Oceania Cruises has taken delivery of Oceania Allura, its eighth luxury ship and second in the Allura Class, built at Fincantieri Shipyard in Genoa. The 1,200-guest vessel continues the line’s culinary-focused luxury positioning with innovative dining concepts and enhanced onboard experiences.
Culinary Innovations:
- New Crêperie: First for Oceania, serving French crêpes, Belgian waffles, and Italian gelato
- Revamped Jacques Restaurant: Updated French menu with tableside beef tartare preparation
- Nikkei Cuisine: Japanese-Peruvian fusion dishes added to Red Ginger restaurant
- 270+ New Recipes: Enhanced Grand Dining Room menu including 30 breakfast additions
- Gerard Bertrand Wine Pairing Luncheons: Sommelier-curated French wine experiences
Ship Features:
- 290+ square foot standard staterooms (largest at sea)
- 2:3 staff-to-guest ratio with one chef per eight guests
- New Library with panoramic sea views on Deck 14
- LYNC Digital Center with Starlink WiFi and photography classes
Fleet Expansion: At the delivery ceremony, Oceania confirmed two additional Sonata Class ships for delivery in 2032 and 2035, joining Oceania Sonata (2027) and Oceania Arietta (2029). Allura’s inaugural season includes 26 voyages to 92 destinations.
Unique Insight: Oceania’s decision to christen Allura with Food & Wine magazine’s Best New Chefs alumni rather than traditional celebrity sponsors signals a bold repositioning of cruise ship launches as culinary events rather than entertainment spectacles. This chef-centric christening approach reinforces Oceania’s commitment to being genuinely cuisine-focused rather than just marketing culinary credentials, potentially setting a new industry standard for luxury lines seeking authentic differentiation in an increasingly crowded market.
