NEW: Lunchtime Fare Available at The Bistro on All Ships


Debuted with great acclaim aboard Sirena in 2016, The Bistro is being introduced aboard our other five ships – Regatta, Insignia, Nautica, Marina and Riviera. Offered every day during lunch at The Grand Dining Room, you can enjoy cherished lunchtime staples from The Grand Dining Room that are “always available”, along with daily-changing regional specialties on the new The Bistro menu.

A sampling of some of Jacques Pépin’s favorite bistro-style dishes like the crisp Salade Niçoise and a warm Croque-Monsieur accompanied by the perfect glass of wine such as a refreshing Coteaux du Languedoc rosé offer the perfect way to be French for the afternoon, anywhere in the world over.

Big, Bold Flavors From Around The Globe
Lunchtime at The Bistro also offers 14 new Taste of the World selections from Cuba, Mexico, Scandinavia, Italy, Asia, Greece, France, Lebanon, Spain, Morocco, England, Philippines, the Caribbean, and India. Each Taste of the World dish offers a selection of six different local or regional specialties that have been inspired by our culinary team member’s roots and their travels, and can be ordered as an entrée or as an appetizer that is perfect for sharing. Some of the more off-the-beaten-path dishes that guests will find include pickled vegetables and roasted lemongrass chicken from the Philippines, lamb kefta from Lebanon, aubergine chickpea salad from Morocco, and marinated herring with polar bread from Scandinavia.

“The Bistro offers the ultimate combination of lunchtime Grand Dining Room classics that our guests have known and loved and is now infused with Jacques Pépin’s hallmark specialties from France and around the world, to create an afternoon experience that will become an instant favorite,” stated Bob Binder, President & CEO of Oceania Cruises.

The Bistro is currently available aboard Insignia and Riviera and will be available aboard Regatta, Nautica, Marina, and Sirena by the end of March 2018. View sample menus here.


Made in Spain: A Chef’s Look at Iberian Ingredients On Board

By Fleet Corporate Executive Chef Franck Garanger


High-quality ingredients travel from market to galley to inspire the big flavors of our traditional small bites and regional Spanish dishes on board. Having spent many years in Valencia now, I’ve cooked and learned and lived the culinary ways of Spain. I love this country for so many reasons but one of them is that it has such a high quality of food because of the passion and respect Spanish people have for food. You see it everywhere you go – in the markets, in the restaurants, and in the neighborhood tavernas and tapas bars too. They have a great knowledge of what exactly is good food and when to eat it.

The variety of Spanish ingredients is immense due to the varied climate, topography and geography of each region. For example, Galicia in the northwest has incredible fish and seafood and is one of the best sources of beef in all of Europe. País Vasco, or Basque Country, is recognized for its incredible quality of tapas, called pintxos here. Valencia is celebrated for its rice fields and paella, while Andalucia is known for its use of spices and vegetables due to its geographical proximity to Africa. Traveling around Spain, you really see and taste the distinctness of the regions in their dishes and wines.

After cooking many, many pans of paella, tortilla española and pots of gazpacho, I feel…almost Spanish – almost. Many of the most beloved Spanish foods are really quite simple and rely heavily on drawing out the natural flavors of fresh, classic ingredients. Here are some of the Spanish ingredients I love most that we use on board to capture the flavors of this vibrant country.

Castilla-La Mancha Saffron
Prized as the most expensive and elusive spice, our saffron is cultivated in Spain’s heartland, noted for its ideal climate, and harvested by hand. On board, we use saffron for paella of course, but also risotto, bouillabaisse and several sauces for fishes.


Marinated Olives
When you’re in Spain, it’s likely some olives will appear with your drinks. A staple of Spanish pantries everywhere, olives pair with everything. My favorites that we serve on board are the large green manzanilla variety and arbequinia.

Jamón Ibérico de Bellota
Recognized as the finest in the world, this exceptional ham is cured for up to four years and comes from an ancient breed of acorn-fed pig found only on the Iberian Peninsula. You’ll see it in markets and grocery stores across Spain and aboard our ships – it’s a culinary tradition Spaniards are very proud of, and once you taste it, you’ll understand why.


Piquillo Peppers
Grown in Northern Spain near Lodosa, these small red peppers are perfect for roasting, which gives them a rich, smoky-sweet flavor. These are traditionally stuffed with potatoes and bacalao (cod) or béchamel. We also blend them in savory sauces.

The pronounced nutty flavors of this Castilla-La Mancha cheese is made exclusively fromraw or pasteurized Manchega breed sheep’s milk and has been produced in this region for thousands of years. Enjoy it by itself or for one of the most classic pairings, try it with dulce de membrillo, a traditional quince paste, and Marcona almonds.


Everyone from school children to Spanish grandmas love octopus, especially pulpo a la gallega, a signature Galician dish. This is a soft-cooked large octopus and gets its unique flavors from three simple ingredients: paprika, sea salt and a drizzle of olive oil. On board, we serve pulpo a la gallega during our Spanish buffet at Terrace Café.

Next time you are on board, look for featured Spanish dishes on select menus at Terrace Café and The Grand Dining Room. Buen provecho!


