Atlas Ocean Voyages, the leader in intimate yacht expeditions, is proud to announce the launch of its expanded culinary program. Under the visionary leadership of Chef Rene Afflenzer, guests aboard Atlas' luxury expedition yachts will discover a variety of innovative dishes that embody craftsmanship, seasonality and authentic regional flavors.
Chef Aflentzer recently returned from a trip to Argentina where he collaborated with local farmers, winemakers and artisans to offer guests aboard Atlas' luxury expedition yachts the freshest seasonal ingredients. These partnerships ensure that local fish, high quality proteins, fresh produce, regional wines and seafood are featured throughout the onboard dining experience.
"Food is an integral part of the experience," said Chef Afflenzer. "Guests deserve a culinary journey as rich and inspiring as the places we visit. Our menus are designed to surprise and delight, combining creative presentation, exceptional quality and fresh regional flavors."
Atlas guests can enjoy Chef Aflentzer's cuisine in all of the onboard dining venues, including the elegant main restaurant, the open-air 7Aft Grill, the casual Paula's Pantry, which offers take-out, and 24-hour room service.
"Our culinary program is one of the cornerstones of the Atlas guest experience," said James A. Rodriguez, president and CEO of Atlas Ocean Voyages. "Chef Rene's dedication to quality and innovation continues to elevate the service experience for our valued guests. His creativity, passion and talented team of culinary professionals on board our ships exceed all expectations. The feedback from our guests and the consistently high ratings are proof that Atlas catering is truly exceptional."
Culinary awards.
The Atlas menu for 2025 is divided into separate categories, offering guests a wide range of dishes created to inspire the senses:
Basic dishes for beginners.
Chilled tomato essence - smoked cherry tomatoes, basil oil;
Raw hamachi - espuma made from chile water, soybean salad, parsley and dill, herbal oil;
Dried mackerel - vergerous dressing, parsley oil, diveri caviar;
Specialties of the house
Chilean sea bass Tiradito - yuzu passion fruit, leche de tigre, pickled cucumber, crispy quinoa.
Ravioli with lobster - garlic cream sauce, salmon skin.
Veal tenderloin with port wine sauce.
Main dishes of vegetable cuisine.
Caesar salad with grilled Romaine sauce - white beans with herbs;
Fried white onions - wild mushroom stew, hazelnuts, parsnip cream;
Eggplant mess - hummus, lychee, fresh herbs, chimichurri.
Additional dishes include potatoes, vegetable-based moussaka, vegetable curry, and more.
Dessert dishes.
Infinite chocolate peanut butter cupcake
Pistachio tart | Pistachio caramel sauce | Crumble
Culinary discoveries Beyond the yacht
In addition to onboard dining, Atlas Ocean Voyages continues to expand its epicurean expeditions, returning to the Mediterranean with new 2026 and 2027 expeditions. These immersive voyages offer guests exclusive culinary programs including guest chefs, wine pairings, direct market food experiences and shore tastings designed to introduce travelers to the rich gastronomic traditions of the regions they explore.
For information and reservations www.AtlasOceanVoyages.com
