Hapag-Lloyd Cruises Opens Bookings for 2026 Fehling Sailings

Hapag-Lloyd Cruises has opened bookings for eight 2026 Europa cruises featuring three-star chef Kevin Fehling and his onboard restaurant concept, The Globe.

The company said the program is part of a broader set of culinary updates rolling out on Europa and across its expedition fleet, including a new vegetarian “caviar” menu at the redesigned Pearls restaurant and a pop-up fish concept, Le Petit Poisson, on longer expedition itineraries.

Chef-led sailings on Europa: what Hapag-Lloyd is selling for 2026

Fehling, owner of The Table in Hamburg, will again appear onboard Europa on eight selected voyages in 2026. Hapag-Lloyd Cruises said his onboard approach blends modern haute cuisine with what it described as a lighter, maritime style, with exclusive menus and opportunities for direct interaction with guests during the sailings.

Isolde Susset, managing director of Hapag-Lloyd Cruises, tied the collaboration to the ship’s luxury positioning, saying, “Kevin Fehling stands for innovation, precision and a passion for excellence, values that mirror the spirit of the Europa.” Susset added that his “recognition at the Best Chef Awards in Milan underscores his international stature.”

Hapag-Lloyd Cruises described Fehling as a long-time partner who first launched The Globe onboard Europa in 2019. The line also noted that guests sailing on Europa have access to four additional fine-dining venues, with dining included in the cruise fare.

Eight 2026 Europa itineraries scheduled to include Kevin Fehling

Hapag-Lloyd Cruises published the following list of 2026 Europa cruises expected to feature Fehling, with lead-in pricing shown as “from” per person. The company also said pricing for the Fehling voyages starts from €4,940 per person, with bookings now open.

Spring and early-summer sailings

• Gran Canaria to Nice (March 13 to 27, 2026), from 7,765 per person, listed by the line as a spring sailing in the Atlantic and Western Mediterranean.
• Nice to Malaga (May 18 to 28, 2026), from 5,965 per person, scheduled as another spring itinerary in the Western Mediterranean.
• Hamburg to Travemünde (June 12 to 26, 2026), from 6,590 per person, offered as a summer departure from Hamburg.

Late-summer departures from Hamburg

• Hamburg to Hamburg (August 5 to 21, 2026), from 8,690 per person, billed as a roundtrip summer sailing from Hamburg.
• Hamburg to Palma de Mallorca (September 6 to 22, 2026), from 7,140 per person, scheduled as a late-summer routing from northern Europe to the Mediterranean.

Autumn Mediterranean itineraries

• Fusina to Piraeus (October 4 to 14, 2026), from 5,960 per person, positioned by the line as an autumn Mediterranean itinerary.
• Piraeus to Palma de Mallorca (October 26 to November 5, 2026), from 5,200 per person, set to operate later in the Mediterranean season.
• Malaga to Lisbon (November 15 to 25, 2026), from 4,940 per person, listed as the lowest lead-in fare among the eight scheduled sailings.

Pearls on Europa adds a vegetarian “caviar” menu using spherification

Separately from the Fehling sailings, Hapag-Lloyd Cruises said Europa’s redesigned Pearls restaurant now offers a vegetarian caviar menu developed by Corporate Executive Chefs Timon Lohrengel and Marcel Jäcker, who oversee gastronomic development across the company’s five ships.

According to the company, the updated Pearls concept includes 15 new dishes featuring plant-based “caviar” created with spherification. Ingredients cited by the line include yuzu, saffron tapioca, and chili pepper, with the dishes framed as a contemporary reinterpretation of classic caviar cuisine using modern techniques.

Hapag-Lloyd Cruises said the concept is offered as three seven-course menus, and each can be prepared in vegetarian or vegan versions.

Le Petit Poisson: pop-up seafood dining on longer expedition voyages

On the expedition side of the fleet, Lohrengel and Jäcker also developed Le Petit Poisson, which Hapag-Lloyd Cruises described as a four-night pop-up fish restaurant offered on voyages lasting 14 days or longer. The company said the pop-up is hosted in each expedition ship’s specialty restaurant and is designed for roughly 35 guests.

Menu examples provided by the line include lobster surf and turf, turbot à la Marseille, and king crab. Hapag-Lloyd Cruises positioned the concept as a way to deliver a more intimate, structured specialty-dining option within the expedition program.

Frequently Asked Questions (FAQs)

Which ship will host Kevin Fehling in 2026?

Hapag-Lloyd Cruises said Kevin Fehling will appear on Europa on eight selected cruises in 2026, with onboard menus and programming tied to his concept, The Globe.

Which itineraries are scheduled to feature Kevin Fehling on Europa?

The line listed eight 2026 Europa sailings expected to include Fehling, including Gran Canaria to Nice (March 13 to 27, 2026), Hamburg to Palma de Mallorca (September 6 to 22, 2026), and Malaga to Lisbon (November 15 to 25, 2026), along with five additional itineraries published by Hapag-Lloyd Cruises.

What is new at the Pearls restaurant on Europa?

Hapag-Lloyd Cruises said Pearls has been redesigned as part of Europa’s modernization and now features a vegetarian caviar menu built around plant-based “caviar” made using spherification, offered across three seven-course menus that can be prepared in vegetarian or vegan versions.

How much do the vegetarian caviar menus cost?

Hapag-Lloyd Cruises said the vegetarian caviar menus at Pearls are included in the cruise fare.

When is Le Petit Poisson offered on the expedition ships?

Hapag-Lloyd Cruises said Le Petit Poisson is scheduled as a four-night pop-up fish restaurant on expedition voyages of 14 days or longer, hosted in each ship’s specialty restaurant with space for roughly 35 guests.