Azamara Cruises Debuts Destination Immersion Elevated Initiative

Image: Azamara's Azamara Journey, Milford Sound, New Zealand (photo via Azamara)
Image: Azamara's Azamara Journey, Milford Sound, New Zealand (photo via Azamara)
Sarah Kuta
by Sarah Kuta
Last updated: 10:55 AM ET, Mon April 7, 2025

Azamara Cruises is launching a new initiative called Destination Immersion Elevated.

Travelers can look forward to new programming, both onboard and in port, that brings each destination to life.  

Azamara Cruises will also more than triple its specialty voyages from six to 22, including the debut of three solar eclipse cruises in 2026. The line will also offer 33 country-intensive voyages and visit 25 new ports during the 2025-2026 season, with many late nights or overnights in port.  

“Destination Immersion Elevated has been designed to deepen our guests’ connection to the places we visit,” says Dondra Ritzenthaler, chief executive officer of Azamara Cruises

Guests can enjoy onboard destination events on voyages of nine nights or longer, during which the pool deck becomes an al fresco dining experience with regional dishes and local entertainment. Azamara will also offer more than 150 new locally inspired dishes across its main dining venues. 

Travelers can also take advantage of “Stories Under the Stars,” evening talks given by destination speakers on the pool deck with s’more-themed desserts and spiked hot chocolate. The cruise line is also rolling out 21 destination beers as part of its premium beverage package.

Azamara is also expanding its shore excursions, with more than 13,500 different options to choose from in 2025-26. The cruise line is debuting a new series of 246 evening and overnight tours, as well as a brand new “Curator’s Collection” of excursions led by locals.Destination Immersion Elevated also includes 34 new “AzAmazing Evenings.”

“With an enhanced culinary program, increased onboard programming, extended shore excursions, and more, we’re once again delivering richer, more meaningful experiences,” says Ritzenthaler. “We can’t wait for our guests to see what’s in store.”

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