- Hapag-Lloyd Cruises introduced a new, innovative vegetarian caviar menu at the redesigned Pearls restaurant aboard the luxury ship EUROPA.
- The vegetarian caviar is created using spherification with ingredients like yuzu and saffron, and the three menus offer vegan options.
- The expedition ships will debut Le Petit Poisson, a pop-up fish restaurant featuring fresh, regionally inspired seafood on longer voyages.
- Starting January 2026, the entire Hapag-Lloyd fleet, recognized for its five-star service, will become bilingual (English and German).
Hapag-Lloyd Cruises is significantly expanding its culinary program with two new concepts developed by Corporate Executive Chefs Timon Lohrengel and Marcel Jücker. These additions enhance the gastronomic offerings across the fleet’s luxury and expedition segments.
The “Golden Egg” – an innovative vegetarian caviar composition, © Hapag-Lloyd Cruises
The luxury ship EUROPA‘s newly redesigned Pearls restaurant now features an innovative vegetarian caviar menu. This menu includes 15 new dishes utilizing plant-based “caviar,” which is created through spherification with ingredients like yuzu and saffron. The concept offers three distinct seven-course menus, all of which can be prepared vegetarian or vegan, reimagining classic caviar cuisine with contemporary technique.
In response to guest demand, the three expedition ships will introduce Le Petit Poisson, a new pop-up fish restaurant. This exclusive concept will operate for four nights on voyages of 14 days or longer, offering seating for around 35 guests. The menu will feature fresh, regionally inspired seafood dishes such as lobster surf & turf, turbot à la Marseille, and king crab, bringing high-quality dining to remote destinations. The entire Hapag-Lloyd fleet is scheduled to become bilingual (English and German) starting in January 2026, further broadening its appeal.
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