La Table par Maîtres Cuisiniers de France will become the most exclusive fine-dining restaurant at sea, seating just 18 guests. It is also the first restaurant launched by a cruise line in partnership with the globally respected Maîtres Cuisiniers de France (MCF), an organization dedicated to preserving and promoting French culinary arts. Oceania Cruises is the only cruise line with two MCF-inducted chefs – Executive Culinary Directors Alexis Quaretti and Eric Barale – overseeing its gastronomic program.
Menus at La Table will rotate throughout the voyage and be created jointly by Chefs Quaretti and Barale alongside invited Master Chefs of France. The venue will also revive the line’s signature Dom Pérignon Experience, offering a six-course tasting menu paired with vintage Champagnes.
The second new venue, Nikkei Kitchen, will showcase the distinctive fusion of Peruvian ingredients and Japanese culinary technique. Nikkei cuisine, which originated in the late 19th century through the culinary traditions of Japanese immigrants in Peru, is defined by fresh seafood, citrus, soy-based marinades and bold peppers. The menu has been developed in collaboration with Chef Gustavo Sugay, who brings more than 20 years of experience and has worked with Oceania Cruises’ culinary team to introduce Nikkei dishes to Red Ginger over the past year.
Nikkei Kitchen will feature a bright, contemporary design with an open kitchen, serving dishes that reflect both cultural heritage and modern experimentation.
“Oceania Sonata represents an incredible opportunity to reimagine the future of our culinary program,” said Jason Montague, Chief Luxury Officer of Oceania Cruises. “La Table and Nikkei Kitchen are emblematic of what sets Oceania Cruises apart, thanks to our ability to pair world-class culinary talent with the creative freedom that results in unforgettable dining experiences.”
Chef Quaretti added: “These restaurants are the embodiment of Chef Barale’s and my shared dedication to our culinary craft. La Table honors the heritage of French gastronomy, while Nikkei Kitchen allows us to celebrate bold, global flavors in fresh and unexpected ways.”
La Table will operate on a reservation-only basis with a wine experience surcharge, while Nikkei Kitchen will be part of the ship’s included specialty dining options, available on a first-come, first-served basis.
Beyond these two new concepts, Oceania Sonata will feature ten additional dining venues, including the Grand Dining Room, Jacques, Red Ginger, Polo Grill and Toscana.
Set to launch in August 2027, Oceania Sonata will be the line’s most spacious and amenity-rich ship to date. The 1,390-guest vessel is the first of four ships in the Sonata Class and will feature 30% suite accommodations, underscoring the brand’s ongoing commitment to premium guest experiences and refined onboard living.
Tags: Jason Montague, Oceania Cruises
