Onboard the maiden voyage of Oceania Allura, a cruise ship renowned for its culinary offerings, passengers are treated to a gastronomic experience that challenges preconceived notions about dining at sea. As part of the “Passport to Greece” cooking class, I found myself unexpectedly immersed in a world of flavors and techniques that rival those found on land.
The journey began in the ship’s Culinary Centre, where American chef Noelle Barille guided us through the creation of traditional Greek dishes. Despite my initial skepticism as a former food-magazine editor, I was quickly humbled by the complexity and authenticity of the recipes. The class included making melitzanosalata, a roasted eggplant dip, and Corfu pastitsio, with the insider tip to undercook the pasta when preparing ahead of time. The session concluded with a simple yet delightful dessert of strained Greek yogurt topped with toasted walnuts and fragrant local honey.
Oceania’s Culinary Excellence
Oceania Cruises prides itself on offering “the finest cuisine at sea,” a claim that is substantiated by the quality and variety of the dishes available across its 10 restaurants and cafes. With over 700 different menu items prepared daily, the culinary team ensures that each meal is a memorable experience.
Among the highlights is Jacques, a restaurant named after the original executive chef Jacques Pepin, where diners can savor a textbook goat’s cheese souffle. At Red Ginger, the Peruvian-style beef short rib is a standout, while the Polo Grill offers a perfectly cooked medium-rare rib-eye with bearnaise sauce. The Chef’s Market Dinner at Terrace Cafe presents an overwhelming selection of Italian specialties, reminiscent of a scene from the film “La Grande Bouffe.”
Innovative Dining Experiences
Oceania Allura also introduces new dining experiences, such as the Gerard Bertrand wine-pairing lunch. This six-course meal pairs organic and biodynamic wines from France’s Languedoc-Roussillon region with an indulgent menu that includes Sturia Oscietra caviar and Venetian “risotto” made with riced calamari. The meal concludes with a decadent Callebaut gold chocolate cake.
Another addition is the Creperie, where passengers can enjoy waffles and ice-cream sundaes. In the spirit of research, I sampled the banoffee crepe, a delightful combination of banana, salted caramel, and whipped cream, before retreating to the sundeck for a siesta.
Immersive Shore Excursions
The culinary adventure extends beyond the ship with immersive shore excursions. In Italy’s Emilia Romagna region, we visited La Sabbiona, a winery known for its farmhouse accommodations and exquisite local produce. Here, we tasted squacquerone cheese with piadina, cured meats, and a rare Centesimino wine sauce over strozzapreti pasta.
In Montenegro, the excursion led us to Storia di Pietra, a modern winery offering panoramic views of the Bay of Kotor. The winery, founded by Stefan Kascelan, features endemic wine varieties and farm-to-table produce. The meal included cured meats, cheese, and a surprisingly refreshing ham-hock and cime di rapa soup, despite the sweltering temperatures.
A Balanced Approach to Dining
As the voyage drew to a close, the abundance of rich food prompted a shift towards lighter fare. The Aquamar Kitchen, with its focus on health-conscious options, provided a welcome respite. A Yellow Sunshine smoothie and a chilled bowl of gazpacho offered a refreshing change from the heavier meals.
The Oceania Allura’s Mediterranean Melange cruise, running from Trieste to Athens, offers a comprehensive culinary journey, visiting ports such as Ravenna, Rijeka, Split, Brindisi, Corfu, and Gythion. Promotional fares start at $6250 per person for a Concierge Level Veranda Stateroom, making it an enticing option for food enthusiasts and travel aficionados alike.
For those interested in exploring the world through its flavors, Oceania Allura provides an unparalleled opportunity to indulge in culinary excellence while sailing the Mediterranean’s azure waters.
