INTRO
From November 2021 to August 2022, I’ve had the pleasure of flying with the airline several times, and each time has been a delight.
Note that the airline launched a new service in May 2023.
During my recent travels, I noticed that the inflight service has undergone some changes since the pre-COVID-19 era.
While the airline has maintained its high level of service in business class, economy class has certainly seen some cuts.
CORFU TO PARIS
The airline has opened a very small base in Paris, with crew overnighting in the city before operating flights to Greece.
Catering for my flight was provisioned in Paris.
Before departure, I was offered juice or water. No inflight menus were offered, and there was a choice of chicken or fish.
I was offered an aperitif, and soon after, my tray arrived.
I opted for the chicken meal, which was served on a tray that also included edamame, rice, and cherry tomatoes.
The side salad consisted of asparagus, pomegranate, cucumber, and tomato.
Although the chicken dish seemed smaller than some of my previous meal experiences, it was still an excellent offering.
I was impressed by the quality of the Greek products, such as Navarino Icons oil, Greek cheese, and dessert, that were typically standard but were not offered on this flight.
The crew was kind enough to show me the snack box currently offered in economy class.
PARIS TO ATHENS
During my flight from Paris to Athens in November 2021, I opted for the chicken dish, which was served with a Greek salad and Navarino Icons olive oil and balsamic vinegar.
The meal tray also included Graviera cheese from the Island of Crete and San Michail Cheese from Syros.
Both of which were exceptional quality products that added to the authentic Greek meal experience inflight.
The chicken was tender and delicious, and the quinoa was an exciting alternative to rice or pasta.
Finally, the Stelios Parliaros Tart with Cream of Tahini was a scrumptious dessert.
Once the main meal service was completed, the crew offered tea, coffee, and chocolates.
ATHENS TO LONDON
While the service adhered to the same pattern as the previous flight, regrettably, the crew’s level of hospitality and friendliness was not as notable.
Inflight meals were created by Executive Chef Christoforos Peskias, boasting an appetiser of a succulent seed salad, combining quinoa, rice, pine nuts, cranberries, and pomegranate.
All complemented by cheese hailing from Crete and Naxos, and a delightful milk chocolate biscuit for dessert.
For the main course, options included chicken or fish, and I opted for the chicken.
Unfortunately, it was served cold, and although a replacement meal was offered, it proved to be no better.
Thus, the crew kindly offered the fish option, which featured sea bream alongside celeriac and potato mash, cherry tomato confit, and asparagus, with zesty notes of lemon and olive oil.
The dish was served piping hot, and I enjoyed the various flavours and textures.
It is worth noting that Aegean Airlines has once again won the coveted accolade of ‘Best Regional Airline’ in Europe for the 12th consecutive year.
A remarkable achievement that speaks to the airline’s unyielding commitment to excellence.
