Airplane cuisine has long endured a notorious reputation, frequently criticised as flavourless, boring, and disappointingly basic. This perception, whether entirely fair or not, persists in the minds of many travellers who have faced underwhelming meals at 30,000 feet.
The Spectrum of Passenger Experiences
Passenger accounts vary dramatically, highlighting the vast disparity in quality across different airlines and cabin classes. For some, the experience remains profoundly disappointing. Take Ryanair passenger Mike Crosby, who last month paid £10.98 for a meal deal promising a coffee, a Snickers bar, and a cheese and ham panini. The 60-year-old was left appalled, claiming the final product looked 'nothing like the promotional photo', a common grievance among economy flyers.
Conversely, some travellers find unexpected joy in the ritual of in-flight dining. Daily Mail writer Genie Harrison recently confessed she 'loves' plane food and even gets 'excited' for her reheated meal, such as cheesy pasta with bread and butter. She admits, 'there's something almost ritualistic about tucking into tepid chicken, or slightly oily noodles, while drinking wine from a plastic cup', suggesting enjoyment can be found regardless of objective quality.
Luxury in the Skies: Expert Testimonials
Beyond the standard economy offerings, a world of exceptional culinary experiences exists, particularly in premium cabins. Several seasoned travel experts have shared remarkable accounts of gourmet meals consumed during flights, challenging the stereotype of bland airline food.
An Extravagant Feast to Tokyo
Kyle Potter, editor of Thrifty Traveler, 'vividly' recalls an extraordinary first-class flight with Japan Airlines to Tokyo. Depending on how one counts the servings, he was treated to between five and thirteen exquisite courses. He described to The Washington Post a lavish procession of dishes including soup, beef, seafood, delicate egg custard topped with caviar, and dumplings. The meal even featured uni, the edible part of a sea urchin, which Potter noted was 'nearly on par with some of the best uni I've ever had in Tokyo', a significant compliment from a well-travelled food enthusiast.
A Memorable Soup Crossing the Atlantic
The delight isn't confined to Asian carriers. Madison Blancaflor, a contributor to The Points Guy, found herself still raving about a particular dish nearly a year after her flight. Travelling from London to New York City with Virgin Atlantic in an upper-class cabin, she was served a winter vegetable soup. This seemingly simple dish, accompanied by vegetable crisps and a drizzle of chive oil, made a lasting impression. 'I would pay Virgin Atlantic if they would give me the recipe to the soup so I could make it at home,' she gushed, highlighting how a well-executed, humble dish can become a memorable highlight.
The Quintessential Caviar Service
For the ultimate in luxury, physician and frequent flyer Charmaine Lamsin points to the caviar service offered by Qatar Airways in first class. She has enjoyed this opulent experience twice, in both 2024 and 2025. The luxurious appetiser course is served with an array of traditional accompaniments. 'It includes the accoutrements with blinis, diced red onion, eggs and chives and sour cream and lemon,' Charmaine explained. Despite the small-bite nature of caviar, she admits the elaborate, multi-course meal that follows often leaves her pleasantly full, a testament to the substantial quality and quantity of premium airline dining.
The narrative of airline food is clearly evolving. While budget options can still disappoint, the gap between ground and air cuisine is narrowing at the front of the plane, offering experiences that can rival, and in some cases fondly remembered, surpass, restaurant meals on terra firma.
