Which Airlines Offer the Finest Food and Beverage Options?

In-flight dining and drinking are experiencing a significant revival after the hiatus in services during the pandemic. From Air France collaborating with esteemed chefs to create exquisite premium meals, to Delta introducing fresh food and wine selections across its various classes, and Hawaiian Airlines serving up meals inspired by island flavors, airlines are discovering innovative methods to please our palates, a challenging feat at high altitudes.

“We can’t serve raw seafood. So, how do you present a raw oyster without actually serving a raw oyster? This is a slow-poached oyster, cooked at 165 degrees for about 30 to 40 minutes, followed by an escabeche style treatment,” explains chef Molly Brandt from in-flight catering provider Gategroup. In December, Gategroup, the largest airline caterer globally, held a tasting event at its Seattle food preparation facility. Brandt showcased a range of dishes, including the oyster shooter, a rich chanterelle mousse, a butternut-rutabaga okonomiyaki, and (my personal favorite) teriyaki chicken loaf, presenting fresh and exciting recipes to airline clients aiming to stand out, especially in a fiercely competitive market for attracting premium travelers.

As airlines reinstate their meal programs, snack options (both free and for purchase), and beverage menus in full force, the return of these offerings has sparked mixed reactions. For some passengers (typically seated in the front, where most culinary advancements occur), it can be an exhilarating and satisfying aspect of flying. In contrast, for others (often in economy class), it serves as a reminder of the ongoing disappointment of airline food.

However, in 2024, the objective is to continuously elevate the experience, no matter where you're seated, says Jens Kuhlen, president of Gategroup North America, which collaborates with airlines such as Delta Air Lines, Virgin Atlantic, Air France, and Air Canada. The aim is to be “innovative” in creating in-flight meals and to offer “what is hopefully not a mundane meal while you’re soaring through the skies, regardless of class.” Kuhlen highlights that, alongside culinary advancements, airline catering services like Gategroup are also committed to minimizing their environmental footprint by providing “more sustainable packaging, dishware, cups, and utensils.”

Despite the long-standing reputation of airline food being disappointing, many frequent flyers (including ourselves) have experienced at least a few remarkable meals, snacks, or drinks while cruising at altitude. Here are some in-flight culinary delights that have left a lasting impression on Dinogo editors and contributors.

Airlines Known for Exceptional In-Flight Cuisine

Ethiopian Airlines’ authentic Ethiopian feast in business class

A refreshing change from typical business-class offerings, Ethiopian Airlines presents a variety of traditional Ethiopian meat and vegetable dishes served alongside the renowned injera flatbread for scooping. This experience is far from your usual plated meal. For those in business class (or what Ethiopian calls “Cloud Nine”), flight attendants roll out a cart filled with spongy tubes of the sour injera bread and large bowls of rich dishes like the stew-like chicken doro wot. You can also enhance your vibrant plate with vegetable sides from a beyenatu spread, featuring options like green beans, turmeric-spiced yellow split peas, and flavorful lentils. This delightful assortment is meant to be enjoyed by tearing off pieces of injera, just as you would in a traditional Ethiopian eatery. It’s a wonderful introduction for those visiting Ethiopia or a last taste of its cuisine before returning home. — Michelle Baran, deputy editor, news

Korean Air’s bibimbap served in economy class

Typically, I reserve eating economy-class airline food for absolute emergencies. I usually skip it entirely and munch on my personal snacks. However, there was one instance during my extensive travels when I was genuinely impressed by the economy offering, and that was while flying Korean Air and choosing the bibimbap. It’s a delightful mix of rice, ground pork, and various vegetables, which you combine with the provided spicy Gochujang sauce (adding as much or as little as you prefer for your desired spice level) and bean paste. It’s fun, simple, delicious, and satisfying. I’m not alone in recognizing Korean Air’s exceptional meals; in December, the airline was awarded as the best for airline cuisine in the Global Traveler’s annual reader survey, and they are continuing to innovate with a newly introduced vegan menu inspired by traditional Korean temple cuisine. —M.B.

Alaska Airlines’ cheese platter

I’m not claiming my loyalty to Alaska Airlines is solely due to its Signature Fruit & Cheese Platter, but I won’t deny it might be a factor. Regardless of the flight timing—whether it's a red-eye from Seattle to New York—I always order the cheese tray. It features two pieces of Tillamook Sharp Cheddar, a wedge of brie, two triangles of Beecher’s Flagship Handmade Cheese, five crackers, green and purple grapes, apple slices, and a Seattle Chocolate dark chocolate truffle. It’s dependable, perfectly balanced in cheese-to-cracker ratio, and surprisingly affordable at just $8.50 in a world of overpriced airline snacks.

For me, especially when enjoyed with a glass of wine and an in-flight movie, it’s a delightful luxury to kick off any journey. If you need proof of how beloved these trays are, remember that they are consistently offered as a complimentary option in business class, alongside other meal choices, and they tend to be the first to disappear.

