Oceania Allura Review: First Impressions and Photo Tour
There’s something special about boarding a new ship, a feeling akin to stepping into a shiny, new car. My husband and I recently experienced this excitement when we sailed on Oceania Allura, the latest addition to the Oceania fleet.
We knew Oceania was known for having “The Finest Food at Sea,” but the elegant design and decor of Allura exceeded our expectations.
One of the perks of being a travel writer (or travel agent, I’ve learned) is being invited as one of the first passengers to sail on a new ship soon after its launch. A “preview” or “showcase” voyage offers a cruise line the opportunity to show off the ship to journalists who can write about it, influencers who can spread the word via social media, and travel advisors/agents who are in the position of helping cruisers select voyages.
It was evident that the Oceania staff and crew of Allura had been working tirelessly to ensure everything on the ship was just right. One server at a specialty restaurant even told us she got to taste all the dishes before the passengers arrived.
Setting Sail on Oceania Allura
We boarded Allura for a 4-day/3-night showcase cruise, departing from and returning to the Port of Miami, with one stop in Nassau. This would give us enough time to explore and experience the ship.
About Oceania Allura: The Stats
Considered a mid-size ship, Oceania Allura has a guest capacity of 1,200 passengers with 800 crew members, with a crew-to-guest ratio of 1 to 1.5.
The all-balcony staterooms are spread across 11 decks. Allura sails to the Mediterranean (in summer), the Caribbean (in winter), and Canada and New England (in fall). She is the sister ship of Vista, almost an identical twin.
Both were built at the Fincantieri shipyard in Genoa, Italy. Allura made its maiden voyage on the Mediterranean in July 2025.
Dazzling Public Spaces
First impressions are formed when you enter the stunning Atrium. Smaller in size than many other cruise ships, the right-sized space is no less dramatic.
Multiple materials and fine finishes—including metals, woods, mirrors and beveled glass—draw your eyes to the ship’s fine craftsmanship, which is sophisticated and subtle rather than garish.
A herringbone motif on some wall treatments is embossed on elevator doors and repeated on marble floors that are interspersed with matching carpeting. The pattern is replicated on the stateroom floor tiles and sofa throws. The ship’s soothing color palette is relaxing: grays, taupes, tans, and browns, with blue accents in varying hues.
The numerous bars and lounges are inviting with comfortable seating. Touchless and sensor technology have been used in public spaces to reduce the spread of viruses.
The decor throughout the ship is complemented by an extensive bespoke collection of museum-quality paintings, prints and sculptures. much like a floating museum. Guests can enjoy a digital art experience with QR codes that explain each piece. The collection represents 14 artists from seven countries.
Stateroom With A Home-Like Feel
Different stateroom categories vary in terms of their size, amenities and extras. We were assigned to a Concierge Level Veranda Stateroom, 9087, on the ninth deck. At 291 square feet, with a walk-out balcony, it is larger than the industry standard, offering enough space for a sitting area and a spacious bathroom.
When you enter your cabin, the decor resembles an upscale residential apartment. The taupe-colored, lacquered cabinets and furniture are beautifully crafted with quartz and marble tops. The carpet has undulating stripes of tan and taupe, with linen-like wall coverings above. The stateroom walls also showcase artwork and mirrors that enhance the space.
A comfy queen-size Tranquility bed with fine white linens dominates the room, which has a sitting area with a small sofa, table, and a desk/makeup table. On the other side of the cabin is a minibar with a refrigerator.
One drawback (pardon the pun): Although there were many drawers, most were too narrow to even hold a folded man’s shirt. There was enough room to stow everything for a short cruise, but it might have been challenging on a longer one.
The bathroom in our cabin was beautifully designed with plenty of surface space, a full-size shower with a rainhead, and the same cabinetry as the rest of the stateroom. The walls were Carrera marble, and the floor tiles were laid in a herringbone pattern.
Perhaps the bathroom was the beneficiary of the space lost in the closet. Attention to detail was evident in what may be one of the most perfect showers we’ve encountered in luxury hotels. The Grohe shower controls were easy to read and easy to use, and the water pressure was excellent. The floor was non-slip, drained well, and the glass enclosure prevented any water from escaping. I have a great shower at home but this one challenged it.
Like the rest of the ship, Allura takes full advantage of the most up-to-date technology and electronics. All room lights can be controlled from the bed. The Do-Not-Disturb and Make-Up-The Room signs are electronic, and the bedside outlets accommodate 3-prong devices and have 2 USB-C ports. Additional outlets, including a European one, are beside the desk. Starlink Wi-Fi service was fast and almost flawless compared to any other ship we had sailed on.
