Delta Air Lines is updating its in-flight dining experience with a new partnership that brings the flavors of Spain to the skies. Yes, the press release is overkill, but I think the menu choices sound very appealing.

Delta Air Lines Partners With Chef José Andrés For New Inflight Menu

Delta Air Lines has announced a new culinary collaboration with Spanish-American chef José Andrés. Beginning November 4, 2025, the chef’s signature dishes will debut in Delta One and First Class on select international and domestic flights, with a broader rollout continuing through 2026.

The menu, inspired by Andrés’ Spanish heritage according to Delta, will feature dishes such as Spanish Tortilla with Pisto Manchego, Braised Beef Short Rib in Mojo Rojo BBQ Sauce, Stuffed Piquillo Peppers with goat cheese and mushrooms, and Spanish-Style Chicken with sherry and dried fruit sauce.

According to Delta, the partnership aims to deliver “restaurant-quality dining experiences in the air” while showcasing bold, globally inspired flavors. The airline says the collaboration reflects its continued investment in premium customer experiences across its network.

Stephanie Laster, Delta’s Managing Director of Onboard Dining Experience, said, “Delta is a curator of taste experiences. Just as 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.”

In addition to the new menu, Delta is also introducing an upgraded wine program curated by Master Sommelier Andrea Robinson, emphasizing selections from Italy, France, and Napa Valley. The new lineup will be introduced across premium cabins through 2026.

Do These Celebrity Collabortations Matter?

One Mile At A Time rather cyncially tore apart the press release, calling out claims like Delta is “redefining the onboard dining experience” or that Delta “on the leading edge of culinary innovation” or that “Delta has been quietly transforming its in-flight dining into something that feels more like a restaurant experience than any other, standard airplane meal — not just serving meals but serving moments.”

Yeah, cringeworthy indeed.

But I do want to say that I genuinely appreciate Delta’s investment in onboard meals…the meals I’ve enjoyed on my last four Delta flights are very good for airline meals (though I find it annoying that Delta has cut green salads on domestic flights…which seems so cheap).

Ultimately, a delicious airline meal is actaully not hard to achieve, which amazes me how United Airlines so often bungles this. But Delta does not (though you may want to avoid ordering salad from Chicago O’Hare) and I look forward to the burger or short ribs on Delta…and I look forward to trying these dishes as well.

CONCLUSION

Chef José Andrés joins a growing roster of Delta culinary partners as the airline continues to elevate its premium inflight dining program. But beyond the trite marketing, I do give Delta credit for offering food onboard that I actaully enjoy eating.