I boarded Oceania Cruises’ newest ship, Oceania Allura, with a healthy appetite—and more than a little curiosity.
Although I was a first-time Oceania passenger, I was fully aware of the line’s reputation for delivering “The Finest Cuisine At Sea.” And before I’d even stepped fully on board for the ship’s christening in Miami, fellow passengers were already backing that claim with a steady stream of recommendations: Try the spicy duck and watermelon salad at Red Ginger. Don’t miss brunch in The Grand Dining Room. Order dessert—even when you think you’re full.
They weren’t wrong.
Allura is the eighth ship in Oceania’s fleet and the second vessel in the Allura class, following sister ship Oceania Vista. Carrying 1,200 guests, the ship is designed for travelers who have cruised before—often extensively—and are ready for a more refined, food-forward experience.
“When guests come to Oceania, they’re rarely first-time cruisers,” says Nathan Hickman, Chief Commercial Officer of Oceania Cruises. “They’ve sailed premium lines and larger ships. They come to us because they want more space, better service and a more elevated experience.”
Cuisine as a Way of Life
“‘Finest Cuisine At Sea’ isn’t just about what’s on the plate—it’s about choice, variety, and the overall experience we can deliver,” Hickman explains. “It also doesn’t have to mean haute cuisine—it can be a perfectly made pizza, a burrata salad or avocado toast done right. It’s not about one great meal—it’s the entire culinary experience we deliver across the ship.”
On board Allura, that ethos translates into a serious cuisine infrastructure: one chef for every eight guests, with half of the ship’s crew dedicated to culinary operations.
One of Allura’s most delectable new additions is the Creperie—open throughout the day, it serves airy French crepes, Belgian and bubble waffles and indulgent Italian ice cream sundaes. Jacques, Oceania’s French restaurant named for chef Jacques Pepin, has returned as part of the ship’s refreshed dining offerings.
“We try new concepts, and not everything works—but we listen. When guests told us they preferred Jacques over Ember, we brought Jacques back [on Allura]. And I can assure you, Jacques will be on Sonata,” notes Hickman.
At Jacques, the creamy pumpkin soup felt perfectly timed for the fall sailing—rich, comforting and elegantly presented. One bite of the lobster thermidor and its cauliflower au gratin side made it clear: this was not a dish meant for sharing.
At Polo Grill, the experience leaned indulgent, with standout dishes including black truffle risotto, Chilean sea bass with asparagus and sea urchin sauce and a beautifully prepared Wagyu beef. Dessert—chocolate orange cake—was non-negotiable.
Red Ginger, Oceania’s pan-Asian favorite, impressed with dishes blending Japanese and Peruvian influences. And yes, the spicy duck and watermelon salad lived up to its reputation. The miso-glazed sea bass was tempting, but I opted for the Thai vegetable curry instead.
If there’s one meal advisors should flag for clients, it’s brunch in The Grand Dining Room. The expansive, chandelier-studded space, with floor-to-ceiling windows, sets the stage for the culinary feast. This is one of the most impressive brunch spreads I’ve experienced at sea: oysters; lobster; prawns; smoked salmon; charcuterie and fine cheeses; carved meats; pastas; and a dessert table that demands restraint.
Service was seamless, with staff offering mimosas and specialty drinks while answering questions with ease. It was lavish without feeling chaotic—and memorable in the best way possible.
The Terrace Cafe, meanwhile, is open throughout the day, and yes, it features a seaside terrace with stunning views. Selections for breakfast, lunch and dinner—ranging from fluffy cinnamon rolls in the morning to grilled lobster tail come evening—are proof that even Oceania’s most casual venue takes food seriously.
Where Fine Wine Becomes the Experience
For clients who dream of being transported to the sun-soaked vineyards of the South of France—without leaving the ship—Oceania offers a Gerard Bertrand Wine Pairing Luncheon, a standout experience that debuted aboard Allura.
Hosted in Jacques, the 6-course luncheon introduces guests to Gerard Bertrand’s award-winning wines, paired with dishes developed by Oceania’s culinary team. Guided by the line’s chefs and sommeliers, the experience feels equal parts indulgent and educational.
During this experience, the braised beef short rib, paired with premium selections from Bertrand’s portfolio, stood out—an elegant reminder that Oceania’s food story extends far beyond traditional cruise dining. Intimate by design, the luncheon is limited to 40 guests, priced at $175 per person (plus gratuities), and offered on select days during each voyage.
Following its debut on Allura, the luncheon will also be available aboard Oceania Vista, with plans to roll out on Oceania Marina and Oceania Riviera.
Designed for Calm and Comfort
Beyond the dining venues, Allura’s design supports the overall sense of respite. Public spaces feature plush seating, soft lighting and a sophisticated feel that encourages guests to linger. Staterooms and suites—we stayed in a lovely Veranda Stateroom—are spacious and include generous bathrooms, a large balcony, ample storage space and plenty of outlets and USB ports.
Looking Ahead
Oceania—which has transitioned into an adults-only line, welcoming travelers aged 18+—will debut Oceania Sonata in 2027. It will be the first ship in its next-generation Sonata class. Though Sonata will be approximately 25 percent larger, it will carry only about 190 additional guests, further improving the space-to-guest ratio.
“Allura is an evolution of Vista, which was an evolution of Riviera. Sonata is about taking what works, elevating it and then introducing what’s next,” Hickman says.
Allura is a natural fit for food-focused, affluent travelers. During a town hall meeting on the ship, we learned that Allura resonates most strongly with well-traveled, primarily 55-plus cruisers, though the appeal is less about age than mindset. These are guests who prioritize immersive destinations, thoughtful enrichment and elevated dining. Allura works especially well for clients transitioning from premium lines into luxury, or for seasoned cruisers seeking a culinary-forward ship with a sophisticated onboard culture.
