The world’s only upper-premium cruise line, Oceania Cruises features superb cuisine, impeccable service and fascinating itineraries at an exceptional value. As destination specialists, Oceania Cruises’ mid-size ships explore more than 300 of the world’s most alluring ports of call, and the country club-casual ambiance onboard ensures an elegant yet relaxed atmosphere of pure comfort.
Oceania Cruises in so many ways offers extraordinary value without compromise. Guests enjoy unlimited complimentary soft drinks, bottled water, juices and specialty coffees. As many as six gourmet restaurants serve the finest cuisine at sea, all at no additional charge. Each offers the flexibility of open-seating so guests can dine when, where and with whom they please. The exquisite menus are the inspiration of renowned Master Chef Jacques Pépin, who is the line’s Executive Culinary Director. Oceania Cruises’ ships also feature the acclaimed Canyon Ranch SpaClub®, offering not only massages and spa treatments, but also fitness training, wellness lectures and Canyon Ranch cuisine options in the onboard restaurants.
The fleet includes the elegant 684-guest Regatta, Insignia and Nautica as well as two new ships, Marina and Riviera, that carry 1,250 guests. Marina was launched in January 2011 and Riviera in May 2012. These ships set a new standard in elegance and sophistication, featuring the first suites at sea completely furnished by Ralph Lauren Home as well as suites designed by the famed Dakota Jackson. Specifically conceived for epicureans, Marina and Riviera boast an array of stylish lounges and new dining venues, including the first restaurant at sea created by Jacques Pépin. Other enhancements include the Bon Appétit Culinary Center — the only custom-designed, hands-on cooking school at sea — and La Reserve by Wine Spectator, where guests taste an array of fine wines paired perfectly with a seven-course menu. For the ultimate in exclusivity, a private dinner for up to ten guests can be hosted in the opulent venue known as Privée.