My Experience Aboard Oceania Allura
When my review of Oceania Cruises' Vista appeared in Founder's Magazine two years ago, it prompted huge interest from clients eager to discover what this company's first new ship in a decade had to offer. Guests that climbed aboard weren't disappointed, and satisfaction ratings soared.
In July, her sister ship was showcased to the world's cruise media and top-ranking travel agents. The 1,200-guest Vista had set a new benchmark, so would this twin pass muster? As I discovered during the sailing from Genoa to Trieste, the eighth ship in the Oceania flotilla glistens with allure.
Cruise industry pundits are often asked what makes Oceania Cruises distinctive. It's a sensibility, it's intangible, and it's personal, three requisite qualities that are exhibited in spades aboard the new Allura. For those that prefer to let the numbers do the talking, in the passenger-to-space stakes there's a class-leading rating of 56; and a posh-level crew-to-passenger ratio of 2:3. However, these remarkable statistics only tell part of the story. A harmony of contemporary flair and artistic finesse has ensured Oceania Cruises' latest vessel is a triumph in sassy design, and the cuisine is as diverse as each restaurant is delicious.
Embarking on Allura is like stepping into a work of art. In the Atrium, an elegantly curving staircase wraps around a two-deck-high crystal chandelier, which resembles a vortex of water filled with schools of fish, subtly lit with changing hues, coalescing from pinkish gold to icy white. Nine decks higher, a grand hallway leads to Horizons with its floor-to-ceiling windows and backlit onyx bar. The lounge is perfect for afternoon tea, cocktails, or late-night revelling. Further aft on Deck 14 is an enlarged iteration of the sought-after Baristas espresso bar, next to the sublime Bakery. Another new feature is the adjacent Crêperie serving French crêpes, Belgian waffles, and moreish Italian ice cream sundaes.
Accommodations aboard Allura are designed with the effortless elegance of a fine home and, like the rest of the ship, whisper true luxury. All come with French balconies or full verandas, and are larger than the industry standard, measuring over 293 sq ft. Each has super-comfy Prestige Tranquillity Beds, a marble bathroom with walk-in rain shower, a minibar, and 24-hour room service. Concierge-level Veranda Staterooms offer an enhanced range of benefits, such as room service from the Grand Dining Room and access to a private Concierge Lounge. In high demand are six concierge-level staterooms for solo travellers.
Congenial Penthouse Suites, spanning 440 sq ft, feature the added niceties of a walk-in wardrobe, an oversized bathroom, a large private veranda, and butler service. Guests also have unlimited use of the Executive Lounge and Aquamar Spa Terrace. Radiating an ambiance of residential chic and situated atop the ship, Oceania Suites offer unparalleled views. Vista Suites have the vibe of a seaside villa. Each is a true retreat and swathed in subtle tones accented by luminescent marble, granite, and rich weathered oak. Spanning the stern of the ship, the three swanky Owner’s Suites offer 2,400 sq ft of luscious personal space, boast floor-to-ceiling windows, and are styled exclusively in Ralph Lauren Home.
Award-winning Miami-based Studio DADO has designed most of the vessel's interiors. This includes dining venues, lounges, bars, pool decks, and public areas, as well as all guest accommodations. Sharing his meticulous insight with Panache Cruises, Founding Partner of Studio DADO, Yohandel Ruiz, says, “With each new project we challenge ourselves to manipulate perception in new ways. Allura is exceptional in that regard. Our team considered every square millimetre and every touchpoint in the guest's journey. We developed the macro-level design concept and narrated the whole guest experience, ensuring a thread of continuity and an organic flow throughout the vessel.”
Asked what sets this company apart, Yohandel becomes effusive, “Oceania Cruises appeals to sophisticated, savvy travellers, and that makes a difference. The typical Oceania Cruises guest has high expectations, a thirst for memorable experiences, and a taste for authenticity, particularly with cuisine. It challenged us to create bona fide places on the culinary spectrum that guests would never forget. As designers, we can’t ask for anything more, which is why we have to make sure that every design touchpoint is thought through, intentional, and, well, perfect.
“We had the rare opportunity to design all of Allura’s major spaces and venues, so we could weave the thread of refined luxury throughout the entire ship. That’s unique among cruise ships, but we feel it has made all the difference and explains why Allura is so special,” said this doyen of ship design.
Oceania Cruises is a big hitter in the gastronomic stakes. To retain this accolade, the company has the highest percentage of culinary personnel devoted to cooking. To ensure the quality of each dish, there's one chef for every eight guests; in fact, half of the crew is dedicated to the production or serving of food from the vast main galley or dedicated kitchens alongside speciality restaurants.
The two-deck-high, open-seating Grand Dining Room pays homage to the Belle Époque with its palette of ivory, gold, and silver, coupled with off-white leather chairs. A series of archways simulate imposing glass conservatories that subtly create intimate groupings of tables, which are lit by three vast hydrangea-inspired crystal chandeliers. This room, more than any other, reflects the art of fine living.
Simply timeless, the Polo Grill spans the almanac of decadent design. With its hues of crimson, claret, and gold, set off by green shutters, this classic American steakhouse is as sophisticated as it is snug. Toscana is the antithesis of florid opulence, with dreamy frescoes on the ceiling and colourful mosaics evoking trees and eye-catching birds lining the walls. The dedicated team of Italian staff presents the appetising regional cuisine with aplomb on Versace china.
