When the itinerary meets the plate – culinary discoveries on board MS EUROPA and MS EUROPA 2

From Caribbean rum, Creole flavours, African cuisine or the South African culture of meat to coffee, spices, cheese and vegan delights: on 15 selected Hapag-Lloyd Cruises itineraries, the culinary diversity of the regions visited becomes a veritable on-board experience itself. Renowned chefs, culinary experts and specialists in their fields bring their expertise on board, offering guests new perspectives on the products, traditions and culinary cultures of each destination. Workshops, tastings, talks and personal encounters bring these experiences to life for guests.

At Hapag-Lloyd Cruises, culinary delights have always been an integral part of the cruise experience. On selected routes with the EUROPA and EUROPA 2, this commitment will be brought to life in an exceptional way during the 2026/27 season, extending far beyond the on-board restaurants. Renowned chefs, food experts, baristas, distillers and specialists in an array of culinary domains draw on regional traditions, speciality products and craftsmanship, making them tangible for guests. This connects the on-board programme with the destinations visited, providing deep insights into the cultures explored on the respective cruise.

When the route sets the flavour

Travelling enables guests to discover not only of landscapes, cities and cultures, but also of culinary flavours and aromas. On selected cruises, the experts of Hapag-Lloyd Cruises highlight the distinctive features of each destination and bring regional flavours, products and traditions on board.

Kicking things off on the EUROPA – renowned for its outstanding range of gourmet culinary offers – is Magda Tedla, ecotrophologist and founder of Magna’s Food Programme, with Moroccan and Canarian cuisine. In keeping with the cruise itinerary that includes the oriental-influenced cities of Morocco, the Canary Islands and Madeira, she showcases the diversity and distinctive features of these regions. Tedla combines in-depth knowledge of nutrition with a passion for the cuisine of her native region.

On the way from New York to Miami, the focus then shifts to a topic inextricably linked to the Caribbean – namely, rum. Distiller and spirits expert Birgitta Schulze van Loon has been involved in the production and various facets of high-quality spirits for many years. Her knowledge ranges from rum and whisky to gin and aquavit. With her expertise, she bridges the gap between the art of artisanal distillation and the Caribbean culture of intoxicating indulgence along the cruise route.

The subsequent festive cruise to and from Miami is also dedicated to the culinary diversity of the Caribbean. Cookery book author, journalist and cookery school head, Birgit Weidt, will be sharing her extensive knowledge of spices and Creole cuisine with guests on board at the turn of the year. The Caribbean archipelago provides a wealth of inspiration for this – from the spices of Grenada to the traditions of the islands influenced by French, British and Dutch cultures.

On the EUROPA 2, the cuisine of the regions visited serves as the connecting thread between the itinerary and the on-board programme. On the cruise from Tenerife to Cape Town, guest chef Carol Mühlenbrock will be assisting the galley team. Born in Kenya, the chef brings her personal connection to Africa on board and offers insights into the diversity of its cuisine. The itinerary along the western coast of the continent provides numerous authentic points of reference for this.

On the following cruise in the Indian Ocean, Dr Manuela Mahn focuses on the world of spices. As a spice expert, she shares her knowledge of the origins, uses and significance of aromatic ingredients, demonstrating just how strongly spices shape the cuisines and cultures of different regions. The route from Mauritius via Reunion and Madagascar to Zanzibar and the Seychelles takes in areas with a history that is closely linked to the spice trade and cultural exchange across the Indian Ocean.

On the cruise from Singapore via Indonesia and Bali to Western Australia, Asian cuisine takes centre stage. Heinz von Holzen, a proven connoisseur of Indonesian cuisine, will be joining the cruise. Originally form Switzerland, he has lived in Bali for decades and immersed himself deeply in Indonesian cuisine.

The EUROPA 2 will bring the series of expert cruises to a close in autumn 2027. On the cruise around England, Ireland and Scotland, whisky expert Jürgen Deibel will guide guests through the world of this venerable spirit. He combines his specialist knowledge on the production, origins and characteristic differences between various whiskies with an itinerary that encompasses the major whisky-producing regions of the British Isles.

When culinary indulgence becomes a world of experience

Alongside the culinary traditions of the regions visited, other cruises will focus on selected products, techniques and culinary cultures. The on-board experts will transform familiar foods and artisanal techniques into special experiences.

In early 2027, the itinerary of the EUROPA will take guests along the American continents. Food expert Volker Drkosch will be on board from Miami to Rio de Janeiro, presenting his culinary world and showcasing different facets of modern cuisine.

On the subsequent cruise from Brazil via Argentina to Chile, two worlds of culinary indulgence merge: Heiko Antoniewicz – voted “Impulsgeber des Jahres” (Trendsetter of the year) four times in a row – brings his extensive expertise in meat, quality and culinary preparation on board. Together with barista Sarah Schweizer, who introduces guests to the world of coffee, the result is a cruise full of surprising flavour combinations. Guests will learn to see meat and coffee from new perspectives as they are paired to create exceptional culinary experiences. From Rio de Janeiro via Buenos Aires to the landscapes of Patagonia and the Chilean fjords, the route offers a variety of impressions that reflects the diversity of South America.

“Black gold” – or coffee – also takes centre stage on the cruise from San Francisco to Miami. Between the Pacific and the Caribbean, the EUROPA calls at destinations including Mexico, Guatemala, Costa Rica and Panama – regions renowned for growing high-quality coffee beans. Master barista Franz Grünwald demonstrates how origin, roast, grind and preparation shapes the characters of a bean and reveals just how much craftsmanship goes into a good cup of coffee.

