Atlas Ocean Voyages Elevates Culinary Program

Atlas Ocean Voyages has unveiled a reimagined culinary program designed to deliver elevated dining experiences inspired by the destinations its ships visit. Led by corporate executive chef René Aflenzer, the program emphasizes fresh, seasonal, and locally sourced ingredients, with a focus on artisanal produce, regional wines, and sustainable seafood.

Aflenzer has partnered with farmers, vintners, and artisans across Argentina and beyond to bring authentic flavors onboard. “Food is an integral part of exploration,” he said. “Our menus are designed to surprise and delight, blending creative presentation with regional inspiration.”

Guests can enjoy these new creations across all dining venues, including the main restaurant, 7Aft Grill, Paula’s Pantry, and through 24-hour room service. Highlights from the enhanced menu include dishes such as chilled tomato essence with smoked cherry tomato and basil oil, raw hamachi with chile espuma, lobster ravioli with garlic butter sauce, veal tenderloin with port wine jus, and indulgent desserts like pistachio tart and chocolate peanut butter cake.

The line is also expanding its Epicurean Expeditions, returning to the Mediterranean in 2026 and 2027. These voyages will feature guest chefs, curated wine pairings, market-to-table excursions, and shoreside tastings that immerse travelers in the local food culture.

James A. Rodriguez, president and CEO of Atlas Ocean Voyages, praised Chef Aflenzer’s creativity and passion, noting that the culinary program is a cornerstone of the brand’s luxury experience. “His commitment to quality continues to elevate the dining journey for our guests, exceeding expectations at every turn,” he said.

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