When it was first introduced on the in-flight menu, the cheese platter was available on a first-come, first-served basis, often running out before reaching those seated in the rear, leading to some mid-flight frustrations. After the pandemic, they transitioned to a preorder system, requiring meals to be ordered through the app at least 24 hours prior to departure. Now, when I travel alone, I’ll order two: one for myself and one to take home for my partner, who shares my enthusiasm for this cheesy delight. —Bailey Berg, contributor

Air France’s Michelin-star influenced business-class dining

One of the standout features of Air France is its food, which I had the pleasure of enjoying during a flight in the airline's newly revamped business-class cabins. The in-flight menu is curated in collaboration with over a dozen French chefs, including notable names from Michelin-starred establishments, like Dominique Crenn from San Francisco’s Atelier Crenn. On a recent morning flight, I opted for a hearty brunch that included an English muffin topped with salmon lox, complemented by a warm mushroom and spinach frittata, fresh fruit, and plain yogurt with granola. Later in the flight, I was served a light snack featuring a savory puff pastry, an almond financier, and additional fresh fruit. Between meal services, I also enjoyed a selection of packaged snacks, including an indulgent gourmet chocolate bar.

Passengers flying during dinner service can anticipate a more thrilling variety of dishes, which could include a savory beef fillet with port sauce and carrots or a vegetarian risotto featuring artichokes and mushrooms, depending on the day. Naturally, the French airline provides an excellent selection of wine and champagne for business-class travelers, such as a refreshing 2021 Chablis Jean-Marc Brocard Vieilles Vignes De Sainte-Claire. —Jessie Beck, associate director, video and SEO

ANA’s first-class Japanese multicourse dining experience

A few years back, I used points to experience ANA’s extraordinary first-class offering known as “The Suite” while flying from New York to Tokyo. For the meal, passengers can choose between a Western menu and a Japanese set menu, which is usually more focused on seafood. If you appreciate Japanese cuisine and have never tried a set meal at 35,000 feet, you’re in for a delightful surprise. The meal was an extravagant multicourse affair that began with a delicate amuse bouche, followed by an assortment of bite-sized dishes, including simmered duck, deep-fried scallops, abalone, and cucumber. Next, I was served a selection of fresh sashimi, featuring seared tuna and poached squid. To finish, my main course included grilled Atlantic salmon, simmered beef with a red miso sauce, along with steamed rice, miso soup, and Japanese pickles. The entire meal, from its stunning presentation to the unique flavors, offered a perfect preview of the culinary experiences awaiting me in Japan. —Chris Dong, contributor

ANA’s vegan pasta served in economy class

In another commendation for ANA’s food offerings, I must highlight the vegan option available in economy. While I’m not vegan myself, vegetarian meal requests often default to this. I was pleasantly surprised when I received a pasta dish with grilled mushrooms and leeks, where the leeks were cooked just right to enhance their natural sweetness. Accompanied by a flavorful chickpea salad that provided a nice protein boost—something vegetarian airline meals often lack—and perfectly ripe, crisp fruit for dessert. —Sarika Bansal, editorial director

Austrian Airlines’ vegetarian dining experience in business class

Vegetarian meals on flights typically leave much to be desired, usually falling into the categories of soggy pasta or greasy curries. So I was genuinely impressed by how tasty and well-prepared the vegetarian option was in Austrian Airlines’ business class. The chef even personally delivered the meal to me (or at least a guy in a chef’s hat did, which is nearly the same thing at 35,000 feet). Each course was delightful—by any restaurant’s standards, not just those in the air. I appreciated that the menu didn’t attempt to be overly ambitious but focused on solid vegetable-based dishes executed flawlessly. The meal began with a quinoa salad atop surprisingly ripe tomatoes, followed by grilled tofu paired with lightly seasoned vegetables, and wrapped up with a berry cake drizzled in vanilla sauce. Whether you choose the vegetarian option or not, don’t miss out on the Almdudler soda; its herbal and elderflower blend is a classic in Austria. Additionally, last year Austrian introduced a new long-haul catering concept named “Tastefully Austrian,” which features Viennese coffeehouse service where coffees are prepared right in front of passengers, complemented by desserts. There’s also a cheese trolley! —Billie Cohen, executive editor

Icelandair’s gin selection in premium seating

Typically, I stick to ginger ale or, if I’m feeling adventurous, Bloody Mary mix while flying. However, on a recent journey to Reykjavík in Icelandair’s Saga Premium cabin (their take on business class), I felt compelled to embrace my inner gin enthusiast. The drinks menu features a “Gin Library” showcasing spirits distilled right on the island, with Nordic botanicals that seemed like a preview of my upcoming Icelandic experience. Options included Ólafsson Gin, infused with Arctic thyme, birch, and mountain moss; the floral Himbrimi Old Tom Gin, highlighting wildflowers and mountain honey; 64º Reykjavík Angelica Gin, which combines foraged angelica seeds with blueberries, rhubarb, crowberries, and caraway; and Glacier Gin, celebrated for its pure Icelandic water and hints of dandelion and bergamot. I sampled several, and they paired exceptionally well with the little cheese crackers served as a pre-dinner snack—ones I’ve been searching for online ever since. —Nicholas DeRenzo, contributor