11-Day Yachtsman's Holiday In Aruba, Bonaire & Curacao

Dining
+
Beverages
+
Gratuities
+
Wi-Fi
£4,999pp
Voyage Code: SBN8791
moon 11 nights
anchorSeabourn Ovation
calendar 28 Dec '27

Cruise overview

Sint Maarten
Frenchman's Cay
Road Bay
English Harbour
South Friars Bay
Terre-de-Haut
Aruba
Curaçao
Bonaire
Bridgetown

Itinerary

Day 1

Sint Maarten


Day 2

Frenchman's Cay

Day 3

Road Bay

Day 4

English Harbour

Day 5

South Friars Bay

Day 6

Terre-de-Haut

Day 7

at-sea At sea

Day 8

Aruba

Day 9

Curaçao

Day 10

Bonaire

Day 11

at-sea At sea

Day 12

Bridgetown

Veranda Suitefrom£4,999pp
Penthouse Suitefrom£9,899pp
Penthouse Spa Suitefrom£10,789pp
Signature Suitefrom£17,899pp
Wintergarden Suitefrom£21,119pp
Grand Wintergarden Suite from£26,299pp
Owner's SuiteCall for price
Suite GuaranteeCall for price
Penthouse Suite GuaranteeCall for price
Veranda GuaranteeCall for price
Single Outside GuaranteeCall for price

Veranda Suite

from£4,999pp
Enquire now

Seabourn’s hallmark accommodation, featuring a private veranda, spacious living area, and a marble bathroom. Thoughtful details and ocean views create a luxurious retreat, enhanced by intuitive, personalised service.

Amenities

  • Shower
  • Bath
  • TV
  • Safe
  • Hair Dryer
  • Queen or Twin Configuration
  • Lounge Area
  • Toiletries Provided
  • Room Service Available
  • Suite Benefits
  • Full Bar
  • Free Wi-Fi
  • Telephone
  • Desk

Ship features

Seabourn Ovation blends contemporary design with Seabourn’s hallmark all-inclusive luxury.

Overview
Accommodation
Dining
Amenities
Wellness
Entertainment
Families
  • All-suite accommodation, each with a private veranda
  • Michelin-level dining curated by Thomas Keller
  • Elegant design by Adam D. Tihany
  • Complimentary premium wines and spirits throughout
  • Spa & Wellness by Dr. Andrew Weil
  • The Grill by Thomas Keller and Earth & Ocean for al fresco dining
  • Seabourn Conversations enrichment series
  • Marina platform for water sports
  • Evening entertainment and live music in The Club
  • Nearly one-to-one guest-to-crew ratio