November 10, 2020

A Deep Dive into Oceania Eats

Lobster pad Thai. Raw vegetable juice spiked with immune-boosting spices. Lavish dinners paired with France’s most famous bubbly. Few cruise lines hit such high, diverse culinary notes as Oceania Cruises … something food-lovers who unabashedly admit to choosing their ships solely for dining surely know.

Posh Privée

Up to 10 passengers on Marina and Riviera can book an exclusive private dining experience in Privée, an ornate room embellished with oversized white leather throne-like chairs, custom designer table, and Ferrari-red carpeting. While luxuriating, order from the tempting selections offered at two specialty restaurants beloved on these and other Oceania ships as well: the Italian Toscana and Polo Grill steakhouse…

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This is an excerpt from the latest issue of Porthole Cruise Magazine. To continue reading, click above for a digital or print subscription.

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Janice Wald Henderson is a Los Angeles–based food and travel journalist who writes regularly for Brides magazine and online for Epicurious and Gourmet Live. She is also the culinary editor for CruiseMates, the author of two cookbooks, and has appeared in Bon Appetit, Food & Wine, Cooking Light, German Vogue, and both the Los Angeles Times and The New York Times syndicates.

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