Atlas Ocean Voyages has created an all-new, open-air dining concept – Alma Alfresco – aboard its two, intimate expedition yachts. The complimentary wine-pairing menu offers an Authentic Portuguese Dining Experience, an ode to the line’s heritage, with recipes passed down for generations and prepared using artisanal techniques, cookware, and ingredients.

“Alma means soul in Portuguese and our new venue showcases the gastronomic soul of Portugal,” said James Rodriguez, the line’s president and CEO. “In addition to learning about Continental cuisine from curated chefs on our Epicurean Expeditions, Alma Alfresco will offer guests an introduction to Portuguese culinary traditions.”

Selections may include Polvo à Lagareiro – oven roasted octopus and potatoes in a bath of olive oil and roasted garlic, from Santa Luzia; Alheira de Mirandela – traditional Portuguese sausage, sauteed radish greens and potatoes, from Mirandela; and Torta de Azeitão – a rolled sponge cake dessert filled with egg custard cream, from Setúbal.

Atlas’ Epicurean Expeditions feature onboard enrichment from a Visiting Vintner, who may conduct a tasting of regional wines and a Gastronomic Guest, who might be a renowned chef from a Michelin-starred venue or a local culinary rock star. In addition to highlighting their signature dishes on restaurant menus during the voyage, guest chefs will conduct live cooking demonstrations and guests will be able to bring home recipes from the presentations.

The Gastronomic Guest will also participate, along with the ship’s executive chef, in the Yachtsman Cookoff – Atlas’ version of a culinary “ironman” competition, and accompany the complimentary, culinary-focused Cultural Immersion tour. Depending on the itinerary, guests might sample tapas in Barcelona, explore a farmer’s market in Corsica, or shop for chocolates and wine in Cinque Terre… to enjoy back on board.

Another complimentary dining concept for guests is the Josper Grill Dining Experience offered at 7-AFT Grill. The line’s poolside chophouse features a one-of-a-kind shipboard cooking style called “Jospering” – a grilling technique that originated in Spain in 1969 and is now considered epic in charcoal gastronomy. Josper-grilled steaks may include Black Angus filet mignon, New York strip, 35-ounce T-bone or 35-ounce tomahawk ribeye. Non-beef dinner selections include lamb, shrimp, lobster and vegetarian dishes.

For information, visit www.AtlasOceanVoyages.com.