When envisioning a luxurious cruise experience, one would typically imagine tranquil seas, stunning landscapes, and, importantly, exquisite dining. Oceania Cruises distinguishes itself not merely through its breathtaking itineraries, but by positioning itself at the forefront of culinary excellence in the cruise industry. As its tagline suggests, they boldly declare to offer the “finest cuisine at sea,” a statement that raises the bar in an industry where upcharges for specialty dining have become commonplace. This assertion took tangible form on my recent adventure aboard the Oceania Riviera, where an exploration of the Greek Isles and Turkey revealed a voyage that goes beyond mere indulgence—it encapsulates a culinary quest.
Oceania Rivera doesn’t just rest on its laurels with gastronomic claims; it delivers an impressive suite of dining experiences that cater to a variety of palates. At the heart of its culinary offerings are four exclusive dining venues—Red Ginger, Toscana, Jacques, and Polo Grill—all of which offer reservation-only gourmet experiences without additional costs. The focus on high-quality dining extends into smaller, high-end venues, elevating the standard for cruise dining.
However, Oceania’s commitment to culinary exploration isn’t confined to its on-board experiences. Daily excursions during our voyage provided a blend of cultural enrichment and gastronomic discovery. The theme of gastronomy was woven into our adventures, featuring tours dedicated to local cuisine and wine. With options that ranged from traditional activities to intimate, hands-on experiences, every day was an opportunity to delve deeper into the culinary delights of the Mediterranean region.
One of the standout excursions took us to Santorini, a destination known for its stunning vistas and rich history—and unbeknownst to many, one of the oldest vineyard locations in the world. Partnering with Food & Wine Trails, Oceania Cruises arranged a small-group exploration that was led by knowledgeable local sommeliers and chefs. This excursion was more than just a tasting tour; it was a deep dive into the history of winemaking on this volcanic island.
During our visit to Boutari Winery, the guide provided fascinating insights on local viticulture, discussing how the unique climatic conditions impact the flavor profile of Santorini’s wines and the innovative farming methods employed here. This wasn’t just another scripted winery tour; it felt like a conversation about a region’s lifeblood. Sampling wines paired with traditional Greek dishes further enriched our connection to the local culture.
Continuing our culinary journey, I found another highlight in Kirazli, Turkey. While many chose to explore the ancient ruins of Ephesus, I opted for a chef-led culinary excursion that provided a genuine taste of local cuisine. Under the guidance of Oceania’s Chef Instructor, Stephanie Hersh—a protégé of culinary icon Julia Child—we visited authentic food stands and learned to prepare traditional dishes like dolmas and manti.
This hands-on experience offered not just an opportunity to taste but to create and understand the intricate flavors of Turkish cuisine. The meal that followed, featuring local staples in a charming village boutique hotel, was a feast for the senses. Meals like these reinforce the idea that dining is not just about food—it’s about creating lasting memories through shared experiences and cultural exploration.
After days filled with local culinary adventures, returning to the ship felt like coming home to five-star dining across multiple surroundings. Each evening provided a new opportunity to indulge in an array of gourmet options, whether in the specialty restaurants or the Grand Dining Room. The Terrace Café introduced a casual yet equally delightful buffet experience, featuring themed night dinners that captured the essence of the Mediterranean.
Among the standout dishes were creamy gnocchi in Toscana and a perfectly seared filet at Jacques. Each dining venue exuded a commitment to quality, ensuring that even basic offerings—like a Greek feast—were an explosion of flavor. The Grand Dining Room equally matched the zeal for innovation and quality, serving dishes that could rival those found in its exclusive venues.
Ultimately, my culinary journey aboard the Oceania Riviera went beyond simply dining; it was an exploration of culture, history, and community through the lens of food. By focusing on local connections and high-caliber culinary offerings, Oceania defines what it truly means to have the finest cuisine at sea. This dedication to artistry in food not only satisfies the palate but also nourishes the spirit, making Oceania Cruises a beacon of culinary travel in the cruise industry.