Oceania Sonata to Debut Two New Culinary Concepts at Sea

Oceania Cruises has announced two new dining concepts that will launch aboard the Oceania Sonata, revealed during a press conference at ILTM Cannes.

The ship will introduce La Table par Maîtres Cuisiniers de France, a fine-dining venue, along with Nikkei Kitchen, an evening restaurant celebrating the fusion of Peruvian flavors and Japanese culinary techniques.

La Table will be the first restaurant at sea to debut with the official endorsement of the Maîtres Cuisiniers de France (Master Chefs of France, MCF), an organization dedicated to preserving and promoting French gastronomy.

According to a press release, the collaboration between Oceania Cruises and the MCF marks a world-first in the cruise industry and strengthens the brand’s long-standing ties with the association.

Oceania’s Executive Culinary Directors, Alexis Quaretti and Eric Barale, are both inducted members of the MCF, making Oceania the only cruise line with two Master Chefs of France guiding its culinary program.

Designed to seat just 18 guests, La Table will deliver an intimate, upscale experience with rotating menus crafted by Chefs Quaretti and Barale, in partnership with invited Master Chefs of France from around the world.

The restaurant will also host the return of Oceania Cruises’ Dom Pérignon Experience, a six-course tasting menu paired with three Dom Pérignon vintages.

Nikkei Kitchen will launch alongside La Table as another new specialty venue. Nikkei cuisine blends Peruvian ingredients—such as citrus, peppers, and fresh seafood—with Japanese flavors and techniques.

Chef Gustavo Sugay, who has more than 20 years of Nikkei culinary experience, is collaborating with Chefs Quaretti and Barale on the menu. Over the past year, Sugay has worked with Oceania to introduce 12 Nikkei dishes to Red Ginger, the line’s pan-Asian restaurant.

The menu at Nikkei Kitchen will honor both Japanese and Peruvian culinary traditions while leaning into creative interpretation. Oceania Cruises plans to release further details, including full menus, next year.