Premium customers on Qatar Airways European routes now enjoy a refreshed on-board dining experience featuring new tableware, menus, cutlery and chinaware. The updated menus highlight signature dishes inspired by destination cuisine—for example, porcini and truffle risotto on flights to Italy—bringing regional flavours directly to passengers.
In business class, the dining offering has been refined to include an afternoon tea service and distinctive warm desserts. Small but thoughtful enhancements elevate the overall experience: passengers will find peppercorn and Himalayan pink salt grinders available at the table, plus linen-lined bread baskets for a more refined presentation.
Health-conscious travellers benefit from expanded options such as fresh salads, seasonal berries, oatmeal for breakfast and cold-pressed juices, providing lighter, nutritious choices alongside richer selections.
First-class passengers receive a heightened caviar service presented with Balik-style salmon and served on bespoke crystal plates, reinforcing the premium nature of the cabin’s culinary offering.
“Qatar Airways is thrilled to introduce a whole new on-board dining experience that will push the boundaries of premium travel for our esteemed passengers,” said Akbar Al Baker, CEO, Qatar Airways Group. “Every new concept was designed and produced with the highest attention to detail and quality, to meet the exacting standards of our passengers.”
The airline is working closely with local farms and suppliers to source ingredients tailored to its menus, embracing a farm-to-table approach. Menus are planned to reflect the seasons, increasing the use of locally grown produce and authentic regional foods while maintaining international quality standards.
These updates build on Qatar Airways’ earlier dining improvements introduced in 2017, which gave first- and business-class passengers the option to pre-select main courses from the on-board menu up to 14 days in advance and as late as 24 hours before departure, offering greater convenience and control over the in-flight dining experience.