While the image most commonly associated with luxury travel is that of the lie-flat business seat, food is another area in which airlines work to impress their high-spending travelers and outdo competitors.
Travelers who have shelled out to fly business on a long-haul international route enjoy a choice of fine foods, rare spirits, and menus that are a result of partnerships with top chefs based in the city from or to which they are flying.
The latest airline to show off its new specialized menu for its highest-fare classes is American Airlines (AAL) . On June 9, the carrier unveiled in-flight menu options that nod to Venice, Naples, Edinburgh, Paris, and Dublin on select flights to these destinations.
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American Airlines launches new menu, says summer is ‘all about discovery’
Available to customers in American’s Preferred Business, Flagship Suite Preferred, and Flagship Suite seats as of June 11, the new entrées include a ratatouille and porcini short rib paired with polenta, blue cheese, and walnuts on flights to Paris and Nice, spaetzle with grilled zucchini and cremini mushrooms on routes to Frankfurt and Munich, a seafood paella on flights to Barcelona and Madrid, and a mustard-crusted lamb over vegetables for those flying to London, Edinburgh, or Dublin.
“Summer travel is all about discovery, and as travelers look to experience the magic of Europe, the airline is bringing the essence of European destinations straight to customers’ seats with a new series of in-flight summer menus,” the airline says of the new menu items.
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On select flights to London or Paris throughout the summer, high-fare customers can also preorder an afternoon tea service inspired by the longstanding tradition at these destinations.
American Airlines launched its in-flight afternoon tea service in May 2025.
Image source: Loop Images/Universal Images Group via Getty Images
As summer travel ramps up, airlines are rethinking their menus
All these options mark an effort to surprise passengers — especially frequent flyers who are not easily impressed — with something unique amid competitors who are also giving serious thought to their food offerings.
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JetBlue Airways (JBLU) just brought back the Scribe Estate Rosé of Pinot Noir 2023 wine, for which it earned the Cellars in the Sky silver medal for best business class rosé in 2024.
And Spirit Airlines (SAVE) completely reworked the selection of snacks offered in its Go Big and Go Comfy fare classes, featuring 12 partnerships with popular food brands like Quaker instant oatmeal, Twisted Noodles Veggie Ramen, Grandma’s cookies, and Samuel Adams beer.
After filing for and later emerging from bankruptcy, Spirit has been on a wider mission to rebrand itself away from its longstanding image as a budget airline to one offering more premium features.
“We know our guests have great taste when they choose to fly Spirit, and now we’re giving them delicious new choices to add more flavor and value to their adventure,” Senior Vice President of Inflight and Airport Experience Dana Shapir Alviene said in a statement.
Alaska Airlines (ALK) has also recently unveiled a new Chef’s (Tray) Table dining experience that rotates seasonal menus designed by recognized West Coast chefs. Brady Ishiwata Williams of the Tomo restaurant in Seattle designed the first menu launched this spring.
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