Oceania Cruises

Fine Food, Small Ships, Big World

Oceania Cruises has been perfecting a particular kind of luxury since 2002 — intimate ships, destination-rich itineraries, and a culinary program that puts most land-based restaurants to shame. Executive Culinary Director Jacques Pépin isn’t just a name on the menu; his influence runs through every dining venue on every ship, from the daily-changing Grand Dining Room to the included specialty restaurants that competing lines charge extra for. Versace china, Christofle silver, Riedel crystal — the table is set before you even sit down.

The fleet divides into two personalities. The Oceania-class ships — Marina and her sister Riviera — carry 1,250 guests in sprawling comfort, with six open-seating specialty restaurants, a purpose-built Culinary Center cooking school, and staterooms ranging from comfortable to genuinely palatial. The Regatta-class ships — including Insignia, Nautica, Regatta, and Sirena — run smaller and quieter at 670 guests, with the feel of a private club at sea rather than a floating resort. Both classes share the same culinary DNA and the same included-dining model; the choice comes down to how much elbow room you want.

Itineraries are the other thing Oceania does distinctively well. These aren’t port-intensive seven-day Caribbean hops. Oceania specializes in extended voyages — 14-day South American grand voyages, 20-night polar itineraries, sweeping Mediterranean explorations, and 180-day circumnavigations — designed for travelers who want to actually get somewhere meaningful and spend real time there. Since January 2026, Oceania operates as an adults-only line fleetwide, leaning further into the calm, unhurried onboard atmosphere their guests have always sought out.

Bottom line: when the priorities are exceptional food, genuine comfort, and not sharing a pool deck with a small city, Oceania is the answer — on almost any route they sail.