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:

Debina Bio 2024/25, Zoinos

Dry White Wine, Protected Designation of Origin Zitsa

Grape variety
Debina – a variety almost exclusively grown on the mountainous Epirus region.

The producer behind the wine
Zitsa, just a few kilometres off the city of Ioannina, is the most mountainous Appellation of Origin of Greece. The cool climate of the region results in wines with relatively light alcohol, high aromatic intensity and high acidity – maybe a style closer to the wines of Northern Europe, rather than the typical Greek white. Zoinos is the Wine Co-Operative of Zitsa, established in 1973. It wouldn’t be exaggerating stating that, without Zoinos, wine production in Zitsa could have been obsolete for years now. In sharp contrast, Zoinos is currently successful in producing top quality wines as well as increasing the export share of its annual production.

The wine behind the label
Organic wine. Dry farmed vineyards, at altitudes between 550 and 700 m. Fermented with indigenous yeast and matured on the fine lees for six months. Pale lemon green. Medium intensity on the nose, with notes of green apple and an intense mineral character. The body, although it is light, is has excellent extract that balances the crisp acidity. An elegant, airy wine.

Alcohol :12% vol. (15 ml of pure alcohol per 125 ml & 11 ml of pure alcohol per in-flight serving)

Areti 2023, Ktima Biblia Chora

Dry White Wine, Protected Geographical Indication Pangeon

Grape variety
Assyrtiko - the most famous, internationally, Greek variety, slowly becoming international.

The producer behind the wine
Ktima Biblia Chora is one of the most important estates in Greece. It was created in 1998 in Kavala, Northern Greece, from two of the brightest minds of Greek wine, Evangelo Gerovassiliou and Vassilis Tsaktsarlis. In just a few years, the wines of the estate attained huge commercial acceptance, not just in Greece but in all main markets around the world. This success was coupled with praise from journalists and wine writers around the world. Nevertheless, the team behind Biblia Chora never rested on its laurels, in sharp contrast, it invested even more on quality and created a range of wines that is a showpiece for Greek wine.

The wine behind the label
Organic wine. Single vineyard at 350 m altitude, cultivated organically. Fermentation at low temperatures and short contact with the lees. Medium gold lemon in colour. Medium intensity on the nose, with complex aromas of whetstone and ripe yellow fruits. Dry on the palate, with full body and amazing density. A developed wine, full of pedigree.

Alcohol: 14% vol. (17.5 ml of pure alcohol per 125 ml & 13 ml of pure alcohol per in-flight serving)

 

Xinomavro 2019/20, Akrathos Newlands Winery

Dry Red Wine, Protected Geographical Indication Halkidiki

Grape variety
Xinomavro - the most important black grape variety of Northern Greece.
 
The producer behind the wine
Akrathos refers to a region in Halkidiki that is on the Akri (Edge) of Mount Athos, the peninsula dedicated to glorious monasteries. In there, in the prefecture of Aristotle, Babis Bekris with a few friends started an organically cultivated vineyard in 2010. Some bottles were produced initially from the 2015 vintage but the main market entry point was the 2016 vintage. The vineyards, encompassing ten hectares, are cultivated in an exemplary way, while the yields are kept notoriously low. Akrathos Newlands Winery displays, right from the initial releases, some of the most important qualities in wine making: commitment, consistency and, above all, patience. 
 
The wine behind the label
Vineyards at 550 m altitude, organically cultivated. Long maceration, maturation for 15 months in small French oak barrels and then aging in bottle. Medium ruby colour. Intense aroma on the nose with typical aromas of the variety, like sun-dried tomato and strawberry. Dry on the palate, with medium body, vivacious acidity and silky tannins. A modern Xinomavro.

Alcohol: 2019: 14% vol. (17.5 ml of pure alcohol per 125 ml & 13 ml of pure alcohol per in-flight serving) / 2020: 13.5% vol. (17 ml of pure alcohol per 125 ml & 12.5 ml of pure alcohol per in-flight serving)

Mavroudi 2019, Vourvoukelis Estate

Dry Red Wine, Protected Geographical Indication Avdira

Grape variety
Mavroudi – an ancient variety of Thrace.

The producer behind the wine
The wine region of Avdira has been one of the most important in antiquity, with a plethora of surviving evidence indicating that the local wine has been one of the most popular of those times - a true grand cru of that era. Vourvoukelis family, initially the late Nicolas and his wife Flora, and then the new generation, Giorgos and Odysseas, made perhaps the first serious attempt to revive the production of quality wines in Avdira. The initial steps took place in 1999, while a winery was established in 2005. The results reward their attempts but at the same time reaffirm the potential of this place.
 
The wine behind the label
Vineyards at almost sea level, cultivated organically. Long maceration, maturation for 12 months in small French oak barrels and thereafter aging in bottle. Deep garnet colour. Intense of the nose, with aroma of ripe red fruit, spices and oak. Dry on the pallet, full in body, with velvety tannins. A rich red wine.

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