DINING IN THE SKY CAN BE DELICIOUS - VISTAJET

Dining in the sky can be delicious

Yasemen Kaner-White

VistaJet knows that delectable food doesn’t need to be limited to the ground. Further to the private aviation company offering à la carte fine dining, is their new concept where you can have Michelin meals mid-air and even served by the chef themselves onboard. If you are curious to try a particular restaurants’ menu, you can request it in advance, with pictures of plates direct from the restaurants themselves, to guarantee your experience will be authentic. Nothing is too fanciful for VistaJet, understanding that a flight is a continuation of life, not lost time before your next destination. The ingredients are seasonal, fresh and picked with purpose to deliver for a special occasion, or a whim and the staff have even undertaken a sommelier course, so the wine pairings are on point too.

The science behind the senses whilst flying

Altitude, lower humidity and increased noise and movement will have an effect on you whilst flying, from metabolism to how you perceive different tastes. Cabin air reduces the aroma that, together with taste, makes flavour. Up to 80% of what people assume ‘taste’ is, is in fact smell. Interestingly choosing to fly private helps to lessen the impact on the senses, at 45,000 feet, a VistaJet Global 7500 aircraft has an equivalent air pressure of only 4,500 feet and a controlled humidity level, even so, a difference can be noticeable and the chefs have mitigated this by adjusting ingredients and seasonings, so you can delight in dining onboard, knowing you are tasting the real deal.

“Simple things, big flavours and the best ingredients prepared and cooked to perfection will always travel well. We have explored the art and science of dining, so our Members can cherish time together on board, with the right taste, whatever the occasion.”

Diego Sabino, Vice President of Private Dining at VistaJet

Chefs and restaurants who are collaborating include

Michelin-starred Alex Dilling from his renowned restaurant at Hotel Café Royal in London; the inspired Nuhma Tuazon in New York; the delectable Tosca di Angelo at The Ritz Carlton in Hong Kong; the specialist Bon Soirée onboarding dishes from England; the legendary Zeffirino in Genoa, Italy; Chef Ivan Alvarez at the picturesque Ithaafushi - The Private Island, Maldives and many more

vistajet.com/privatedining