Viva Marina!

In today’s brave new world of cruising, some headline-grabbing ships, reminiscent of floating condominiums, carry as many as 6,000 passengers. These behemoths are launched in a blaze of publicity in which famous monuments are marshalled in a fevered attempt to describe their scale. 

The irony is that cruise operators believe they have managed to convince the public that the bigger the ship, the better the cruise. As many devotees of refined cruising know, this is an Orwellian fiction.

Possibly one of the most distinguished ships to enter service recently was launched at the beginning of the year. The industry pundits were in a spin, citing the first new-build for Oceania Cruises as a “game-changer.”

Noticeably absent from the inaugural literature was any recourse to metaphors to convey the inherent yardstick of 66,000-ton Marina. Instead, the principal visionary behind this acclaimed ship, chairman and CEO Frank del Rio, largely let his new creation speak for itself. 

The Oceania Story

Del Rio was also the principal protagonist behind Renaissance Cruises. In the closing years of the last century, this company built up a large client base and was growing at an exponential rate, building eight 684-passenger ships in less than three years. Sadly, the devastating effect of the terrorist attacks of 9/11 on America’s cruise industry precipitated the company’s demise.

Less than a year later, and with more than a soupçon of bravura, Del Rio joined forces with Joe Watters, who had recently retired as president of Crystal Cruises. 

A long-term charter agreement with purchase options for up to three R-class vessels formerly operated by Renaissance was signed, and Oceania Cruises appeared phoenix-like from the ashes. Acquiring R1 and R2, they embarked on a refurbishment programme and renamed the ships Regatta and Insignia. R5 was subsequently purchased and entered service as Nautica in 2005.

On a sun-kissed February afternoon in Miami, no-one on the christening stage was more effusive than Del Rio, stating: “The saying goes, ‘Good things come to those who wait.’ Although Marina’s arrival has been long awaited, she’s more than just good.
“She’s the most beautiful, sophisticated and stylish ship launched in the modern era of cruising – a span of some 50 years.” Bold claims indeed; and I have to admit, I embarked with more than a modicum of cynicism.

Exploring the 11 passenger decks of this 1,250-passenger vessel built at Fincantieri’s Sestri Ponente shipyard near Genoa, it became evident Marina was spectacular without being overblown; vibrant but not overindulgent.
 
With meticulous crafting, the celebrated Oslo-based design company Yran & Storbraaten has risen to the exacting concept and ensured each well-dressed space segues seamlessly from one to another. Any cynicism was already evaporating. 

Unlike many anodyne vessels that have recently appeared on the high seas, Marina offers its guests personal confirmation they have embarked on SS Style. This ship echoes all the tenets required to encapsulate the artistry of fine living. The stunning Grand Lobby with its Lalique staircase and prestigious Cactus table epitomises a sophistication, which is disguised, or perhaps, absorbed, in genuine simplicity. 

Suite Things

Aesthetes will appreciate the elaboration of some of America’s most talented designers in the suites, which are among the most spacious at sea. Far from the time-warp cliché of minimalism, these lavish accommodations boast grace and glamour that span the lexicon of decadent design.

The three 2,000sq ft Owner’s Suites extend across the entire beam on decks 8, 9 and 10. Upon entering, guests are struck with a sense of awe, as though they have entered an opulent estate home. They are unprecedented in maritime design and are already being hailed as the apogee of luxury at sea.
 
To accomplish this, Oceania appointed award-winning designer Susan Bednar Long, who has previously overseen the decoration of flagship retail stores for Polo across North America. As a result of this collaboration, Long has brought a distinction to Marina as the first cruise ship to have appointments from the acclaimed Ralph Lauren Home Collection.

With unimpeded views overlooking the bow from decks 8, 9, 10 and 12, the eight Vista Suites range from 1,200 to 1,500sq ft, depending on the deck. Interior dimensions remain the same, but total space varies based on the size of the wraparound teak verandas. They are similar to the Owner’s Suites in the novel inclusion of a television on each veranda, as well as two whirlpools – one on the private veranda, the other in the master bathroom. 

Ten of the 12 Oceania Suites are forward on deck 12; there are also two on deck 11 with a perspective over the stern. Encompassing 1,030sq ft, each offers a living room and dining room, walk-in closet and expansive veranda with whirlpool. Like the Owner’s Suites and Vista Suites, these contemporary oases of style have a palette of colours of the sea and rich earthen tones.

