Savour the flavours of Türkiye with Turkish Airlines

Turkish Airlines has taken inflight dining to new heights by unveiling an exciting onboard catering concept with a renewed focus on fine flavours and delicious dishes.

The dynamic range of menu options for domestic and international flights in both Business Class and Economy Class maintains Turkish Airlines’ status as the carrier with the world’s best inflight dining concept.

The airline’s guests can choose from authentic Turkish local and seasonal cuisine such as dana kebab with begendi- smoked eggplant puree and homemade mezzelune pasta, as well as hidden Turkish taste gems, such as ‘Nohutlu icli kofte’ and ‘Lahmacun’, with Rize tea, Afyon kaymak(cream), Erzincan honeycomb, and many other new dishes.

With 80% of the ingredients used in its menus from local producers, the Turkish flag carrier’s new menus promote Türkiye, its traditional cuisine and flavours from around the world in its new dining menus.

Turkish Airlines’ uncompromising focus on taste and quality using the best possible ingredients, is helping support local Turkish farmers and producers.

As well as frequently earning praise for its excellent customer service, Turkish Airlines also flies to more countries than any other airline in the world.

Dr. Ahmet Bolat, Turkish Airlines’ Chairman of the Board and Executive Committee member, said: “As the flag carrier that offers the world’s finest flavours to its guests through privileged concepts, we have prepared a menu that features traces of both traditional Turkish cuisine and world cuisines in our renewed menus.

“With this new concept, we have also initiated practices aimed at reducing plastic use and packaging waste within the scope of Turkish Airlines’ sustainability principle. While presenting Turkish flavours to our guests, we also intend to upload our paper menu cards to digital platforms for the sake of sustainability, allowing future generations to experience these tastes as well.

“We hope that our new menus will be appreciated by our guests, and we believe that we will continue our award-winning leadership in the field of inflight dining.”

Inspired by Turkish Airlines’ motto – “Only the best of the best” – the carrier’s Research & Development team and Flying Chefs worked with airline catering experts, Turkish Do&Co, in every phase of their research to create the world’s best inflight menus.

Designed following healthy nutrition trends, with protein rich, vegetable, fruit-based, and lower carbohydrate alternatives, the menus are prepared daily by the airline’s expert chefs.

Using the freshest products, in a boutique production style, all dishes are prepared using boutique cooking techniques specially designed for high volumes.

Those travelling with specific dietary requirements can also enjoy a range of the freshest flavours, including newly launched vegan and vegetarian meals.

The airline’s e new Economy Class menus, include, egg dishes, homemade muesli, and cheese varieties for the first time in breakfast dishes, while regional appetisers will be served alongside freshly prepared pasta and grilled options for mealtime flights.

For Business Class meal services, homemade pasta, dumplings, and spaghetti options are added, along with main courses such as Adana kebab cooked over charcoal after being hand-minced, grilled fish, and many different regional appetisers.

An extra third dish has also been added to the current two main course breakfast options service. Other options such as pancakes, crepes, and French toast are also being added to enrich the menu, as well as including healthier breakfast items.

An exciting array of new homemade mocktails and detox drinks made from healthy ingredients, have also been mixed to serve up to Business Class guests.

Sustainability has also been at the forefront of the new menu development plan to ensure Turkish Airlines places an emphasis on recycling and reusing renewable resources wherever possible.

Guests will use reusable porcelain crockery and stainless-steel cutlery to cut down on single use materials, such as packaging, while the focus on using local and seasonal ingredients in multiple dishes will help reduce food wastage.