Delta is launching a new in-flight dining initiative in partnership with Chef José Andrés, which will launch on 4 November 2025 in Delta One and Delta First.
Andrés was born in Spain and now lives in the United States, with restaurants across the country, including Chicago, New York, Orlando, Las Vegas, and also in the Bahamas. The restaurants explore a range of concepts and cuisines, such as Mexican, Peruvian, Turkish, Greek, and Lebanese food. Delta’s collaboration with Andrés focuses on his Spanish roots with the following entrées as new menu items:
- Spanish Tortilla with Pisto Manchego: A classic Spanish egg-and-potato omelette with a rich vegetable stew, served at breakfast.
- Braised Beef Short Rib in a Mojo Rojo BBQ Sauce: Tender and savoury, with a tangy, smoky sauce and creamy polenta.
- Stuffed Piquillo Peppers: A goat-cheese and mushroom filling drizzled with piquillo bechamel.
- Spanish Style Chicken: Chicken thigh with a rich sauce of sherry and dried fruit, served with celeriac-potato puree, roasted carrots and pearl onions.
Spanish Tortilla
“Delta is a curator of taste experiences,” said Stephanie Laster, Managing Director of Onboard Dining Experience. “Just like we lead in operational reliability, we are on the leading edge of culinary innovation – offering delicious meals that build a sense of connection to the world we serve while reflecting culture, craft and care. Chef Andrés is not only a culinary icon – he’s also a force for good. His people-centric approach and global influence align perfectly with Delta’s mission to deliver hospitality with heart. We couldn’t be more excited about this partnership.”
“Many people, including me, love to travel for food…they are looking for a new taste, a new dish, a new ingredient,” commented Andrés. “Well, now your journey can start before you even land! It is a dream to be able to bring these flavours into the skies with our friends at Delta.”
In addition to the new meal options, Delta has also unveiled its 2026 wine programme, which will debut in October 2025 and run until September 2026, curated with Master Sommelier Andrea Robinson.
“The 2026 Delta wine program highlights wineries that embody what we and our Delta customers hold dear: authentic hospitality, a commitment to sustainable farming and outstanding quality that translates to the glass as the pure deliciousness we all look for in great wine,” said Delta’s Master Sommelier Andrea Robinson.
The new wine list includes:
- Stag’s Leap Cabernet Sauvignon: (Available January to March 2026 on international routes) A red wine from the Napa Valley with that can pair with braised short ribs, rich pastas and lamb dishes.
- Marchesi Antinori Cont’Ugo Super Tuscan: (Available January to March 2026 on international routes) A full-bodied Italian red that pairs with roasted lamb, or pasta with ragù.
- Trefethen Family Vineyards Estate Grown Chardonnay: (Available January to March on domestic routes) A Napa Valley white wine with aromas of apple, stone fruit and gardenia that pairs well with shellfish, goat cheese, and fruit.
- Matthiasson Cabernet Sauvignon: (Available January to March 2026 on domestic routes) A full-bodied red with aromas of cherry, blackberry and mulberry, ideal with grilled steak, lamb stew, or salmon.
- VIK “A” Cabernet Sauvignon: (Available October to December 2025 on international routes) A Chilean red with notes of berries and plums that can be paired with beef tenderloin, pasta Bolognese, or dark chocolate desserts.
Photos: Delta
