Iberia Express has presented its new gastronomic proposal for the winter season, which will begin on November 15 and will extend until the end of March. Hand in hand with the catering provider DO&CO, it has designed an innovative menu for its tourist class and very careful menus in 'Business' to satisfy all segments of the company's customers.
The routes with the Canary Islands concentrate more than 40% of the capacity that Iberia Express will deploy this winter and its gastronomic proposal aims to adapt to its two main segments of customers: residents who frequently travel on routes with Madrid, and tourists who visit the archipelago and travel in connection with other international destinations.
“Iberia Express is a successful business model, capable of competing with low-costs with very competitive prices and, at the same time, we offer connecting flights and a careful service in Business". For all our clients we have designed a new, fresh and surprising gastronomic proposal, which adapts to the duration of the flights and the different schedules”, commented Isabel Rodríguez, commercial director of Iberia Express.
A hot dog or a cocktail?
The new Iberia Express menu for the paid on-board service in the tourist cabin of flights to the Canary Islands has been inspired by the European Christmas markets, and its star product will be an XXL hot dog, with ketchup, mustard, sauerkraut and fried onion. A succulent and forceful option so as not to go hungry.
This original menu includes other hot products such as the acclaimed 'Croque Monsieur sandwich or pasta with Bolognese sauce', ideal for a meal on the plane. Nor could the Iberian ham sandwich be missing in a Spanish airline, very consumed by European customers, and a vegetarian option that, 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 toast) and another with “pure flavor” (which includes fuet, Iberian ham paté, peaks and straw potatoes). One of the most surprising elements of the new service in Iberia Express tourist class are the cocktails, both for their variety and for their innovative presentation: in the coming months you can taste a Cosmopolitan or a Margarita with a lot of glamor on board its flights.
Low- cost, high quality
Both in this menu for the tourist cabin and in the menus for Business customers on its flights to the Canary Islands, Iberia Express has focused on fresh preparations, high-quality raw materials and recipes that preserve the properties of the food to the maximum at 30,000 feet. “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 in DO&CO, and allow us to offer a high-quality service that is very well valued by our customers, with a very high recommendation rate”, adds Paloma Cabañas, Director of Customers at Iberia Express.
Original starters, revisited classics and a plus in desserts
Always based on the ingredients of the Mediterranean diet and the dishes of Spanish cuisine, which is a hallmark of Iberia Express, the new gastronomic proposal that will be offered in the Business cabin of flights to the Canary Islands for the next six months, has incorporated super foods, original combinations and the preparations that best behave at 30,000 feet.
These menus, which are changed every 15 days and are always different on flights departing and returning to the Canary Islands, include a starter, two main course options and a dessert. Among the starters for this winter season, some very Spanish proposals stand out, such as Russian salad with anchovy in vinegar; others very original and delicious such as beetroot tartare and saffron aioli; or a more classic roast beef salad with romescu sauce.
Among the main courses, there will always be a vegetarian option that is, above all, pasta made daily by DO&CO with exquisite recipes such as Gnocchi with Café París sauce, a very hearty and flavorful dish that has been included in the rotation of the coldest months, or cappelaci stuffed with pumpkin and ricotta. Another vegetarian option is a tasty yellow curry with vegetables.
Among the main courses, more classic options have been included: such as baked hake, but with a delicious celery root sauce and an original accompaniment of sautéed kale; and the sirloin, which never fails, in this case, with Manchego cheese gratin
Special focus on desserts
In the winter gastronomic proposal, Iberia Express has placed a very special focus on desserts. One of the hallmarks of DO&CO is its famous chocolate mousse, which alternates with other options such as a raspberry pannacotta, an original baked strawberry struddel, and a mascarpone cake, among others.