One of the best in 2 weeks of incredible meals was at this Korean wine bar in Copenhagen. Right around the corner from the Radisson Royal Copenhagen we fully enjoyed the great wine program and the easy walk home after. Choose a bottle (or 2) from their retail wine store and have it served with the amazing food.
The menu is mostly made up of shareable snacks with a couple of larger plates to for 2, we did our best to eat through the menu.
The Ssamjang Guksu – cold noodle salad with spicy peanut sauce had us craving it for days, wishing we’d ordered it for dessert.
Cold Noodle Salad
Grilled Frigetello peppers were stuffed with shrimp and rice were great and the sauce was crazy delicious. We were spooning it up.
Grilled Frigitello Peppers
Another sauce we couldn’t get enough of was on the King Oyster Mushroom and rice cake skewers. I’d go again right now if I could.
King Oyster Mushrooms Rice Cake Pine Nuts
We went all the way and had the grilled mackerel for 2 and the Korean fried chicken for 2. Both were served with rice and side veggies. We wanted to add kimchi but they were sold out and the latest batch was a week off. Another reason to go back.
Grilled Mackerel & KFC with sides.
If you like spicy food that’s beyond extraordinary and you’re going to Copenhagen don’t miss Propaganda Kitchen.
Explora was fabulous, especially considering it’s a new brand. Oceania had the advantage of a fleet to pull experts from. Both had wonderful, enthusiastic staff that aimed to please.
Butter so good I added to croissants.
Oceania’s Vista had a great coffee bar, Baristas opened at 6:30 and always had guests immediately. They offered a simple breakfast bar all morning and had an outstanding bakery with delicious options coming fresh from the oven. On Explora, Créma didn’t open until 7:30. Both ships had perfect croissants.
Still on breakfast both had comparable full service options, Explora in Fils Rouge and Vista in the Grand Dining Room. Explora’s Emporium Marketplace was a popular buffet style option.
Explora wins at lunch with more options. The Med Yacht Club and Fils Rouge both served lunch as well as Emporium Marketplace. We especially liked lunch at Med Yacht Club.
Dinner is of course most important and Explora is hosting Michelin starred chefs in Anthology for an added fee. It is quite an experience but with so many good options included I don’t think I’d do it again.
Explora I and Oceania Vista both take reservations in the specialty restaurants and I recommend making them asap.
On Vista, Tuscana was one of my top picks. I think focusing on Italian made it a superior choice compared to Med Yacht Club on Explora where Greek, Italian and Spanish made it harder to choose the right combination of dishes.
Vista’s has a restaurant that’s new to their fleet. Ember is American comfort food and was hugely popular with good reason. Explora’s Marble & Co is a similarly good.
Both ships have an Asian restaurant. I didn’t get to try Red Ginger on Vista and didn’t love Sakura on Explora but I asked many people’s opinion and heard nothing but rave reviews about both.
Explora is fully inclusive of alcohol and has a red and white wine option on each restaurant. If you didn’t care for what was offered you could get something else but it was a bit painful and you needed to remind them each time they topped up your glass. I’m willing to bet they will polish that up.
On Vista you pay for an inclusive option but there are several choices for red and white wines.
I like the atmosphere onboard an all inclusive ship. More people go for a cocktail before dinner and stay up later. It’s more social. I appreciate that non drinkers don’t want to subsidize drinkers though.
In conclusion I choose Oceania Vista the winner of the Culinary Cage Match at Sea by a tiny margin, because of the early morning coffee bar, Baristas and broader range of wine choices.
There are more factors to consider when making a choice of cruises, but as far as F&B goes I think both ships would make any foodie happy.
Special kudos to Franck’s mash potatoes on Explora. I’ll miss them, though it will be a relief for my waistline.
Back at sea on the Maiden voyage of Explora I. This was not meant to be the maiden voyage so there were some challenges, but the staff and crew are all enthusiastic and someone was always ready and willing to try and meet our every need.
Our first lunch was at Emporium Marketplace with stations for sushi, pasta, charcuterie and daily specials. There was lots of choices and our group of 4 enjoyed trying several excellent options. A selection of wine was served at our table.
Hawaiian Power Bowl at Emporium Marketplace. Sushi at Emporium Marketplace. Malaysien shrimp Emporium Marketplace.
Our first dinner was at Fils Rouge. No reservations required and we were seated immediately.
I knew I was having the Tuna Tataki and the Dover Sole. Both were delicious. The sole was expertly deboned and put back together at the table. David had Langouste Thermidor and I was a bit jealous.
Blue fin tuna on a tomato olive tart with edamame. Dover Sole with herb butter and potatoes. Rock lobster with mushrooms, Parmesan and mustard cream. Nicely presented cheese plate with grape and pepper jelly.
Our first meal concluded with an excellent cheese plate. I appreciated a bread basket served along. Something I often feel is lacking.
Lobster Medallion Salad with Citrus Sauce Avocado Cream and Lobster Croquet
Oceania’s Vista inaugural was my first time on a ship with more than 700 passengers in more than 20 years, believing that I just wouldn’t like anything bigger. But many of our Oceania clients love the 1,200 passenger, Marina and Riviera and argue that all the additional dining and entertainment options make for a better experience. I have to agree that as a foodie I loved all the dining options and the variety of live entertainment was super fun.
