Oceania Sonata to Debut Two Groundbreaking Fine-Dining Concepts at Sea in 2027

Oceania Cruises, renowned for offering “The Finest Cuisine at Sea”, is raising the bar yet again with two all‑new culinary concepts set to debut exclusively aboard its next‑generation ship, Oceania Sonata, launching in August 2027. The ultra‑luxury line will introduce La Table par Maîtres Cuisiniers de France, billed as the most exclusive fine‑dining restaurant at sea, alongside Nikkei Kitchen, an evening venue celebrating the bold fusion of Peruvian flavours and refined Japanese technique. Travellers can learn more about the line and its culinary focus at the official website, Oceania Cruises.

La Table par Maîtres Cuisiniers de France: The Most Exclusive Table at Sea

La Table will be the only restaurant at sea launched with the formal seal of approval from the prestigious Maîtres Cuisiniers de France, underscoring Oceania Cruises’ deep ties with the guardians of French gastronomy. Seating just 18 guests per evening, this intimate venue will offer a rotating collection of exquisitely crafted menus designed by Executive Culinary Directors Chefs Alexis Quaretti and Eric Barale in collaboration with invited Master Chefs of France. The restaurant will also be home to the much‑loved Dom Pérignon Experience, a six‑course tasting menu paired with three vintage champagnes, creating a dinner that feels more like a private culinary event than a conventional shipboard meal.

Oceania Cruises is uniquely positioned for this partnership, with both Chefs Quaretti and Barale inducted into Maîtres Cuisiniers de France—making it the only cruise line with two members of this elite association at the helm of its culinary program. La Table will operate as a nightly, reservations‑only wine‑pairing experience with a surcharge, reinforcing its status as the most sought‑after dining reservation on Oceania Sonata. The focus on heritage French technique, seasonal ingredients and elevated wine pairings is designed to appeal to serious food lovers who value both authenticity and innovation.

Nikkei Kitchen: Celebrating Peruvian–Japanese Fusion

Complementing La Table’s classic French pedigree, Nikkei Kitchen will spotlight one of the world’s most exciting contemporary culinary movements: Nikkei cuisine. Originating in the late 19th century with Japanese migration to Peru, Nikkei blends Peruvian ingredients—think zesty citrus, native chillies and Andean produce—with Japanese techniques such as precise knife work and delicate presentation. The result is a vibrant style of cooking characterised by ultra‑fresh seafood, bright citrus notes, soy‑based sauces and layers of spice.

Working alongside Chefs Quaretti and Barale on the concept is Chef Gustavo Sugay, who brings more than two decades of experience specialising in Nikkei cuisine. Over the past year, he has already collaborated with the line to introduce a series of 12 Nikkei‑inspired dishes to Oceania’s signature pan‑Asian restaurant, Red Ginger, where they have been met with strong guest enthusiasm. Aboard Oceania Sonata, Nikkei Kitchen will expand this idea into a full evening venue, with a bright, airy design and open kitchen that mirrors the freshness and lightness of the menu. The experience will be capacity‑controlled but included in the line’s specialty dining roster, with no reservations required and access available on a first‑come basis.

Culinary Innovation Anchored by “The Finest Cuisine at Sea”

For Chief Luxury Officer Jason Montague, Oceania Sonata represents a unique opportunity to reimagine the future of the brand’s onboard gastronomy while preserving guest favourites. La Table and Nikkei Kitchen are positioned as flagship examples of how the line pairs world‑class culinary talent with creative freedom, resulting in dining experiences that go beyond simply “elevated cruise food” to something more akin to destination restaurants at sea. Chef Quaretti describes the venues as expressions of his and Chef Barale’s shared commitment to craft—La Table honouring and pushing forward the traditions of French gastronomy, and Nikkei Kitchen embracing bold global flavours in surprising ways.

These new venues will sit alongside ten existing culinary experiences that Oceania guests already know and love, including the Grand Dining Room and specialty restaurants such as French‑focused Jacques, pan‑Asian Red Ginger, Polo Grill steakhouse and Italian favourite Toscana. With this line‑up, Oceania Sonata is shaping up to be the most gastronomically ambitious ship in the fleet, offering guests an unusually rich range of included and elevated dining options on a single vessel.

Oceania Sonata: Next‑Generation Luxury, Built Around Food

Oceania Sonata will be the ninth ship in the Oceania Cruises fleet and the first of four 1,390‑guest vessels in the new Sonata Class. Designed to be the most spacious and amenity‑rich ship the line has ever built, she will feature a high proportion of suite accommodations—around 30 percent of all staterooms—along with carefully curated public spaces that highlight art, design and, of course, gastronomy. With La Table and Nikkei Kitchen as headline additions, the ship is intended to deliver a “symphony at sea” where culinary excellence is a defining theme rather than an afterthought.

For travellers who choose cruises specifically for their food and wine, Oceania Sonata’s debut in August 2027 will mark one of the most significant culinary launches in the ultra‑premium segment. Those keen to keep an eye on future announcements—such as detailed menus for La Table and Nikkei Kitchen or Sonata’s inaugural itineraries—can visit Oceania Cruises or speak with their preferred travel advisor to start planning the next great food‑focused voyage.