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
Moderator
Aegean Miles & Bonus
A posting hint:
The maximum image resolution that FT can cope with is 800 x 600. Posting images beyond this limit pushes them beyond the page margins, making the visual appearance of the thread disjointed and very difficult for everyone to read.
There are on-line tools for most image storage sites which provide alternative links for reduced sized images - please use these prior to posting to reduce work in having to request users edit their posts. Thanks.
NWIFlyer
Moderator
Aegean Miles & Bonus
Aegean Airlines catering thread share your inflight food pictures here
Oct 17, 2015, 4:07 pm
#76
Join Date: Nov 2013
Location: Stockholm, Sweden
Programs: TK Elite, Hilton Diamond
Posts: 992
Flew first time on Aegean from ATH-LCA yesterday in business class.
https://scontent.cdninstagram.com/hp...88719201_n.jpg
Traditional Greek Salad with tomato, cucumber, olives, feta cheese, capers, oregano and virgin olive oil
Cheese. Feta with sundried tomato & oregano cheese and gruyere with dried prune
https://igcdn-photos-h-a.akamaihd.ne...41023599_n.jpg
Hot entree: Perch fillet with ravioli, vegetable spaghetti and light tomato sauce
https://scontent.cdninstagram.com/hp...82376591_n.jpg
Dessert: selected variety of sweets
The fish was actually very good, not dry. The other choice was Chicken Paupiette with Red florina pepper and pesto herb sauce with goji berries. As many have written here, the fa opened new bottles of red wines and the Mastiha. An enjoyable short flight
PS. apologies if my pictures appeared as links.
https://scontent.cdninstagram.com/hp...88719201_n.jpg
Traditional Greek Salad with tomato, cucumber, olives, feta cheese, capers, oregano and virgin olive oil
Cheese. Feta with sundried tomato & oregano cheese and gruyere with dried prune
https://igcdn-photos-h-a.akamaihd.ne...41023599_n.jpg
Hot entree: Perch fillet with ravioli, vegetable spaghetti and light tomato sauce
https://scontent.cdninstagram.com/hp...82376591_n.jpg
Dessert: selected variety of sweets
The fish was actually very good, not dry. The other choice was Chicken Paupiette with Red florina pepper and pesto herb sauce with goji berries. As many have written here, the fa opened new bottles of red wines and the Mastiha. An enjoyable short flight
PS. apologies if my pictures appeared as links.
Oct 22, 2015, 1:55 pm
#77
Original Poster
Join Date: Jun 2006
Posts: 6,084
Flew first time on Aegean from ATH-LCA yesterday in business class.
https://scontent.cdninstagram.com/hp...88719201_n.jpg
Traditional Greek Salad with tomato, cucumber, olives, feta cheese, capers, oregano and virgin olive oil
Cheese. Feta with sundried tomato & oregano cheese and gruyere with dried prune
https://igcdn-photos-h-a.akamaihd.ne...41023599_n.jpg
Hot entree: Perch fillet with ravioli, vegetable spaghetti and light tomato sauce
https://scontent.cdninstagram.com/hp...82376591_n.jpg
Dessert: selected variety of sweets
The fish was actually very good, not dry. The other choice was Chicken Paupiette with Red florina pepper and pesto herb sauce with goji berries. As many have written here, the fa opened new bottles of red wines and the Mastiha. An enjoyable short flight PS. apologies if my pictures appeared as links.
https://scontent.cdninstagram.com/hp...88719201_n.jpg
Traditional Greek Salad with tomato, cucumber, olives, feta cheese, capers, oregano and virgin olive oil
Cheese. Feta with sundried tomato & oregano cheese and gruyere with dried prune
https://igcdn-photos-h-a.akamaihd.ne...41023599_n.jpg
Hot entree: Perch fillet with ravioli, vegetable spaghetti and light tomato sauce
https://scontent.cdninstagram.com/hp...82376591_n.jpg
Dessert: selected variety of sweets
The fish was actually very good, not dry. The other choice was Chicken Paupiette with Red florina pepper and pesto herb sauce with goji berries. As many have written here, the fa opened new bottles of red wines and the Mastiha. An enjoyable short flight
PS. apologies if my pictures appeared as links.
