WELCOME

Welcome to the Prow's Edge Cruise Magazine Blog where we keep you up to date with things about cruises that are part of cruise news, useful, interesting and even irrelevant but fun in the world of cruises and cruising.

Wednesday, July 11, 2012

New MS EUROPA 2 of Hapag-Lloyd Cruises Leaves the Drydock


Four months after the laying down of the keel, the EUROPA 2 has already left the dry dock of the STX France shipyard in Saint-Nazaire.

In an open festive ceremony, the dock was flooded and the new addition to the fleet of Hapag-Lloyd Cruises took to the water for the first time.

Now that the EUROPA 2 has left the drydock the next construction stage is due to begin – the completion of the interior at the outfitting pier.

251 all-balcony suites, eight restaurants, a modern theater as well as bars, lounges and public areas will be featured on board the EUROPA 2.

A total of 835 shipyard workers are involved in the construction of the new ship – until the delivery of the latter in the spring of 2013. They will dedicate around 2.5 million hours of labor to the project, and 10,000 tons of steel have already been used in the process of building the EUROPA 2. The ship is expected to be delivered to Hapag-Lloyd Cruises at the end of April 2013 – her 14-day maiden voyage from Hamburg to Lisbon will take place from May 11 – 25 2013.

The EUROPA 2, the sister ship of the EUROPA will be positioned in the luxury segment as a lifestyle-oriented, casual alternative. The EUROPA 2 will offer a maximum of 516 guests more space per passenger than any other cruise liner, with 251 all-balcony suites. All the ship suites have a veranda and a minimum size of 301 ft². Eight restaurants, as well as six bars will offer culinary diversity, and a large spa and fitness area takes into account the trend towards health and well-being at sea.

For more information on Hapag-Lloyd Cruises’ exciting destinations and itineraries visit www.hl-cruises.com or visit the Hapag-Lloyd Cruises profile at Prow's Edge Cruise Magazine

No comments:

Post a Comment