With better than a dozen cruises under my belt I say Oceania Cruises has the Finest Cuisine at Sea

We cruised from Barcelona to Malta on Oceania Cruises newest ship the Sirena and from beginning to end it was foodie heaven.

I learned early on to temper my expectations from galleys that serve hundreds of people but Jacques Pepin has lead the Oceania culinary team since inception in 2003 and they have changed dining for all cruisers by raising the bar to a high level.  No midnight buffets here and “lobster night” doesn't exist, instead my favourite crustacean is a daily part of the menu in a variety of dishes.

The Grand Dining Room is grand indeed, with over-sized arm chairs, crisp clean linen and lots of shine. It serves consistently good food from a thoughtful menu.  There is something for everyone  and the esteemed Canyon Ranch manages the healthy menu.

Grand Dining Room Turbot with stuffed clams and champagne foam

Grand Dining Room Beet Carpaccio

Grand Dining Room Bouillabaisse with Pastry

Italian food is one of the worlds most loved and Toscana restaurant delivers.   The crab cakes were outstanding with no filler masking the sweet crab and a nicely spiced aioli to round it out. Bistecca Florentine got rave reviews and sole meunière, one of my favourite dishes, was as good as any I've eaten. Our waiter was a young woman born and raised in Florence and embodied the warmth and sophistication of that great city. The room was comfortable with banquets and back cushions thoughtfully offered. 

Toscana Crab Cake

Toscana Lobster Risotto

Toscana The humble Sole Meunier was my favourite 

Red Ginger had the over the top service only an Asian restaurant can pull off, and the food was pretty great there too. Lobster Pad Thai was one of the great Oceania lobster dishes.  A tea menu and choice of chopstick styles were interesting.

Red Ginger Lobster Pad Thai

A final nod to the Terrace Cafe, the nicely served buffet and the many Americanos they delivered to me al fresco.