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November 10, 2025
Oceania Cruises is launching a digital art experience aboard Oceania Allura.
The immersive new offering, slated to debut November 13, includes nearly 30 artworks from 14 artists across seven countries, including Roberto Matta and Judy Pfaff. Additional artists include Bobbie Burgers and Eduardo Arranz-Bravo.
The experience is available on Decks 5 and 6 of Oceania Allura, with the collection centered around the Grand Lounge and the Martinis bar.
A custom-designed website, accessible via a mobile device, offers a suggested route for enjoying the artwork, though guests can also explore on their own.
QR codes are also displayed around the ship that takes guests to films about the artists.
Select artworks, available as prints, are also available to purchase onboard.
“The Art Experience is a testament to our commitment to create beauty and wonder in every dimension of our travel experience,” says Jason Montague, chief luxury officer of Oceania Cruises.
This article originally appeared in TravelPulse.
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Photo credit: Oceania Cruises
A new “Crêperie” culinary concept debuted on Oceania Allura when the ship launched in July 2025, pairing nicely with the new art experience onboard.
Crêperie is located next door to Baristas, Oceania’s signature coffee bar. The menu features French crêpes, Belgian “Bruxelles” waffles, bubble waffles and Italian ice cream sundaes.
Guests can customize their ideal treat or choose from creations developed by Alex Quaretti and Eric Barale, the cruise line’s executive culinary directors and resident master chefs.
“Among my personal favorites is the French crêpe with Nutella and whipped cream—it reminds me of being taught how to cook the perfect crêpe by my grandmother when I was growing up,” says Quaretti.
The Crêperie is one of 12 dining venues on Allura. Others range from a classic steakhouse (Polo Grill) to a pan-Asian eatery (Red Ginger) and more.
The 1,200-guest Allura is the second ship in Oceania’s new Allura Class, following behind the May 2023 debut of sister ship Vista.
This article originally appeared in TravelPulse.