Eating in the Air

Airplane food has developed a lot since the hampers of sandwiches and fruit that were first served in 1919. From champagne-fueled 10-course dinners of caviar and lobster to a McDonald's McRoyal, the food has matched the exciting growth of the aviation industry. With that in mind, here are 20 of the best airplane foods ever served.

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1. Fruits and Sandwiches

Airplane food's origins trace back to 1919, on a flight between London and Paris. Passengers were served from hampers of sandwiches and fruit by “cabin boys,” an early incarnation of flight attendants. The humble meal cost three shillings, which is about $10 today.

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2. Tea

1927 was when Imperial Airways inaugurated the world's first genuinely luxurious air service. These Silver Wing flights featured comfortable seats and white-jacketed stewards with bow ties and caps. But the main event was the elegant afternoon tea, complete with fine china, silver cutlery, crystal glasses, and linen-draped tables.

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3. Foie Gras

Flying to Africa and Australia on Imperial Airways in the 1930s, passengers were served a selection of gourmet meals, including multiple courses. Options for flight meals on several flights included choices such as foie gras, roast chicken, ox tongue, ham, salad, and, for dessert, peach Melba. Choices were paired with fine cheeses and drinks.

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4. Fried Chicken

In 1936, United Airlines introduced the "world's first flight kitchen" in Oakland. There, chefs prepared dishes for in-flight dining. The earliest menus included familiar fare like fried chicken and scrambled eggs. By contrast, Pan Am's Clippers offered a formal dining experience, complete with a dining room and white tablecloth buffet tables.

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5. Baked Alaska

Back in the 1960s, Cathay Pacific tried to lure passengers by offering them a memorable and fun in-flight dining experience. For example, they served unusual and out-of-the-box cuisine to make flying with Cathay Pacific special and fun. A partly cooked flame-baked Alaska prepared on board was just one of the unique dishes they served.

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6. Steaks

During the 1960s, Pan Am's Clipper fleet offered on-demand steaks cooked in seven minutes on a quartz grill in the galley. Roast beef was partially cooked on the ground before flight and finished in the galley's infrared oven. It was then carved by flight attendants at each passenger's seat from a trolley.

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7. Caviar

In the late 1950s, Lufthansa launched its first and, for a long time, only Senator Service. The airline retrofitted aircraft for first class only, accommodating a maximum of 32 passengers. On board, they could order their food from the à la carte menu. Lufthansa offered first-class items such as freshly prepared steaks from the onboard sky chef, prepared to order. First-class passengers were also able to enjoy fresh lobster salad or caviar when flying with Lufthansa.

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8. Beef Fillet

Smoked salmon and scrambled eggs started the meal on board a 1977 first-class British Airways flight from Oslo to London. Options for the main course were fillet of beef with pimento sauce, pan-fried potatoes and buttered spinach, or poached halibut with lobster sauce and boiled potatoes. French apple cake was followed by a cheese board and, for those with the space, a fresh fruit tray.

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9. Beef au Jus

In the 1950s, TWA advertised its meals with the question, "What does a man like for dinner 20,000 feet up?" "It's planned," they claimed, "prepared to order, and served with grace… eat what you want. It's the flying gourmet." Passengers could feast on a roast beef au jus carved at the table from a trolley that rolled down the aisle.

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10. Prawn Curry Roast

By 1971, airlines were in a race to provide the fanciest first-class meals. Singapore Airlines served spiced chicken, prawn curry, roast mignonettes of lamb, and a Malaysian salad in first class. Economy passengers weren't shortchanged either, as they were served stuffed mushrooms with crab meat and stir-fried shrimp.

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11. Smoked Salmon Canapés

The 1970s heralded the age of Concorde. As well as the speed of flight, it was a gourmet experience in the air. On a flight in January 1976 from Bahrain to London, a caviar and smoked salmon canapé was the first course. Guinea fowl, foie gras, and asparagus followed. For pudding, there was orange poached in Grand Marnier.

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12. Lobster

Scandinavian Airlines celebrated its 70th anniversary by sharing sumptuous photos of its first-class in-flight meals from the 1950s to the 1980s. The carrier posted an image of a decadent buffet prepared by its flight chef, complete with a cornucopia of mouth-watering dishes. An array of fresh lobster, salmon, and caviar showcased its dedication to fine dining at 30,000 feet.

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13. Chow Mein

Virgin Atlantic began flights from London to New York in 1984, injecting a sense of fun and adventure into air travel. It also offered better food than had been the norm for economy passengers. A 1990s economy menu included three desirable options: pork chow mein, sautéed fillet of salmon with Mediterranean vegetables, and lentil pasta.

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14. Big Macs

McDonald's and Swiss airline carrier Crossair partnered in 1996 to introduce the "McPlane." Customers could fly from Basel to Mediterranean locations and eat familiar McDonald's products such as Big Macs, Chicken McNuggets, and milkshakes while in flight. The flights were costly and lost their appeal to the public.

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15. Cheeses

In 2011, Delta Air Lines teamed up with chef Michael Chiarello to design menus for its Business Elite cabin on domestic flights. The meals started with an antipasti plate. The main course was either a pan-seared fillet of beef, chicken Vendemia, or fusilli Michelangelo. Dessert included a trio of Old World fine cheeses or gelato.

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16. Golden Noodles

During the 1970s, China Airlines advertised itself as the world's first flying Chinese restaurant. Fine dining was a focus for the airline, which served passengers traditional Chinese hot and tasty spring rolls, and sweet and sour pork made by professional chefs. Diners could also enjoy well-seasoned Mandarin chicken and perfect golden noodles.

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17. Thanksgiving Turkey

The frozen meal's debut enabled Pan Am to offer true American fare in the air. On Thanksgiving Day, travelers would receive a complete turkey dinner with potatoes, gravy, and cranberry jelly regardless of their flight's location. In 1967, the highlight of the flight was when a first-class passenger put on an apron and carved the turkey for the rest of the travelers.

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18. Birthday Cake

Meal service in 1962 offered "beautifully" presented, well-prepared food to TWA customers. One particularly lucky passenger even received an unexpected birthday cake while flight attendants checked passports to make sure it was his birthday. Entrées included rich smoked Nova Scotia salmon, fillet of sole, sirloin steak, and fresh lobster.

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19. Carved Ham

Scandinavian Airlines promoted air travel during the 1950s and 1960s to win passengers in Stockholm's cold winters. Meals included the carving of whole legs of ham in the aisle and salad served from large bowls by eager stewardesses. Salmon was filleted at the table, creating a mesmerizingly lavish dining experience at 30,000 feet.

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20. Shake Shack

In late 2024, Delta Air Lines partnered with Shake Shack to introduce a new in-flight dining option. Delta announced that select first-class passengers on long-haul flights departing Boston could pre-order a classic Shake Shack cheeseburger for in-flight consumption. Delta said they would look to expand the service to more flights throughout 2025 if successful.

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