Cruising for foodies!

OCEANIA will launch its
newest vessel, Sirena, in
April. The ship takes a
maximum of 684 guests and
will have 400 staff members,
says George Argyropoulos, md
of Cruises International.
He says, even with the
weakening rand, over 10 000
passengers were booked
on Oceania last year and
attributes this performance
to the kind of value for money
offered by the brand.
The cruise line has a number
of unique selling points that
agents can use to sell to
clients.
Oceania vessels are mid-size,
‘elegant’ ships, meaning they
are able to dock in smaller
ports, says Riet Goetschalckx,
sales director for mainland
Europe, Middle East and
Africa. Cruises offered by the
brand have port-intensive
itineraries as Oceania is all
about discovery, and they are
geared towards guests who
want to relax. “Silence and
space are key,” says Riet. She
also notes that the more often
travellers cruise, the more
likely they are to book smaller
ships and longer itineraries
A key attraction for most
repeat customers is the
‘foodie’ experience on offer.
“We invest a lot in food,”
comments Riet, adding that
guests do not pay extra for
speciality restaurants on
Oceania. Travellers are spoilt
for choice, with everything from
Asian fusion to high French
dining experiences available.
The brand also offers the
Culinary Center, which is
the first hands-on cooking
experience at sea.