Oceania Riviera Guest, Please Post Reviews

[Sthrngary]

6 minutes ago, Tyskie said:

NCL - since the restart - the steakhouses have had major issues with their beef. 

When we cruised NCL in November 2021, the steak house was outstanding.  In March 2022 same thing, outstanding.  In December 2022, it was horrible.  My hopes are that all cruise brands get their act together in the next few months.  I like many don't mind paying more in these times as long as the quality does not go down.  

 

All cruise brands and brands in general need to take a long hard look at cutbacks.  It any brand took to many loans or to high amounts they know future bookings are their only salvation.  Future bookings for all brands are base on the experiences cruiser gain today.  If we feel the 3 to 2 guest to crew ratio is now 4 to 2, that will effect our overall quality of experience.  If the steak houses have sub-par beef, then close them until you can do it right.  Disappointed guest on something as basic as a steak house is unacceptable.

 

In the business I did all my life, the owners would build fantastic facilities. They were amazing similar to when a ship is dry docked.  What those owners learned quickly was new carpet will not take the places of personalized service and if you market high end dining those dining experiences.  Charge more but don't cut back.  Just my two cents. 

 

Cruise well and enjoy every moment.

[MEFIowa]

I do wish those posting would first indicate what CABIN LEVEL they cruised. I keep wondering if the expectations of those in the PH cabins and above is similar, for example, to those in the B1s and below. The price the PH cruisers will pay is far in excess of the less expensive rooms.

 

Take our upcoming 11/9-19/2023 10-night Med cruise on Riviera. B2 Veranda that was on sale 5/22 for $2249 PP. Looking at an old brochure from Feb 2022 the cheapest PH then was $4499 PP. Both cruise only. So someone in that PH will have spent $2250 more than me. Twice what I spent. Psychologically, I suspec their expectations about food are quite different than mine.

 

I keep wondering if why we get wildly different reviews, esp. on food, is because while we are eating the same food, some people have paid far more to eat it than others.

 

So, the food was uniformly OUTSTANDING on Riviera for us 12/2021 (only $2099 PP in an A4) and again on Sirena in a B2 11/2022 (only $2299 PP). But then my expectations might not be those of the PH and above cruisers?

 

And funny how I just cannot remember if the TC grill station was closed for the Caribbean nights on both Riviera and Sirena!

[LHT28]

36 minutes ago, MEFIowa said:

I do wish those posting would first indicate what CABIN LEVEL they cruised. I keep wondering if the expectations of those in the PH cabins and above is similar, for example, to those in the B1s and below. The price the PH cruisers will pay is far in excess of the less expensive rooms.

 

 

The food  is  the same all over the ship  it does not matter what cabin level you are in or how many cruises you have or how much you spend in a year

They do not ask  those questions before taking your order  so they can give those in the lower cabins the crap food  🙄

 

 

[ak1004]

7 minutes ago, LHT28 said:

The food  is  the same all over the ship  it does not matter what cabin level you are in or how many cruises you have or how much you spend in a year

They do not ask  those questions before taking your order  so they can give those in the lower cabins the crap food  🙄

 

 

 

I think they meant that the expectations are different if you paid double..

[ORV]

54 minutes ago, MEFIowa said:

I do wish those posting would first indicate what CABIN LEVEL they cruised. I keep wondering if the expectations of those in the PH cabins and above is similar, for example, to those in the B1s and below. The price the PH cruisers will pay is far in excess of the less expensive rooms.

 

Take our upcoming 11/9-19/2023 10-night Med cruise on Riviera. B2 Veranda that was on sale 5/22 for $2249 PP. Looking at an old brochure from Feb 2022 the cheapest PH then was $4499 PP. Both cruise only. So someone in that PH will have spent $2250 more than me. Twice what I spent. Psychologically, I suspec their expectations about food are quite different than mine.

 

I keep wondering if why we get wildly different reviews, esp. on food, is because while we are eating the same food, some people have paid far more to eat it than others.

 

So, the food was uniformly OUTSTANDING on Riviera for us 12/2021 (only $2099 PP in an A4) and again on Sirena in a B2 11/2022 (only $2299 PP). But then my expectations might not be those of the PH and above cruisers?

 

And funny how I just cannot remember if the TC grill station was closed for the Caribbean nights on both Riviera and Sirena!

