Michelin-star menu. Photo: LOT Polish Airlines The modern carrier that reunites Central and Eastern Europe with the rest of the world, LOT Polish Airlines, is bringing its Business Class dining up another notch with the return of its Michelin-backed onboard menu, a project that blends premium service with a strong sense of place. The second edition of “Michelin-Starred Flavours in LOT Business Class” builds on the success of the original concept and continues the airline’s push to showcase Polish cuisine and craftsmanship at 35,000 feet.
At the heart of the menu is Artur Skotarczyk, head chef of the Michelin-starred Muga restaurant. His dishes draw on local traditions and flavours, reworked for the unique constraints of in-flight dining without losing their character. The idea is simple: flying long haul with LOT should feel less like a necessary step in the journey and more like an experience in its own right.
The new menu is available to Business Class passengers on selected long-haul flights departing from Warsaw. Guests wil have the opportunity to enjoy dishes that are not offered by other airlines and turn their mealtime into so much more than a simple formality. As LOT sees it, this approach reflects a broader view of luxury rooted in authenticity, careful execution, and memorable moments.
“The second edition of the ‘Michelin-Starred Flavours in LOT Business Class’ project is a natural continuation of our previous efforts aiming to enhance the level of comfort and respond to the expectations of our passengers,” explained Izabela Leszczyńska, Director of Product Development and Customer Experience at LOT Polish Airlines.
“The toolbox has improved, but the projects we examined are already too advanced for these tools to reverse the trend,” she went on, arguing that genuine luxury today is defined by originality and experiences that stay with passengers long after landing.
The refreshed menu features four main courses, each prepared with close attention to balance and presentation.
Label Rouge Salmon with Saffron .Photo: LOT Polish AirlinesOptions include Label Rouge salmon with saffron beurre blanc and caviar, slow-braised beef with gratin dauphinois and black lentils, guinea fowl coq au vin with truffled celeriac purée, and a vegetarian Hokkaido pumpkin gnocchi paired with pear in port, chestnuts, and fresh stracciatella.
Braised Beef with Gratin Dauphinois. Photo: LOT Polish Airlines
Guinea Fowl “Coq au Vin”. Photo: LOT Polish Airlines
Hokkaido Pumpkin Gnocchi. Photo: LOT Polish AirlinesMain course selections must be made at least 24 hours before departure, either during booking or via LOT’s usual customer service channels.
For Skotarczyk, the project is about translating his restaurant philosophy into the air. “When creating the menu for the project ‘Michelin-Starred Flavours in LOT Business Class,’ my goal was to bring the experiences and tastes I have been developing for years on board the aircraft,” he said. “Each dish is a combination of precision, the highest quality ingredients, and my own creative interpretation.”
The initiative is also supported by the Polish Tourism Organisation, a Michelin Guide Partner. “Cuisine is one of the key motivators for travel today,” said Agnieszka Walawender, Marketing and Communication Director at the organisation. She described the collaboration as a clear signal that Poland belongs among the world’s leading culinary destinations.
The menu will be available from February 1 through July 31, 2026, giving long-haul Business Class travellers a limited-time taste of Michelin-level dining in the sky.
In mid-January, the airline inaugurated a new route from Warsaw to Malaga, one of Spain's busiest vacation destinations.