Business Class Meals

Add Meal

Aegean booking reference consists of 6 characters and can be found next of the field entitled ‘Booking Reference’ in the booking confirmation email sent to you. Example: 3OTCHJ

  1. Homepage
  2. Travel Info
  3. Travelling with AEGEAN
  4. On board
  5. Meals on board
  6. Business Class Meals

Ensure a unique Gastronomic experience before you fly

Some of the most distinguished chefs in Greece, Lefteris Lazarou, Christoforos Peskias, Alexandros Tsiotinis together with Pastry Chef Stelios Parliaros and Master of Wine Konstantinos Lazarakis have prepared a vast selection of savory warm meals to compliment your flight. Simply add your meal during ticket reservation or later on through My Booking and up to 24 hours before departure, for flights with duration over 2 hours.
 

Taste & wine connoisseurs

Lefteris Lazarou

Lefteris Lazarou was born to a father who was a ship’s cook, with his course already prescribed since he was fifteen-years-old and began to accompany him on trips around the world, discovering a great wealth of national cuisines. In 1987, he accomplished his dream by opening “Varoulko” in Piraeus, where he first put seafood in a fine-dining restaurant and introduced the public to humble fish, giving them a leading role. Many of his recipes have been so successful that they are now recognized as classic.

An award-winning chef and holder of a Michelin star (awarded to him in 2002 and maintained to this date), Lazarou has been in all four points of the horizon as ambassador of Greek cuisine, has cooked for many prominent personalities and events, organizes seminars and research programs, while one can taste his dishes at “Varoulko Seaside” and “Bites & Wine”. Dishes where main ingredients are his creativity, his influences from travels, his passionate search for excellent raw materials, always aiming at the promotion and advancement of modern Greek cuisine.

Christoforos Peskias

Christoforos Peskias was born and raised in Cyprus, studied business management in Boston, but turned his passion for cooking into a culinary career instead. He has been trained next to Ferran Adrià and Mark Menaux, while he considers Charlie Trotter as his mentor, in whose kitchen he worked in Chicago.

Since 1992, he has been in Athens, with some breaks, linking his name with some of the best restaurants that have appeared in the city, such as “48 the Restaurant”, “P-Box” or “Balthazar” where he is re-established since 2015 as head chef offering an amazing gastronomic experience. Since 2014 he is also the executive chef of “JackieO' Mykonos” considered to be one of the finest beach restaurants in the Mediterranean. He also co-owns the small boutique catering business, “Different & Different”, organizing events all over Greece.   He has been awarded the title of chef of the year multiple times, while his collaborations with the press and his TV appearances have classified him as one of the most renowned “cooks” in Greece. With one look at tradition and the other at contemporary and international gastronomic trends, with a sense of nostalgia but also renewal, Christoforos Peskias knows how to leave his own unique mark.

Alexandros Tsiotinis

Alexandros Tsiotinis is considered within the Greek foodie world as one of the most acknowledged and talented chefs of the younger Modern Greek Gastronomy generation. He has a way of adding a touch of pure magic in any dish he proudly creates. Despite of his young age, he has a very impressive career to show for, as over the years he has found himself in the kitchens of some of the most famous restaurants in the world.

In those kitchens he was offered the chance to work for and learn from some of the most renowned and influential chefs on the globe, such as Alain Passard, Helenne Darroze, Eric Frechon and Pascal Barbot just to name a few, whom he respectfully considers his “venerable teachers”. In 2015, he won first place for the Mediterranean region in the esteemed S. Pellegrino Young Chef of the Year competition, thanks to his dish “Cretan Salad in a Pot”, offering him the precious ticket for the grand world finals.

Alexandros loves to compare the culinary art to the art of drawing, as he thinks of an empty plate as a blank canvas waiting to be coloured in greatness. Apart from being an arts’ enthusiasts, he is also a passionate world-traveller. For him each menu is an exciting journey, and it is his own creations with which he aspires to take his guests on a gastronomical quest full of remarkable scents, textures, and tastes.