You have a good point and observation here. Also throw in the mix the cruisers previous experiences and what lines they've sailed on. Someone that has only cruised Carnival, Princess, NCL, Royal(not that there's anything wrong with that) is going to have a different perspective than those that have cruised Regent, Silversea, Seabourne, Crystal, etc. 

[Guest]

Well is there some particular dish recent passengers would recommend. We sail out of Southampton to France and Spain in June and have been closely following these topics. Thank you!

[chloemonkey]

Currently onboard and feel that the food is “spotty” as in some options seem even better than last October….others not so much.  Glad that Jacques has escargot back and available and it was great.  Sadly there still appears to be a shortage of strawberry jam.  Service also is hit and miss….as we have had many times where we have to ask 2-3 times for water….others when my glass was refilled At all times.

we are in a Vista Suite…have sailed on Carnival (25 years ago), NCL Haven, RCL suites only and Azamara also only Owners suites…for those that feel this may h

matter?  The remodel in our room consists of only new carpet, the hallway new wall coverings are already peeling at the seams…..but the staff say that the lower room categories are much improved.

of more concern to us at this point is the a,ont of Covid cases onboard….guests next door are on quarantine…..people in medical center are lined up and coughing….and upon boarding from port - we witnessed the second hazmat team escorting another passenger up to her stateroom…..

not sure if this is “normal” occurrence at this point of the disease- but we did NOT experience it on our last trip in October when Covid was more prevalent.  Also we’re walking down the hallway and one guest was openly in the hallway discussing the fact that both she and her husband had tested positive…..I was a bit upset that the cabin steward was. It asking he to step back into her room….but ,Anne she was ending her quarantine limit?  Just a bit of added worry for us as I am a cancer patient….but we are still enjoying the trip and wouldn’t think of cancelling our next 3 week one coming up in September….

inalso heard that the president of NCL is onboard?  So you would think all would be perfect, right?  Who knows…maybe he flew home from one of our stops.  .sirens was berthed next to us today….fun to see the crews having SO much fun reconnecting with old friends!  Ok….off to lunch outside! Lol…..and wondering if we should be the ones to start wearing masks again….as only 4-5 have been spotted so far the entire trip…

[schmerl]

We are in a penthouse, but that has nothing to do with my expectations as far as the food is concerned,

We had been told how fantastic the food is on Oceania and after all, the best cuisine at sea.

We have yet to have an outstanding meal. Jaques came close, 

Perhaps the difference in how the people feel about the food has more to do with where they are from and what they are used to, We have many wonderful restaurants where we live and I was expecting food on board Oceania to be at least that good if not better, 

  The service throughout the ship has been wonderful.

   By the way...there has been plenty of strawberry jam in the Grand Dining room.

[njhorseman]

1 hour ago, schmerl said:

We have many wonderful restaurants where we live and I was expecting food on board Oceania to be at least that good if not better, 

To be blunt your expectations were unrealistic.

 

None of those wonderful restaurants you patronize serve over 1,000 passengers at every meal, nor anywhere close to that number. It's unreasonable to expect a cruise ship to be more than a high end catering operation, with only a relatively small venue with its own dedicated galley such as Jacques, or even more likely Privee, having a remote chance of coming close to a fine dining establishment .

 

Further, your local wonderful restaurant doesn't have to have food for 10, 12, 14, 21 days at a time on hand in cold storage. That affects the freshness of fruit and produce, not to mention that virtually all proteins are required to be stored frozen. Freezing definitely lowers the quality of the product. I rarely freeze proteins at home, buying only enough at a time so that they can be consumed before freezing becomes necessary.

 

Oceania overall does a very good job with its food for a cruise line, but it's still a cruise line, subject to the conditions and limitations I mentioned. I don't see where Oceania has advertised that its restaurants are among the world's finest. That's far different from O's advertising slogan of "The Finest Cuisine at Sea" , which in itself is nothing more than a registered trademark...and advertising is permitted to have a certain amount of puffery. It's no different than auto manufacturer BMW advertising itself as "The Ultimate Driving Machine".

