Finnair is refreshing its long-haul business class dining with a spring menu created by acclaimed Finnish chef Pekka Terävä. The new offerings, available on flights departing from Helsinki (HEL), showcase Nordic flavors and seasonal ingredients, carefully composed to deliver a refined in-flight dining experience.
Chef Terävä’s selection begins with elegant starters such as Nordic-style cured salmon, a delicate scallop pâté, and marinated white asparagus. Another starter option features white asparagus soup accented with snails, alongside green asparagus served with warm bread—each dish crafted to highlight the clean, bright tastes of spring.
For main courses, passengers can choose from thoughtful, chef-driven plates. One option pairs roasted breast of corn-fed chicken with cauliflower couscous, mushroom ravioli, and a spring cabbage gravy for a balanced mix of textures and flavors. An alternative is a slow-cooked lamb entrecôte served with a rich dark thyme sauce, barley risotto, fried ceps mushrooms, and glazed carrots—an earthy, comforting combination that reflects seasonal produce and Nordic culinary tradition.
All dishes are presented on Finnair’s signature Marimekko tableware collections, reinforcing the carrier’s commitment to Scandinavian design and attention to detail. The menu is complemented by a curated list of prize-winning wines selected to pair well with the new courses, enhancing the overall dining experience for business class travelers.
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