When asked what made him choose to become a restaurateur, he always firmly answers: “After spending several amazingly interesting years in famous restaurants of the world, I did feel the need to find my own little harbour. A place to call home and where I would be able to create and serve my ideas, exactly as I conceive them. My personal dream for CTC restaurant is for it to become a crossroad of different tastes and trends. I want CTC to constitute the exact turning point, where modern and classic become one and today blends in with yesterday and tomorrow”. 
So far, this culinary journey has been awarded by Michelin guide with one star, 10 Toques d’ or from Athinorama magazine, 2 stars FNL by the homonymous guide and several other distinctions.

Stelios Parliaros

Stelios Parliaros was born in Istanbul, but it was in Athens that he discovered confectionery art, which he decided to dedicate himself to. In order to broaden his horizons, he studied in Paris, at L' École Lenôtre and the École Ritz Escoffier, as well as at the L' École Valrhona in Lyon and acquired his experience at the famous Fauchon.

Since the beginning of his career in 1979, he marked and redefined Greek confectionery and today he is considered the top Greek Chef Pâtissier.
He has published ten books, leads the magazine “Sweet Alchemies”, presents his own TV show, owns the “Sweet Alchemy” boutique, organizes seminars, participates in international exhibitions and promotes Greek products all over the world. Although his creations are inspired mainly by the French school, Stelios Parliaros has a unique way of combining different ingredients and techniques from around the world as well as the extraordinary goods produced in Greece.

Konstantinos Lazarakis

Konstantinos Lazarakis MW was born in Piraeus. He studied Mechanical Engineering in the National & Technical University of Athens and Jazz Music in Aeolian School of Music. He became the first Greek Master of Wine in 2002 and one of the less-than-360 in the world. He is also a current member of the Council of the Master of Wine Institute (IMW) and the current Chair of the Trips Committee. He has received the Villa Maria Award for outstanding performance on the Viticulture paper and the 13th Bollinger Foundation Medal ever, for excellence in Wine Tasting. In 2004 he founded Wine & Spirits Professional Centre LTD, the Greek subsidiary of the most influential educational organisation in wines and spirits in the world, the Wine & Spirit Education Trust of London. In 2005, Mitchell Beazley publishing house in London released Konstantinos’ book “The Wines of Greece”, one of the four wine books short listed for the Andre Simon Memorial Award 2006. In 2006 he received the “Noval Award” as the MW Communicator of the Year. In 2012, he was awarded the “Honorary Weinakademiker” title by the Austrian Wine Academy for promoting wine education, the 13th person ever to be honoured in such way. He is also a certified Fine & Rare Wine Specialist. Konstantinos is working as an Imports Manager for Aiolos Wines in Athens, co-owns the wine communication company Wine Wonders while he consults widely for Enterprise Greece, Aegean Airlines, Costa Navarino Resorts, as well as for a number of wine producers, restaurants and hotels. He is writing for several trade and lifestyle magazines in Greece and abroad and he is a co-organiser and president of the Balkan International Wine Competition, which takes place in Sofia, as well as the President of the Thessaloniki International Wine and Spirit Competition. He is a member of the International Food & Wine Society, as well as a member of its Wine Committee. 

Our wine connoisseur pairs the dishes with:

Mystik 2025, Aleris

Dry White Wine, Protected Geographical Indication Korinthia 
 
Grape varieties
Malagouzia & Sauvignon Blanc – two extremely aromatic, yet very different varieties.

The producer behind the wine
Behind the name Aleris, someone can find one of the most boutique wine projects of the last few years, as well as some of the most idiosyncratic wines recently released in the market. The mastermind of this endeavour is Spyros Vlahos, a top gyneacologist that had nothing to do with wine until a decade ago. However, his love for wine and his inner need to create pushed him into exclusively investing on vineyards in Korinthia. Standing beside him, in the role of oenologist, is Lazaros Gatselos, one of the brightest minds of his field.
 
The wine behind the label
Dry farmed vineyards, at an altitude of 800 m. Each variety is vinified separately while 30% of the blend is matured on the fine lees in new French oak barriques for six months. Pale lemon green. Intense on the nose, with the stone fruits of Malagouzia interplaying with the grassiness of Sauvignon Blanc. Dry on the palate, with depth of texture and volume. An aromatic, rich wine.

 
Alcohol: 13.5% vol. (17 ml of pure alcohol per 125 ml & 12.5 ml of pure alcohol per in-flight serving)

 

Assyrtiko – Lagorthi 2021/22/23, Ktima Mega Spileo

Dry White Wine, Protected Geographical Indication Achaia

Grape varieties
Assyrtiko & Lagorthi - the most famous Greek grape blended with one of the rarest varieties of the country. 

