With four small 684-passenger ships and two mid-sized 1,250-passenger vessels, Oceania Cruises will visit more than 370 ports in 2017, highlighting top destinations across Europe, Asia, Africa, the Caribbean, South America, the South Pacific and Alaska. The line focuses on ports that larger ships often bypass. Over a hundred sailings next year feature new itineraries, and Oceania will make maiden calls at several ports, from Rijeka, Croatia, to Húsavík, Iceland.
Oceania is known for a relaxed, country-club atmosphere, attentive service and exceptional dining. It competes with luxury lines by offering amenities such as Canyon Ranch SpaClub facilities, casinos and suites with butler service, while maintaining fares below many high-end rivals. Gratuities, shore excursions, and alcoholic beverages are not included in base fares, but there is no extra charge to dine in the line’s specialty restaurants.
The line was founded by cruise industry executives who wanted to create a refined yet more affordable alternative to all-inclusive luxury cruises. Oceania has built a reputation as a leading premium operator that emphasizes informal cruising (without formal nights), a balance of popular and off-the-beaten-path destinations, and distinguished onboard dining. Its first three 684-passenger ships—Insignia, Nautica and Regatta—underwent extensive refurbishments in 2014, and a fourth similar vessel, Sirena, joined the fleet more recently. These smaller ships are styled in a warm “country house” motif and include spa and casino facilities, deck games, jogging tracks, cabaret entertainment and four open-seating restaurants.
The two larger 1,250-passenger ships, Marina (launched in 2011) and Riviera (launched in 2012), offer more space and sail about 25 percent faster. They add several notable amenities, most prominently a Culinary Center developed in partnership with Bon Appétit, featuring 24 hands-on workstations for cooking classes. Both vessels also host Jacques Pépin’s first restaurant at sea, named Jacques.
Oceania’s identity is strongly tied to food. Jacques Pépin has served as the line’s culinary director since its inception, and the specialty restaurants consistently deliver gourmet-quality cuisine. On the larger ships, passengers can enjoy Pépin’s signature restaurant and the Bon Appétit Culinary Center, along with intimate culinary venues such as La Reserve Wine Bar, created in collaboration with Wine Spectator magazine.
In 2017, guests aboard Marina can fully immerse themselves in Oceania’s culinary offerings during the annual Jacques Pépin Cruise. Departing London on June 2 for a 10-day voyage, this gourmet-focused itinerary will visit 10 ports across Northern Europe, from France to Denmark. Pépin will host the cruise, presenting special menus, lectures and live cooking demonstrations throughout the journey.