This was our 4'th cruise on the Riviera. We loved the refit(or reimagining, if you wish). The food overall was still excellent. The tea service was a bit nicer than in 2022(more selection)If you do scones at tea ASK for Clotted Cream. Otherwise you get whipped Cream.

I'll do the specialty restaurants first. Jacques was excellent. I advise to try the Sea Bass in Puff Pastry. It's their signature course. Start off with Foie Gras for that decadent touch. Next up is Red Ginger. This one is kind of my favorite, as I'm Chinese, though the menu is a mix of various Asian cultures. The Glazed Sea Bass is excellent. All their dishes are wonderful. Polo Grill is our least favorite. Keith had the Lobster that was very good, but started with Oysters Rockefeller. God it was awful! They pureed the Oysters & added spices & topped with cheese. Don't know who designed that recipe. Next we did Tuscana. Tuscana seems to do what Polo wishes it could do. The Filet Mignon is outstanding. The Lamb is excellent as well. The Dover Sole is normally the best on the ship(though not this time)Do avoid the Suckling Pig. It's really like over cooked Pork Belly & way too crunchy. The Grand Dining room was overall excellent. One night I had the Wiener Schnitzel & it was really chewy with a lot of gristle. Keith had excellent dinners every time we ate there. The Dover Sole was by far the best we ever had on O & some the best we ever had period. We've never had 100% excellent food on any cruise line, but O comes really close.

Entertainment: the shows were decent, but the performers are a tad "green", but really try their best. The Acts such as Gary Casey(Irish comedian) were excellent. He was funny without resorting to vulgarity. There are great cooking demonstrations to partake in or grab a good book & relax in the Library. Do remember that the food is really part of the entertainment. Read more