With master chef Jacques Pépin serving as Executive Culinary Director of Oceania, the cruise line's claim to the "finest cuisine at sea" may not be as audacious as it seems. In the Grand Dining Rooms, menus change daily, include at least nine entrées with dinner, and range from European-inspired continental fare to healthy dishes from Canyon Ranch spas. Whether you're craving poached Norwegian salmon, broiled butterfly tiger shrimp or simply a slice of fresh artisan bread, you will find your appetite satisfied. Additional restaurants vary from ship to ship and include Red Ginger, serving Asian classics with a contemporary twist; Toscana, showcasing the flavors of Tuscany; and Jacques, where Pépin refines the art of French cooking in classic dishes such as coq au vin and prime rib in herbs de Provence.

Reservations can be made in advance online (for select restaurants) or on board. All specialty dining restaurants are complimentary.