Iberia has updated its long-haul menus on flights departing from Madrid, bringing back dishes that proved most popular with passengers in previous rotations while introducing new options across all cabins.
In Business, returning highlights include salmon tartare with avocado, pickled vegetables, radish, and berries on a horseradish cream as a starter, and grilled beef tenderloin cooked in its own juices with potato gratin and seasonal vegetables as the main course. The meal closes with a chocolate tartlet with hazelnut praline.
Premium Economy passengers will see the return of one of the cabin’s most consistently praised dishes: braised beef cheeks with glazed carrots, broccolini, and white bean purée, brought back by popular demand after previous menu rotations.
Economy gets a wider seasonal rotation, with passengers now able to choose between a beef burger with Café de Paris butter, peas, sautéed green beans, and potato purée, or meatballs in romesco sauce with Padrón peppers and potato gratin. These will alternate with chicken-based options throughout the year.
On the ground, Iberia is also adding some summer touches to its Premium Lounges at Madrid-Barajas. Until September 15, both the Dalí and Velázquez Lounges will serve Magnum mini ice creams. The Velázquez Lounge goes a step further, with a traditional ice cream cart appearing every Friday, Saturday, and Sunday until September 13.