Edited March 8, 2023 by njhorseman

[LHT28]

3 hours ago, chloemonkey said:

of more concern to us at this point is the a,ont of Covid cases onboard….guests next door are on quarantine…..people in medical center are lined up and coughing….and upon boarding from port - we witnessed the second hazmat team escorting another passenger up to her stateroom…..

not sure if this is “normal” occurrence at this point of the disease- but we did NOT experience it on our last trip in October when Covid was more prevalent.  Also we’re walking down the hallway and one guest was openly in the hallway discussing the fact that both she and her husband had tested positive…..I was a bit upset that the cabin steward was. It asking he to step back into her room….but ,Anne she was ending her quarantine limit?  Just a bit of added worry for us as I am a cancer patient….but we are still enjoying the trip and wouldn’t think of cancelling our next 3 week one coming up in September…aring masks again….as only 4-5 have been spotted so far the entire trip…

That is too bad   you have covid onboard  but  it is still a reality 

even if vaccinated you can still get & spread the virus

 

The lady should have been locked in her room  IMO

 

 I would be wearing a mask  if I was in your position   but it is a personal choice

JMO

 PS if you know what  The president  Harry Sommer of NCL looks like just keep an eye out for him

Maybe he is checking out the new decor on Oceania

[MEFIowa]

4 hours ago, LHT28 said:

The food  is  the same all over the ship  it does not matter what cabin level you are in or how many cruises you have or how much you spend in a year. They do not ask  those questions before taking your order  so they can give those in the lower cabins the crap food 

And you are LITERALLY REPEATING what I wrote:

 

"I keep wondering if why we get wildly different reviews, esp. on food, is because while we are eating the same food, some people have paid far more to eat it than others."

 

BUT, as I made clear in my example, the PH person will have paid twice what I paid just to be on the ship. Eating the same food. So we're discussing EXPECTATIONS in light of what you've paid:

 

"Take our upcoming 11/9-19/2023 10-night Med cruise on Riviera. B2 Veranda that was on sale 5/22 for $2249 PP. Looking at an old brochure from Feb 2022 the cheapest PH then was $4499 PP. Both cruise only. So someone in that PH will have spent $2250 more than me. Twice what I spent. Psychologically, I suspect their expectations about food are quite different than mine."

[MEFIowa]

3 hours ago, chloemonkey said:

we are in a Vista Suite…have sailed on Carnival (25 years ago), NCL Haven, RCL suites only and Azamara also only Owners suites…for those that feel this may matter?  The remodel in our room consists of only new carpet, the hallway new wall coverings are already peeling at the seams…..but the staff say that the lower room categories are much improved.

The fact we all know that people who paid many times what others paid are all eating the SAME food certainly can impact expectations.

 

For our 11/2023 10 night on Riviera we've paid $2249 PP for our B4 Veranda for the SAME food that someone in a Vista Suite on the same cruise paid $8999 PP (the current published public fare). Both cruise only. IF I paid $6750 PP MORE to eat the same food, I think my expectations would be impacted as to what I should be eating. And it damn well better be "perfect" (which is entirely subjective). Me, I'm just happy knowing I'm eating the SAME food as you.

 

Thus, you noted remodel issues and immediately a comparison to "lower room categories" came up.

[ak1004]

1 hour ago, MEFIowa said:

And you are LITERALLY REPEATING what I wrote:

 

"I keep wondering if why we get wildly different reviews, esp. on food, is because while we are eating the same food, some people have paid far more to eat it than others."

 

BUT, as I made clear in my example, the PH person will have paid twice what I paid just to be on the ship. Eating the same food. So we're discussing EXPECTATIONS in light of what you've paid:

 

"Take our upcoming 11/9-19/2023 10-night Med cruise on Riviera. B2 Veranda that was on sale 5/22 for $2249 PP. Looking at an old brochure from Feb 2022 the cheapest PH then was $4499 PP. Both cruise only. So someone in that PH will have spent $2250 more than me. Twice what I spent. Psychologically, I suspect their expectations about food are quite different than mine."

 

I completely understand what you are saying, but maybe it's just matter of wrong expectations? Maybe those people should understand what they are paying for (larger cabin, butler services, more reservations in specialty restaurants, exclusive access to some areas on the ship, priority embarkation, complimentary laundry and more), but not better/different food (like on Celebrity on Cunard). 

[MEFIowa]

17 minutes ago, ak1004 said:

I completely understand what you are saying, but maybe it's just matter of wrong expectations? Maybe those people should understand what they are paying for (larger cabin, butler services, more reservations in specialty restaurants, exclusive access to some areas on the ship, priority embarkation, complimentary laundry and more), but not better/different food (like on Celebrity on Cunard). 

Those lines that "segregate" are taking into account the psychology. And seems like more are segregating and the segregation is getting more and more obvious. See the complaints here from refugees fleeing segregated or segregating lines. So something is up in this area. (I'd love to see cruise satisfaction survey data, for lines that segregate, by segregated classes and cabin/price compared to O.

