Whales, Glaciers, and Gourmet Feasts: Exploring Alaska Aboard Oceania’s Riviera

Excited voices drIft down from the upper decks and through my open balcony door, a telling sign that guests have spotted something in the wild. I race outside and scan the blue waters, finally zeroing in on the signature spray from a humpback whale, followed by the slow, graceful arc of its tail. While I’ve been sailing through Alaska aboard Oceania Cruises’ Riviera ship for a few days—a luxury midsize ship that accommodates 1,250 guests—each sighting still feels magical.

From untamed landscapes to ever-active wildlife, Alaska is a destination where something always vies for attention, and Oceania assures guests don’t miss any of it. Sailing from Whittier, Alaska, to Vancouver, Canada, for eight days, I experienced immersive excursions that tapped into each port’s cultural, epicurean, and adventurous side.

Our first day in Hubbard Glacier, I boarded an expedition-style boat, cruising thrillingly close to its icy-blue facade, witnessing large ice chunks breaking off into the water. Icy Strait Point, in Hoonah, was another exhilarating highlight, offering the chance to soar above the trees on a gondola to the top of a mountain. I took the fastest way to the bottom: shooting down the world’s largest zip line in 90 heart-pounding seconds. In Sitka, the wild magic continued as I watched humpback whales feeding in the shallows—an unforgettable glimpse into untamed Alaska.

Arriving in Skagway, I hitched a ride with Temsco Helicopters, smoothly gliding above snow-draped mountains to land on Denver Glacier, where I cuddled weeks-old puppies at a husky camp. And in Ketchikan, our group pulled up crab traps and then dug into a Dungeness crab feast at scenic George Inlet Cove.

Gastronomic adventures also reign aboard Oceania Riviera (which touts itself as “the only cruise line designed for foodies, by foodies”), with numerous restaurants and lounges, including four specialty restaurants that guests can book at no extra charge. At Italian-inspired Toscana, diners are greeted with a roaming cart of olive oils to accompany the breadbasket and can indulge in dishes like a trio of homemade pastas; while Jacques is meant for savoring French delicacies such as warm foie gras and tender escargot. Asian-fusion Red Ginger is a cruise favorite, where guests first select their own fancy chopsticks and choose from sushi, curries, lobster pad thai, and a beloved watermelon and crispy duck confit salad. It’s also worth dressing up for fine cuts of steak and decadent sides like truffle mac and cheese at Polo Grill.

The centerpiece of Oceania Riviera is The Culinary Center, a hands-on cooking school where I enrolled in a dessert-cooking class and learned how to expertly make crêpes. At night, I stopped by the mixology lounge where cocktails smoke and bubble, and I enjoyed a stiff martini at moody Martinis. While there are shows ranging from classical quartets to musical theme nights, most nights I couldn’t wait to sink into my cloud-like bed—the bedding is so good that Oceania sells it—allowing the gentle rhythm of the sea to lull me to sleep.

In the final hours of the cruise, I lingered on my balcony, watching the breathtaking coastline of British Columbia slip past. Porpoises jumped in the ship’s wake, a fitting farewell for a cruise where Alaska’s untamed beauty never takes a break. The 2026 Alaska season takes place from May to September; oceaniacruises.com