Finnair has partnered with top Finnish restaurants Nokka, G.W. Sundmans, Savoy and Fishmarket to create new signature menus for business-class passengers on long-haul flights from Helsinki (HEL). The chefs designed seasonal menus that highlight the best local ingredients, and the offerings will rotate roughly every three months from January 2015 through spring 2016.
The initial winter menu showcases dishes built around whitefish, glazed pork cheek and cod. For spring and summer, the menus incorporate fresh produce such as asparagus, new potato salads, honey used as a condiment and grilled corn-fed chicken breast. The autumn menu features comforting and regional items like Jerusalem artichoke, northern pike roe and pumpkin soup. The winter 2016 selection will again emphasize fish-based dishes.
Each seasonal menu is complemented by a curated selection of wine pairings chosen to enhance the flavors and create a cohesive dining experience at 30,000 feet. By collaborating with celebrated Finnish kitchens, Finnair aims to bring a sense of place to its long-haul business-class service, offering passengers a taste of Finland through carefully sourced, seasonal ingredients and thoughtful culinary presentation.