Jan 27, 2015, 2:12 pm
Last edit by: NWIFlyer
Please post all images of A3's food and beverage offerings in both Economy and Business Class, both domestic and international routes.
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NWIFlyer
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Aegean Miles & Bonus
A posting hint:
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NWIFlyer
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Aegean Miles & Bonus
Aegean Airlines catering thread share your inflight food pictures here
Aug 24, 2016, 10:40 am
#226
Join Date: Feb 2014
Location: OTP
Programs: AF/KL platinum, Turkish gold, QR gold
Posts: 1,572
Aug 24, 2016, 12:21 pm
#227
Join Date: Apr 2015
Location: C2, BTS, VIE
Programs: A3 *G, AA Exec Plat Pro, Accor Silver, IHG Plat, HH Diamond, PP
Posts: 321
Flew VIE-ATH-JTR-ATH-BUD during the weekend, the longer flights were upgraded, islands hoppers were eco only
Current special is month of Crete and the special meal was Cod
I chose the veal with mashed potatoes and mushrooms, delicious, as starter a tuna salad was served and as desert a assortment of cakes, delicious as well, but a little too sweet for my personal taste.
To my surprise they also had sparkling wine onboard even though it was not mentioned in the wine list.
on the ATH-JTR there was no beverage service (i think because of short flight, 35 minutes) but crackers were handed out
return flight in next post
Current special is month of Crete and the special meal was Cod
I chose the veal with mashed potatoes and mushrooms, delicious, as starter a tuna salad was served and as desert a assortment of cakes, delicious as well, but a little too sweet for my personal taste.
To my surprise they also had sparkling wine onboard even though it was not mentioned in the wine list.
on the ATH-JTR there was no beverage service (i think because of short flight, 35 minutes) but crackers were handed out
return flight in next post
Aug 24, 2016, 12:27 pm
#228
Join Date: Apr 2015
Location: C2, BTS, VIE
Programs: A3 *G, AA Exec Plat Pro, Accor Silver, IHG Plat, HH Diamond, PP
Posts: 321
Flying back JTR-ATH-BUD
on the JTR-ATH again no beverage service, just cookies handed out.
on ATH-BUD starter was a chicken salad, ok
and mains were chicken and Cod as regular and Goat as Crete Special.
I chose goat, which didnt not turn out so great, the texture of the meat was quite strange and taste wasnt thrilling either, on the other hand pistachio chicken which my friend had, was very tasty.
As desert some sort of cake was served, my guess is carrot, but even the FA did not know what kind
on the JTR-ATH again no beverage service, just cookies handed out.
on ATH-BUD starter was a chicken salad, ok
and mains were chicken and Cod as regular and Goat as Crete Special.
I chose goat, which didnt not turn out so great, the texture of the meat was quite strange and taste wasnt thrilling either, on the other hand pistachio chicken which my friend had, was very tasty.
As desert some sort of cake was served, my guess is carrot, but even the FA did not know what kind
Aug 25, 2016, 2:01 am
#230
Moderator: Aegean Miles+Bonus
Join Date: Oct 2009
Location: AMS / ATH
Programs: AFKL Plat, A3 Gold
Posts: 7,339
Nice, thanks for posting!
How about the goat - was it not good because, well, goat does taste a little different than you may be used to? Or it was not prepared correctly?
Generally goat is, like lamb in Greece, cooked for a very long time - similar to beef stew (Or oven roasted for hours). I would not expect rare/medium paidakia; especially on a flight which has to please the larger group of people (Which I guess would be Greeks in this case).
How about the goat - was it not good because, well, goat does taste a little different than you may be used to? Or it was not prepared correctly?
Generally goat is, like lamb in Greece, cooked for a very long time - similar to beef stew (Or oven roasted for hours). I would not expect rare/medium paidakia; especially on a flight which has to please the larger group of people (Which I guess would be Greeks in this case).
Aug 25, 2016, 6:32 am
#232
Join Date: Feb 2013
Location: ATH
Programs: A3,BA
Posts: 157
Wow, A3 is really upping their game with this regional-taste catering. Maybe I should re-think about my theory "Y seat should have Y pricetag" 
This goat ragout is indeed a very good Cretan dish prepared especially during this period (due to the extra ripe tomatos) until mid September.
And as matio_svk pointed out correctly it is cooked until melting (tomato is put at the end to avoid firming the meat).
This goat ragout is indeed a very good Cretan dish prepared especially during this period (due to the extra ripe tomatos) until mid September.
And as matio_svk pointed out correctly it is cooked until melting (tomato is put at the end to avoid firming the meat).
Aug 25, 2016, 7:58 am
#233
Join Date: Jan 2004
Location: Heraklion, Greece
Posts: 7,565
For (most) Greeks, a perfectly cooked piece of meat is what (most) non-Greeks would consider an overcooked piece of meat. You can't compare it to western cuisine bor in terms of texture and taste. It's just tdifferent...
