From Summer 2025, TUI River Cruises is offering three new additions to the menus onboard its European fleet of ships.
The new dishes have been created by the chefs and bar staff, inspired by the destinations they’ve visited during cruises.
Developed as part of TUI River Cruises’ “Culinary Voyages” competition, new menu additions include German-inspired Zamburinas, Sisi’s Secret cocktail and a classic Austrian Kaiserschmarrn dessert with a twist.
All ships are Full Board Plus and offer clients daily changing menus inspired by regional produce, showcasing the local flavours and ingredients from key destinations along the cruise route.
Inspired by the local restaurants in Passau, Germany, Executive Chef Jerry Rodriguez of TUI Skyla, created Zamburinas alla Passau, a scallop-based recipe with a white wine sauce. Sailing the Danube, he was inspired by the streets of Passau and said: “As a chef, I always want to eat more local food at every port I visit. I was able to explore Passau and was amazed by the scallops they served me.”
Taking inspiration from the Empress of Austria, Mixologist Bar Manager, Hannah Michael Nabil Attia of TUI Skyla, created Sisi’s Secret cocktail, made with gin, a hint of passion fruit and dash of lime. He said: “Vienna has so much history – I wanted to pay tribute to that with this unique and punchy cocktail.”
When creating the Kaiserschmarrn-inspired dessert, Chef de Pastrie, Ramzi Morjme from TUI Maya, paid homage to the Danube and Austria, with a pancake-like sweet treat that includes plum compote and splash of rum.
Katy Berzins, Head of TUI River Cruises at TUI River Cruises said: “Showcasing the personal choice and flexibility of our culinary offering onboard makes us unique as a river cruise line. We are always looking at ways to enhance our menus and connect the dishes we serve back to the destinations we visit.
“Our ‘Culinary Voyages’ competition was all about celebrating the talent of our food and beverage team and these new creations showcase the incredible skills of the staff we have across our fleet. We can’t wait for passengers to enjoy them next summer.”
