171 added to Terrace Café, along with an Indian Corner that will operate once every cruise during dinner service. Pizza, cooked fresh in a brick oven at Waves Grill, will also be available. “We’ve seen a trend in the last few years that guests want to sail for longer,” says Worth. “But on those longer voyages, they may not want a threehour, multi-course dinner every night in our Grand Dining Room or restaurants, especially after a busy day onshore. Our ‘Relaxed Yet Refined’ options allow them to relax with a glass of wine out on the pool deck and enjoy alfresco dining at its best.” The ’Relaxed Yet Refined’ initiative comes in the wake of the appointment of chefs Alexis Quaretti and Eric Barale as executive culinary directors in March 2024, succeeding Jacques Pepin. Quaretti and Barale are conducting a review of the culinary offering across Oceania’s fleet, with more changes yet to come. “Chefs Alex and Eric have more surprises to share before the end of the year,” says Worth. “Their review is taking a thorough look at all the venue items across the ships. There are exciting plans ahead for all of our fleet.” As well as receiving a refreshed culinary offering, Oceania’s fleet is also set to welcome a new addition in 2025. Allura, the second ship in the cruise line’s Allura-class, is scheduled to begin sailing from 18 July following its delivery by shipbuilder Fincantieri. While it will largely mirror its sister ship, Vista, Allura will include several changes based on guest feedback. “We’re very excited to take what we’ve learned with Vista and deliver a great experience on Allura when we welcome her to the fleet,” says Worth. “We’re adding a creperie serving ice cream, waffles, and other indulgent menu items. We’ve also moved the library down closer to the Horizons area, which is a bit quieter and off the beaten path.” Allura will have capacity for up to 1,200 guests and Worth believes the generally small size of the Oceania fleet provides a unique experience. “I’ve sailed on a number of cruises over the years and in general it’s a great way to see the world,” he says. “But I love our small ships in particular. There’s no line to wait in, beautiful food made to a high standard, and they represent incomparable value. You know you’re going to have a great time, enjoy wonderful dining experiences and find yourself coming back for more.” Photo: Oceania Cruises Red Ginger, Oceania’s pan-Asian restaurant, has been introduced onboard Marina, Riviera, Sirena and Vista
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