Aug 25, 2016, 8:25 am
#234
Moderator: British Airways Executive Club
Join Date: Jan 2009
Programs: Battleaxe Alliance
Posts: 22,127
Originally Posted by matio_svk
To me it seemed a little not much like firm meat anymore , rather than just a mass, you could just swallow, no chewing needed.
I'm sure some of them were actual boot leathers that have been boiled up
(I guess it still might have come from bovines but that's not really what I want!)I like those 'well-stewed' meat! A3 is very welcome to serve that to me any time.
(No, not Greek here, although I do very much love Greek food.)
Aug 25, 2016, 9:06 am
#235
Join Date: Apr 2015
Location: C2, BTS, VIE
Programs: A3 *G, AA Exec Plat Pro, Accor Silver, IHG Plat, HH Diamond, PP
Posts: 321
Good to know, fortunately for me, my friend was satisfied and full after her chicken mozzarella starter and I finished her pistachio chicken... that was top notch
But the veal was the absolute champion of all our meals on both flights
PS: If anyone is interested, here is the full name: baby goat with white wine, herbs, artichokes hears and baked potatoes with fennel
But the veal was the absolute champion of all our meals on both flights
PS: If anyone is interested, here is the full name: baby goat with white wine, herbs, artichokes hears and baked potatoes with fennel
Aug 25, 2016, 9:20 am
#236
Moderator: Aegean Miles+Bonus
Join Date: Oct 2009
Location: AMS / ATH
Programs: AFKL Plat, A3 Gold
Posts: 7,339
Sounds great Its also a good way for people unfamiliar with goat to try it out - even though the texture may be more soft than expected, I'd think/hope that at least it still tastes like goat.
Personally I prefer goat over lamb any day, even at Easter. It's much healthier too as it is much less fatty.
Its also a good way for people unfamiliar with goat to try it out - even though the texture may be more soft than expected, I'd think/hope that at least it still tastes like goat. Personally I prefer goat over lamb any day, even at Easter. It's much healthier too as it is much less fatty.
Sep 22, 2016, 11:46 am
#237
Join Date: Nov 2015
Location: GRZ
Programs: A3
Posts: 4
No explanation given on the meal from flight attendants, therefore only my own description - I hope I got it right.
September 17th 2016 / A3 881 / VIE - ATH / C / SFML
Omelete with prawn chuncks / fresh fruit (breakfast at 11:15 am)
September 17th 2016 / A3 314 / ATH - LCA / C / SFML
Smoked fish (I think it was salmon) + prawns / salmon with rice, tomato sauce and rice / curd, blueberry cake
September 21st 2016 / A3 919 / LCA - SKG / C / SFML
Massive amount of smoked salmon on salad / salmon with tomato sauce and grilled vegetables
The only issue: it was 08:45 am and instead of my expected breakfast the caterer had loaded a meal (at least it did not look anything like a breakfast). At this time of day hot salmon is not really something I would eat normally. No dessert.
September 21st 2016 / A3 111 / SKG - ATH / Y / regular
without picture: sesame honey bar, 30g
September 21st 2016 / A3 880 / ATH - VIE / C / SFML
Smoked fish (salmon, butter fish?, prawns) on salad / unknown white fleshed fish, tomato sauce, grilled vegetables and rice / curd, blueberry cake
I was happy that I chose the SFML - except for the hot salmon as breakfast.
September 17th 2016 / A3 881 / VIE - ATH / C / SFML
Omelete with prawn chuncks / fresh fruit (breakfast at 11:15 am)
September 17th 2016 / A3 314 / ATH - LCA / C / SFML
Smoked fish (I think it was salmon) + prawns / salmon with rice, tomato sauce and rice / curd, blueberry cake
September 21st 2016 / A3 919 / LCA - SKG / C / SFML
Massive amount of smoked salmon on salad / salmon with tomato sauce and grilled vegetables
The only issue: it was 08:45 am and instead of my expected breakfast the caterer had loaded a meal (at least it did not look anything like a breakfast). At this time of day hot salmon is not really something I would eat normally. No dessert.
September 21st 2016 / A3 111 / SKG - ATH / Y / regular
without picture: sesame honey bar, 30g
September 21st 2016 / A3 880 / ATH - VIE / C / SFML
Smoked fish (salmon, butter fish?, prawns) on salad / unknown white fleshed fish, tomato sauce, grilled vegetables and rice / curd, blueberry cake
I was happy that I chose the SFML - except for the hot salmon as breakfast.
Sep 26, 2016, 5:19 am
#240
Join Date: Jul 2014
Location: Wedged somewhere between BTS and VIE ✈
Programs: Star Alliance Gold (A3 Gold), Oneworld Emerald (BA Gold), Hilton Diamond
Posts: 6,338
A3-449 VIE-HER 16.09.16 economy class Two hot portions...lucky me!
Last edited by headingwest; Sep 26, 2016 at 5:38 am