Best for: Foodies
Why: The fact that Oceania has famous French chef Jacques Pepin as its executive culinary director speaks volumes about its dedication to fine onboard dining. The main dining rooms offer high-quality fare in an open-seating plan, and even the buffets and poolside grill fare refuse to disappoint. Lobsters come sourced from the line's own Maine lobster farm, and its beef is dry-aged for 28 days in Oceania's aging facility. Specialty venues are all fee-free (minus special wine-pairing menus), and range from the Asian-style Red Ginger to Italian Toscana and French bistro Jacques. And if eating mouth-watering cuisine isn't enough, you can learn to prepare it yourself with classes in the Culinary Center. Look out, too, for the line's expanded portfolio of Culinary Discovery Tours, dedicated foodie-friendly shore excursions on offer in ports like Casablanca, Rio and Venice.
Runner-up: Seabourn earns high points on the foodie front for its culinary partnership with lauded chef Thomas Keller, behind famed Michelin-starred eateries Per Se, Bouchon and The French Laundry. The American chef brings his unique brand of French-American fare, infused with regional flavors, to the line via a range of dishes showcased in the main restaurant, as well as through his 2016-debuted signature restaurant, The Grill by Thomas Keller. This fleetwide eatery, a classic American chophouse-inspired venue (designed by Adam D. Tihany), comes complete with savory surf-and-turf dishes and tableside preparation of passenger favorites like Caesar salad and ice cream sundaes. Plus, upscale Seabourn includes a selection of fine wines and premium drinks in its upfront rates, while its specialty dining venues carry no surcharge.