Oceania Cruises

Frank Del Rio and Joe Watters, veterans of luxury cruising, founded Oceania Cruises in 2002 with a simple pitch: luxury-level food and destination-rich itineraries on comfortable mid-size ships, at prices below the all-inclusive luxury lines. Oceania joined the Norwegian Cruise Line Holdings family in 2014, alongside Regent Seven Seas Cruises.

The fleet has eight ships in three classes. The Allura class (Vista and Allura) is the newest, carrying around 1,200 guests with the widest restaurant choice in the fleet. The O class (Marina and Riviera) carries a similar number and introduced the Culinary Center, a hands-on cooking school at sea. The R class (Regatta, Insignia, Nautica and Sirena) are intimate ships of under 700 guests, refined in a country-house style, that can reach smaller ports and handle many of the line’s longest voyages, including around-the-world cruises.

Itineraries tend to be 10 days or longer, with many port calls, overnight stays and few sea days, spanning Europe, Alaska, the Caribbean, Asia, Australia, South America, Africa and the South Pacific.

Oceania feels like an upscale country club at sea: quiet, polished and unhurried. Guests are typically 55 and older, well-traveled and mostly from North America, with couples and friends making up the majority. There are no formal nights; the dress code is country-club casual, so slacks and a collared shirt or a sundress work every evening, and jackets are never required. The ships are small to mid-size, with no water slides or big production spectacles, and life revolves around port days, long dinners, the library and the spa. Children are allowed but rarely seen, as there are no kids clubs.

Dining is the line’s headline. The Grand Dining Room and Terrace Café buffet are joined by specialty restaurants with no surcharge: Polo Grill steakhouse and Toscana for Italian on every ship, plus Red Ginger (Pan-Asian) and Jacques (French bistro) on the O and Allura classes, and Ember and Aquamar Kitchen on the Allura class. Waves Grill serves casual poolside lunches. Extra-fee experiences include La Reserve wine-pairing dinners and Privée private dining. Menus feature fresh-baked breads, quality ingredients and extensive vegetarian and plant-based options.

Entertainment is low-key: a small cast performing musical revues, pianists and string ensembles, guest lecturers and destination talks, plus trivia and a casino on most ships. The Culinary Center on the O and Allura classes runs hands-on cooking classes and food-focused tours ashore (both extra). Many guests spend evenings over long dinners and in the lounges.

Children can sail, but there are no kids clubs or dedicated youth programs. The ships and itineraries suit older teens who enjoy travel and food more than younger kids.

Cabins are well designed, with high-quality bedding and bathrooms. Most are balcony cabins on the O and Allura classes, and Concierge Level cabins add priority perks and lounge access. Penthouse suites and larger suites such as the Owner’s Suites come with butler service. The Allura class added solo cabins. R-class cabins are smaller but comfortable.

Fares include soft drinks, specialty coffees, teas and still and sparkling water. Alcohol costs extra unless you add a beverage package or choose a fare that includes one. Wine lists are strong for a premium line.

Gratuities for stateroom attendants, butlers and dining staff are included in Oceania fares, so no daily charge is added. A service charge is automatically added to extra purchases such as spa treatments and drinks not covered by a package.

The Oceania Club rewards past guests with tiers that rise with cruise credits earned on each voyage. Members receive onboard events and, at higher levels, perks such as discounts, free laundry and priority reservations.