Solis replaces The Grill by Thomas Keller, and is scheduled to roll out to Seabourn Ovation, Seabourn Encore and Seabourn Sojourn by spring.
Highlights include whimsical cocktails, vibrant plating and flavor combinations that are both familiar and elevated.
'Every dish and drink at Solis has been carefully created to reflect the inspirations from the places we visit, while the design and ambiance of the dining room set the perfect Mediterranean atmosphere combined with Seabourn style,' President Natalya Leahy said.
The menus take inspiration from the Rivieras, the central Mediterranean and Greece. Solis features signature dishes and imaginative specials that change daily based on the ingredients found during the chefs' visits to local markets on days at port.
An assortment of vegetarian and vegan options is included.
Created by Tony Egger and Franck Salein
Master chef and culinary partner Anton 'Tony' Egger and Seabourn Senior Corporate Chef Franck Salein teamed to create Solis.
A recent survey found Mediterranean cuisine is Seabourn travelers' preferred choice for a new restaurant, and the themes of 'fresh and healthy' ranked highest among guests' favored attributes for dishes.
Solis is open for dinner by reservation, with one visit allotted per person every seven days, to ensure all passengers get to experience it.
