In-Suite Dining

Available around the clock, without reservation. Morning may begin with breakfast on your private terrace, the view a different stretch of coast from the one you fell asleep to. Late in the evening, the kitchen still delivers a full meal—courses drawn from the yacht's restaurants, set with proper linen, polished cutlery and the same plating as the dining room. Every suite is already equipped with an espresso machine and a minibar restocked to individual taste, but In-Suite Dining exists for the hours when the best table on board is your own.

The Evrima Room

The Evrima Room occupies the full breadth of Deck 4, yet deliberately breaks its 140 seats into a series of intimate alcoves, spaced just far enough apart that the next table's conversation fades to a murmur. Evening menus change daily, following the ship's course: Sicilian seafood one night, Dalmatian charcoal and olive oil the next. Tucked deeper inside, a wine-tasting alcove and cellar lead to Dining Privée, a ten-seat room where closing the door means the evening belongs entirely to your table.

S.E.A.

The only reservation-required, additional-fee restaurant aboard Evrima, with just 24 seats. Chef Sven Elverfeld, whose three-Michelin-star Aqua at The Ritz-Carlton, Wolfsburg has held its stars for over a decade, oversees a seven-course tasting menu paired course by course with fine wines. The intimate room centers on a wall installation assembled from 4,900 individual shells. Arctic char, Japanese wagyu, and Elverfeld's signature Ruinart Champagne sorbet served in the concave punt of a bottle, every plate carries the precision and finesse of Aqua. One seating per evening, two and a half hours, at whatever pace the kitchen sets.

Talaat Nam

Talaat Nam, Thai for "floating market", is Evrima's Southeast Asian restaurant, set at the aft of Deck 5 with seating indoors and out. The menu runs on creative small plates: sashimi and hand rolls at the sushi bar, spring rolls that have become something of a word-of-mouth essential among guests, dumplings, and charcoal-grilled skewers. Lunch and dinner alternate through the voyage, paired with sake, Japanese whisky and Southeast Asian–inflected cocktails. No dress code, no reservation, the most effortless table on the ship.

The Pool House

Right beside the aft pool, The Pool House is the restaurant that never really closes on Evrima. Mornings bring cooked-to-order breakfasts and fresh fruit; by lunch the menu shifts to poké bowls, lobster salad, burgers and wood-fired flatbread, walk in straight from the pool deck, no need to change. Full-height doors fold open until indoors and outdoors become the same space. On an unhurried afternoon, a cocktail and a sea-facing seat are all it takes to lose track of time entirely.

Mistral

Set on Deck 10 beside the main pool, Mistral has the best vantage point on Evrima. A Mediterranean menu built around the day's catch, handmade pasta, wood-fired pizza and charcoal-grilled steaks, casual at lunch, unhurried at dinner, with indoor seating that spills seamlessly onto the open deck. Named after the Mediterranean wind, an evening table outdoors puts the breeze and the plate in the same conversation.

The Bar

The first drink before dinner, the last one after, both tend to happen here. The Bar is Evrima's natural home for an aperitif or a nightcap, where champagne comes with caviar if you want it, or simply on its own. A curated spirits list, classic cocktails, low lighting and a room small enough that conversation stays quiet without trying.