Formula 1 and Moët Hennessy are taking fine dining onto the track with The Out Lap, a new hospitality experience served from a moving restaurant. The two brands announced the experience as the world’s first moving fine dining concept on a Formula 1 circuit. Designed for just 12 guests, it follows a route around the circuit and stops at locations chosen for their place in racing history.
At each stop, a former racing driver shares stories connected to that part of the track. The meal develops alongside the journey, with dishes from a leading chef paired with wines and spirits from the Moët Hennessy portfolio.
The first edition debuted during the 2026 Belgian Grand Prix weekend at Spa-Francorchamps. Its route took in some of the circuit’s best-known corners, including Eau Rouge, Raidillon, Pouhon and La Source.
Moët Hennessy invited Yannick Alléno to create the opening menu, describing him as the world’s most Michelin-starred chef. Each course was designed to be eaten during the journey, with its flavours and drinks chosen to reflect the circuit and its history.
The Out Lap will continue beyond Belgium, with later editions planned for the Dutch, Italian and Spanish Grands Prix. Each circuit will receive a different route and menu, so the experience will change as it moves between countries.
Formula 1’s official ticketing pages also mention private access to the Cool Down Room and other areas normally closed to most spectators. A typical evening begins with a welcome drink before guests board the travelling dining room for a journey lasting around two hours.
At £10,000 (approx. $13,370) per person, the price reflects just how exclusive the experience is. That places The Out Lap firmly at the highest end of F1 hospitality, offering a small group the chance to dine on the circuit after the day’s racing has finished.
This is more than dinner beside the track, since the circuit itself becomes part of the experience. By linking each dish to a particular corner or racing story, Formula 1 and Moët Hennessy have found a new way to combine hospitality with the history of the sport.