Taste8.9
Quality9.3
Appearance9.4
Quantity9.3
Service9.2
9.2Overall Score

When the opportunity to fly Aegean Airlines in Europe comes up I always know that it’s going to be a great inflight meal experience, and yes even in economy. However today I am flying from Brussels to Athens in Business Class to get another taste of what’s served inflight.

BACKGROUND

In case you aren’t aware Aegean Airlines collaborates with Chef Nikos Sarantos and Konstantinos Lazarakis offering passengers a Greek inflight meal experience, paired with fabulous tasting wines from around the country.

THE INFLIGHT MENU

On today’s flight the menu is as follows:

APPETISER

Marinated strips of chicken breast on a bed of salad leaves topped with peppers, cheese cherries, pomegranate and mustard vinaigrette.

a3

HOT MEAL CHOICES

Grilled beef fillet with baked new potatoes, vegetable pearls and a red wine sauce.

or

Grilled fillet of chicken with Lyonnaise potatoes, green beans and turkey bacon with lemon thyme sauce.

I couldn’t decide as both dishes sounded divine so I asked the cabin crew member what her favourite was. “Try the chicken you will enjoy it’ she said, so I took her word for it.

THE CHICKEN

Her recommendation was accurate, look at this presentation.

a32

The chicken was delicious, moist and nothing went to waste, the dish reminded me of a dining experience at a quiet Greek taverna hidden away in the back streets of Athens.

Dessert continued in the same fashion with quality Mediterranean desserts served with my favourite coffee, Illy.

ae3

Being part Greek, it’s great to be welcomed back to Greece by the food that Aegean serves whether it’s in business or economy class. Greek culture is about making you feel at home (and making you eat a lot!), and Aegean has successfully integrated this culture and food experience in their airline cabins.

About The Author

Founder of Inflight Feed

Nik has been running Inflight Feed since 2012, and since then he's taken well over 500 flights for work and pleasure. He documents his inflight meal experiences right here; he's also a freelance writer covering inflight meal trends, he has written for CNN and has regular columns in leading industry magazines. He's been featured in Vogue, QZ, Lifehacker, The New York Times plus many major news outlets across the globe.