Oceania Cruises offers luxury, shows attention to detail on Caribbean voyage

Mother, daughter enjoy memorable experience during what could have been challenging undertaking

The Marina docked at a pier in San Juan, Puerto Rico, makes it easy for passengers to meet their excursions ashore or to explore on foot the streets and forts surrounding the city’s Old Town during the ship’s six-hour stay. (Janet Podolak)

Your World. Your Way.

The mantra of Oceania Cruises was a challenge met when my daughter and I sailed aboard the Marina for 10 luxurious days in the Caribbean.

Celebrating our 2022 milestone birthdays — 60 for her and 80 for me — was daunting for both of us because Lauren is disabled. With pain defining life in the 40 years since an accident, mobility and comfort are daily challenges, and she rarely leaves her Florida home.

We found joy in abundant time spent together and shared experiences we’ll never forget. Now turns out to be a remarkable time for cruising — especially aboard Oceania ships, with their talented, caring and empathetic staff.

Our February voyage began with ship-arranged appointments for COVID-19 testing in the port of Miami — required for both passengers and crew along with proof of vaccination. Most Caribbean islands also required vaccinations, so I snapped a photo of my card and loaded it into my phone to show it quickly.

A buzz of excitement energized the crowd waiting to board — some already talking about where they would eat. Just 300 of Marina’s potential 1,250 passengers were booked for this voyage, and many obviously had sailed aboard her before. A reduced capacity lends to effective social distancing, a one-to-one ratio of staff to guests and little need for reservations at more intimate restaurants, such as Red Ginger.

With its food reputed to be among the best at sea, dining is a big draw for Oceania, and there’s no extra charge for the Marina’s four specialty restaurants.

After our online looks at menus, we most anticipated dinner at Jacques, the French restaurant named for Jacques Pepin, Oceania’s executive culinary director since 2003.

Our spacious Penthouse Suite on Deck 11, booked for comfort and its large verandah, was a delight. We found a motorized chair in our stateroom, rented to help Lauren get around the ship.

After introducing himself as our butler, Akshay Divekar helped us get oriented.

“Turn left for food and right for drinks,” he told us.

Our suite, conveniently located between two banks of elevators, made everything aboard a quick trip up or down. Baristas, a gourmet coffee shop overlooking the pool and next to the library on Deck 14, would quickly become a favorite destination.

Taking the motorized chair for a test drive, we headed for lunch in the Terrace Cafe.

Cruise line buffets have changed in the time of COVID, and it’s a change I hope remains. Prepared dishes, along with selections such as sliced cheeses and olives, are sequestered behind thick sheets of plastic. You point to what you want and it’s given to you to add to your tray. Another server carries the filled tray to your table. No more piling on the food and fumbling for second helpings. No more food being touched by others. It’s a great system that seems to decrease food waste as well as being more sanitary.

Joining other journalists aboard for dinner at Jacques, we were very impressed.

The Sea Bass Fillet Baked in Puff Pastry, made for two to share, drew diners from other tables when it was wheeled table-side. We nearly cheered as the pastry, decorated with fins and a tail, was opened and the Sea Bass skeleton was deftly removed in one piece. The delectable fish inside was halved, plated and dressed with beurre blanc sauce.

The Sea Bass Fillet Baked in Puff Pastry, made to share, drew admiring diners who waited for a server at Jacques to remove its decorated crust and its bones before plating it. (Janet Podolak)

Eyeing the menu’s Maine Lobster Baked with Mushroom Cream Sauce and the Provencal Roasted Lamb Loin, we both vowed to return to Jacques for another dinner.

Two days at sea gave us plenty of time to become acquainted with the ship.

Other specialty restaurants included Toscana for Italian, Polo Grill for steak and Red Ginger for Asian fusion. The Spicy Duck and Watermelon Salad at Red Ginger got top votes from us, and the Surf and Turf sandwich — lobster and filet mignon — was ordered twice for lunch at the poolside Waves Grille.

The Grand Dining Room, which we visited for all three meals, was an elegant, chandeliered space with its own fine menu that included a low-cal spa menu, selections from Jacques, along with a daily four-course menu under the Global Cuisine category. One night it was an Indian meal, which Lauren adored.

Personalized service soon came to characterize this cruise as our names were remembered and staffers seemed to notice a need or a preference even before we did. That’s one of the nicer things about small-ship cruising.

One night at Red Ginger, I’d forgotten my reading glasses and was squinting at the menu closer to the light. Our server was soon at my side with a pretty red case containing a dozen reading glasses in different strengths. The menu became clear.

A server at Red Ginger offers Janet Podolak a selection of reading glasses to help her see the menu. She left her own readers behind in the ship’s stateroom. (Lauren Podolak)

Details for the ship’s shore excursions allowed us to choose those that would accommodate Lauren’s disability, but some days were harder for her than others.

We saw verdant St. Kitts — which has more monkeys than people — on a delightful three-hour train ride around its circumference. When sugar cane production ended in 2005, the train hauling the island’s cane for processing was converted for tourism.

Passengers board a one-time sugar cane train to explore St. Kitts, choosing to sit in the open upstairs or in air-conditioned cars below. Lauren Podolak waits in the foreground. (Janet Podolak)

On Antigua, we were bussed to Shirley Heights to view English Harbour from above, seeing for ourselves why the protected port made it an ideal headquarters for the British Navy in the 17th and 18th centuries.

A view of English Harbor from Shirley Heights on Antigua clearly reveals the strategically sheltered configuration that made it the Caribbean headquarters for the British Navy for three centuries. Today the island draws sailors from all over the world. (Janet Podolak)

I joined a group to go snorkeling on St. Lucia and attended wine dinners by myself because Lauren’s pain medications make drinking impossible for her. But massages, cooking classes and evening shows became part of our routine.

To save time most mornings, we ordered room-service breakfasts, dressing as we ate.

One evening, when I attended a champagne dinner, Lauren ordered room service. Noting she hadn’t included dessert in her order, Akshay brought her a fruit dessert, remembering her preference for fresh fruits from our morning orders.

Until we asked for a photo, we never saw him without his mask, but his eyes and face revealed his kindness and consideration. Staff is always masked onboard and, except when they’re eating, passengers wear masks in enclosed spaces.