Oct 23, 2015, 6:09 am
#78
Join Date: Jul 2014
Location: SYD
Programs: TK*G, QR Gold, VA Gold, NZ Gold
Posts: 237
A3689: 23/08/15 - MAD-ATH on J
A3611: 27/08/15 - CDG-ATH on Y
A3994: 27/08/15 - ATH-IST on J
All of them are really good. And I was actually surprised with ATH-IST cos its a short flight but managed to serve a really nice meal. really happy i chose A3 to fly intra-Europe.
A3611: 27/08/15 - CDG-ATH on Y
A3994: 27/08/15 - ATH-IST on J
All of them are really good. And I was actually surprised with ATH-IST cos its a short flight but managed to serve a really nice meal. really happy i chose A3 to fly intra-Europe.
Last edited by scrappydog; Oct 23, 2015 at 6:16 am
Oct 23, 2015, 10:06 am
#80
Join Date: Jan 2004
Location: Heraklion, Greece
Posts: 7,629
Until a few years ago, restaurant prices in all Greek restaurants with the exception of the so-called luxury ones were fixed by a special unit of the police called αγορανομία (agoranomia); that was based on the description of the dishes (most of their ingredients were regulated by the same police unit and their price based on the invoices produced by the restaurant owner). Thus, a salad in the summer was supposed to contain certain grams of tomatoes and cucumbers and it would cost X drachmas. In the early 60s some restaurant owners in Athens came up with the idea of serving the χωριάτικη (horiatiki) salad, to which feta cheese was added and which back then was still "unknown" to the agoranomia. The price was thus freely smade up of the official price of the salad, plus that of he cheese, plus a καπέλλο (kapello=hat=add-on). People liked the idea, the Greek salad was established and, needless to say, a few years later it was included in the official list of the agoranomia unit. These special units were finally abolished less than 10 years ago!
Oct 23, 2015, 2:14 pm
#81
FlyerTalk Evangelist
Join Date: Oct 2001
Location: YYZ
Programs: A3&O6 Gold,IC AMB
Posts: 14,143
Let me add an out-of-topic comment (in addition to expressing my agreement with your description of the "traditional" Greek salad:
Until a few years ago, restaurant prices in all Greek restaurants with the exception of the so-called luxury ones were fixed by a special unit of the police called αγορανομία (agoranomia); that was based on the description of the dishes (most of their ingredients were regulated by the same police unit and their price based on the invoices produced by the restaurant owner). Thus, a salad in the summer was supposed to contain certain grams of tomatoes and cucumbers and it would cost X drachmas. In the early 60s some restaurant owners in Athens came up with the idea of serving the χωριάτικη (horiatiki) salad, to which feta cheese was added and which back then was still "unknown" to the agoranomia. The price was thus freely smade up of the official price of the salad, plus that of he cheese, plus a καπέλλο (kapello=hat=add-on). People liked the idea, the Greek salad was established and, needless to say, a few years later it was included in the official list of the agoranomia unit. These special units were finally abolished less than 10 years ago!
Until a few years ago, restaurant prices in all Greek restaurants with the exception of the so-called luxury ones were fixed by a special unit of the police called αγορανομία (agoranomia); that was based on the description of the dishes (most of their ingredients were regulated by the same police unit and their price based on the invoices produced by the restaurant owner). Thus, a salad in the summer was supposed to contain certain grams of tomatoes and cucumbers and it would cost X drachmas. In the early 60s some restaurant owners in Athens came up with the idea of serving the χωριάτικη (horiatiki) salad, to which feta cheese was added and which back then was still "unknown" to the agoranomia. The price was thus freely smade up of the official price of the salad, plus that of he cheese, plus a καπέλλο (kapello=hat=add-on). People liked the idea, the Greek salad was established and, needless to say, a few years later it was included in the official list of the agoranomia unit. These special units were finally abolished less than 10 years ago!
Oct 25, 2015, 4:38 am
#82
Moderator: Aegean Miles+Bonus
Join Date: Oct 2009
Location: AMS / ATH
Programs: AFKL Plat, A3 Gold
Posts: 7,443
Yesterday I flew VIE-ATH in C. The choices were beef with artichoke hearts, lemon finocchio (fennel) sauce, striftoudi pasta and greens, or, Chicken with artichoke hearts, lemon finocchio (fennel) sauce, and skioufihto pasta. I chose the chicken:
The chicken was a little dry but still very much edible, I thought it was nice to see that they actually use the (more flavourful) dark meat - generally airlines only serve the white meat.
