LUXURY CRUISING
A MICHELIN MARVEL
During Europa’s dry-docking last September – subsequent to my visit – the 26-seat RESTAURANT DIETER MÜLLER replaced the ship’s former Oriental restaurant.
The cuisine in
this restaurant offers a
contemporary combination of French, Asian and Mediterranean influences. Chef Müller
was recently patron of the three-star Michelin restaurant in the Schlosshotel Lerbach.
He will be on
board for 70 days a year, supervising preparation of his uncompromising cuisine.
system allows for a service speed of 21 knots with- out any noticeable vibration, while two stabilisers ensure good sea-going comfort. Statistics apart, the overall impression is of a European grand hotel – think Cipriani in Venice or the Victoria-Jungfrau in Interlaken and you get the idea. From the moment I embarked at the Atrium on Deck 4, the aura of gentrified individuality and artistic modishness wowed me.
Unlike recent additions to the Cunard fleet that offer an idealised reflection of a golden era with a profusion of ersatz glamour, Europa exudes a sub- lime éclat of understated sophistication. Forward of the Atrium – the focal hub of the ship – is the Europa Lounge. This room, decorated in a plush cherry-red palette, is the ship’s main show lounge and accommodates all passengers in comfortable seating. The sloping floor and good sightlines are perfect for the many virtuoso perfor- mances of classical and contemporary music that are a hallmark of Hapag-Lloyd Cruises. In the Atrium, two glass-elevators serve all passenger decks. On embarkation day, these are manned by obliging Filipinos in white gloves. On the port side is the Tour Office, Concierge Desk, and Reception; on the starboard side is the Business Centre and Piano Bar, where a proficient pianist plays the Steinway baby grand at cocktail hour. The sense of decadence is augmented by ornate flower arrangements – a leitmotif that is continued along the Promenade that stretches aft to the Europa Restaurant.
More than anywhere else on the ship, it is on
this deck that the sense of grandeur is evoked, with soaring ceilings and elegant hallways. Leading off
58 WORLD OF CRUISING I Spring 2011
this curving indoor promenade is the Havana Bar with its clubby leather armchairs, humidors and monochrome prints of Cuban scenes, not to men- tion prodigious selection of cognacs, vintage rums, and fine malts. Opposite is the Clipper Lounge, where passengers can enjoy cabaret-style entertain- ment as well as dancing to the five-piece band. When Europa entered service there was a casino.
However, this proved unpopular and the space is now devoted to a gallery that displays modern art or photography and is ideal for small cocktail parties. On the port side is a Boutique with some unusual logo items and designer wear. There is also a bijouterie showcasing silver objets d’art.
Restaurant Dieter Müller to starboard. The expansive Restaurant embodies the zeitgeist of sophistication that exalts this ship. An oval chandelier dominates the ceiling in the main part, while a circular chandelier illuminates the smaller aft section, elevated by three steps, where floor-to-ceiling windows have a perspective of the stern of the ship. This elegant restaurant, whose sense of style
A
raises it way above the status of a mere ship’s dining room, can accommodate all passengers with as- signed seating only in the evening.
rotunda with a floral centrepiece denotes the entrance to the Europa Restaurant; flank- ing this cynosure is Venezia to port side and
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