20 Luxurious In-Flight Meals, Ranked Through The Years
Flying used to mean more than just reaching your destination—it meant dressing up, reclining in wide seats, and dining in the sky.
Airlines once took pride in offering gourmet meals that could rival top restaurants. Lobster, caviar, fine wine—these dishes turned air travel into an event.
Here are 20 of the most luxurious in-flight meals ever served, ranked for their flair, flavor, and unforgettable presentation.
1. Singapore Airlines Lobster Thermidor (2000s)
Rich, creamy lobster thermidor arrived in gleaming porcelain with buttered greens and saffron rice. It looked like a Michelin-level plate.
The tender lobster meat and golden cheese crust made it a standout. Even turbulence couldn’t shake its elegance.
2. Pan Am Roast Beef Carving Cart (1960s)
An actual carving cart rolled down the aisle, where uniformed staff sliced roast beef to your liking—rare, medium, or well.
It came with horseradish sauce, au jus, and mashed potatoes. A true throwback to when air travel felt like a cruise.
3. Emirates First Class Caviar And Champagne (2010s)
Tiny tins of fine caviar were served on bone china with blinis and chilled Dom Pérignon. Every detail screamed indulgence.
From silver spoons to soft lighting, the service matched the decadence. A luxe ritual that still turns heads.
4. Air France Duck A L’Orange (1970s)
Slices of duck breast arrived with a citrus glaze, buttery green beans, and crispy potatoes. French cuisine above the clouds.
The sauce was bright and rich, the duck perfectly pink. It brought a taste of Paris to the cabin.
5. Singapore Airlines Satay Skewers And Dom Pérignon (1990s)
Grilled satay skewers came hot off the grill cart with creamy peanut sauce and cucumber relish. Effortlessly elegant.
Pair that with endless pours of Dom, and you had a high-altitude dinner party you never wanted to end.
6. British Airways Concorde Lobster Salad (1980s)
Delicate lobster tails sat on beds of avocado and greens with champagne vinaigrette, plated like a seaside resort lunch.
The Concorde may have flown fast, but the food was slow and refined. Light, bright, and pure luxury.
7. Lufthansa First Class Goose Liver Mousse (2000s)
Silky mousse piped onto crisp toast points came with truffle oil and fruit gelée. The kind of meal to savor slowly.
Served with German Riesling, the flavor danced between savory and sweet. A bold, rich treat that still lingers.
8. Japan Airlines Sushi And Sake Pairings (Present Day)
Perfectly rolled maki, fresh sashimi, and chilled sake bottles arrive like a curated omakase experience. Clean, balanced, deeply satisfying.
Wasabi and pickled ginger add punch without overwhelming. A flawless match for long-haul peace and quiet.
9. Qantas Tasting Menu By Neil Perry (2010s)
Courses of lamb, risotto, and chocolate ganache arrived in sequence with expert wine pairings. A flying chef’s table.
Every bite felt seasonal, intentional, and bold. Qantas redefined what “airplane food” could be.
10. Etihad Airways First Apartment Beef Tenderloin (2010s)
Thick-cut tenderloin seared to order, plated with dauphinoise potatoes and red wine jus. This was steakhouse-worthy service.
The onboard butler sealed the experience. You weren’t just eating—you were dining in a private suite.
11. United Airlines Filet Mignon And Fine Wines (1970s)
Thick medallions of filet mignon were the norm in first class, not the exception. Pairings included Napa’s finest bottles.
Each tray came with linen, real silverware, and warm rolls. United made “elegance in the air” their calling card.
12. Swissair Cheese Trolley And Fondue (1980s)
Wheels of Emmental, Gruyère, and Appenzeller rolled through the cabin, with a bubbling fondue pot for two.
Bread cubes, potatoes, and apples were dipped midair. It turned the cabin into a Swiss chalet at altitude.
13. ANA Kaiseki-Inspired Meal Service (Modern Era)
Tiny ceramic trays held grilled fish, seasonal pickles, tofu, and miso. Precision and grace in every detail.
Each course was served sequentially with hot tea. It was a meditative experience, not just a meal.
14. Air India Royal Thali In First Class (2000s)
A gleaming tray offered a feast of dal, curries, breads, rice, and sweet treats. Vibrant, fragrant, and deeply comforting.
The thali presentation brought royal flavors to the skies. Spice met luxury in perfect balance.
15. Korean Air Bibimbap And Side Dishes (Current)
Korean Air offers a taste of home with its bibimbap and side dishes. This traditional Korean meal features rice topped with vegetables, meat, and a spicy sauce, accompanied by a variety of side dishes like kimchi. The vibrant colors and flavors create a satisfying and healthy dining experience. Served with a choice of Korean beverages, it provides a taste of Korean culture and hospitality. The thoughtful presentation and authentic flavors make this meal a favorite among passengers. It’s a delightful offering that showcases Korean Air’s dedication to quality and cultural authenticity.
16. TWA Steak And Shrimp Cocktail (1960s)
A classic surf-and-turf served with cocktail sauce and baked potato. Retro fine dining on a silver tray.
The shrimp were chilled and crisp, the steak hearty. It was a Mad Men dinner in the clouds.
17. Cathay Pacific Dim Sum Brunch (2000s)
Steamed baskets opened to reveal dumplings, buns, and sticky rice in lotus leaves. A full tea house in miniature.
The meal came with oolong and soy dipping sauce. It made early flights feel festive.
18. Delta Royal Service With Lobster Tail (1970s)
Broiled lobster tail arrived with drawn butter and lemon, served with white linen and silver tongs. Flying was glamorous.
The sweet, flaky meat melted against warm mashed potatoes. Delta’s Royal Service lived up to its name.
19. Qatar Airways Lamb Chops And Mezze (2010s)
Qatar Airways’ lamb chops and mezze platter offered a taste of Middle Eastern hospitality. The tender lamb chops, perfectly seasoned and cooked, were accompanied by a variety of mezze dishes, each bursting with flavor. The elegant presentation, with stylish tableware, enhanced the dining experience. Passengers enjoyed the rich, aromatic flavors, making it a culinary highlight of the flight. This offering reflected Qatar Airways’ dedication to quality and cultural authenticity, providing a taste of the region’s rich culinary traditions. It’s a memorable dining experience that leaves a lasting impression on passengers.
20. Malaysian Airlines Satay With Peanut Sauce (Present)
Chicken and beef skewers sizzled with smoky sweetness. Served with peanut sauce, rice cubes, and raw onions.
The flavors were bold, balanced, and perfectly cooked. This dish remains one of the best in the skies today.