Terrace Café now offers an innovative array of sushi and Indian cuisine, while Waves Grill has been revitalized with a fresh poolside dining experience, elevating the brand’s renowned Cuisine at Sea to new heights. As Del Rio, President of Oceania Cruises, observed: “Food is the cornerstone of our onboard experience, and indeed, extends to the destinations we explore.” Recognized as leaders in delivering exceptional Cuisine at Sea, this core competency lies at the heart of our organization’s identity.
“Our discerning customers don’t automatically assume that ‘finest’ translates to ornate table settings or upscale ambiance at our esteemed establishments; sometimes, it simply means we’ve curated the highest-quality offerings.” As the sun sets over the rolling hills, it’s a delightfully crafted pizza or a tantalizing burrata dish savored outdoors alongside a refreshing glass of chilled white wine while setting sail.
Bernhard Klotz, vice-president of Food and Beverage, noted that “Beauty is rooted in the seamless fusion of innovative cooking techniques, the finest ingredients, and practical, food-focused vessel design – it’s this perfect blend that unlocks our Finest Cuisine at Sea proposition.”
“Food is the common thread that brings people together, and meals are the key to unlocking pure pleasure. Our mission is simple: ensure that every morsel of every meal leaves your friends beaming – from the decadent frozen desserts by the poolside to the exquisite soufflés, our Cuisine at Sea experience promises unparalleled culinary delight throughout our ships.”
Terrace Café takes its culinary offerings to new heights with the introduction of a casual sushi spot and an Indian Corner, diversifying its already extensive menu into a truly global gastronomic experience. Begin your day with a delightful morning meal, savor every bite at mealtime, or unwind over a satisfying supper – the warm ambiance of the Terrace Café makes it the perfect hub for the train’s casual dining experiences.
The esteemed sushi restaurant proudly presents its latest additions – a diverse collection of 45 innovative dishes crafted in collaboration between the newly appointed Executive Culinary Directors, Chefs Alex Quaretti and Eric Barale, alongside their experienced team at Oceania Cruises. Offering a diverse selection, the menu features two varieties of fresh sashimi daily, alongside two types of uramaki, three forms of nigiri sushi, and a consistent vegetarian option to cater to diverse tastes.
The Newest Indian Corner operates exclusively during supper service on each cruise, showcasing a diverse selection of 15 authentic Indian dishes.
“Culinary expertise from around the world converges at our table, a truly remarkable phenomenon,” said Chef Alex. What’s fascinating about crafting innovative Indian cuisine for our esteemed Terrace Café is the opportunity to preserve and reimagine traditional recipes, often passed down through multiple generations with pride and cultural significance. It’s a privilege to witness these works anew through a cutting-edge perspective and share them with diverse audience segments. The butter chicken and dhal have proven to be increasingly well-received by our visitors as popular dining options.
On Oceania Cruises’ Waves Grill, a tranquil poolside haven, discerning diners can savor the culinary excellence that has earned the cruise line its reputation, all while enjoying a leisurely lunch without leaving their lounge chairs. The revamped menu now features a curated assortment of innovative favorites to complement the establishment’s signature offerings, which have earned it a reputation as a stalwart in the culinary scene.
Today’s selection boasts over 20 revised options, showcasing a groundbreaking array of chilled treats, alongside piping-hot snacks and mouth-watering hamburgers. Included in these are the signature Surf & Turf Wagyu hamburger; a wagyu beef patty with lobster medallions and truffle mayonnaise; and a new Philly Cheesesteak hot sandwich comprising shredded sirloin steak, provolone, sautéed onion, bell peppers and mushrooms. Today, all dishes come with a choice between crispy French fries and sweet-potato fries.
“At our sophisticated restaurants, we invite friends to relish a timeless dining experience, where the art of cinema meets refined hospitality.” You can effortlessly linger, relax, and indulge in. “When you dine with us, we offer a leisurely experience, unhurried and free from the pressure of fast-paced dining,” said Chef Alex, clarifying the unique atmosphere of our establishment.
Before the season’s end, Chefs Alex and Eric, along with their team, will be sharing some unexpected stories about their award-winning speciality restaurants as they undertake a comprehensive review of all menus across our fleet.
With Allura’s launch just around the corner, we’re busier than ever, with a plethora of initiatives already underway for our imminent debut in under 12 months. There are intriguing projects underway to enhance several of our vessels.
Red Ginger, our signature pan-Asian restaurant, is introducing new dishes. Meanwhile, Oceania Cruises is expanding its exclusive wine pairing luncheon options, offering an enhanced culinary experience. Additionally, we are revamping menus for The Grand Dining Room and other dining venues aboard our ships.
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- Marina, along with her cousin Riviera, was the pioneering vessel that introduced the concept of fine dining at sea, paving the way for other ships like Vista, which joined the fleet in 2023, and Allura, which arrived in 2025. This trailblazing duo was the first to offer an onboard cooking school, revolutionizing the culinary experience on board. Built with spacious galley areas and ample storage for fresh provisions, these ships surpass their peers in terms of culinary comfort.
- With an impressive 70% of culinary staff holding culinary degrees or certifications, Oceania Cruises boasts the highest proportion of specialist cooks among all major cruise lines. To ensure seamless culinary excellence, the ship has one chef for every ten guests, with half of its crew members devoted to food preparation and service.
