LOT Polish Airlines has partnered with Bartosz Szymczak, head chef at Warsaw’s Michelin-starred Rozbrat 20 restaurant, to create four main course options for business class passengers on long-haul flights departing from Warsaw.
The programme, running until 31 January 2026, requires passengers to order at least 24 hours before departure through booking management or the contact centre.
The Polish Tourism Organisation is backing the initiative as part of broader destination marketing efforts.
What’s on the menu
Szymczak has designed four dishes that work within galley constraints while maintaining restaurant-quality presentation: sous-vide salmon with shrimp croquette and roasted pepper sauce, beef bourguignon with baby potatoes, veal roulades with candied apple and morel sauce, and spinach lasagna with ricotta.
The menu choices reflect careful consideration of altitude cooking challenges. Sous-vide preparation ensures consistent protein quality, while rich sauces, such as the morel gravy and bรฉchamel, compensate for reduced taste perception at cruising altitude.
Why this works
LOT’s approach differs from typical celebrity chef partnerships by focusing on execution rather than marketing splash.
The 24-hour advance ordering requirement suggests serious operational planning – no point having Michelin-starred recipes if the galley can’t deliver consistent results.
The partnership with Poland’s tourism board indicates LOT sees this as more than premium cabin differentiation.
Using Rozbrat 20’s credentials helps position Warsaw as a culinary destination, supporting the carrier’s hub strategy in Central and Eastern Europe.
The programme’s limited duration suggests LOT is testing passenger response before expanding to other Polish Michelin-starred restaurants.
If successful, this could become a sustainable differentiator for the carrier’s Warsaw hub operations.
Images courtesy of Lot.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
