HX Expeditions announced that its October 2025 to March 2026 Antarctica season has been the company’s most successful on record, underscoring its position as the largest operator in Antarctica and a global leader in responsible expedition travel.

Across the season, HX completed:

• 34 sailings, welcoming thousands of guests on transformative journeys to the White Continent
• Exceptional guest satisfaction, with 272 TripAdvisor reviews, including 252 five‑star ratings and an outstanding 93% five‑star score
• Highest-ever suite bookings, with a global 5% increase from 2025 and up to an 80% increase in select regions
• Enhanced pre- and post-expedition guest journey, introducing new experiences designed to improve comfort, connectivity, and destination immersion
• Expanded activity capacity, enabling more guests to kayak and camp than any other operator, with an 188% increase in kayaking capacity and double the camping spots, all while operating fully within IAATO guidelines

Science-first Season

This season also marked a series of scientific milestones, including:

• 1,801 Guest Scientist cruise nights donated to global research, reinforcing HX’s commitment to science‑led exploration
• 27,869 Green Stay nights, where guests opt out of cabin servicing to raise funds for HX’s philanthropic arm, the HX Foundation, reflecting the company’s industry‑leading sustainability initiatives
• 1,111 Happywhale submissions, offering guests unforgettable wildlife experiences
• 2,250 eBird checklists submitted, supporting global citizen‑science efforts
• Guests on board also helped raise €124,882 for the HX Foundation, supporting conservation, plastic pollution initiatives, and community projects in the destinations HX travels to, including Antarctica
• 2307 guests have taken the University of Tasmania Antarctica ‘Introduction to Antarctica’ learning module, contributing to over 4,614 hours of studying. The award-winning program is now available in English and German, with Mandarin launching soon

Enhanced Pre- and Post-Expedition Guest Journey

HX also introduced a series of enhancements for the 2025–2026 Antarctica season focused on improving the experience before embarkation and after disembarkation, making travel to and from the expedition more seamless, comfortable, and connected to the destination:

• Before the expedition, guests benefit from later departures from Buenos Aires, allowing more time to rest, along with to-go breakfasts for a smoother transfer experience. Charter flights have been upgraded with JetSMART’s new A321 aircraft, offering more space and comfort, while the in-flight experience has been enhanced with locally made alfajores, commemorative canned water, and upgraded service touches
• After the expedition, later return flights provide additional time to explore Ushuaia. Guests also receive a curated self-guided map highlighting local businesses offering complimentary items, alongside a takeaway lunch featuring regional products for their onward journey
• For suite guests, the experience is further elevated with rooftop welcome drinks in Buenos Aires, exclusive access to Arakur Ushuaia Resort & Spa (including private check-in, dining, and wellness facilities) and VIP lounge access at Ushuaia Airport

As the largest operator in the region, HX works under the world’s strictest environmental and visitor‑management regulations, ensuring that its scale never compromises the protection of Antarctica’s fragile ecosystems. Every voyage complies with IAATO (International Association of Antarctica Tour Operators) guidelines, including limited shore landings, wildlife‑distancing protocols, strict biosecurity measures, small‑group operations, and capped daily visitor numbers.

HX’s continued growth in Antarctica is driven by its long-standing philosophy that access must be paired with responsibility. The company’s science program, environmental commitments, and strict adherence to regulatory frameworks ensure that every guest interaction contributes positively to understanding and safeguarding the world’s last great wilderness.