A DEEP DIVE INTO OCEANIA EATS
Porthole Cruise Magazine|November/December 2020
How Oceania Cruises’ gastronomy stays impressively on-trend
JANICE WALD HENDERSON

Lobster pad Thai. Raw vegetable juice spiked with immune-boosting spices. Lavish dinners paired with France’s most famous bubbly. Few cruise lines hit such high, diverse culinary notes as Oceania Cruises … something food-lovers who unabashedly admit to choosing their ships solely for dining surely know.

Posh Privée

Up to 10 passengers on Marina and Riviera can book an exclusive private dining experience in Privée, an ornate room embellished with oversized white leather throne-like chairs, a custom designer table, and Ferrari-red carpeting. While luxuriating, order from the tempting selections offered at two specialty restaurants beloved on these and other Oceania ships as well: the Italian Toscana and Polo Grill steakhouse.

Cool School

Roll up your sleeves and don an apron in Marina’s and Riviera’s well-regarded Culinary Center. An instructor chef leads hands-on classes that hopscotch the globe to showcase choices like the farm-to-table British Isles and authentic Tex-Mex recipes. Learn Patagonian signature techniques, such as Argentine grilling or Chilean baking. You’ll probably slice and dice with a glass of wine or cocktail in-hand — education here also translates to camaraderie and fun.

Dom’s the Bomb

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