Rebecca Barnes discovers the line’s options on board – and on land
I’ll freely admit that cooking has never been my strongest life skill, and it seems I’m not alone in my lack of culinary finesse. “When we see non-Greek people using such a small amount of olive oil to cook with, we always laugh!” roars our local tour guide Fofo, on a recent Oceania cruise.
We’re just back from Corfu Town, where we were searching for food including honey, olives and ingredients for a fig pie, a local dessert that can be bound together with the Greek aniseed-based tipple ouzo in winter, or wrapped in fig leaves in summer.
We dodge unseasonal rain showers with an impromptu tasting; shots of kumquat liqueur slip down too easily
Clutching €5, I had set out to purchase dried oregano on the stem. Greek oregano, according to Oceania chef instructor Leah Caplan, is very distinctive as it is cultivated by the salty wind.
During our morning in the historical old town, we dodge unseasonal rain showers with an impromptu tasting; shots of local kumquat liqueur slip down too easily, while sticky-sweet caramelised nuts provide the perfect crunchy accompaniment.
One of a kind
Back on board Marina, we head to the Culinary Centre – the only cooking school at sea to offer hands-on instruction with master chefs – to complete the second part of our excursion. Under Caplan’s watchful eye, we knock up a typical lunch of stuffed Kalamata figs, garlicky tzatziki, pastitsio – a Greek pasta bake – and yogurt parfait, all washed down with some Cretan rosé.
We may have created this epic feast ourselves, but it certainly sets the tone for my seven-night Venetian Vignettes sailing on a line that boldly claims to have the ‘finest cuisine at sea.’
This has recently been reinforced thanks to OceaniaNEXT, a brand initiative featuring culinary enhancements, dining experiences and reimagined menus to elevate dining and service levels on board
The 1,250-passenger Marina launched 12 years ago and is scheduled to enter dry dock for a refit later this year – complementing soft improvements such as OceaniaNEXT – which will no doubt ensure she maintains her place as one of the leading mid-sized ships on the seas.
Foodie heaven
During the cruise, I am more than happy to put the line’s food claims to the test, with reservations for all four (complimentary) speciality restaurants, plus two culinary classes.
And whether or not you believe cruise calories count (and my conscience has ongoing arguments about this), you can either be restrained or go all out. For those virtuous, post-workout moments, the Raw Juice & Smoothie bar offers plant-based, gluten and lactose-free smoothies, energy bowls and juices.
At lunch, grab a freshly prepared poke bowl from the station at Waves Grill – one of the new OceaniaNEXT initiatives. Healthy dinners are easy thanks to the Aquamar Vitality Cuisine menu in the Grand Dining Room, featuring calorie, fat and fibre-counted dishes such as soft shell crab tempura and tamarind-braised grouper fillet with ginger sauce and stir-fried vegetables.
And whether or not you believe cruise calories count, you can either be restrained or go all out
When in the mood to indulge, there are Sunday brunches, wine tasting programmes and even soufflés of the day. Plus there’s an expanded afternoon canapé selection in the lounges, bars and suite accommodation categories.
The 24-hour-a-day in-room dining is complimentary and there’s lot of choice, with more options for every meal, including a full hot breakfast with eggs prepared to your liking.
I order one evening and can report that service is quick and efficient, thanks to a new streamlined electronic system.
Classic decor
Up on deck 11, my Penthouse Suite verges on the side of traditional – rather than ostentatious – with dark woods combined with calming accents of taupe and duck egg blue.
There’s ample storage and some useful touches such as a bathroom night light, refillable water bottles to keep, an excellent TV entertainment system, cosy silk and cashmere throws and a bed that you won’t want to get out of.
Along with a personal butler who can assist with anything from booking speciality dining to running your bath, this suite category also gives you a generous balcony and walk-in wardrobe.
Around the ship, suite guests also have use of an Executive Lounge, and a private sun deck with loungers and two hot tubs.
One morning we discover that we are unable to dock in Kotor due to high winds – a sea day is announced. I’m rather gutted, however I while away the day with an ocean view workout, a pedicure and some me time on the heated beds in the spa’s relaxation room.
Buoyed by the previous day’s achievements, I also venture back to the Culinary Centre to master steak Diane, paired with almond-topped haricots verts and a fresh green salad. And it’s a triumph, even if I say so myself.
By the time we reach Sorrento, the sky is cornflower blue – the Bay of Naples and the private beach clubs jutting into the water epitomise Mediterranean glamour, reminiscent of those iconic summer scenes documented by US photographer Slim Aarons.
This southern Italian coastal town, west of the Amalfi Coast, captures my heart and my taste buds – Sorrento is the limoncello capital of Italy and there are lemon trees and groves everywhere, flourishing in the perfect spring climate.
Our Alleys of Sorrento walking excursion includes wandering the maze of narrow streets, sampling gelato in Piazza Tasso, and shopping for edible souvenirs including sherbet lemon sweets and limoncello.
I can’t think of a more delicious way to enjoy ocean life than on a cruise that’s a genuine feast for the senses. Bellissimo!
Top tip: Oceania has now rolled out the OceaniaNEXT enhancements across its whole fleet so clients can expect gourmet dining experiences whichever ship they’re sailing on.
Book it: A seven-night Romantic Coastline itinerary on Oceania Marina costs from £3,069, based on two sharing a Veranda Stateroom and departing on April 20. oceaniacruises.com
Pictures: Tim Faircloth; Deborah Jones Studio; Josh Lewis Photography
