Oceania Cruises ship Marina is back in service after a revamp of its penthouse suites and the addition of three new dining options.
The ship’s new dining options include new wellness-focused dining venue, Aquamar Kitchen, a poolside ice cream parlour; and a new al fresco Pizzeria.
Aquamar is the new signature restaurant and will offer everything from smoothies, cold-pressed juices and energy bowls at breakfast to yellowfin tuna tacos and a crunchy chicken sandwich for lunch.
Catering for those looking for non-alcoholic options, it’ll also have premium, award-winning non-alcoholic wines, as well as a collection of mocktails crafted with Lyre’s non-alcoholic spirits.
The ship’s 124 penthouse suites also have a new look with custom-crafted furniture, increased storage, new carpets and upholstery and updated modern lighting. Each also has a sleek restyled bathroom with Italian marble and oversized showers.
President of Oceania Frank A. Del Rio says, “Marina is the first – the original – ship designed by foodies, built by foodies, for foodies”.
“We are renowned for serving The Finest Cuisine at Sea, and this is not just a tagline, it is a mantra which we have built the business around. Food is the foundation of what we do on board each of our ships, and globally, in the destinations we visit.
“The addition of these three relaxed, yet refined, eateries to Marina is the perfect way to spotlight that The Finest Cuisine at Sea does not always mean a white linen tablecloth and starched napkins at one of our award-winning specialty restaurants.
“It’s also a perfectly prepared pizza, accompanied by a chilled glass of white wine enjoyed on deck, as you set sail with a warm breeze around your shoulders; or a decadent poolside ice cream or flavorful smoothie as you relax on your sun lounger.”
He says Marina and her sister Riviera were the very first true foodie ships in the world, joined now by Vista in 2023, and Allura in 2025, and were the first ships to have an onboard cooking school.
“Oceania Cruises has the highest percentage of culinary personnel devoted to the dining experience than any other cruise company. To ensure the impeccable quality of each dish, the line has one chef for every ten guests; half of the crew on board is dedicated to the cooking or serving of food.”
New look, new menu
Executive Culinary Directors, Chefs Alexis Quaretti and Eric Barale, are now taking a fresh look at menus across all venues on all ships.
Quaretti says, “The introduction of these three wonderful culinary venues on board Marina is just the start of an exciting new taste journey for Oceania Cruises.
“Of course, there is an incredible amount of work going on to prepare for the arrival of Allura next year, but we have so much going on aboard all our beautiful ships. Eric and I are looking at every menu and every dish we serve, as you’ll see with the return of Marina.
“The ethos behind The Finest Cuisine at Sea is at the heart of everything we do; it all starts with the best ingredients, the best team and a precise plan as to how each mouthful should taste – regardless of whether it’s a lunchtime burger at Waves Grill or an extravagant soufflé in The Grand Dining Room”.
For more information, visit Oceania.
