There is a sixth sense of the traveler capable of waking up even the most intense sleep, even the sweet embrace of Morpheus which relieves the anxiety of turbulence. There is an emotion stronger than fear: the pleasure of food. The subconscious is vigilant when it comes to eat on the planeand picks up the question like a radar “pasta, chicken or beef?” waking up with a start. When the on-board staff gets busy serving the meal there is a moment of general exhilaration, and the expectation flies higher than the cruising altitude: what will that micro tray with perfectly fitted trays reveal? Although the combinations are not a secret since the airlines specify the proposals in advance (some also deliver the paper reminder menu before serving the meal), behind the aluminum that protects the dishes there is always a pinch of mystery, the salt of discovery that embellishes the experience, so the mix of the classic “salad” in a micro container, better known as “appetizer”, the design and arrangement of the trays, not to mention the set of cutlery, in plastic, wood or steel. The glasses reward a selection of drinks that varies from alcohol to soft drinks (healthy advice: pay attention to hyper-sugary fruit juices).
The catering companies that provide the flights study the combinations of ingredients and nutritional intake by offering seasonal menus, with variability depending on the class and route. Although these are pre-packaged and standardized meals, there is no shortage of special options that meet the health and belief needs of travelers (vegetarian, kosher, halal), and menus inspired by the destinations. Some companies also propose aesthetic research in the composition, but if some reasonable doubts may arise regarding this refinement, what is certain is very high standards of hygiene and freshness.
Given these aspects, what is the experience of eating on a plane really like in 2025? Airlines seem to be investing more and more in the gastronomic offer while more and more regular travelers are noticing (and complaining about) a slight counter-trend in recent years: the quality of high-altitude meals is no longer the same. Is this really the case or are our increasingly demanding consumer standards simply raising the bar? Also this year, the well-known American newspaper Usa Todaycompiled the ranking “Best Inflight Food”one of the most prestigious and anticipated which rewards the ten airlines most voted for the gastronomic offer on board, based on nominations from experts and votes from readers. Let’s find out what they are. Small spoiler: low cost airlines are also among the top ones.
