Hapag-Lloyd Cruises introduces two new dining concepts across fleet

Hapag-Lloyd Cruises has introduced two new culinary concepts across its fleet, unveiling updated dining experiences on both the luxury ships Europa and Europa 2 and the expedition vessels Hanseatic Nature, Hanseatic Inspiration, and Hanseatic Spirit. 

The cruise line formally presented the developments alongside the two chefs responsible for shaping its gastronomic direction, Corporate Executive Chefs Timon Lohrengel and Marcel Jücker.

The line has launched a redesigned menu at Pearls, the caviar restaurant on the Europa, featuring 15 dishes built around vegetarian caviar alongside 15 traditional caviar compositions. 

At the same time, a pop-up fish restaurant concept has been introduced across the expedition fleet. The initiatives reflect a wider effort to broaden the culinary identity of the brand and respond to evolving passenger expectations.

Pearls, which was rebuilt as part of Europa’s modernisation, continues to specialise in caviar-led menus but now incorporates an extensive plant-based interpretation of the ingredient. 

The vegetarian caviar is produced using spherification, a technique associated with molecular gastronomy in which flavoured liquids are transformed into small pearls resembling conventional caviar in texture and appearance. 

Lohrengel said the aim was to rethink the idea of luxury dining within a contemporary framework. 

“We wanted to show that culinary indulgence and sophistication are not a question of specific products, but rather the idea behind them,” he said. “This menu symbolises the spirit of innovation that drives us – classic gourmet tradition combined with creative, contemporary lightness.”

The new Pearls menu is offered as three seven-course menus, including an amuse-bouche and dessert, with vegan preparations available on request. According to the line, each dish was developed to present a complete reworking of familiar flavours, using plant-based ‘caviar’ produced from ingredients such as yuzu, saffron tapioca, chilli pepper and Granny Smith.

On the expedition ships, the pop-up fish restaurant will operate on four evenings during voyages of 14 days or longer. It will provide a temporary additional dining venue for around 35 guests in one of the on-board speciality restaurants. 

The concept emerged from feedback from passengers seeking a dedicated fish-focused experience. Dishes will include items such as surf and turf with lobster medallions and beef fillet, turbot à la Marseille and king crab. 

Lohrengel and Jücker have taken joint responsibility for culinary development across the fleet, overseeing menu design, quality assurance and product innovation. Lohrengel, Senior Corporate Executive Chef, has been with the fleet since 2022 and previously worked in luxury hotels, including the Steigenberger Grandhotel Belvedere in Davos. Jücker, appointed Corporate Executive Chef in 2024, trained in Michelin-starred restaurants and gained international experience at establishments such as Eleven Madison Park in New York.

The pair work jointly on maintaining consistency across the brand’s five ships while continuing to develop new approaches to fine dining and expedition-focused cuisine.