Iberia Express presents its new gastronomic proposal for the winter season
Iberia Express presented this Tuesday its new gastronomic proposal for the winter season, which will run until the end of March. With the help of the catering provider DO&CO, it has designed an innovative menu for its economy class and some very careful menus in Business to satisfy all segments of the company’s customers.
“Iberia Express is a successful business model, able to compete with low-cost airlines at very competitive prices, while at the same time offering connecting flights and an excellent service in Business. For all our customers, we have designed a new fresh and surprising gastronomic proposal that adapts to the duration of the flights and the different schedules,” said Isabel Rodríguez, commercial director of Iberia Express.
A hot dog or a cocktail?
Iberia Express’s new menu for the paid in-flight service in the economy cabin has been inspired by the Christmas markets of the European destinations where the airline flies, and its star product will be an XXL hot dog, with ketchup, mustard, sauerkraut and fried onions.
This original menu includes other hot products such as the Croque Monsieur sandwich or pasta with Bolognese sauce, ideal for a meal on the plane. Nor could a Spanish airline miss the Iberian shoulder sandwich -very popular with European customers- and a vegetarian option which, on this occasion, is a delicious vegetable sandwich with cheese.
The menu for the tourist cabin is completed with two versions of tapas: vegetarian (with vegetable chips, cheese popcorn, hummus, olives and bread toasts) and another with “pure flavor” (including fuet, Iberian ham pate, picos and potatoes).
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One of the most surprising elements of the new economy class service are the cocktails, both for their variety and their innovative presentation: in the coming months it will be possible to enjoy a Cosmopolitan or a Margarita on board its flights.
As a tribute to Madrid, it also offers an exclusive large chocolate and violet cookie that DO&CO makes every day so that airline customers can take home the best souvenir of the Spanish capital.
“In the new menus for business customers there is a lot of Spanish flavor, classic recipes revised with new foods such as kale, and pastas and focaccias that are made daily at DO&CO, and allow us to offer a high quality service that is highly valued by our customers, with a very high recommendation rate,” adds Paloma Cabañas, Iberia Express Customer Director.
Original appetizers and desserts
Always based on the ingredients of the Mediterranean diet and the dishes of Spanish cuisine -which is a trademark of Iberia Express-, its new gastronomic proposal for the next six months has incorporated superfoods, original combinations and the dishes that perform best at 30,000 feet above sea level.
These menus, which change every 15 days and are always different on flights departing from and returning to Madrid, include a starter, two main course options and a dessert.
Among the starters for this winter season are some very Spanish proposals such as Russian salad with anchovies in vinegar; beet tartar and saffron aioli; or a roast beef salad with romescu sauce.
Among the main courses, more classic options have been included: such as baked hake, but with a celeriac and sautéed kale sauce; and sirloin steak with manchego cheese gratin.
In this gastronomic proposal, Iberia Express has put a very special focus on desserts. One of DO&CO’s hallmarks is its famous chocolate mousse, which alternates with other options such as a raspberry pannacotta, a baked strawberry strudel, and a mascarpone tart, among others.
Iberian cured meats and cheese
For Iberia Express mainland flights to Malaga and Seville, as well as flights to the Balearic archipelago, a new service has been designed in Business that customers can enjoy at any time: an assortment of Iberian cured meats and Spanish cheeses, accompanied by a focaccia.
Plataforma Informativa de Aviación Comercial líder en América Latina.