"We are proud to present these outstanding menus by two top chefs to our guests," says Excellence-CEO Stephan Frei. "Stefan Heilemann's menu is served in the Rive Restaurant on the Excellence Princess, Hugo Miranda's menu on the Excellence Crown." And all this at no extra charge - the signature menus are part of the premium inclusive package included in every river cruise arrangement of the Swiss shipping company.
Excellence Cruises' excellence in cuisine is its hallmark. For many years, star chefs have been signing on with the small Swiss grand hotels to enchant guests with culinary cruises. Since 2012, the Excellence Gourmet Festival has been held every autumn on the Excellence river liners. With the expansion of the food concept "Made for Excellence" to four river liners, the Swiss shipping company sets another culinary highlight for its guests.
Stefan Heilemann has been head chef at the Zurich Widder Restaurant since 2020. He achieved what he had already accomplished in 2016 at "Ecco": earning two stars right from the start. For his masterful cuisine, Gault Millau honours him with 18 points and names him Chef of the Year 2021. "He has never been better than this year: confident, composed, flawless. His vegetarian menu is just as brilliant as the classic four-course," the guide states. "My cuisine is light and fresh - lots of herbs, lime, and spice. Combining this with French cuisine is the ultimate for me," says Stefan Heilemann.
Hugo Miranda celebrates the fine play of contrasts in his cooking. His dishes elegantly bridge his Portuguese homeland, French classics, regional products, and cosmopolitan accents. His vegetarian menu also shines with creativity and precision. "Even the lettuce is a revelation," exclaims Gault Millau. "It's hard to say what impresses us more about Hugo Miranda's cuisine: the technical precision or the care in presentation. Both operate at a remarkably high level." With this praise, Gault Millau honours Chef Hugo in May 2025 as Chef of the Month and raises him to 15 points.
Exclusively for Excellence guests, four top chefs have created menus featuring the best of their culinary art.
STEFAN HEILEMANN - Excellence Princess "Confident, composed, flawless. His vegetarian menu is just as brilliant as the classic four-course." (Gault Millau)
HUGO MIRANDA - Excellence Crown "It's hard to say what impresses us more about Hugo Miranda's cuisine: the technical precision or the care in presentation." (Gault Millau)
MOSES CEYLAN - Excellence Empress An exceptional chef, "who connects his own story touchingly with the flavour world of Levantine cuisine." (Gault Millau)
ANTONIO COLAIANNI - Excellence Countess For many, the best chef of Cucina Italiana in Switzerland. "His classics such as Vitello tonnato are constant guarantors of happiness." (Gault Millau)