 10:45 a.m. – 6:15 p.m. (Roman pizza and specialty sandwiches)
- The Colonnade (Breakfast/Lunch/Dinner): Variable hours with live cooking stations and regional specials.
Technical Specifications of the New Menu
The new menu items were developed by Seabourn’s master chefs over several months. The Roman-style pizza uses a specific hydration level in the dough to ensure the crust remains crisp even in humid maritime environments. The quiches are baked in small batches to ensure the custard remains light.
I noted that the fresh-pressed juices in The Colonnade are now made using industrial cold-press machines. This preserves more nutrients and flavor compared to traditional centrifugal juicers. These technical details matter to the demographic that Seabourn attracts.
Photo: Seabourn
Final Thoughts on the Updates
The investment in culinary upgrades is a clear signal that Seabourn is listening to guest feedback. The demand for more interactive, fresh, and regionally relevant food is at an all-time high.
I found the new items at Seabourn Square to be a significant improvement over the previous snack-heavy offerings. The addition of substantial warm items like the Monte Cristo makes it a viable lunch alternative for those who don't want a full sit-down meal.
The move toward more live cooking in The Colonnade is also a positive step. It aligns the venue more closely with the personalized service found in the main dining room. As these changes finish rolling out across the fleet by mid-2026, Seabourn will have one of the most robust casual dining programs in the luxury sector.
For more updates on luxury travel and detailed ship walkthroughs, visit johnthewanderer.com. We track these changes closely to help you decide which cruise line earns your vacation time.
Plan Your Next Adventure with John
I’ve always believed there is something about being on the ocean that creates an incredible experience—especially when combined with world-class dining. From my early days mapping out family port visits to my work today as a travel advisor with Scott & Thomas, my goal has always been to make every trip unforgettable. Whether you're drawn to Seabourn’s new culinary upgrades or need help finding the perfect itinerary, I’m here to offer professional guidance and exclusive promotions.
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More Information
For more details, you can view the official press release here: https://www.prnewswire.com/news-releases/seabourn-elevates-its-culinary-program-with-enhanced-seabourn-square-menus-and-revitalized-colonnade-offerings-fleetwide-302697631.html.