Oceania Cruises celebrated the christening of its new ship, Sirena, with a ceremony in the Port of Barcelona after its godmother, Claudine Pepin, blessed it with a bottle of champagne.
Alongside Pépin were Norwegian Cruise Line Holdings CEO Frank Del Rio, Oceania Cruises President and COO Jason Montague, and Jacques Pépin, Claudine's father, who has been the company's culinary director since its inception.
“We created Oceania Cruises convinced that we could create something special, with a commitment to serving our guests the finest cuisine. We have established a culinary reputation that defines the Oceania Cruises brand,” said Del Rio. “That culinary tradition continues as we welcome the family to the Sirena.”.
The 684 passengers that the Sirena can accommodate will enjoy four gourmet restaurants, six elegant lounges and bars, the Canyon Ranch Spa Club, and 342 luxurious suites and staterooms.
The ship debuts with two new restaurants, offering guests new culinary experiences to explore. Tuscan Steak, a new restaurant concept for meat lovers, Polo Grill, an Italian restaurant from Tuscany, and Red Ginger, the contemporary Asian restaurant, are available on the Marina and Riviera.
Another new dining option will be the Grand Dining Room. During lunch, this room will be transformed into a Jacques Bistro, offering an exclusive menu featuring some of chef Jacques Pépin's signature dishes.
In addition to its restaurants, the Sirena will debut with a sleek new design. It will also be the first ship in the Oceania Cruises fleet to experience the company's new and enhanced entertainment offerings.
