Oceania Riviera Cruise Reviews for Luxury to World

Pros: Specialty restaurants had great food and service Entertainment and variety excellent Art courses terrific teachers and classes Cons: they cancelled 7 ports with no refunds of loss port, port fees, VISA fees etc. Terrible we have done over 70 cruises and plan on doing many more but will never use them again. Their policy has changed and any cruise line we have taken has ...

Embarkation was a total disaster. We waited in line in a tent in the Miami heat for almost 2 hours so Oceania could check our Covid records. No water was available and only limited seating was available The quality of the food in the Terrace restaurant is not as good as our last Riviera cruise. Service in Toscana was very slow and non-attentive. Staff at the reception desk bordered on ...

Overall a pretty good experience for our first time on O. A bunch of little things went wrong and we tried not to let it spoil the whole cruise. The ship is easy to get around but could use more elevators aft as they are always busy (that's largely where the food is). Dining ranged from spectacular (La Reserve) to very good (Toscana, Jacques) to surprisingly good (buffet on 12, pool grill) ...

Manly booked this for the itinerary. It was a 12 night - Venice to Barcelona . 11-1-18 to 11-13-18. Excursions were not as described. The stops listed were not accurate. One location did not have the handicrafts village as highlighted. Another town was completely closed on the day we were there. Nothing to see at all! They return you back to the ship 2-3 hours before ship left port. Not ...

My husband wanted to try out Oceania and loved the itinerary on this Riviera cruise. We definitely enjoyed the itinerary as it was in many ports we hadn't been to before. As for the ship, it was very nice and also our cabin. We enjoyed our dining in the main Grand dining room but all the hype about the speciality restaurants certainly didn't live up to their bragging. We enjoyed the food ...

The food was mediocre on this cruise. The food we ate ashore and on our plane to and from was better, and I am not exaggerating. I almost laughed out loud when told the bread was made onboard. It is not and it is not good. Most things are frozen. For example, the lobster thermidor is made by boiling a plastic packet of lobster and other items and placing it on a hulled out shell. It is not ...

We have just returned from a ten–day cruise out of Miami on Riviera called “Heart of the Caribbean”. It was our 24th cruise with Oceania that began in 2003 on Regatta. As usual, the voyage was very enjoyable and the experience was greatly enhanced by the friendly and efficient restaurant and stateroom staff. Nevertheless, there were some disappointments this time that I feel I should share with ...