El Al Israel Airlines officially launched a new signature menu onboard flights to Tel Aviv from John F. Kennedy International Airport (JFK), Boston Logan International Airport (BOS) and Newark Liberty International Airport (EWR). Developed by head chef Assaf Granit, the new menu offers fresh and authentic Israeli and Mediterraneanflavors and further elevates the experience aboard EL AL. The new menu presents an assortment of unique options prepared to highest quality standards.
Known for his bold combinations, market-driven cooking, and focus on fresh, seasonal produce, Granit is widely regarded as one of the leading figures in modern Israeli cuisine. He is the co-founder of Machneyuda in Jerusalem and the force behind acclaimed restaurants in London, and Paris, including Shabour, which earned a Michelin star. With this new menu, Granit brings his signature Jerusalem-inspired sensibility to the skies, creating distinct culinary experiences tailored to each cabin, allowing passengers to experience the flavors, energy, andwarmth of Israel from the moment they board.
“At EL AL, we are constantly raising the bar on the onboard experience to ensure we remain the airline of choice for travel to Israel,” said Lee Ben Hamo, Head of Marcom & CX at EL AL Israel Airlines. “We have long been leaders in innovation, and this new menu builds on our commitment to bringing the flavors and spirit of Israel onboard, inviting passengers to feel connected to the destination from the moment they step on board.”
Shortly after takeoff, the experience begins with a warm, inviting bread assortment, made for tearing and sharing. Then comes the salmon tataki, silky, fresh and bright, lifted by cilantro, crisp radish and a punchy ponzu that wakes up the palate. A vibrant salad follows, with sun-dried tomatoes, briny Kalamata olives, cool cucumber, hearty chickpeas, yellow pepper and cherry tomatoes, all brought together with a zesty lemon olive oil drizzle that keeps things light, fresh and crave-worthy.
For the main course, passengers may choose between za’atar and panko-crusted salmon with lemon zest, roasted broccoli, cherry tomatoes and baby potatoes, maple-lemon glazed spring chicken served with white rice, roasted yams and greens or a classic beef bourguignon prepared with mushrooms, carrots, celery root and potatoes.
The introduction of this new menu marks another milestone in the airline’s ongoing commitment to delivering high-quality service across all cabins.
In business class, dinner selections include:
- Panko-zaatar salmon with lemon zest, baby potatoes, roasted broccoli, and cherry tomatoes
- Spring chicken with a lemon maple glaze, seasonal greens, roasted yams, and white rice
- Beef Bourguignon with mushrooms, potatoes, celery root, and carrots
On flights departing after 9:30 p.m., a lighter option is offered in place of the Beef Bourguignon:
Squash ravioli with tomato sauce and steamed spinach.
For breakfast, business class passengers enjoy an assortment of freshly baked breads, andpastries, served with a vegetable salad, cream cheese, smoked salmon, Jibneh cheese, and a deconstructed muesli. Guests may also choose between an omelet with roasted cherry tomatoes, and potatoes, or pancakes served with maple syrup, cinnamon, and blueberries.
Thoughtfully curated variations of this menu are available in premium economy and economy class, ensuring a quality dining experience and excellent value for all passengers.
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