Hapag-Lloyd Cruises is expanding its culinary program with two new concepts developed by Corporate Executive Chefs Timon Lohrengel and Marcel Jücker: an innovative vegetarian caviar menu at the newly redesigned Pearls restaurant onboard the EUROPA, and a new pop-up fish restaurant, Le Petit Poisson, on the three expedition ships.
Vegetarian Caviar at Pearls
As part of EUROPA’s modernization, the Pearls caviar restaurant now features 15 new dishes made with plant-based “caviar” created through spherification, which is using ingredients such as yuzu, saffron tapioca or chili pepper. Offered in three seven-course menus, each can be prepared vegetarian or vegan. The new dishes reimagine classic caviar cuisine with contemporary technique and creative flair.
Le Petit Poisson: A New Pop-Up Concept on the Expedition Ships
Responding to guest demand, the expedition ships will now offer Le Petit Poisson, a four-night pop-up restaurant on voyages of 14 days or longer. Hosted in each ship’s specialty restaurant, it seats around 35 guests and features dishes such as lobster surf & turf, turbot à la Marseille and king crab. The concept brings fresh, regionally inspired seafood to some of the world’s most remote destinations.
A Culinary Duo Shaping the Fleet
Lohrengel and Jücker oversee gastronomic development across all five ships, combining decades of luxury-hospitality experience from Michelin-level kitchens to leading roles on board. Together, they drive innovation, quality, and a cohesive culinary vision across both luxury and expedition experiences.