The salad was somewhat simple, it had cheese with pine-nut crusting and goji-berries. In the description it said honey-mustard dressing, but all that was included was the normal oil/vinegar mix - which I find a little too vinegar-y. I preferred the chicken or xoriatiki salad.
They only had one of the white wine choices available on board. So I had the Orthi Petra sauvignon blanc, which I thought was very good.
I was surprised to see Halva being offered as a dessert sweet - personally I like it, but it is not for everyone. Its a very traditional Greek sweet though and I thought that it is cool that they offer it on board.
Such coffee will always beat all other European airlines
The chicken was a little dry but still very much edible, I thought it was nice to see that they actually use the (more flavourful) dark meat - generally airlines only serve the white meat.
The salad was somewhat simple, it had cheese with pine-nut crusting and goji-berries. In the description it said honey-mustard dressing, but all that was included was the normal oil/vinegar mix - which I find a little too vinegar-y. I preferred the chicken or xoriatiki salad.
They only had one of the white wine choices available on board. So I had the Orthi Petra sauvignon blanc, which I thought was very good.
I was surprised to see Halva being offered as a dessert sweet - personally I like it, but it is not for everyone. Its a very traditional Greek sweet though and I thought that it is cool that they offer it on board.
Such coffee will always beat all other European airlines
Last edited by Xandrios; Oct 25, 2015 at 5:01 am
Nov 12, 2015, 10:41 am
#83
Join Date: Aug 2008
Posts: 4,027
Today in Y the 08.40 ATH - LGW flight featured a sort of oval bread thing, topped with a thick tomato and onion sauce and further topped with a slice of smoked meat (turkey I think). The dish included cheese that had ended up at the bottom of the aluminium dish and been cooked to hard dryness.
The cheese stuff welded the rest of the dish to the container and each bite needed to be hacked off. Much too dangerous on a fold down table also featuring a cup of tomato juice. The one mouthful I did saw off was tasty! Gave up.
(Sorry, I have never grasped the requirements to post a photograph, only succeeding in getting a small blue square with a question mark in it so no illustration.)
The cheese stuff welded the rest of the dish to the container and each bite needed to be hacked off. Much too dangerous on a fold down table also featuring a cup of tomato juice. The one mouthful I did saw off was tasty! Gave up.
(Sorry, I have never grasped the requirements to post a photograph, only succeeding in getting a small blue square with a question mark in it so no illustration.)
Nov 12, 2015, 11:05 am
#84
Original Poster
Join Date: Jun 2006
Posts: 6,084
Today in Y the 08.40 ATH - LGW flight featured a sort of oval bread thing, topped with a thick tomato and onion sauce and further topped with a slice of smoked meat (turkey I think). The dish included cheese that had ended up at the bottom of the aluminium dish and been cooked to hard dryness.
The cheese stuff welded the rest of the dish to the container and each bite needed to be hacked off. Much too dangerous on a fold down table also featuring a cup of tomato juice. The one mouthful I did saw off was tasty! Gave up.
(Sorry, I have never grasped the requirements to post a photograph, only succeeding in getting a small blue square with a question mark in it so no illustration.)
The cheese stuff welded the rest of the dish to the container and each bite needed to be hacked off. Much too dangerous on a fold down table also featuring a cup of tomato juice. The one mouthful I did saw off was tasty! Gave up.
(Sorry, I have never grasped the requirements to post a photograph, only succeeding in getting a small blue square with a question mark in it so no illustration.)
Nov 12, 2015, 2:28 pm
#85
FlyerTalk Evangelist
Join Date: Nov 2002
Location: Chilling with penguins
Posts: 13,043
Flight starter:
Menu:
Appetizer:
Main course -- beef stew:
I thought it was chicken but it wasn't. The beef stew was hands down the best beef stew dish I've ever had on an airplane.
Dessert:
Delicious.
