Seabourn’s ships have only 400 guests so the quality of the food and service is exceptional.
I’m back on Seabourn, cruising for the second time having loved the cruise we did last year.
Shopping with Executive Chef, Jess, in Marseilles last year we purchased a mountain of local, fresh seafood and feasted on it the following day.
This two-week cruise started in Athens and we’ll cruise through the Greek Islands and up the Croatian coast to Venice.
The Acropolis in Athens.
One of the things I love most about Seabourn is the quality of food. A couple of years ago Seabourn partnered with Thomas Keller, the renowned and famous chef with several Michelin star restaurants in the US – The French Laundry, Per Se, and Bouchon.
The four restaurants on the boat feature his inspirational food and Seabourn‘s top eating house, RESTAURANT 2, has a Thomas Keller inspired degestation menu. It’s a small and intermit restaurant and the best way to describe this Michelin quality food is to show you what we ate.
Shrimp tempura with green papaya @ celery margarita, with orange aioli
Seared beef tataki, pickled vegetables, ponzu jelly, tahini puree, navy bean fritter, yogurt raita.
White tomato cappuccino, chicken with pesto strudel, basil foam.
Grilled Seabream preserved lemon sauce, ricotta gnocchi, parmesan gremolata. Slow roasted lamb shank & potato moussaka, red wine jus.
Coconut @ passionfruit gelando, almond foam,blackberry sorbet, red beet tuile.
This was the delicious menu. Everything about the evening was superb.