LOT Polish Airlines is introducing a new long-haul Business Class menu created by Przemek Sieradzki, head chef at the Michelin-starred Giewont restaurant in Kościelisko, Poland.
Available from 1 October 2026 to 31 March 2027, the menu marks the third edition of the airline’s “Michelin-Starred Flavours in LOT Business Class” programme. It will be offered on long-haul flights departing from Warsaw Chopin Airport, with main courses requiring advance orders.
This edition focuses on the culinary traditions of Podhale, the region at the foot of Poland’s Tatra Mountains. Sieradzki’s dishes draw on local produce and regional cooking while incorporating ingredients and techniques from further afield.
Four Main Courses to Choose From
Passengers can select one of four dishes:
- Butter-confit rainbow trout: served with truffle sauce, green beans and fresh black truffle.
- Vegetarian pierogi: filled with cabbage and accompanied by marjoram, morels, fermented cabbage and beurre noisette.
- Slow-cooked lamb: served with Kampot pepper, sheep’s milk yoghurt, mint oil and baby gem lettuce.
- Braised beef short rib: accompanied by celeriac prepared three ways and a classic Bordelaise sauce.
Main courses must be ordered at least 24 hours before departure. Passengers can make their selection when booking or later through the “Manage your booking” section, the LOT Contact Center, sales agents or at the airport, provided the deadline is met.
“When creating the menu, I wanted to combine the region’s distinctive products and traditions with my own unique take on contemporary cuisine. I hope this offers passengers not just a culinary experience, but also serves as an invitation to discover Podhale,” said Sieradzki.
Showcasing Polish Regional Cuisine
The collaboration forms part of LOT’s efforts to develop its premium onboard dining offer while introducing international passengers to Polish gastronomy.
“We invite our passengers to discover the flavors of Podhale and the signature cuisine by Przemek Sieradzki, which combines respect for local ingredients with a modern perspective,” said Izabela Leszczyńska, Director of Product Development and Customer Experience at LOT Polish Airlines.
The programme is organised in partnership with the Polish Tourism Organisation, a Michelin Guide Partner. Alongside the onboard dining experience, the initiative aims to raise awareness of Poland’s restaurants, chefs and regional food traditions.
“This time, Podhale is at the heart of the story – a region with a particularly strong sense of identity, whose traditions, local produce, and distinctive landscape continue to inspire contemporary cuisine of the highest standard,” said Agnieszka Walawender, Marketing and Communication Director at the Polish Tourism Organisation.
