REVIEWS


VISTA Oceania Cruises


LOCATION: Oceania Cruises’ new ship, Vista, was christened in the Maltese


capital of Valletta on a maiden voyage round-trip from Civitavecchia in May. It remains this side of the pond until early September, with a round-Britain cruise from Southampton among its itineraries. The ship will then head to Miami to winter in the Caribbean, where seven and 10-day cruises can be combined into longer itineraries. Vista will return to the Mediterranean next March.


FIRST IMPRESSIONS: As Oceania’s


wÀÃÌ niÜ Ãhi« voÀ moÀi Ìh>n > `iV>`i] Vista has been a long time coming – but it has been worth the wait. The ship looks spectacular. The layout echoes


that of its predecessors, Marina and Riviera, but the softer design – the work of Miami’s Studio Dado – is at another level. Nothing has been left untouched. Martinis has swapped its dark clubby look for a lighter, brighter decor; the Grand Bar, which on the other ships is a corridor, has been transformed into a great spot; the restaurants are more intimate; and the pool deck takes on a resort-at-sea style with wood-effect ÃÕÀÀoÕn`Ã >n` ¼yo>Ìin}½ lilÞ-«>` loungers in the water.


THE FACTS: When Oceania Cruises launched 20 years ago, its mantra was Ìhi wniÃÌ VÕiÃini >Ì Ãi> q >n` Vista looks to continue that with one chef


for every 10 passengers and a range of complimentary restaurants. Long- standing favourites Polo Grill (steaks), Toscana (Italian) and Red Ginger (Asian) are joined by two new venues. Aquamar Kitchen, open for breakfast and lunch, serves salads, wraps and soups. Ember, > ëii`Þ >lÌiÀn>ÌiÛi Ìo wni `inin}] majors on burgers, steaks, and mac and cheese. Add the Grand Dining Room and Terrace Café, plus Waves’ burgers and pizzas, and room service, and you can eat somewhere different every day of the week and still not have tried everywhere. For something more exclusive, passengers can pay extra for a private dining experience for up to eight people in Polo Grill or Toscana. In Privée, there is a choice of the seven- course wine and food-pairing Odyssey menu ($150 plus 20% gratuity) and six- course Dom Pérignon tasting experience with three vintage champagnes ($395 plus tip). Other tweaks include the introduction of a bakery in Baristas, a larger Culinary Center and new chef’s studio for cookery demonstrations. Passengers can also learn photo editing and social media in the Digital Center. The biggest change is that inside cabins have been scrapped and the space they occupied used to add depth to the rest of the accommodation – most notably, adding bathrooms that in size are more akin to what you’d expect in a suite, with big glass-enclosed showers.


Most cabins have balconies (20 have yooÀ-Ìo-Viilin} Üin`oÜà Ìh>Ì o«in Ìo > rail so you can get fresh air in but can’t step outside). The rooms feel spacious and airy, but storage is limited, with a wardrobe, two drawers at desk height and no shelves. There are also six onViiÀ}i-Vl>Ãà Ãin}li V>Linà q > wÀÃÌ for Oceania. For more square feet, suite categories range from Penthouses to three apartment-like Owners’ Suites. These span the width of the ship, feature Ralph Lauren furnishings and


116


ASPIRE JUNE 2023


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CREDITS: NICK TORTAJADA/THE ADVENTURE DISPATCH


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