LOT Polish Airlines will introduce a new business class menu created by Przemek Sieradzki, head chef at the Michelin-starred Giewont restaurant in Ko?cielisko, from 1 October 2026. Available on long-haul flights departing Warsaw Chopin Airport until 31 March 2027, it marks the third edition of the airline’s “Michelin-Starred Flavours” project.
Inspired by the culinary traditions and produce of Poland’s Podhale region, the menu offers four main courses: butter-confit rainbow trout with truffle sauce, vegetarian pierogi with cabbage and morels, slow-cooked lamb with Kampot pepper, and braised beef short rib with celeriac and Bordelaise sauce.
Passengers must pre-order their main course at least 24 hours before departure. Orders can be placed when booking or subsequently through LOT’s booking management service, contact centre or sales agents.
The initiative is organised with the Polish Tourism Organisation, a Michelin Guide partner, and aims to showcase Polish gastronomy while promoting the country as a tourism destination.