Red Ginger, the go-to restaurant for Pan-Asian cuisine, has had quite a makeover. The heavy red lacquer motifs have made way for intricate wooden screens, pagoda-inspired glass lanterns, and exotic chinoiserie. Renowned for its innovative approach to combining traditional and modern Asian culinary techniques, the Oriental specialities now feature a Nikkei menu, where a dozen unique dishes blend Japanese and Peruvian cuisine.
Replacing Ember restaurant, the popular Jacques has made a comeback. Drawing inspiration from the fabled bistros of France, menu highlights include Terrine de Foie Gras, Grilled Dover Sole, Duck with Grand Marnier sauce, and Veal Medallions with Morel Sauce, alongside new vegetarian options. For an extra touch of realism, several new dishes – including Beef Tartare – are prepared table-side. Classic French desserts, including Crêpes Suzette, and a presentation of AOC French cheeses, serve as a fitting finale to an unforgettable dining experience. Best of all, there's no supplementary charge to dine in any of Oceania's speciality venues.
Having been a runaway success on Vista, Aquamar Kitchen, with its chic, beach club-inspired setting, has virtually doubled in size on Allura. Breakfast selections feature energising cold-pressed raw juices and superfood smoothies, avocado toasts, energy bowls, banana pancakes, and savoury omelettes. For lunch, there's a pot-pourri of healthy salads, poke bowls, and even an Impossible Burger.
Infused with a contemporary flair, the Terrace Café is a perfect oasis for relaxed dining throughout the day. Breakfasts are sumptuous, while at lunch roasted and rotisserie meats complement the expansive menu. As the sun sets, there's a more sophisticated menu and aura, though pizzas served at Waves Grill are hot stuff.
Stellar cuisine is writ large aboard Oceania ships, but such culinary prowess doesn't materialise out of thin air. There are two Executive Culinary Directors who ensure the ship's talented culinary teams have the resources needed to maintain the highest standards. Both of them have been inducted into the prestigious Maîtres Cuisiners de France - a renowned association dedicated to promoting French culinary excellence worldwide.
Chef Alexis Quaretti believes Oceania Cruises 'Finest Cuisine at Sea' philosophy is the star that guides the entire company. He has overseen more than 270 new recipes for the Grand Dining Room. The other Executive Culinary Director, Eric Barale, has the added responsibility of ensuring that all necessary provisions – including very specific ingredients, such as Sturia Ossetra Caviar, pasture-raised Label Rouge chicken, Iberico pork, Echire butter, and truffles - arrive on time and comply with local regulations in destinations all over the world.
On Allura's inaugural voyage, the company unveiled an exclusive Gérard Bertrand Food and Wine Pairing lunch. This indulgent, six-course feast unites delectable dishes with premium, hand-picked Gérard Bertrand wines, showcasing the sustainable artistry and art de vivre for which the celebrated South of France winemaker is renowned. This experience will launch on Vista in September.
Other notable culinary cornucopias include the 'Moët & Chandon Champagne Experience,' which is a three-course spree featuring rare vintages paired with inspired cuisine. This takes place pre-dinner on select nights in Aquamar Kitchen, aboard Allura and Vista. Many foodies covet 'La Reserve Wine and Moët & Chandon Champagne Experiences,' where a multi-course journey of intimate tastings and discovery-led menus includes the celebrated 'La Cuisine Bourgeoise' by Jacques Pépin. Led by expert sommeliers, 'Connoisseur Wine Pairing Lunches' combine Mediterranean-influenced menus with premium wine selections. The 'Dom Pérignon Experience' is an exclusive six-course dinner showcasing rare vintages, while the 'Odyssey Menu' offers a seven-course exploration of global flavours paired with fine wines. Private Dining in Privée is renowned for multi-course wine pairing dinners for just eight guests.
Towards the end of this showcase cruise, I caught up with a key mover and shaker in the cruise industry. Long-time friend Steve Odell is Senior Vice-President of International and Consumer Sales for Oceania Cruises and Regent Seven Seas Cruises, based in Miami.
I asked him what single aspect of cruising with Oceania would appeal to Panache Cruises clients. “As an entry point into a luxury cruise experience, this has to be the value option of the moment,” he said. “Allura epitomises 'luxury by choice.' This means, with our new 'Your World Included' brand promise, guests receive a rich selection of always-included amenities such as speciality dining, entertainment, gratuities, and Wi-Fi. Drinks packages, excursions, spa treatments, and cookery classes can be added to the core price, depending on individual preferences. We give guests a new, original experience, and when gastro-cruisers come aboard our ships, they've found their sweet spot,” says a proud Mr Odell.
The next stage in the evolution of the Oceania Cruises brand of exceptional small-ship luxury experiences has begun with the construction of the approximately 1,390-passenger Sonata. This is the first of Oceania's trailblazing Sonata Class, to be delivered in 2027. A sister ship, Arietta, will follow in 2029. Two other Sonata Class ships will debut in 2032 and 2035.
Heading home, I pondered whether Allura lived up to the hype. I was glad Oceania incorporated the best elements of Vista into cruising's new hot ticket. One where sassy design, epicurean zeal, and refined luxury sail in perfect harmony.
You can find out more about cruising with Oceania Cruises here.