Cheese sommeliere Jutta Jung also brings her culinary expertise on board the EUROPA. On the cruise from Hamburg to Mallorca, the route follows the coasts of western Europe through regions with a rich cheese-making tradition – from Belgium and France to Portugal and Spain. Jung invites guests to discover the diversity of regional specialities and to learn about the selection, production, maturation and pairing of cheeses.

On the cruise with the EUROPA 2 from the Seychelles via the Maldives, Sri Lanka and Thailand to Singapore, chef and food expert David Marx takes guests on an exciting culinary journey through diverse flavours and traditions. With his fusion cuisine, the Berlin-based food innovator creates new taste experiences and demonstrates how the interplay of different culinary cultures gives rise to innovative perspectives.

When culinary indulgence becomes part of holistic well-being

At Hapag-Lloyd Cruises, culinary enjoyment is also part of a holistic understanding of well-being. On selected cruises on board the EUROPA and EUROPA 2, the EUROPA WELL-BEING and IN 2 BALANCE programmes complement the culinary experiences with a focus on exercise, mindfulness and mental balance. In this way, nutrition becomes an integral part of the cruise experience.

On two selected cruises with the EUROPA, vegan cuisine takes centre stage, complementing the EUROPA WELL-BEING concept with the aspect of mindful, plant-based nutrition. On the Atlantic crossing from Lisbon to New York, nutrition expert Volker Mehl – known as the “healthy chef” – accompanies guests. Drawing on influences from Ayurvedic cuisine, he combines nutrition, health and well-being.

On the Atlantic crossing in the opposite direction, from Miami to Funchal, Benedikt Faust brings his expertise in vegan cuisine to the fore, combining his modern culinary style with mindful, plant-based nutrition. Faust is again on board for the cruise from Auckland through the islands of the South Seas to Fiji. The cruise with the EUROPA 2 calls at destinations including the Cook Islands and French Polynesia, offering a wealth of insights into cuisines and culinary products of the Pacific region. Faust draws on the characteristic flavours and ingredients of the South Seas, adding a distinctive touch to the IN 2 BALANCE programme.

The cruises with Volker Drkosch as well as those with Heiko Antoniewicz and Sarah Schweizer are also part of the EUROPA WELL-BEING programme. On the EUROPA 2, the holistic approach of IN 2 BALANCE is also reflected in the cruise with Carol Mühlenbrock. Culinary inspiration and mindful indulgence thus become part of a holistic cruise experience that focuses equally on body and mind, creating space for renewed energy and sustainable well-being.

15 cruises – and 15 worlds of flavour

Throughout the 2026/27 season, Hapag-Lloyd Cruises will create a panorama of regional cuisines, traditional products and modern culinary craftsmanship – ranging from coffee, cheese, spices and spirits to mindful eating. What all these cruises have in common is the idea of viewing indulgence as an integral part of the cruise as well as the aim of offering guests a unique insight into the regions, people and cultures visited. With EUROPA WELL-BEING and IN 2 BALANCE, aspects of well-being, exercise and a mindful lifestyle are added as further dimensions to a holistic cruise experience.

Sample cruises

MS EUROPA | EUR2702 | 25 Jan to 17 Feb 2027 (23 days) | from Rio de Janeiro to Valparaiso | Heiko Antoniewicz and Sarah Schweizer
Two experts, an unusual combination of delights to indulge in: Heiko Antoniewicz and Sarah Schweizer bring together the topics of meat and coffee to create a culinary experience full of surprising flavour combinations. The cruise takes guests from Brazil via Argentina to Chile and also features the EUROPA WELL-BEING programme. Bookable in the SILVER fare from € 15,550 per person, double occupancy, including travel package to and from departure and arrival points. For more information, visit: www.hl-cruises.de/EUR2702

MS EUROPA | EUR2705 | 3 Apr to 27 Apr 2027 (24 days) | from San Francisco to Miami | Franz Grünwald
Master barista Franz Grünwald takes guests on a journey into the world of coffee. The route commences in California, continues via Mexico, Guatemala, Costa Rica and Panama, and ends in the Caribbean, thus passing through regions renowned for growing high-quality coffee beans. Bookable in the SILVER fare from € 10,612 per person, double occupancy, including travel package to and from departure and arrival points. For more information, visit: www.hl-cruises.de/EUR2705

MS EUROPA | EUR2706 | 27 Apr to 7 May 2027 (10 days) | from Miami to Funchal | Benedikt Faust
Vegan chef Benedikt Faust combines his modern culinary style with the EUROPA WELL-BEING concept. During the Atlantic crossing, exercise, mindfulness, mental balance and mindful eating create space for renewed energy and lasting well-being. Bookable in the SILVER fare from € 4,230 per person, double occupancy, including travel package to and from departure and arrival points. For more information, visit: www.hl-cruises.de/EUR2706

MS EUROPA 2 | EUX2628 | 4 Dec to 20 Dec 2026 (16 days) | from Port Louis (Mauritius) to Mahe (Seychelles) | Dr Manuela Mahn
From Mauritius via Reunion, Madagascar and Zanzibar to the Seychelles: spice expert Dr Manuela Mahn highlights the significance of aromatic ingredients for the cuisine, culture and history of the regions visited. Bookable in the PLATINUM fare from € 16,790 per person, double occupancy, including travel package to and from departure and arrival points. For more information, visit: www.hl-cruises.de/EUX2628

MS EUROPA 2 | EUX2718 | 24 Sep to 7 Oct 2027 (13 days) | from/to Hamburg | Jürgen Deibel
England, Ireland and Scotland: on this cruise, whisky expert Jürgen Deibel guides guests through regions with centuries-old whisky traditions and shares fascinating facts about this distinctive spirit. Bookable in the PLATINUM fare from € 9,090 per person, double occupancy, excluding travel package to and from departure and arrival points, including early booking discount, valid until 31 Oct 2026. For more information, visit: www.hl-cruises.de/EUX2718