Then there’s the enrichment program that I’d never even considered before. The culinary centre offers very popular, hands-on cooking classes. I did a photography class at the new LYNC learning centre and have been using the tips I learned ever since. I even went there for some help with an app on my phone and the tech wizard there was incredibly helpful.
I asked everyone I talked to onboard about their favourite experience and Ember, exclusive to the Vista featuring Inventive American food was most often mention. And we agreed. I loved the Sashimi Tuna Salad and my travel partner brought up the Lobster Mac N Cheese every day after.
Speaking of lobster, I ate it every day in some form. The lobster bisque is outstanding. For the christening party, all 1,100 guests had dinner at the same time and they pulled that feat off very well. One of the 3 appetizers served that night was the Lobster Medallion Salad with Citrus Sauce, Avocado Cream and Lobster Croquette. It was my fave dish of the trip.
Two other foodie things came up when I asked around; one was Toscana on previous sailings that had been my top pick too, the other was Sunday Brunch and with good reason. It was amazing. We never got past the seafood table but the options were endless. It’s a regular thing on Oceania cruises not to be missed.
There were 1,100 people on board and it was lively and fun with just the right amount of buzz.
Staterooms are luxurious and start at a very comfortable 290 sq ft.
The bathroom was also excellent with the best shower I’ve ever had on a ship.
What didn’t I like?
The bar team were showing off their really fancy complicated cocktails, so pre dinner service was sometimes a bit slow and although I love the idea of a solo cabin, the shower in there is just too small.
In conclusion, I loved this ship and have decided that 7 days is just not enough for me. In future I want a minimum of 10 days from now on. 12-14 would be even better.
Sashimi Tuna Salad with Mango, Avocado & Cilantro Ginger Vinaigrette
Ember offers elevated American comfort food and we loved it. The menu has something for everyone; burgers, fish and chips, ribeye steak, crab cakes, lobster rolls and more. I’ll crave the tuna salad for awhile. The lobster mac and cheese was a huge hit. The chicken plates left our table with nothing but a clean bone left, ribeye too. Sea Bass makes a fine F&C.
Lobster Medallion Salad with Citrus Sauce Avocado and Lobster Croquet
The night of the Oceania Vista christening ceremony all 1,200 people on board dined at the same time on a menu with 3 starters, a choice of fish or meat and a dessert. It was impressive. The food was delicious, the presentation and service exemplary. You could feel the positive, nervous energy of the staff. It was truly an achievement.
Langoustine Tarama with Caviar and BlinisParma Ham Leek and Smoked Ricotta Ravioli with Black Truffle SauceLemon Crusted Chilean Sea Bass with Sea Urchin SaucePassion Fruit & Chocolate Cube with Raspberry Champagne Sorbet
Walking into Polo Grill the beautiful mosaic floor greets you and sets the mood of luxurious comfort.
Classic Oysters Rockefeller, Onion Soup au Gratin and Caesar Salad served table side recall days of formal dining supper clubs.
Steaks include Porterhouse, Ribeye, New York Strip and Filet Mignon are offered with traditional toppings and sauces.
Options like lobster, lamb and fish ensure there are options for everyone.
Oysters and lobster bisque got a Yums Up at our table. The lamb didn’t do as well. Halibut was a perfectly cooked, excellent piece of fish but overwhelmed by the sauce. The Porterhouse got a big Yums Up.
Oysters Rockefeller Halibut with Firecracker SauceRack of LambPorterhouse Steak
Hits and misses on the main courses were made up for with side dishes and excellent service.
This year I’m going to witness a culinary cage match at sea. In May I’m sailing on Oceania Cruises new ship the Vista for her christening. Then in August I’ll board Explora I, the first ship from new luxury lifestyle brand Explora Journeys.
In 2013, Oceania Cruises started operations with the intention to change the ocean cruising food and beverage experience. With The Finest Cuisine at Sea as their goal and Jacques Pepin guiding, they effectively set a new benchmark. Until then cruising was defined by midnight buffets and formal dining rooms with average to good food. Oceania successfully changed that. In May, when Giada De Laurentis, Vista’s godmother, breaks the champagne on the bow, the message is clear that Oceania intends to maintain their goal of serving the Finest Cuisine at Sea.
Explora Journeys is the challenger. Explora’s new Head of Culinary is Franck Garanger former Culinary Director, Oceania Cruises. Chef Franck eats plant-based in his home to support his marathon lifestyle and there will always be a plant-based option available on board. But carnivores don’t fret, ingredients offerings include Wagyu beef and a Tuna Tataki that I’m trying first chance.
Explora wants to Create an Ocean State of Mind. For me, that has yet to be defined but they have more restaurant, bar and lounge options than any other ship of their size. There are 3 Steinway pianos on board and that says something about the entertainment. Every suite has an ocean terrace. It’s bold and exciting.
I think the gauntlet (skillet?) has been thrown down and I’m keen to try the results.
Cathy’s Taste @TheTravelGroup 