Fine Dining at 35,000 ft: The Best First‑Class Airline Menus in the World

Discover haute cuisine in the sky with these first-class dining experiences. 

Today’s first‑class menus are a showcase of global ingredients, chef collaborations, and curated wine pairings, offering travelers an experience that rivals high-end restaurants on the ground. From à la carte feasts to tasting menus reflecting local culinary traditions, many meals aboard first-class cabins are crafted with the same care as a destination restaurant.

And yet which airline offers the best culinary experience at 35,000 ft?

The world’s first‑class airline menus

Singapore Airlines

Singapore Airlines continues to set the benchmark for in-flight gastronomy. Its ‘Book the Cook‘ program allows passengers to pre-select from a wide range of dishes created by its International Culinary Panel, including globally recognized chefs. Highlights include lobster thermidor, wagyu beef with truffle jus, and refined regional specialties. Paired with champagnes and wines that often retail for several hundred dollars per bottle, each course is presented on fine tableware, elevating the experience.

Etihad Airways

Few airlines rival Etihad’s flexible, restaurant-style experience in the sky. Passengers can order dishes whenever they wish, without adhering to fixed service times. Menus feature options such as House Oscietra caviar, black cod, and USDA beef tenderloin. Premium wines and cognacs, some valued at $200 to $300 per bottle, accompany the dishes. Dining at any hour, supported by consistently attentive service, gives Etihad’s first-class experience a distinctly personal feel.

Emirates

Setting the tone from the moment you board, Emirates combines its cultural heritage with international cuisine to offer an extensive first‑class menu. Passengers can enjoy unlimited caviar, which alone would retail for roughly $350 per serving at a restaurant, alongside mezze platters and mains ranging from seared salmon to spiced lamb biryani. Dom Pérignon and Krug champagnes are regularly served, with retail values in the $230 to $270 per bottle range. The combination of indulgence and variety reflects the airline’s cosmopolitan approach to in-flight dining.

Qantas

Flying first-class with Qantas is hailed as an exceptional culinary experience. Renowned chef Neil Perry is credited with revolutionizing the airline’s in-flight menu to showcase both Australian ingredients and global influences. First‑class passengers might savor prawn and kimchi dumplings, native greens with Persian feta, and coconut sticky rice pudding with mango. In-flight sommeliers ensure wine pairings complement each course, often with bottles worth several hundred dollars per selection, turning each meal into a narrative of Australian culinary identity.

Cathay Pacific

Cathay Pacific blends Cantonese traditions with international flavors. Seasonal menus include dishes such as pan-fried black cod with edamame, white asparagus with oyster sauce, and smoked duck with sweet-sour dressing, complemented by bespoke wine selections and signature cocktails.

Air Nippon Airways

ANA’s first‑class dining is built around washoku – the Japanese culinary philosophy that celebrates seasonality, balance, and purity of flavor. Menus change with the natural rhythms of the year, showcasing the finest regional ingredients from across Japan: Hokkaido seafood in winter, matsutake mushrooms in autumn, and Kyoto’s seasonal vegetables in summer, all prepared to highlight inherent flavors and textures. This seasonal curation is paired with an exclusive beverage program featuring rare sake, vintage champagnes, and aged Japanese whiskies selected by master sommeliers to complement each dish’s nuance. The result is a dining experience that feels less like airline catering and more like a bespoke meal in a Tokyo omakase restaurant.

Lufthansa

Lufthansa’s first‑class cuisine honors classic European culinary traditions while signature touches, such as the airline’s celebrated caviar service, presented as a stand‑alone course with traditional garnishes and fine china, and an à la carte selection of dishes crafted by prestigious chefs. Menus are complemented by a rotating roster of exclusive wines and champagnes to enhance each course’s profile.

While the core ingredients reflect traditional European staples – think carefully sourced meats, seasonal vegetables, and delicate desserts – the emphasis is on polished technique and thoughtful presentation. With champagne on arrival and dining on demand, Lufthansa’s approach turns the meal into a leisurely culinary interlude rather than just a part of the flight service.

Qatar

Passengers flying with Qatar can dine from the à la carte menu at any point during the flight, choosing from dishes such as Arabic mezze, Alaskan crab meat cannelloni, and sous vide lobster tail. Special guest chef menus, curated by the likes of chef Michihiro Haruta and chef Ross Lusted, are available exclusively in first class on selected flights, too.