Muller became the first award winning chef to open his own gourmet restaurant on board the Europa. After a redesign, while docked in a Hamburg shipyard, the former euro-asian Oriental Restaurant was transformed into the "Restaurant Dieter Mueller." Dieter Mueller will work along side the Europa's head chef, former Wohlfahrt-student Stefan Wilke, who will continue to run the other three restaurants onboard.
Muller is one of the most successful German chefs and made gourmet history for 18-years at the luxury hotel and restaurant Schlosshotel Lerbach which has three Michelin stars. He was voted "Chef of the Year" more than 4 times, by the French restaurant guide "Gault Millau" and the German magazine "Der Feinschmecker. Sample menu items include young venison saddle with filled polenta roulade and cardamom sauce; Tandoori pumpkin soup; white tomato jelly, seafood and vegetable; and Burnt Mascarpone cream, berry fruit salad and tonka bean ice cream.
The Europa has suites for up to 408 guests. Each suite has a walk-in wardrobe, and almost all of them have a private veranda and every passenger on board is given his/her own e-mail address. The ship has various bars and lounges, a library with internet access and an auditorium for talks and seminars. Other features include a golf simulator, the hair stylist and beauty salon, the fitness room, sauna, spa and swimming pool. The ship has a varied 2011 itinerary that takes it to Papua New Guinea, Australia, New Zealand, the United States, Central America, Caribbean, Atlantic Ocean, Western Europe, Baltic Sea, North Sea and the Mediterranean Sea.