Air Europa Strengthens Premium Strategy on Medium-Haul Routes with Mario Sandoval as New Gastronomic Partner
Air Europa has taken a significant step forward in its onboard product enhancement strategy by bringing Mario Sandoval on board. The chef of the Madrid-based restaurant Coque (holder of two Michelin stars) will now design the Business Class menus for the airline’s medium-haul routes. According to the company, this collaboration officially begins on Sunday, February 1st.
In a market where the onboard product is once again a key differentiator—particularly within the European corporate segment—Air Europa has chosen to reinforce the dining experience as a central pillar of its premium value proposition. This initiative aligns the short- and medium-haul service standards with those of its long-haul operations.
Two Giants of Haute Cuisine Under One Airline Brand
Sandoval’s arrival does not replace, but rather complements, the long-standing partnership with Martín Berasategui, who has overseen the Business Class culinary offerings for long-haul flights for years. The result is an unprecedented pairing in commercial aviation, bringing together two absolute icons of Spanish gastronomy under a single airline, each focused on a specific type of operation.
While Berasategui continues to define the intercontinental dining experience, Sandoval brings his personal touch to European flights. This builds a cohesive brand narrative that translates haute cuisine to the short- and medium-haul operational environment, which has traditionally been more limited in terms of service offerings.
→ Air Europa Finalizes Order for 40 Airbus A350 Jets
Menus Designed to Amaze at 35,000 Feet… on European Flights
Business Class passengers on European routes will be able to choose from four complete menus designed to “surprise the senses and satisfy the most demanding palates.” Sandoval’s culinary proposal is defined by:
- Originality in flavor combinations
- Absolute respect for the product
- Use of high-quality, locally sourced ingredients—a hallmark of his kitchen
Some of the standout dishes include:
- Duck ham and brie salad with kiwi vinaigrette
- Pasta sheets with smoked trout and flowers
- Coffee with creamy chocolate, cocoa crumble, and salt
Beyond the list of dishes, the airline emphasizes that each menu offers a coherent gastronomic journey where flavors “travel together.” This is particularly vital in a cabin environment, where pressure and humidity levels directly impact the perception of taste.
Gastronomy as an Integral Service, Not an Add-On
Air Europa frames this initiative within a broader vision of its Business Class product, where gastronomy and personalized attention serve as the core of the service. The message is clear: the goal is not merely to feed the passenger, but to craft a signature experience, even on shorter flights.
This approach responds to a growing industry trend where airlines seek to justify premium fares on European routes through tangible elements that go beyond just the seat or priority boarding.
With this partnership, Air Europa raises the bar for its European Business Class and consolidates a unique gastronomic identity. By leaning on world-class names and a clear product vision, the airline positions its culinary offering as a key competitive tool in today’s commercial aviation landscape.
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Un apasionado por la aviación, Fundador y CEO de Aviación al Día.