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News / American Airlines celebrates popular summer travel destinations with new European-inspired inflight dining menu
Passengers can enjoy a revamped menu inspired by the rich flavors of Europe
Having just launched new summer routes to Venice, Italy (VCE); Naples, Italy (NAP); Edinburgh, Scotland (EDI); and more, American Airlines is bringing a taste of travelers’ favorite European cities to the skies with a revamped inflight dining menu beginning this Wednesday, June 11.
European flavors
Summer travel is all about discovery, and as travelers look to experience the magic of Europe, the airline is bringing the essence of European destinations straight to customers’ seats with a new series of inflight summer menus. From bold, vibrant seafood dishes to timeless comfort food classics, every plate is designed to reflect the culture and cuisine of these iconic regions.
Customers flying in Flagship® Business, a Flagship Suite® Preferred seat or Flagship Suite® seats on routes to Paris (CDG); Nice, France (NCE); Rome (FCO); Milan (MXP); VCE; NAP; Barcelona, Spain (BCN); Madrid (MAD); Frankfurt, Germany (FRA); Munich (MUC); London (LHR); EDI; and Dublin (DUB) will be able to experience these curated menus that turn every meal into a destination.
Looking to curate the perfect onboard dining experience? American has compiled the ideal pairing of entrees and travel inspiration.
| European inspiration | Entrée option | Travel inspiration |
|---|---|---|
| The romantic and wistful landscapes of Provence, France | Rustic yet refined ratatouille or a decadent porcini short rib paired with creamy polenta, blue cheese, walnuts and a medley of roasted beets and zucchini | Paris Nice, France |
| The simple and timeless elegance of Italy’s picturesque Amalfi Coast | Herbed short rib set against a colorful butternut squash medley and pea risotto, finished with a thyme demi-glace or a pan-seared halibut with fingerling potatoes and olive-caper relish | Rome Milan Naples, Italy Venice, Italy |
| Flavors from the verdant heartland of Germany | Spaetzle tossed with grilled zucchini, cremini mushrooms and sun-dried tomatoes or a crisp schnitzel accompanied by potatoes and blistered tomatoes | Frankfurt, Germany Munich |
| Spain’s bold and vibrant spirit | Mar y mar paella — a seafood lover’s dream — or seared paprika sea bass served with squid ink rice and piquillo pepper sauce | Barcelona, Spain Madrid |
| The comforting sophistication of the United Kingdom and Ireland | Mustard-crusted lamb served with tender turnips, peas and baby carrots in a rich lamb reduction or a peppercorn short rib dish with roasted potatoes and seasonal vegetables finished in a velvety demi sauce | Dublin Edinburgh, Scotland London |
A smoother experience: new preorder cutoff time
American is giving customers more time to make their preorder selections by adjusting the preorder meal window to 20 hours before departure starting in June, four more hours than they have today. This change will provide greater flexibility for customers who receive upgrades closer to their departure time, ensuring they have enough time to select their inflight meal.
Whether customers are planning a culinary experience in advance or finalizing it close to takeoff, this update is designed to ensure every detail of the journey reflects comfort, personalization and care.
Taking travel to the next level with AAdvantage
Customers can turn their trip into something even more rewarding when they join the AAdvantage® loyalty program and start earning miles on every flight. Members enjoy exclusive benefits like priority boarding, preferred seats and the opportunity to redeem miles for award travel, upgrades and vacation packages, all while earning status with perks that enhance every part of the journey.
Whether booking a dream getaway or planning the next business trip, the AAdvantage® program helps members travel smarter, better and farther.
With thoughtfully curated dishes, premium service enhancements and a renewed focus on the customer experience, American invites customers to travel not just farther but better. From tarmac to touchdown, the airline is making customers’ time in the air a destination in itself.
Bon appétit and welcome aboard.
