At Tully Luxury Travel, we’re always seeking out the moments (and the brands) that quietly redefine how we experience the world. When Explora Journeys entered the scene, they didn’t follow the traditional rules of cruising. Instead, they  introduced something altogether more considered: a slower, more design-forward way to travel by sea.

For those who understand the rhythm of a World Voyage, anticipation arrives long before departure. It’s not a sense of escape, but of returning to a way of travel where days are measured differently, and the journey itself becomes the destination.

In 2027 and 2028, Cunard® once again sets its three Queens on global itineraries that feel considered rather than constructed. These are voyages shaped by decades of experience, and among the most compelling the line has offered in recent years.

Atlas Ocean Voyages brings the Arctic into reach aboard purpose built, polar class yachts that feel more private than traditional expedition vessels. From Svalbard to Greenland, Iceland, and Canada, these voyages explore glaciers, fjords, and remote communities with expert guidance while maintaining a sense of refinement.

For Tully Travel Designer Mary Grace Lucciantonio, experiencing a cruise firsthand is never simply about seeing a ship, but rather understanding how every detail translates for her clients. On a recent FAM voyage aboard Viking Sea, sailing from Athens to Istanbul, she immersed herself in Viking’s destination-driven philosophy, beginning with a few pre-cruise days in Santorini, long on her personal travel list.

In July 2026, EXPLORA III will debut. Not simply as a new ship, but as a design statement. At its pinnacle is the re-imagined Owner’s Residence, conceived by world-renowned European designer Patricia Urquiola. A creative visionary whose collaborations span Mandarin Oriental, Louis Vuitton, Four Seasons Hotels and Resorts, Ferrari, and Cassina.

Oceania Sonata marks a new era of small-ship luxury, uniting refined design, destination-driven itineraries, and the most ambitious culinary program at sea.