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Ask a foodie which luxury line to book, and this is usually the answer.
Discerning travellers who judge a holiday partly by what's on the plate. "The Finest Cuisine at Sea" is Oceania's own tagline, and unlike most lines making a similar claim, this one genuinely invests in backing it up.
Anyone who wants big-ship entertainment or activity over a culinary focus; the fleet is built around dining and destination, not production shows.
Every specialty restaurant on board is included in the fare with no per-visit cover charge, the one named exception being Privee, an exclusive premium venue on select ships that does carry an extra charge. The culinary programme carries real pedigree: Jacques Pépin remains genuinely involved as Executive Culinary Advisor, with chefs Alexis Quaretti and Eric Barale now holding the Executive Culinary Director roles day to day.
Every luxury line claims great food, which makes the claim itself worth nothing. Two things make Oceania's version stand up.
The first is that the specialty restaurants are included in your fare, fleet-wide, with no cover charge each time you walk in. Privee is the single exception. On most lines that claim comes with a booking limit and a supplement; here, eating well is not a series of small decisions about whether tonight is worth paying for.
The second is that the culinary pedigree is current rather than historic. Jacques Pépin is still genuinely involved as Executive Culinary Advisor, and there are working Executive Culinary Directors running it day to day. That is a live programme, not a famous name attached a decade ago and left to fade on the letterhead.
Luxury, on our ladder from Mass Market through Ultra-Luxury.
Vista, 10 nights: Mediterranean, Barcelona to Venice, guide price from £2,900pp.
In the UK, Oceania Cruises sails from Southampton and Belfast. Each guide covers who the port suits, what actually sails and how to reach it.
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