DrKoob :
The primary purpose of my Post is to give
hearty THANKS and praise for all of your prodigious writing and photos which are informative and insightful ! As a soon-to-be Vista passenger who has been to many of your same Ports, your comments - and the time you take to offer them - are appreciated.
While here, let me enter into a fray that has seeped its way into your Vista cruise thread i.e. Viking vs. Oceania. First are my stipulations : My wife are I are loyal Oceania aficionados : our 40+ cruises on many lines are fewer than many others have had: only one cruise on Viking : and recognition that most subjects on the CruiseCritic forum are blatantly subjective.
Before getting slammed for my opinions, I recognize that our Viking Mississippi trip is like comparing Oceania apples to Viking Sea Cruises oranges. Many issues with that River cruise were unique to weather and water levels, but led to many disruptions and inconveniences, perhaps not all of which were Vikings fault.
However, our bottom line is that we would not be willing to give Viking another chance for many reasons : the high Viking cost and payment requirements were not a good value proposition by our standards; the comparative penthouse cabins we chose were superior in Oceania ships; the service was lacking in Viking in cabins and restaurants; the optional excursions were relatively expensive, oversold and crowded; and last but not least - the food was a major disappointment. We now throw away Viking oft received shiny marketing Brochures without breaking their seals...
Cruise Critic threads reveal that different folks choose cruises for different strokes like Ports Itinerary, Ship size, Cabin space, Sticky Buns, Shady Lounge Chairs, Spa, Entertainment, Casino, Coffee, Cookies etc. and Cuisine. All of these can be personal subjective preferences and are open to discussion which makes for interesting banter.
As for us foodies, we may have been fortunate to have
eaten in many fine restaurants around the world, taken lessons from a Michelin starred Chef in Italy, and attended classes at Le Cordon Bleu in Paris, but our opinion is no better than anyone else's last meal. However, in our limited experience, we believe Oceania has the Best Cuisine at Sea period.
Now back to DrKoob: I humbly submit to you in return for your efforts, a couple of recommendations before you complete your Food critique segment : Get to Red Ginger for The Watermelon Duck Salad and Miso Glazed Sea Bass Steamed in Hoba Leaves, to Polo for the Giant Shrimp Cocktail, Steamed Fresh Water Lobster removed from the shell with all the work done by your waiter and add a side Prime Filet to create your own Loving Couple, and since you can't do Jacques, try Dover Sole anywhere. Thanks again and hope to meet you on a future Oceania cruise.