Vista and Oceania suites have been conceptualised by celebrated New York designer Dakota Jackson, and it is his signature design elements that capture the quintessence of these suites. The use of extremely exotic woods takes restrained yet luscious taste to another level; less Art Deco, more smart deco. 

Stateroom categories include Penthouse Suites, which at 420sq ft are easily commodious enough for in-suite dining; Veranda Staterooms at 282sq ft – billed as the largest standard balcony cabins in the industry; Ocean View Staterooms at 242sq ft; and Inside Staterooms at a still-generous 174sq ft. 

Grand Dining

Indulgence on Marina isn’t reserved for accommodations. Executive Culinary Director is celebrated Master Chef Jacques Pépin, who has been instrumental in the decision to enlist twice as many chefs as other deluxe vessels carrying similar numbers of passengers, thus ensuring every meal is prepared á la minute. Little wonder it is the only cruise line to have been inducted into the esteemed L’Association des Maîtres Cuisiniers de France. 

Under the supervision of Executive Chef Frank Garanger, another esprit de style of Oceania’s dining experience is the regional cuisine offered on board. This is much more than homage to destinations visited by the ships. 

Located aft on Deck 6, the largest of the six dining venues on board is the stunning Grand Dining Room. Here guests realise what a rare triumph it is when décor, service, atmosphere, fresh ingredients, and the imaginative deployment thereof, all come together in perfect balance. 

With its 17ft ceiling, colour scheme of cocoa, cream and gold, with splashes of apricot and cranberry, and not forgetting a chandelier centrepiece crafted in stunning Murano glass, the open-seating restaurant effuses a glamorous rendition of decadence. 

The timeless Polo Grill, atop the ship on Deck 14, spans the almanac of indulgent design. With its burgundy leather chairs, curtains in hues of crimson, claret, gold and sage green, not to mention dark-wood furnishings upholstered in richly textured fabrics, this classic American steakhouse is as sophisticated as it is snug. 

Evoking tranquil scenes of lush Tuscan countryside and with expansive views out to sea from Deck 14, the sleek, cool Toscana Restaurant is the antithesis of blousy opulence. The keenly balanced Tuscan cuisine presented by the company’s dedicated Italian team has evolved from genuine family traditions rather than employing the lexicon of kitsch other restaurants find hard to resist. 

Sequestered between the Polo Grill and Toscana, Privée offers the most exclusive dining experience at sea, bar none. Lavishly appointed with a custom-made Lalique crystal table, illuminated by a white Venini glass chandelier and white leather throne chairs, up to 10 gastronomes can indulge in a seven-course menu dégustation designed by the Executive Chef.

Red Ginger makes a dramatic statement with its decorative centrepiece of three Buddha heads, each carved from a single piece of glass and brightly lit with multiple colours from within. With a nod to Feng Shui, the room unfolds in perfect harmony, with an ambiance that’s bourgeois and bohemian, raffish yet respectable.
 
Infused with natural sunlight, the Terrace Café is a perfect oasis for relaxed dining at any time of day. Sumptuous breakfasts are truly indulgent, while, at lunch, the international menu is complemented by flavoursome roasted and rotisserie meats, as well as a dedicated pizza oven. Alternatively, there’s a medley of Spa Cuisine selections developed by the culinary team at Canyon Ranch Health Resorts. 

Billing itself as an ‘upper premium’ cruise line, Oceania places great emphasis on creature comforts and fine dining. They have rewritten the rule book and come up with two vessels (sister-ship Riviera debuts next year) that can rightly claim to be remarkable. Like the company itself, the ships are not too assertive nor preposterously grand; they are sublime and never lose their composure. 

Indeed, it could be said Marina and Riviera are the filament in the light bulb whose hot, bright ideas have truly illuminated the whole cruise industry.

MARINA FACTFILE

Maiden Voyage: January 2011
Tonnage: 66,084
Length: 785ft
Beam: 106ft
Draft: 24ft
Speed: 20 knots
Passengers: 1,250
Crew: 800
Passenger Decks: 11
Registry: Marshall Islands

ITINERARIES: summer, Northern Europe; late summer, autumn, Mediterranean; winter, Caribbean; spring, transatlantic, Mediterranean.

MORE INFO: In the UK, call 0845 505 1920 or visit www.oceaniacruises.co.uk; in the US, 1800 531 5619 or www.oceaniacruises.com.