Iberia’s New In-flight Cuisine A Spanish Flair with a Modern Twist

Iberia worked with dependable partner DO & CO to raise the calibre of its onboard meals. The two businesses have succeeded in updating the service while maintaining its distinctive Spanish flair.

Long-haul economy and premium economy travellers may anticipate new midflight amenities like a movie snack to savour while viewing the newest blockbusters, along with updated meal designs for general inflight service. Here, passengers may anticipate receiving a Magnum ice cream on flights departing from Madrid that last up to 10.5 hours. They will receive a cookie upon return.

On flights longer than 10.5 hours, travellers can savour a tapas bag filled with fish slices, breadsticks, and olives. Instead, travellers have the choice of a vegetarian bag. On the way back, in addition to their regular meals, sandwiches will be served on day flights and crackers and cookies on night flights.

Simple Flying already had the chance to test out improvements to the business class made last year. Still, progress is being made as healthier options like fruit baskets are now available alongside heated cold sandwiches.

Additionally, there have been modifications to the pre-landing services provided on every route, such as the breakfast omelettes. A selection of hot and cold refreshments will be provided along with the famous omelette, depending on the time of the flight.

The airline’s management enthused enthusiastically about the new Gastrobar range, which will provide fresh food and beverages, during a presentation at Espacio Iberia. Passengers might anticipate the following with this move:

• Starbucks Coffee
• Tetera Azul Tea
• Snack Boxes
• Amenity Kits

Customers will be able to choose their meals via the new Gastrobar@seat app on their phones later this summer.

Let’s move on to the flavours available now that the essential basics have been covered. At first sight, the economy class cabin appeared to be similar to ones I’ve seen recently in business class cabins.
A substantial portion of paprika-infused mashed potatoes was served alongside the chicken and peas. I considered this to be a brilliant approach to add some foreign flavour to a traditional dish.

It’s no accident that the popular Italian dish gnocchi is included in the premium economy menu; when I questioned Daniel Ledo Trujillo, the production director for DO & CO, about it, he said that pasta is a popular choice in every cabin because of this. The option of familiarity is available to passengers who don’t desire something more traditional.

Hake or steak were included as main course options in business class. Given the complicated supply and production chains for aeroplane food, both products were remarkably succulent. The meringue dessert, which had fruity flavours that went well with the delicate texture of the meringue and cream, was the dish that made the largest impression. Regardless matter the product, the same great quality was apparent. Every level offered a sense of the Spanish and/or Mediterranean influence. Also aiding in the digestion was the vino tinto!

Iberia’s Melanie Berry, Director of Customer Experience, said that while business class enhancements were prioritised last year, this year her airline also attempted to improve the quality of economy and premium economy. The onboard menu will continue to change year after year, she added. Iberia is concerned that the service won’t become obsolete.

So far, Iberia hasn’t indicated that it will cut back on its onboard service. More changes are to come, including changes to the special diet meals for the upcoming year.