“Cruise travel is not for calorie-counters. With grand buffet dinners, breakfasts bigger than you’d ever eat at home, large lunches that make you want to nap all day, and dessert tables like shrines to the Greek goddess of gluttony, there’s no way you’ll ever run enough laps ’round the lido deck to lose the extra pounds you’re going to gain on a cruise.”
Those who love to cook will be with the hands-on classes at the Culinary Center on Oceania’s Riviera and Marina ships, the first custom-designed cooking school at sea. You can even join instructor chefs as they shop for ingredients at local markets on shore.
Some ships offer Culinary Discovery excursions, with visits to restaurants and markets in Antibes and Bandol, France; Casablanca, Morocco; Catania, Italy; Heraklion, Greece; and Palamos, Spain.”
The Oceania Marina and Riviera were built with the “ultimate epicurean” in mind. Each features the first hands-on cooking schools at sea. Among the four specialty dining venues are “Red Ginger,” with Asian-inspired cuisine and “Jacques” the master chef’s unique restaurant at sea.