In an exclusive interview: Maik A. Schlüter, Oceania Cruises

Maik A. Schlüter, Director of Business Development at Oceania Cruises for Germany, Austria, and Switzerland, speaks about the new Sonata.

CC: All Oceania Cruises vessels are firmly positioned in the luxury segment. The Marina is currently undergoing a comprehensive refurbishment, and the new Sonata will embark on her maiden voyage on August 1, 2027. What concept sets this ship apart in particular?

Maik A. Schlüter: For one thing, the cruise fare encompasses dining at all of our top-tier specialty restaurants along with Wi-Fi, as well as an onboard credit for shore excursions. Alternatively, guests may select a beverage package in lieu of the onboard credit. We have observed that many guests are quite moderate in their alcohol consumption, so they prefer to charge beverages according to their actual intake. All in all, we are talking about relaxed luxury where onshore experiences take center stage. The ships are adults-only because we do not offer facilities for children.

CC: What is the average length of the cruises

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and how extensive is the selection of shore excursions?

Schlüter: Guests typically spend an average of 19 nights on board. They travel to experience as much of the world as possible. We offer 9,800 excursions worldwide—between 10 and 15 per port, depending on the destination. These include visits to local businesses. That means we sometimes take small groups to meet farmers and producers of local specialties. We also remain overnight in select ports, affording guests the opportunity to partake in the evening life of each city. These singular experiences are not merely exhilarating; they also cultivate a profound appreciation of the local way of life. Last but not least, authenticity is a topic of considerable contemporary interest.

CC: What are the dimensions of the ships?

Schlüter: Our fleet comprises two distinct ship sizes. One has approximately 320 cabins, and the other offers 600–650. This positions us among the more intimate vessels in the cruise arena. Because we welcome many solo travellers and the cabins are not always fully booked, we typically host 1,000 guests on board in the larger category. The size of our vessels also affords us the advantage of sailing up rivers—such as the Garonne—to dock in the heart of Bordeaux, where we spend the night in this esteemed wine capital.

CC: What is the culinary offering like?

Schlüter: Oceania Cruises refers to it as “The Finest Cuisine at Sea.” There are nine restaurants to choose from. The flagship venue is “Jacques,” named after culinary director Jacques Pépin, which presents classics of French haute cuisine. “Polo Grill,” an American steakhouse, serves dishes featuring 40-day-aged USDA Prime beef and lobster, while “Red Ginger” showcases pan-Asian cuisine. “Aquamar” offers light lunch options such as raw foods, fish, and seafood. The new Sonata will feature a restaurant serving Peruvian Nikkei specialties. “Barista” is a particular delight, especially for German-speaking guests. Stop by the counter for a quick espresso, paired with a freshly baked croissant—just the way it’s done in the French-Italian style.