Oceania Cruises Puts the Focus on Fine Food

In what could be called a doubly delicious comeback, Oceania Cruises’ recent return to service leans heavily into the line’s epicurean ethos with updated restaurant menus; new 24-hour, in-room dining options; gourmet ice cream; intimate wine-pairing dinners; copious amounts of Maine lobster; and a new “Souffle of the Day” — further raising the bar for the competition in the industry’s upper-premium segment.

But before delving into all the details, a little housekeeping is in order. The line’s OceaniaNext enhancement initiative freshened up the 10-year-old, 1,250-passenger Riviera in mid-2019 with a new, modern look in staterooms and suites. A coffee bar, Baristas, now serves tapas and wine in the evening. Stylish modern furnishings adorn the public rooms, and the ship boasts a vast and extremely well-curated art collection.

COVID-19 protocols in place at the time of my mid-December sailing included a “strongly suggested” PCR test taken within three days of sailing; a full vaccine mandate for 100% of the guests and crew; and a pier-side antigen test taken immediately prior to embarkation. (Check with the cruise line for current rules.) While crew members were masked for the entire voyage, most guests opted to go mask-free onboard and seemed to feel secure with that decision. Guests could explore ports independently, if desired, while masked.

Riviera’s 60% guest occupancy cap on my 10-day voyage did have an unintended benefit aside from the favorable 1-to-1 crew-to-guest ratio: It allowed me to dine twice in each of the ship’s four specialty restaurants.

One striking Oceania differentiator is the sheer volume of dishes on specialty restaurant menus. I counted more than 50 distinct items available at Jacques, the fine-dining French eatery, where I experienced the best meals I have ever had at sea. Starters of crab salad, caramelized duck foie gras and chilled green pea vichyssoise with Iberico ham were sublime, setting the stage for decadent lobster thermidor and sauteed scallops. Finishing with an authentically perfect chocolate pot de creme and classic crepes Suzettes was magnifique.

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And while Jacques’ meticulously crafted menu achieved perfection, Riviera’s other specialty dining outlets were not far behind in terms of quality and quantity. Toscana’s Italian menu has been completely revamped with 21 new dishes, including a lusciously rich tagliolini carbonara and improved classics such as the octopus carpaccio appetizer, now drizzled with tangy lemon dressing. Red Ginger’s pan-Asian menu impressed me once again with a delicate miso-glazed sea bass and the outlet’s signature spicy duck and watermelon salad — a creative melange of flavors and textures. Meanwhile, the classic fare at Polo Grill, featuring whole Maine lobster and USDA prime beef, delights guests who also appreciate a throwback steakhouse atmosphere.

And for those who think that “Lido buffet” and “gourmet” are mutually exclusive terms, the line’s casual Terrace Cafe busts that mindset by offering delicious options — presented beautifully — for all three meals, including a new made-to-order poke bowl station. Meanwhile, the Grand Dining Room, although often overshadowed by the specialty restaurants’ allure, certainly holds its own.

But Oceania’s recipe for success is no secret. The line’s culinary prowess is manifested shipwide and demonstrated daily in menu creativity, variety, quality and authenticity. Oceania’s corporate and shipboard chefs elevate their gourmet dishes to heights not often attained on ships. The line’s trademarked tagline, “The Finest Cuisine at Sea,” isn’t just hype; it’s the real thing — and simply nirvana for foodies.

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Oceania Cruises