by
2011
Launch Year
Medium
Cruise Ship Size
1250
Passengers
For cruisers who appreciate design, culture, and cuisine, Oceania’s first new build is a revelation. The public spaces are modern and elegant, understated even, like a tasteful boutique hotel in a big city. The art collection on the 1,250-passenger ship is impressive: Wander down a hallway toward the spa, only to stumble upon a Damien Hirst hanging on the wall without fanfare.
Red Ginger: No, this isn’t the first pan-Asian restaurant at sea, but it is the first not to be shy about bold flavors and authentic heat. Your first bite of tom kha gai or pad thai will bring you straight to Thailand, regardless of where the ship happens to be sailing.
Culinary Center: Whereas other lines offer demos by their onboard chefs in the ship’s theater, Oceania built a proper cooking school, with stations complete with burners and chef’s knives.
Jacques: TV personality and celebrity chef Jacques Pepin chose to open his first restaurant on this ship, and the eponymous Jacques doesn’t disappoint. Dishes focus on the bistro specialties of his childhood in Lyon, France, with pistachio-studded sausages served with strong mustard and a cheese cart piled high with eight selections — from fresh to stinky, runny, and ripe — sourced from France.
Wine Tastings: Again, if you’ve participated in sea-day wine tastings in a ship’s card room, you'll realize quickly that things are indeed done differently on the Marina. Sign up for a wine pairing in La Reserve to sample multiple varietals — including those from Silver Trident, an Oceania executive’s personal California estate. But the experience goes beyond the wines themselves: The stunning table, laid out with rows and rows of wine glasses, is made from a giant black walnut tree.
Sophisticates: If food, design, and art excite you, then you will enjoy this ship.
Not All Food Is Created Equal: While the specialty restaurants are truly memorable, the main dining room isn’t the best at sea.
