9.2Overall Score

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


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.


On today’s flight the menu is as follows:


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



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


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

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


Her recommendation was accurate, look at this presentation! As soon as the tray was placed in front of us we had a feeling this great looking meal would be tasty.


Unlike your usual ‘inflight chicken’,  this was succulent, tasty and nothing went to waste, our dish reminded us 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 (our favourite) Illy coffee! By now we were full and ready to relax for the rest of the flight.


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 and 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 plus many major news outlets across the globe, and has become the 'go to' person when someone needs an opinion about airline meals.