VistaJet wants to offer gourmets a special experience.

VistaJet wants to offer gourmets a special experience.
© VistaJet

Sampling the world's finest delicacies at 13,000 metres

Our perception of saltiness and sweetness drops by 30% at high altitudes, so VistaJet has enlisted over 100 top chefs and starred restaurants to create gourmet menus fit for air travel.

Private jet company, Vistajet, wants to change the way people eat at lofty heights. “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,” explains Diego Sabino, vice president of private dining at VistaJet.

Expert concept

Perception of salt and sweetness reduces by 30% at altitude; while humidity in the home is typically around 45%, in an aircraft it can be 20% or less, desensitising taste buds. 

VistaJet works with more 100 of the most sought-after private chefs and Michelin-starred restaurants for special moments in the air and on the ground – and they, too, have had to reformulate their iconic dishes and create exclusive meals so that they don't have to sacrifice anything, even at lofty heights.

These dishes are served on board

Nobu Matsuhisa is involved in the project, offering a new and exclusive dish on flights from the USA. Michelin-starred Alex Dilling and his eponymous restaurant at the Hotel Café Royal in London, Nuhma Tuazon from New York and Tosca di Angelo from The Ritz Carlton in Hong Kong will also be on board with their creations, along with the legendary Zeffirino restaurant in Genoa and the Origin Grill at Shangri-La in Singapore. There is also a partnership with Taj Hotels around the world, including London's Michelin-starred Quilon.

Tasting notes & secrets 

However the company and everyone involved agree that it is almost impossible to recreate their favourite restaurants in the sky: "nor should we try — there are obvious limitations to space and cooking facilities, in addition to how food tastes, smells, looks and feels. But this is no reason to compromise," Sabino says.

The Little Book of Dining in the Sky features the art and science of good food, tasting notes and secrets of jet-set chefs.

Julia Emma Weninger
Editor in Chief Digital
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