LOT Polish Airlines is introducing a new edition of its Michelin-starred Flavours project, bringing a new fine-dining menu to Business Class passengers starting in October.
Przemysław Sieradzki, Executive Chef at Restaurant Giewont in Kościelisko, Poland’s Tatra Mountains, created the menu.
Giewont holds one Michelin star, awarded in 2024, when it became the first restaurant outside a major Polish city to receive one in the Polish edition of the Michelin Guide.
The selection includes hand-shaped pierogi filled with fresh and fermented cabbage, seasoned with marjoram and served with morels poached in mushroom broth, garlic butter-fried kale, and a sauce of cabbage jus, fermented cabbage juice, and beurre noisette.
Butter-confit rainbow trout comes with a sauce of chicken jus, cream, black truffle, and Truffe Noire cheese, served with green beans two ways, butter-fried panko, parsley powder, chives, and freshly shaved black truffle.
The lamb dish is a ten-hour slow-cooked leg, served with potato purée, baby gem lettuce poached in lamb jus and butter emulsion, sheep’s milk yoghurt, mint oil, and a lamb jus infused with Kampot pepper.
The beef dish is a fifteen-hour-braised short rib, served with celeriac three ways: purée, remoulade, and roasted celeriac scented with smoked vegetable oil, finished with a Bordelaise sauce of beef jus, red wine, confit shallot, bone marrow, and tarragon.
Passengers can pre-select their main course through LOT’s online booking management tool.
The menu is available on selected intercontinental flights departing Warsaw Chopin Airport, in partnership with the Polish Tourism Organisation.
Photos: LOT Polish Airlines
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.
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