Oceania Cruises has formally taken delivery of Oceania Allura, the 8th vessel in its boutique fleet, at Fincantieri’s Genoa shipyard.
As the second ship in the Allura Class, this 1,200-guest vessel reaffirms the company’s reputation for melding refined dining with immersive global itineraries.
The ship continues a culinary legacy established by the May 2023-launched sistership Oceania Vista. Under the guidance of Chief Luxury Officer Jason Montague, the vessel embodies a new generation of intimate, destination-focused cruising.
Oceanic tradition is visible in the addition of the Crêperie, a first for Oceania Cruises, alongside a revived Jacques restaurant offering updated French classics and experiential dishes like tableside-prepared beef tartare.
The pan-Asian venue Red Ginger gains a Nikkei menu, blending Japanese and Peruvian flavours—dishes such as tuna ceviche with leche de tigre and crispy soft-shell crab bao buns.
The Grand Dining Room has received more than 270 new recipes crafted by Executive Culinary Directors Alexis Quaretti and Eric Barale, including an expanded breakfast menu featuring new variations of eggs Benedict.
In addition, the launch introduces a Gerard Bertrand Wine Pairing Luncheon—pairing French vintages with thoughtfully curated dishes.
On delivery day, Fincantieri confirmed that two new Sonata Class vessels—Oceania Sonata and Oceania Arietta—will join the fleet in 2027 and 2029, with further sister ships scheduled for 2032 and 2035. These larger 1,390-passenger ships will build on the Allura Class’s legacy through a continued collaboration between Oceania and Fincantieri.
Oceania Allura measures 246 meters and approximately 68,000 GT, offering one of the highest staff-to-guest ratios in its class—two crew per three guests—with an especially strong culinary presence of one chef per eight guests .
Allura sets sail on July 18, 2025, from Trieste to Piraeus-Athens as part of a 26-voyage inaugural season covering the Mediterranean, Caribbean, Canada, and New England.
A christening ceremony, overseen by a group of Food & Wine “Best New Chefs” alumni, is planned for November in Miami.
This delivery marks the launch of a new chapter in small-ship luxury, reinforcing Oceania Cruises’ dedication to culinary innovation, personalized service, and immersive travel experiences as the fleet evolves with larger vessels on the horizon.