Iberia Unveils a Revamped Gourmet Experience for Summer Flights and VIP Lounges

This summer 2025, Iberia is doubling down on a fresh and sophisticated culinary offering, both onboard and in its VIP lounges. Passengers in Business Class on long-haul flights will enjoy a completely renewed menu showcasing the best of Mediterranean cuisine, featuring seasonal products and original flavor combinations.

Among the standout new starters are:

• Smoked salmon with lemon-pepper sauce, served with a salad of endives, cherry tomatoes, and dill.

• Burrata with tomato sobrasada, roasted red pepper, and spiced pumpkin, accompanied by tapenade and rosemary focaccia.

• Iberian pork shoulder marinated in melon sauce, paired with sun-dried tomatoes and toasted almonds.

The main courses are equally impressive:

• Grilled beef tenderloin with green pepper sauce, potato gratin, sautéed broccolini, and piquillo peppers.

• Oven-baked hake with saffron potato stew and sautéed kale.

• Homemade goat cheese-stuffed pasta, topped with piquillo pepper sauce and a hint of fresh thyme.

• To sweeten the onboard experience, the homemade desserts include:

• Pavlova with seasonal fruits and mascarpone cream.

• Artisanal rice pudding ice cream, served with cookie crumble and puffed rice tuile.

• Chocolate truffle cake.

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Innovation Extends to Short- and Medium-Haul Flights

Iberia hasn’t overlooked its Business Class passengers on shorter routes. New dishes for short- and medium-haul flights feature:

• Tomato and piquillo pepper tartare, marinated with cucumber and served with avocado-jalapeño cream.

• Sautéed prawns with a hint of garlic, accompanied by black rice and roasted zucchini.

Summer Gastrobar: Light and Flavorful Options

The Gastrobar menu has also been updated with summer-friendly choices, including:

• Pastrami bagel and Caprese flatbread.

• New hot lasagna.

• Hazelnut cookie with iced cappuccino.

• Caramel popcorn.

• Refreshing cocktails like Mojito and Rebujito.

Pre-Order: Convenience at Your Fingertips

The Pre-Order service allows passengers to select their meals before flying, and this summer, it expands with fresh recipes and special options:

• Mezzelune pasta filled with ricotta and spinach.

• Greek salad with feta cheese.

• Celebration pack featuring vanilla-lemon mousse cake and a bottle of cava.

Additionally, available upon advance reservation, is the award-winning creamy rice with cuttlefish and prawns, a winner at the Onboard Hospitality Awards.

VIP Lounges: Elevating Gourmet Standards on the Ground

Iberia’s Premium Lounges at Adolfo Suárez Madrid-Barajas Airport are also raising the bar this summer with:

• Chilled soups like salmorejo and vichyssoise.

• Lighter, well-balanced salads.

• Seasonal fruits: melon, watermelon, apricots, and peaches.

• Cold and hot appetizers such as wraps, gyozas, and tequeños.

• World-class coffee thanks to the partnership with Illy.

• A new ice cream menu designed for the warmer months.

With these menu revamps, Iberia takes another step forward in its strategy for onboard excellence, offering a seasonal culinary experience that pays attention to every detail. From starters and main courses to desserts, snacks, and beverages, the airline blends flavor, freshness, and presentation to ensure the journey begins—or ends—on a delicious note.

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