Last edited by YOWkid; Nov 12, 2015 at 2:43 pm
Nov 12, 2015, 2:36 pm
#86
FlyerTalk Evangelist
Join Date: Nov 2002
Location: Chilling with penguins
Posts: 13,043
08 NOV
Menu:
Breakfast -- the omelette:
The croissant looked really sad being all shriveled up like a shrew's flaccid <you fill in the blank>; the fruits were not very tasty; and the meal's star, the omelette, was so rubbery and solid that you could just stick a fork in it and it would stand upright.
I had at least three of these double espressos:
As well as three of these cappuccinos:
Yes, I spent a lot of time in the loo afterwards.
Unfortunately, I think this was probably the worst J breakfast I've ever had.
Menu:
Breakfast -- the omelette:
The croissant looked really sad being all shriveled up like a shrew's flaccid <you fill in the blank>; the fruits were not very tasty; and the meal's star, the omelette, was so rubbery and solid that you could just stick a fork in it and it would stand upright.
I had at least three of these double espressos:
As well as three of these cappuccinos:
Yes, I spent a lot of time in the loo afterwards.
Unfortunately, I think this was probably the worst J breakfast I've ever had.
Last edited by YOWkid; Nov 12, 2015 at 2:47 pm
Nov 13, 2015, 1:08 am
#87
Join Date: Feb 2014
Location: PRG
Programs: A3 *G, ex LH FTL
Posts: 68
I flew A3 864 ATH-PRG on 06NOV in Y (sad sad face) and I have noticed that in the wine section of the Blue magazine it mentions new wines. Perhaps we should expect wine change both in-flight and in-lounge soon.
The wines are white Matinteia (PDO) by Troupis, Siderites (PDO Achaia) by Acheon; reds are Aras (PDO Nemea) by Ieropoulos, and Cabernet Sauvignon (PDO Trifilia) by Panagiotopoulos.
The ATH A3 lounge still had Cretan Orthi Petra, Helona and Kotsifali on supply, no sign of Rous nonetheless.
So I am impatiently waiting for reviews/advice from our Greek friends here as I have noticed there are some with good wine nose !
The wines are white Matinteia (PDO) by Troupis, Siderites (PDO Achaia) by Acheon; reds are Aras (PDO Nemea) by Ieropoulos, and Cabernet Sauvignon (PDO Trifilia) by Panagiotopoulos.
The ATH A3 lounge still had Cretan Orthi Petra, Helona and Kotsifali on supply, no sign of Rous nonetheless.
So I am impatiently waiting for reviews/advice from our Greek friends here as I have noticed there are some with good wine nose !
Nov 15, 2015, 3:55 am
#88
Original Poster
Join Date: Jun 2006
Posts: 6,084
LX do a decent breakfast in J on longer EU sectors.
Nov 15, 2015, 10:19 am
#89
Moderator: Aegean Miles+Bonus
Join Date: Oct 2009
Location: AMS / ATH
Programs: AFKL Plat, A3 Gold
Posts: 7,443
I had a bit of a weird flight in business yesterday, basically BRU-VCE and VCE-ATH. After getting halfway through the meal we made an emergency landing in VCE. After continuing we again were asked what we liked and of course I chose the other option in order to try both. Surprisingly they seemed to have both options for the whole cabin on board (14 out of 16 seats occupied).
Salad: Tuna salad with capers and (frankly very non-greek) asparagus.
Entree: Veal escallop with mash or chicken fricassee on pasta.
The chicken itself was very good, the pasta I was not a fan of. A little dry. The picture may seem a bit distorted but thats because I ahd already attacked the food before thinking to take a picture
The veal was great, with enough sauce to coat the mash perfectly.
The salad was okay, though the tuna was definitely canned.
The sweets got a beating with the rushed unplanned descent, and the chocolate mouse 'deflated' somewhat. Still, very tasty in the end
Salad: Tuna salad with capers and (frankly very non-greek) asparagus.
Entree: Veal escallop with mash or chicken fricassee on pasta.
The chicken itself was very good, the pasta I was not a fan of. A little dry. The picture may seem a bit distorted but thats because I ahd already attacked the food before thinking to take a picture
The veal was great, with enough sauce to coat the mash perfectly.
The salad was okay, though the tuna was definitely canned.
The sweets got a beating with the rushed unplanned descent, and the chocolate mouse 'deflated' somewhat. Still, very tasty in the end
Nov 15, 2015, 10:29 am
#90
Original Poster
Join Date: Jun 2006
Posts: 6,084