 

For the segregation, for those cruisers that paid a lot more for the cruise, they supposedly get better food, etc.. O doesn't segregate food like that. The outside Spa therapy pool area is the only "segregated" place (Cabin A Concierge Veranda and up get free access; others have to pay). Anyone on an O cruise CAN pay more for some food (La Reserve, for example), but when we're all in the GDR, TC or Specialty Restaurants together, we're all eating the same food.

 

I think the Psychology supports me that someone who knows they paid $18,000 per couple for their Vista Suite, for example (cruise only price), as they might on our upcoming cruise in Nov, has a different expectation as to FOOD than I will having paid just $4500 per couple for our B4 (cruise only price). I'm just thrilled that I'm eating the SAME food as are the people who've paid a fortune more than I did for the same meal. And I'm sitting one table over from them. My brain is literally primed to enjoy the food in such a setting.

[Sthrngary]

Wow, this thread sure has take an interesting turn.  I started this topic to gain as much incite on setting my expectations realistically for a first time "O" cruiser.  Thank you to everyone who shared your opinions.  All your opinions. They have been most helpful.  Decades of cruising taught me a very valuable lesson, set expectations low and always be happy with the result.

 

My cruising history is to pay more on a Mainstream Cruise Brand and for that have a Suite Only Restaurant that had consistently better food as well as a better level of personalized service.  However, I like many others, do our due diligence prior to booking other brands. My hope was once a guest leaves their stateroom, they are ALL treated the same.  Simply hope, and it seems that is what my wife and friends will receive from Oceania.  

 

On dining, I have been on most all the mainstream brands for decades.  I agree, food is relative to every ones personal experience and tastes. What I will say is when given the option, I usually never eat in the Main Dining room of a Mainstream Cruise Brand.  It is my vacation which I usually wait 18 months to go on. I usually get myself a package of specialty restaurants. Costs a bit more but for my enjoyment has been worth the premium.  Unless of course if I have access to the Suites Only Restaurant which my experiences in the past have been as good or better than the specialty restaurants on that brand. 

 

Because it was brough up in earlier post, I am in a Penthouse on my upcoming Oceania Cruise. I got this stateroom during the Labor day sale which was a 4-Catigory Upgrade.  I personally choose "O" because of the smaller ship, itinerary in the Mediterranean, an expectation the personalized service would be equal too or slightly better than the Suites on Mainstream Brands, and slightly elevated dining in all venues.  If what I wanted was the "Best of Everything", I would have chosen a brand that is Ultra-Luxury.  You know, the brands that cost you the same as a new SUV. Yet if any of us go to their respective blogs, you might here the same thing about their experiences.   Instead, it was clear this choice of Oceania was slightly elevated from past experience. Not perfect, not obscenely prices, and not in the truest sense of the words "All Inclusive" .  We all make those kinds of choices in life.  The key is do your due diligence, accept others opinions, and process all the information given by others that love cruising as you do. Enough feedback by enough cruisers gives a pretty good general idea of what to expect. 

 

Cruise well everyone, I hope we meet for a coffee or cocktail on a mutual sailing. 

[njhorseman]

1 hour ago, MEFIowa said:

The outside Spa therapy pool area is the only "segregated" place

 There are also two lounges on Marina and Riviera,   the Concierge Lounge for concierge veranda cabins and the  Executive Lounge for penthouse suites and higher that are also "segregated". I haven't looked at Vista, but perhaps the lounges will also be on that ship.

[MEFIowa]

57 minutes ago, njhorseman said:

There are also two lounges on Marina and Riviera, the Concierge Lounge for concierge veranda cabins and the  Executive Lounge for penthouse suites and higher that are also "segregated". ....

Yes, only on the two O-class ships in service today. Not on the 4 smaller R-class ships.

 

Did an A4 Concierge Veranda on Riviera (12/2021). Enjoyed the Concierge Lounge on Deck 9. BUT other than 9 inside F cabins on that deck, all the other cabins on Deck 9 are As or higher. Doubt few people who don't have a cabin on Deck 9 go there. So a "segregation" almost unseen. The outside Therapy Pool Spa on Riviera, which anyone in the inside Spa area can see, needs a cabin card to open. (The Executive Lounge is on Deck 11. Just 6 A1 cabins with the rest all PH and above. Looked thru the open door there once just to compare it to the Concierge. Seemed nearly identical, but IIRC the ExL had dark wood decor.)

