Yachts of Seabourn

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To book this cruise please call us 01273 80 88 58 or use the enquiry form

Yachts of Seabourn

 

Yachts of Seabourn

Call 01273 80 88 58 to Book Yachts of Seabourn Cruises

 

From the moment you first step aboard The Yachts of Seabourn, you´ll be part of an exclusive circle, the privileged few, who have discovered the true joys of yachting.

Aboard one of our intimate yachts, you will feel like a welcomed guest. The captain and officers seem like old friends. Everyone on the professionally trained staff – more than one per suite – not only knows you by name, but knows your personal preferences as well.

The days and nights are carefree and ultra luxurious. Personalized service is a way of life. Never lift a finger while you’re a guest of ours, unless it’s to signal a waiter for another bottle of vintage Bordeaux from the fully stocked wine cellar.

With their unmatched sense of style, elegance and grace, The Yachts of Seabourn beckon you to travel beyond the bounds of the imagination. Aboard Seabourn Cruises, every desire is met promptly and with a welcoming smile. Whether it'­s a warm blanket and a cup of gourmet hot chocolate as you drift along the Norwegian Fjords or a relaxing neck massage poolside, you'll feel that you're a member of a very exclusive club.

Step aboard any one of our yachts - Seabourn Pride, Seabourn Spirit, Seabourn Legend or the new Seabourn Odyssey and Seabourn Sojourn - and you'll enjoy a sophisticated and luxurious journey like no other.

Three of our yachts carry just 208 privileged travelers to some of the most desirable destinations on earth in consummate comfort and sophisticated ease. Seabourn Odyssey and Seabourn Sojourn accommodate 450 guests, with the same personal feel and relaxed ambiance of her sisters, Seabourn Pride, Seabourn Spirit and Seabourn Legend.

Perhaps best of all, each yacht offers all-suite accommodations, Seabourn’s signature water sports Marina, an open-bar policy serving premium wine, champagne and spirits, and menus by renowned celebrity chef, Charlie Palmer.


  


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