The 6,762-passenger MSC World Europa currently docked in Doha, Qatar, is introducing a new restaurant concept, branded the Chef's Garden Kitchen, which is a Babylon Micro-Farms powered hydroponic garden at sea with herbs, greens and garnishes grown onboard.
Alexander Olesen, Babylon Micro-Farms Founder and CEO, shared, "Growing fresh produce onboard a cruise ship that sails all around the world is a perfect illustration of Babylon's remote management technology. From our headquarters in Richmond, Virginia, we are able to deliver a safe, reliable, and convenient growing experience for Niklas Eksedt and his team. On-site Micro-Farms are going to be an important part of the supply chain for fresh ingredients, and it's exciting to push the boundaries of local food production with this world-first installation on the high seas. We are appreciative of MSC's confidence in Babylon, and our micro-farms and discussions are already taking place about the rollout of additional MSC ships that are currently under construction."
Michelin-starred chef, TV personality, and author Niklas Ekstedt has collaborated with MSC Cruises to design the menu for the specialty restaurant Chef's Garden Kitchen, focusing on natural ingredients and a farm-to-ocean ethos.
Born in Sweden, the son of a produce seller, Niklas Ekstedt began his strong connection with nature and the Earth's flavors at a young age. This new restaurant will feature the first-at-sea hydroponic micro-farm in the world, and guests will be treated to a uniquely immersive experience with the master chef preparing Ekstedt's extraordinary creations in an open kitchen against a backdrop of panoramic sea views.
Chef Ekstedt shared: "Working with MSC Cruises to develop a new dining concept on MSC World Europa has been an exciting experience, and we have created something really special and unique. The menu is rooted in my core philosophy that everything needs to start with the very best natural ingredients, and as such, the dishes are simple but full of flavor and will feature the hydroponic micro-greens that are grown on board in the restaurant to enhance the flavors, texture, and colors."
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