An opulent night enjoying the finest gourmet food and wine was had by all on the EUROPA cruise ship anchored in Antwerp. Celebrating the 10th anniversary of EUROPA's Best, chefs amassing 18 Michelin stars and 30 Gault & Millau toques presented their most exceptional dishes to international guests on-board the luxury cruise liner. A sure culinary stand-out was a green-themed aromatic dish of Swiss-based German chef Tanja Grandits, consisting of lentils, green tea curry, coconut chutney and mint fritter, impressing guests - as she does so well - with strong, perfectly balanced aromas, flavours and an inspired combination of textures. 

Judging by the length of the queue to his stand, Dieter Müller's Pot Au Feu was another favourite. The combination of lobster, red head prawn, scallop, ravioli, asparagus, kafir lime and apple coriander espuma once again demonstrated the master chef's ingenuity. Restaurant La Vie's Thomas Bühner presented his potato espuma with pumpkin curry ice cream, both hot and cold with an astonishingly delicious effect on the palate. Nils Henkel featured carabiniero, goulash jus, paprika bulgur and caraway cracker, a beautiful dish from his Pure Nature menu in Schloss Lerbach. A signature dish by Eckart Witzigmann, Chef of the Century and the night's honorary guest, will from now on feature on the cruise ship's regular on-board restaurant menu.

For the official opening of the gourmet mile, a hovering helicopter overhead scattered white rose petals onto the lido deck where guests slurped champagne and wine from Europe's most prominent wineries such as Dönhoff, Diel, Schneider, Hiertzberger, Huerta de Albalá and many more. If that wasn't enough, guests indulged in truffles, caviar, cheese, pastry, coffee, schnapps and cocktails; all of the very finest.

After a perfect sunset at 10pm, the fireworks brought the gourmet mile to a close and opened the dance floor. 

EUROPA's Best once again demonstrated, and indeed celebrated in style, the very finest that German and international chefs have to offer.