By John and Sandra Nowlan

The cruise line promotes itself as having “The Finest Cuisine at Sea”. When we had a taste of the fresh, flaky butter croissants made from scratch every morning at 5:00 and 7:00 we knew we were in good hands. When we learned that half the crew of 800 were dedicated to the food and beverage teams (there’s a chef or cook for every eight passengers), we realized why Oceania received such high ratings for its culinary excellence.

*Oceania Allura from the steps of the National Museum in Bermuda*

We were aboard the 1200 passenger, all-balcony Oceania Allura, launched less than a year ago, the newest in the upper premium cruise line’s fleet of eight mid-size vessels. When we boarded in Miami for an innovative two week itinerary (Charleston, South Carolina; Norfolk, Virginia; Bermuda; Bahamas) we were impressed by the bright, modern atrium, generous use of marble in public areas and our 290 square foot stateroom. Our balcony room had an array of perks uncommon on most cruise ships – floor to ceiling sliding-door windows , a luxurious Tranquility mattress, twice-daily housekeeping, free still or sparkling water, free sodas in our mini-fridge, free room service, plush cotton towels, robes & slippers (two sizes) and a giant interactive TV including a wide variety of free movies. The bathroom was very generous in size with bars of Italian-made Aquamar soap and a shower big enough for two that included regular and rainforest nozzles. All guests have free wi-fi but it was frustratingly slow at times.

Once we settled into our stateroom we wanted to explore the many dining options on Allura. To its credit Oceania does not charge for any of its four specialty restaurants although reservations are required but easy to confirm (and you can book more than once each cruise). Unlike the ultra-luxury (and more expensive) lines, alcoholic drinks are not included but drink packages (including non-alcohol wine and beer) can be purchased.

We tried all the specialty restaurants at least twice and were impressed by the level of service from the staff and creativity in choice and presentation. In Jacques, the signature restaurant overseen by celebrity and Michelin-starred chef Jacques Pepin, we enjoyed Brittany Duck Breast with Grand Marnier sauce and a Sea Bass Filet for two enclosed in puff pastry. Delicious and decadent! The restaurant was a bit noisy with a scalloped faux-brick ceiling that reflected sound. At Red Ginger, the Asian restaurant with appropriate dark woods and red accents, culinary highlights included Spicy Duck and Watermelon Salad, Miso Glazed Sea Bass, Lobster Pad Thai and Seven Spice Crusted Lamb Rack. Pampered guests are even offered a choice of chopsticks. Many cruise lines include an Italian restaurant and Allura’s Toscana is outstanding. Served on Versace china, our favorite dishes included Lobster Tagliolini with Garlic and Chili Peppers, Octopus Carpaccio, Dover Sole and a flavorful, tender Osso Buco. Fresh bread was offered with a choice of a dozen or more varieties of olive oil and balsamic vinegar. Extra-cost steak houses are now standard on many cruise lines so Allura’s no-additional-cost Polo Grill turned out to be a very happy surprise. We savored its Thai Barbeque Pork Ribs, Surf & Turf (Lobster and Beef Filet) and Grilled Pluma Iberico de Bellota (choice pork from Iberian pigs fed on acorns). Desserts included a creative swirled Baked Alaska.

Allura’s main dining area, the Grand Dining Room, has an opulent, all-white interior with elegant chandeliers that match the sophistication of the specialty restaurants. Breakfast, lunch and dinner included a wide variety of favorites (including limitless lobster and fine beef cuts). Oceania was among the first cruise lines to adopt “anytime dining” (6:30-9:30) for its main restaurant and we found it to work well with very few lineups for a table. Service in the Grand was usually excellent except for one occasion when we were served by inexperienced waiters who were new to the ship. The difference in professionalism was startling.