[schmerl]

NJhorseman, I understand what you are saying in your response to me above, I am fully aware of the limitations placed on preparing food for over 1000 as compare to a local restaurant, However, food on Oceania has been hyped as being fantastic, Until tonight, our meals have been mediocre and I am not the only one who feels that way, 

Tonight Red Ginger was fantastic. We ate there last week and it was not wonderful, but tonight was wonderful, The sea bass was fantastic and so was the service, 

[njhorseman]

20 minutes ago, schmerl said:

NJhorseman, I understand what you are saying in your response to me above, I am fully aware of the limitations placed on preparing food for over 1000 as compare to a local restaurant, However, food on Oceania has been hyped as being fantastic, Until tonight, our meals have been mediocre and I am not the only one who feels that way, 

Tonight Red Ginger was fantastic. We ate there last week and it was not wonderful, but tonight was wonderful, The sea bass was fantastic and so was the service, 

I'm not sure who you were listening to that has been hyping the food as fantastic, but I'd question their knowledge and credibility. Overall very good for a cruise line, yes, better than the mass market lines, yes, but there are outright misses and  a considerable number of things that are just average. To compare a cruise line such as Oceania, which isn't even ranked in the highest echelon of the cruise industry, to the highest levels of fine dining on land just defies logic and common sense.

[ak1004]

1 hour ago, njhorseman said:

I'm not sure who you were listening to that has been hyping the food as fantastic, but I'd question their knowledge and credibility. Overall very good for a cruise line, yes, better than the mass market lines, yes, but there are outright misses and  a considerable number of things that are just average. To compare a cruise line such as Oceania, which isn't even ranked in the highest echelon of the cruise industry, to the highest levels of fine dining on land just defies logic and common sense.

 

I'm one of those people who consider O food fantastic, after sailing on 11 different lines, including luxury lines like Silversea and Crystal. Yes, I would give O food a slight edge over Silversea and Crystal and rank it as best at sea overall.

 

Now, comparing to land restaurants is a different story.

 

But why it's surprising to see different opinions about such subjective area as food? Just read some of the reviews of land restaurants.

[njhorseman]

23 minutes ago, ak1004 said:

Now, comparing to land restaurants is a different story.

And that's the main point of my response to the poster who said "We have many wonderful restaurants where we live and I was expecting food on board Oceania to be at least that good if not better, "

[shepherd really]

6 hours ago, njhorseman said:

And that's the main point of my response to the poster who said "We have many wonderful restaurants where we live and I was expecting food on board Oceania to be at least that good if not better, "

Who could they be listening to to think the food would be fantastic? 

 

Have you seen the O advertising material touting "The finest cuisine at sea"?

 

Seriously, that's their #1 marketing point.  They never add "but not really good compared to restaurants on land".

[ak1004]

1 hour ago, shepherd really said:

Who could they be listening to to think the food would be fantastic? 

 

Have you seen the O advertising material touting "The finest cuisine at sea"?

 

Seriously, that's their #1 marketing point.  They never add "but not really good compared to restaurants on land".

Why would they add it? They compete with other cruise lines, not with restaurants on land.

[njhorseman]

2 hours ago, shepherd really said:

Who could they be listening to to think the food would be fantastic? 

 

Have you seen the O advertising material touting "The finest cuisine at sea"?

 

Seriously, that's their #1 marketing point.  They never add "but not really good compared to restaurants on land".

I guess someone also might believe that BMW is "The Ultimate Driving Machine" or Cadillac is "The Standard of the World" because their ads said so.

 

"The Finest Cuisine at Sea" could be 100% accurate, without an iota of puffery, but it still doesn't mean that the food on Oceania is going to be "at least as good if not better" than the "wonderful restaurants" on land.

Edited March 9, 2023 by njhorseman

[MEFIowa]

Happiness = Reality - Expectations

 

We can control our Expectations. And differing Expectations in passengers means different outcomes in light of reality. This applies for food.

 

Wife and I both loved the food on Riviera (12/2021) and Sirena (11/2022), though we've yet to eat in the GDR after 20 nights. The TC too wonderful eating under the stars! Wife didn't like Red Ginger on Riviera, but she doesn't like Oriental food. So, we exchanged that reservation, after we boarded, on Sirena for a 2nd in Tuscan Grill. One thing I struggle with is IF I'm on the ship at say 3 or 3:30 Waves calls me. If I eat then, I'm not really hungry again. Means I have to avoid that afternoon temptation!