Oceania Arietta deck 14 plan (Cabins-Wellness-Sundeck2)

Aquamar Spa is the ship’s full-service wellness complex, and part of Oceania Cruises' broader Aquamar Spa + Vitality Center concept. The spa offers a comprehensive range of rejuvenating treatments and healing therapies focused on wellness, relaxation, and personal care. You can enjoy services such as personalized massages, body treatments, facials, and medi-spa options that help soothe muscles, promote skin health, and support overall well-being. The Aquamar Spa experience extends beyond just treatments and includes wellness consultations, fitness classes, and lifestyle support elements that encourage a balanced approach to health and vitality during your voyage. In addition to indoor spa services, guests (especially those in Concierge-level staterooms and above, or those booking specific treatments) may also have access to more serene spa terrace areas associated with the Aquamar Spa. These outdoor spaces offer quiet relaxation spots with loungers and often a whirlpool where you can soak up ocean views before or after treatments. The Aquamar Spa on Deck 14 is positioned next to the Gym, integrating the wellness experience that combines physical activity with restorative care.

Fitness Center (indoor gym) is part of the Aquamar Spa + Vitality Center and combines state-of-the-art equipment with professional guidance and group activities. The space is fitted with modern exercise machines and strength-training equipment,  including cardio machines such as treadmills and stationary bikes with heart-rate monitoring, resistance training gear, and free weights. Beyond solo workouts, the Aquamar GYm offers complimentary group fitness classes (such as yoga, Pilates, circuit training, and stretching sessions) scheduled throughout the cruise and designed for different skill levels. Personal training consultations are optional.

Creperie is a casual, indulgent culinary venue for sweets and fun comfort food with a French influence. It serves a variety of freshly made French crepes, Brussels and bubble waffles, and Italian-style ice cream sundaes. The menu features dozens of different recipes developed by Oceania’s executive culinary directors and master chefs of France, including traditional choices like crepe Suzette, waffles topped with fruit and sauces, and many customizable combinations with an array of toppings. Located close to the Baristas & Bakery area, the Creperie is designed as a relaxed, informal stop for dessert-type food from mid-morning through the afternoon.

Baristas & Bakery serves specialty coffee beverages and freshly baked goods. Baristas itself is a dedicated coffee bar where master baristas prepare complimentary espresso-based drinks — including espresso, cappuccino, lattes and other coffee specialties — throughout the day. Adjacent to Baristas is the Bakery, a patisserie-style space that offers a selection of freshly baked French and Italian pastries, sweet treats, finger sandwiches, and biscotti made daily by the ship’s pastry team. The fresh-baked items pair perfectly with Baristas' coffee offerings, filling the air with enticing aromas and providing both quick snacks and indulgent treats. This space, together with the Creperie, offers additional seating and scenic views over the pool area.

Jacques Restaurant is a 124-seat specialty dining venue that is complimentary but requires reservations for dinner. It resembles a classic Parisian bistro and offers mainly traditional French cuisine specialties, often highlighting seasonal ingredients and techniques associated with regional French cooking. The restaurant's name honors Jacques Pepin (1935-born master chef, author, artist, TV personality) and the menu lists dishes developed in collaboration with Oceania Cruises' Executive Culinary Directors (Alexis Quaretti and Eric Barale).

• The 5-course dinner menu includes freshly baked French baguettes, hors d'oeuvres, soups and salads, main courses (also seafood), desserts, a board with a selection of French cheeses, and an extensive wine list.
• The Jacques hosts the exclusive 2-hour "Cellar's Wine Luncheon" (food and wine pairing) served by the ship's Head Sommelier and his team.
• The Jacques also hosts the "Gerard Bertrand Food and Wine Pairing Experience" via an exclusive partnership with Gerard Bertrand (1965-born French winemaker who owns or manages 13 estates in Languedoc-Roussillon, southern France). The experience centres on a 6-course gourmet menu (each course is paired with Languedoc-Roussillon wines) and the restaurant's capacity is reduced (limited to 40 guests per seating).
• Jacques Restaurant also offers American cuisine specialties for lunch and dinner, with menu items like Braised Short Beef Ribs with Creamy Parmesan Polenta, Grilled Swordfish Steak with Seasoned Asparagus, Thai Crab Cakes with Aioli Sauce, Smoked Chicken Cobb Salad with Avocado Dressing, among others.

Red Ginger is one of Oceania Cruises' signature specialty dining venues, which concept blends influences from Asian countries such as Thailand, Japan, Malaysia, and Vietnam. This Pan-Asian restaurant is dinner-only (reservations are recommended) and serves fusion cuisine with a 5-course "tasting" (a-la-carte priced) menu that spans seafood, vegetarian, and meat dishes. Red Ginger's interior design reflects a sense of tranquility and visual warmth, with elements like rich woods, deep colors, and artistic decor that echo traditional Asian aesthetics and create an elegant yet inviting ambiance for dinner.

• Red Ginger's menu lists a shareble for 2-4 persons (Skewers, Sushi and Tempura), Soups (Tom Kha Gai, Chili Miso), Salads (Spicy Duck and Watermelon Salad, Thai Beef Salad, Avocado Lobster Salad, BBQ Baby Back Rib Salad, Sesame Wakame Salad, Asian Greens), Appetizers (Seared Salmon with Scallop Ceviche, Vietnamese Banh Trang Summer Rolls, Imperial Crispy Potato Roll, Vegetable Tempura, Caramelized Tiger Prawns, Crispy Ginger Calamari, Tuna Tataki, Chicken Satay, Sushi Chef's Selection), 3x Main Courses - Seafood (Miso Glazed Seabass, Sole Tempura, Lobster Pad Thai, Bay Scallop Trilogy, Red Snapper in Banana Leaf), Vegetarian (Thai Vegetable Curry, Stir-fried Udon Noodles) and Meat (Red Curry Chicken, Twice-cooked Crispy Chicken, Malaysian Beef Penaeng, Beef Teriyaki, Bulgogi Rib-eye Steak, Seven Spices Crusted Lamb Rack, Pork Luc Lac) and Sides (Organic Steamed Brown Rice, Steamed Jasmine Rice, Red Ginger Stir-fried Rice, Stir-fried Udon Noodles, Broccoli and Shiitake Mushrooms, Green Asparagus with White Miso Glaze).
• Fleetwide (since 2026), Red Ginger's menu also includes 12x Nikkei dishes (Japanese-Peruvian fusion food developed by master chef Gustavo Sugay) prepared with traditional Peruvian ingredients (fresh seafood, citrus, soy sauces, spicy peppers) and Japanese culinary techniques.

Cruise cabins from 14000 to 14009, of which Oceania Suites (OC), Penthouse Deluxe Suites (PD1), Concierge Level Verandas (A‑category).