Recipe: Valentine’s Day Mayan Cocoa Pots

By Director of Culinary Enrichment & Executive Chef Kathryn Kelly

What’s not to love about these lusciously rich chocolate pots? Chocolatey and fragrant, this simple dessert is the perfect Valentine’s Day treat for your sweetheart.

Our recipe calls for Mexican chocolate, which is rich, distinct and often made with spices such as cinnamon. Our Culinary Center chefs prefer the organic brand Taza, which makes stone-ground discs of up to 85% pure cacao.

Serves 4

2 cups heavy cream
4 ounces bittersweet Mexican chocolate, finely chopped
6 egg yolks
1/4 cup sugar
Pinch each of cinnamon and cayenne pepper

Preheat the oven to 250°F/121°C. In a medium saucepan, bring the cream to nearly a boil. Remove from the heat and stir in the chocolate. Reserve.

In a medium bowl, combine the egg yolks, sugar, cinnamon and cayenne and whisk vigorously until pale and fluffy, about 2 minutes. Slowly temper the egg mixture into the chocolate, stirring constantly.

Divide the mixture into 4 (4-ounce) ramekins. Place the ramekins in a baking pan. Add enough boiling water to the pan to reach half the height of the ramekins. Bake until set, about 1 hour. Remove the ramekins from the water and let cool. Cover and refrigerate at least 2 hours or up to overnight. Enjoy slightly chilled


Fancy a Cup of Tea? Afternoon Tea at Horizons

It’s almost four o’clock in the afternoon, and everyone on board is headed to Horizons for afternoon tea – a cherished tradition around the world. This beloved tea time ritual dates back to 19th century England, but few are as anticipated and inspired as ours. During this unique daily event, you will hear a classical string quartet playing softly in the background, while the dedicated staff glides through the room presenting bountiful four-tiered pastry carts filled with freshly made finger sandwiches, colorful petits fours, richly textured scones with clotted cream, and wonderfully sinful desserts. But the centerpiece of this pleasant afternoon pastime is, of course, the traditional and herbal teas.


A Noble Tradition
Though the word tea derives from the Mandarin word chá, it is said that the English afternoon tea ceremony became popular with the Duchess of Bedford in the 1840s. History reveals that she suffered from afternoon hunger spells due to the long period that passed between lunch and evening meals. To avoid this, she thought of having something light to hold her over until dinner; enter tea and biscuits.

Tea then became a symbol of a fashionable society making it an integral part of British customs. It still retains that elegant aura even today. While tea-drinking became an elaborate social ritual, so did the related accompaniments that you see on board at Horizons while the staff serves – the customary white gloves, porcelain pots, fine china and gleaming silver.

A Taste for Tea
There are so many different ways to drink tea – hot, cold, with cream and sugar or without it – and on board our ships you can have it however you wish. Our resident tea expert and Senior Culinary Director, Bernhard Klotz, says that the most popular choices on board are Earl Grey, English Breakfast and Green Tea. However, herbal and fruit teas are becoming more and more popular. Which one is his favorite? “I am a traditionalist – an English Breakfast tea man with milk,” he said.

Accompanied by panoramic views from Horizons and soft classical music, each one of the beautifully designed pastries and tea sandwiches served during afternoon tea is a delight to savor with every sip. Klotz is a fan of the classic scone with clotted cream and jam paired with his English Breakfast tea, and as he tells us, “The scone must have clotted cream.”

See you on board for afternoon tea soon!


Chef Spotlight: Frederic Godineau

Executive Chef Frederic Godineau draws on his experience to fill each dish he prepares with his passion for the culinary world. We sat down with Frederic to find out how he decided to become a chef, his favorite culinary destinations and more.

Was there a specific moment early on in which you knew you wanted to become a chef?
My grandmother used to say when I was little that she knew I was going to become a chef when I grew up because I would play for hours with the salad spinner when she took care of me. Deep inside, I was born to be a chef.

What do you enjoy doing in your free time or when you are on vacation from work?
Interesting fact, I’m also a Firefighter Volunteer in France. I know it may sound odd as it’s something so different from cooking, but I like helping people in difficult situations, because it puts my life in perspective. It makes my troubles seem so small compared to others.

Which city is your top culinary destination?
Paris. It’s my favorite place – a melting pot of cultures, where you can find both trendy and traditional restaurants; it’s a city I never get tired of.

Is there an underrated culinary destination that you would recommend guests explore?
Portugal! There are 365 ways to eat bacalhau – the Portuguese word for cod fish.

What do you love about your work aboard Oceania Cruises?
Waking up every morning in a new country amid a new culture and learning from the people you meet every day. Most of all, I love discovering new recipes and culinary surprises for our guests.

About Executive Chef Frederic Godineau
Born in the Loire Valley of France, Frederic Godineau entered the culinary world at age 14, when he completed a two-year apprenticeship program in France. He later moved to England for a year to learn English, and then continued his culinary training in France and Portugal where he discovered different cooking styles and realized he loved cooking because of the opportunity it awarded him to immerse himself in a new culture with every dish he prepared.

While serving for the military in his country, Frederic had the opportunity to prepare meals for the minister of defense in Paris. Afterward, he started climbing the ranks of the restaurant world, having worked in 1, 2 and 3-starred Michelin restaurants in Paris. But it was in 1999, when he worked for his first cruise line, that he fell in love with the experience. Frederic joined the Oceania Cruises family in 2015.