Concierge-level “extras” add a few hundred dollars to the per-person price but are well worth it. These include priority boarding and disembarkation, free laundry, a welcome bottle of Champagne, priority reservations for specialty restaurants, robes, slippers, complimentary Wi-Fi, and access to the Concierge Lounge and Aquamar Spa Terrace.
A Ship Fit For Foodies
For many passengers, including us, food is one of the main attractions of travel, whether at sea or on land. This is particularly true on cruises. Guests typically eat three meals a day each day of their itinerary, although most ships are generally designed to offer “all-you-can-eat”— “whenever-you-want-it.”
Oceania is a favorite of food enthusiasts because the line has consistently emphasized the breadth and quality of its culinary programs, establishing it as a leader in the cruise industry.
The program’s godfather is the legendary Chef Jacques Pepin, who served as its first Executive Culinary Director and now serves on its advisory council. I have previously written about Executive Chef Kathryn Kelly, the pioneer who created the first cooking school at sea in 2011 and established the prototype for food-centric cruising. Now, Kelly oversees a fleet of instructors across Oceania and Regent Seven Seas.
The food on Oceania Allura lives up to its reputation, with a variety of excellent dining venues and dishes, offering more than 700 different dishes each day (240 of them new recipes). Our group was privileged to take a galley tour with Executive Culinary Director Alexis Quaretti.
Some examples of the line’s devotion to its food program include its 2000-square-meter galley, which is oversized compared to ships carrying twice as many passengers. And the line’s investment in state-of-the-art equipment. With 140 chefs, he noted a chef-to-guest ratio of 1:89.
Chef Quaretti told us that all the bread is baked on board each day, prepared one hour before it is served. Food is plated table by table as it is ordered, not in mass. To ensure the highest-quality food products, many are sourced from different countries, such as meats from the U.S. and flour and butter from France.
The venues include the Grand Dining Room (which is the main dining room), the Terrace Cafe (which is a buffet), and four specialty restaurants: Red Ginger (Pan-Asian), Polo Grill (steakhouse), Toscana (Italian), and the return of Jacques, Chef Pepin’s signature French restaurant, with an expanded menu.
More casual restaurants include the Creperie, a new concept on Allura serving crepes, waffles and gelato, the wellness-inspired Aquamar Kitchen, and the Waves Grill poolside. Baristas is an Italian-style coffee bar serving specialty coffees.
Among the dinner venues, we had the opportunity to dine in the Grand Dining Room, Red Ginger, and Jacques, each excelling in taste, presentation, and service.
Onboard Enrichment and Entertainment
With two sea days, we didn’t have the chance to participate in any shore excursions. However, it’s hard to imagine how guests can balance off-ship experiences with all the onboard opportunities for enrichment and entertainment.
No other cruise line has the range and depth of culinary enrichment programs offered by Oceania. The onboard Culinary Center is a classroom with 24 individual stations and trained instructors who teach guests recipes and cooking skills. In addition, The Chef’s Studio is another interactive space where food enthusiasts can hone their cooking skills and learn about global cuisines. Finally, Culinary Discovery Tours are food-related excursions that allow guests to explore ports and learn about local products and recipes. For example, one such activity might be going to a local fish market and shopping with the chef.
Each edition of Currents, the daily newsletter, is chock-full of enrichment options to meet every age, interest and activity level. A fully stocked library with ocean views offers a sedate getaway for readers; a full-service spa and gym provide wellness programs; a computer laboratory offers technology classes; and an Artist Loft offers courses for novices to experts.
Of course, the pool area with lounges and Balinese beds gave “enrichment” a run for its money.
In addition to testing their luck at the Casino, guests can experience evening musical and dance performances by the Allura Production team. Mark Johnson also entertained at Martinis’ piano bar each evening, and a string quartet performed in the evening and at Afternoon Tea.
Friendly, Attentive Service
Allura’s crew comprises workers from 47 nations. Almost everyone we met—from housekeepers to servers—went out of their way to be friendly and helpful.
It was apparent that they were well chosen and well-trained for roles in hospitality. Many had previously worked on other Oceania ships or other cruise lines. Because of the ship’s intimate size, we got to know many of them by face or by name during our relatively brief stay on board.
“Guests remember two things about a cruise,” said Chef Quaretti during our galley tour. “Good sleep and good food.” Simple but true. But anyone sailing on Allura will also remember the personal encounters that enhanced their voyage.
Disclosure: The author was a guest of Oceania Cruises but any opinions expressed in this post are her own.
