Oceania Cruises unveiled Vista, its first new ship in over a decade, last Monday, and the ship represents the perfect evolution of the high-end food and beverage brand. I have just spent a week exploring new and returning gastronomic experiences on the ship, trying all the cozy seating areas, and trying out the new cocktail menus and I was duly impressed.
The 1,200-passenger ship is the first cruise ship built in the last decade. The Oceania fleet is divided between four 684-passenger R-class ships built in the late 1990s and two 1,238-passenger O-class ships built specifically for the line in 2011 and 2012.
Vista, which debuts the Allura line class, is a reimagining of the previous two ships, not a major departure from them. It’s sumptuous features and thoughtful design, not to be missed, placed the liner in competition with the high-end vessels of Regent’s sister brand Seven Seas Cruises, and guests wondered, “Is Vista a luxury cruise ship?”
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Vista will divide its time between the Mediterranean Sea in spring and summer and the Caribbean in winter. This fall, the ship will need some time to visit Canada and New England, as well as make two transits through the Panama Canal.
Here are five things I liked about Vista and I think you’ll love them too.
Design and public spaces
Step inside Vista and I guarantee you will be amazed by the magnificent view of the ship. The atrium features a stunning floor-to-ceiling sculpture with a changing light display, and wherever you turn you will see elaborate spaces with lots of textural elements. I spent my first day on board touching everything from the embossed pattern on the elevator walls to the soft velvet on the sofas in the various lounges.
The white grand dining room stands out with golden willow paintings on the far walls and a central arch that draws attention and divides the space, making it more intimate. Privee’s private dining room has a bold ceiling design that is as remarkable as the wine you’ll enjoy there. From the brick ceilings at Ember to the pagoda-style floor lamps at Red Ginger, the look and feel of each specialty restaurant match its theme.
One of my favorite places is the Grand Lounge outside the Grand Dining Room, with its geometric chandeliers and glass shelves with vases and glass sculptures. Another example is the pool deck, where the design team used faux wood panels to create a classy look, unlike any cruise ship pool deck I have ever seen. Lighted nooks with round sun loungers are comfortable for two at any time and give the area a resort feel.
Cabins and suites
Oceania has stepped up its cabin-to-cabin game on the Vista. They are not only beautiful but also thought out to the smallest detail.
The smallest cabins are 240-square-foot rooms with French balconies (you can open the doors for fresh air, but you can’t go outside), and my balcony room was 291 square feet, including the balcony. So there is room for expansion.
The first thing I always look for is storage, and Oceania suits me. The Vista rooms do not have walk-in closets like the ultra-luxury ships, but there is a spacious closet plus two large drawers near the desk and nightstands with three drawers each. The bathrooms – perhaps some of the best bathrooms in the sea – are incredibly spacious. They offer several drawers and shelves and a huge shower with two shelves for toiletries.
Thoughtful touches in the cabin include plenty of electronic jacks on either side of the bed and on the desk. Silently closing drawers don’t rattle on rough seas, while wooden hangers add an upscale look to your wardrobe. The cabins have bottles of drinking water, blankets for cold days on the balcony, and mini-fridges with soda. It is really comfortable to sit on upholstered balcony furniture.
I also liked the six new dedicated single cabins. They are narrower than standard rooms and only contain a single bed. These rooms may have a small bathroom but still have a seating area with a double sofa bed and a very large balcony. The cozy suites are ideal for solo travelers who like to spend more time outdoors than indoors.
Cocktail and mixology program
The new mixology program in Vista is one of its standout features, and I say I’m only familiar with half of it. (Many of his immersive mixology offerings will start on the cruise after mine.)
Founders Bar is a new craft cocktail bar tucked away behind the casino but you can be sure everyone knows where it is. That’s because it’s the place to be for innovative drinks using all the latest trends: smoke, herbs and dried fruit, flavor guns, frozen fruit balls, and perfume sprays that spray extra aroma and flavor.
The drinks are creative and unlike anything I’ve ordered before. They are also amazingly photogenic and delicious. If they appeal to typical Oceania guests as much as my ship full of media and travel agents, I predict the line will need to place Founders Bar in a larger space on their next ship to debut, the Allura.
Vista also offers a line of non-alcoholic, zero-protection shake “liqueurs” that taste like real shakes rather than smoothies or juices. The “dark and spicy” mocktail tasted like an alcoholic “dark and stormy” one. Unfortunately, not all bars offer non-alcoholic cocktails. They’re on the menu at the new Aquamar Restaurant and Horizons Observation Room, and Founders can make them, but you have to ask.
Aquamar
I’m a big fan of Vista’s new lighter eatery, Aquamar, open for breakfast and lunch. I was told it was the brainchild of the line’s senior VP of sales, who felt that the line lacked dining space when you wanted to eat smaller and not as heavy.
The breakfast menu abounds with lattes, smoothies, eggs, banana pancakes, energy bowls with chia seeds and acai berries, and avocado toast. Lunch options include poke bowls and salads with falafel, crispy chicken burgers and tuna tacos. Wash it all down with fresh fruit and vegetable juices infused with turmeric and ginger, or non-alcoholic cocktails of your choice that taste authentic.
Sit-down dining isn’t as fast here as at the buffet, but the seating area is light and airy with floor-to-ceiling windows. I heard it can get crowded during lunch peak hours, but I never had a problem finding a table during breakfast or lunch.
Amber
Another new restaurant on Vista is also a success. Ember is an upscale American restaurant where lunch is not as long and formal as at the Polo Grill Steakhouse.
The hall is decorated to resemble a brick oven, with a brick pattern on the ceiling, faux wood tables, and a faux-colored water vapor fireplace. (I still shuddered when someone held her hand to the fire.)
Everyone was delighted with the spinach and artichoke appetizer and the tuna sashimi appetizer was perfectly pan-fried. The main appetizer is pasta with lobster and cheese, and in the center is a real piece of lobster meat in a shell. My Herb Crispy Chicken has become a sleeper hit—easy to miss, but beautifully cooked. The other diners were happy with the steak and French sauce sandwich, but my tablemate’s cheeseburger fell apart on his plate. He said it was delicious even if he had to eat it with a fork and knife.
You might want to skip lunch before eating at Ember because the must-have dessert is a triple chocolate brownie with ice cream.
Ember replaces Jacques, Oceania’s French restaurant popular on the Marina and Riviera. Fans will be happy to hear that some of Jacques Pepin’s dishes are on the Grand Dining Room menu, so they can still feast on the French gourmet. But Ember brings a good balance to the restaurant mix on Vista (Pan-Asian Red Ginger, Italian Toscana, and Polo Grill Steakhouse round out the options) and a taste of home for Americans, especially on long-haul voyages.
Bottom line
Vista is clearly a development of two previous Oceania ships, Marina and Riviera. The layout is incredibly similar, and past guests will quickly get their bearings. But it’s clear that the Oceania team put a lot of thought into how to improve on the previous model without ruining the whole concept, and it’s working. New touches – interior design, mixology program, and new restaurants – perfectly complement the experience of Oceania.