The producer behind the wine
Whoever thinks that the large wineries cannot produce great wines, possibly lacks a basic understanding of how the wine world works. Anastasiou brothers, Yiannis and Theodoros, took over Cavino from their father and, with prudent steps, transformed it into the largest wine producer of Greece, by a mile. This achievement was not, however, an impediment to discovering a tiny, rare, mountainous vineyard, that of Mega Spileo monastery, close to Kalavryta, and let chief winemaker Stelios Tsiris loose to create some top-notch bottlings, from rare, or not-so-rare, varieties.

The wine behind the label
Dry farmed, single vineyard at 350 m altitude, cultivated organically. Fermentation and maturation in French oak, in new barriques and large foudres, for nine months in contact with the fine lees. Medium gold lemon in colour. Medium intensity on the nose, with aromas of wet stone and yellow fruits. Dry on the palate, with full body and crisp acidity. A developed, complex wine.

Alcohol: 2021/22: 13.5% vol. (17 ml of pure alcohol per 125 ml & 12.5 ml of pure alcohol per in-flight serving) / 2023: 12.5 % vol. (15.5 ml of pure alcohol per 125 ml & 11.5 ml of pure alcohol per in-flight serving)

 

Mavrokoundoura 2023, Avantis

Dry Red Wine, Protected Geographical Indication Evia
 
Grape variety
Mavrokoundoura – the local synonym of Mandilaria.
 
The producer behind the wine
Apostolos Mountrichas entered the realm of top Greek wine producers in the 1990s, crafting some of the best Syrahs and Sauvignon Blancs even made in this country. Apostolos then thought about trying to do the same with Greek varieties, like Malagouzia. The next step, a logical closure, was an attempt to highlight viticultural specialties of his region’s historic vineyards. Throughout a life-long trip, and having Lenga Grigoriadou beside him, Apostolos decided to dedicate countless working hours to Mavrokoundoura – a variety found as Mandilaria all over the Aegean and in other areas, but in the province of Evia it displays a different character.  
 
The wine behind the label
Vineyards at 350 m altitude. Long maceration, maturation for 12 months in small French oak barrels and clay amphora, with subsequent aging in bottle. Deep ruby colour. Moderate intensity on the nose, with back fruit and hints of spices. Dry on the palate, medium tannins and medium body. An elegant expression of this grape variety. 

Alcohol: 13.5% vol. (17 ml of pure alcohol per 125 ml & 12.5 ml of pure alcohol per in-flight serving)

Kokotos Estate 2021/22/23

Dry Red Wine, Protected Geographical Indication Attica 

Grape varieties
Cabernet Sauvignon with 20% Merlot – the two international varieties that emerged out of Bordeaux. 

The producer behind the wine
Kokotos Estate is a labour of love of Giorgos and Anne Kokotos. The couple, for almost six decades, has been making some top-quality wines from Stamata, in North Attica. The area selection initially was risky, since in the 1970s this area stood in the middle of nowhere, while no one, at that time, was talking about climate change. However, the cool climate of Stamata awarded their efforts, with far lower temperatures than those expected in most other places around Attica, especially in the last few years. A jewel winery, producing tiny quantities of excellent wine, while, at the same time, is just a short drive from the center of Athens. 

The wine behind the label
From a forty+ year old, organically cultivated single vineyard. Matured for 18 months in French oak barriques and thereafter in bottle. Deep purple. Expressive on the nose, with a balance between the black fruits of the Cabernet and the vanilla of oak. On the palate it is dry, dense, tannic but not aggressive. A wine of structure and intensity. 

Alcohol: 13.5% vol. (17 ml of pure alcohol per 125 ml & 12.5 ml of pure alcohol per in-flight serving)

Alcoholic beverages selection vary by flight. Alcoholic beverages are complimentary in Business Class. A flight attendant will inform you of the available alcohol selections. Alcohol consumption is permitted only by passengers over 18 years of age. Only beverages provided onboard by cabin crew may be consumed.

Related topics

Aegean App

Get the best out of your travel experience with the Aegean App.

Get the App Not now