Many guests chose to eat all their meals in the Terrace Café buffet. We could soon see why. The selection of fresh, imaginative dishes was extraordinary for a mid-size ship and a mainly self-service venue. The food choices usually matched those in the Grand Dining Room with an additional carving station and grill for lobsters or steak. Those decadent breakfast croissants we mentioned earlier were just one of the creations prepared by twenty pastry chefs and seven bakers. The selection of fresh fruit, especially at breakfast, was the best we’ve ever seen – raspberries, strawberries, blueberries, blackberries, even kiwis in abundance.

*Allura’s buffet, the Terrace Café. Rarely crowded*

Two other, smaller restaurants must be noted. The poolside Waves Grill featured American favorites like sandwiches, burgers and shakes while the health-oriented Aquamar Kitchen turned out nourishing treats like smoothies, poke bowls and avocado toast. Both were open for breakfast and lunch.

It took us several days before we discovered a “forget-the-calories” treat on Deck 14. The Crêperie on deck 14 is new to Oceania with sweet indulgences including crêpes Suzette, various waffles, sundaes, Italian ice cream and sorbets. Another popular daily indulgence was the traditional Afternoon Tea, served in the bright Horizons Lounge, also on Deck 14. Music was provided by the resident pianist or the delightful Bright String Quartet. This talented ensemble also entertained each evening before dinner but in a narrow space on Deck 6 with limited seating. Better, we think, if the group had been placed in the spacious atrium so even more guests could enjoy the classical music.

*From The Crêperie. Waffles with banana, ice cream and caramel sauce*

The 1200 seat, single level, Allura Lounge was our main entertainment venue with comfortable seats and spectacular technical effects. With minimal slope, it was sometimes difficult to see the whole stage but the evening shows we saw were very engaging. The singing, comedy and magic acts were well received but were outshone by the three Broadway-style production shows featuring the ship’s seven-piece band, four vocalists and eight dancers. The most effective of the three was on our last full day with a show called “Our World”, an international musical journey featuring national costumes and familiar tunes.

*Elaborate production shows in the Allura Lounge*

Destination talks, entertaining enrichment lectures (rum, pirates, Bermuda Triangle, battleships) and daily trivia hosted by the cruise director were all well-attended diversions in the Allura Lounge. The ship also boasts a surprisingly large, comfortable library and a Culinary Center with daily hands-on cooking classes by dedicated chefs.

Cruising, of course, is about travel and this Oceania itinerary was particularly interesting. Instead of heading south from Miami we traveled north to Charleston, South Carolina and Norfolk, Virginia. Historic Charleston was especially attractive because of its heritage laws and well-preserved 18th century homes. In Norfolk we docked adjacent to USS Wisconsin, the World War 2 and Korean War battleship, now a popular museum. A tour highlight was the nearby Military Aviation Museum with its collection of still-flyable WW2 fighters, bombers, trainers and seaplanes including a number of German aircraft.

*A German Junkers J52, one of many still-flyable airplanes at the Military Aviation Museum near Charleston*

Several passengers told us they chose this cruise because of its visit to Bermuda. We spent two days in the British Overseas Territory, berthed and secured at the historic Royal Naval Dockyard with its many shops, galleries and museums. Then we sailed south for a stop in Freeport, Bahamas, followed by a visit to the crowded cruise port and Bahamian capital, Nassau, before heading back to Miami.

As much as we appreciated the layout of the Oceania Allure, its comfortable staterooms, the high end entertainment and enrichment programs and its innovative itinerary, it’s the cuisine that stood out. As the line’s president has stated, “Food is the foundation of Oceania. It’s the very core of our business.” With more modest pricing than the all-inclusive, ultra-luxury lines, Oceania is becoming the cruise line of choice for serious foodies.

A MIAMI HOTEL

Arriving in Miami, or any cruise port, a day in advance of sailing is always a good idea. In downtown Miami we stayed at the comfortable and convenient Elser Hotel and Residences. The cruise port is just a short drive away. www.theelserhotel.com

Oceania Allura – Culinary Creativity

By John and Sandra Nowlan

A MIAMI HOTEL

MSC Seascape