Hapag-Lloyd Cruises has launched two new concepts developed by Corporate Executive Chefs Timon Lohrengel and Marcel Jücker: a 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.

Lohrengel and Jücker oversee gastronomic development across all five ships, combining luxury-hospitality experience from Michelin-level kitchens to leading roles onboard.

The company said that as part of the Europa’s modernization, the Pearls caviar restaurant now features 15 new dishes made with plant-based “caviar” created through spherification, 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.

The company added in a press release that its 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, the venue seats around 35 guests and features dishes such as lobster surf and turf, turbot à la Marseille and king crab.