Chef Assaf Granit's Israeli Cuisine Takes to the Skies on El Al's East Coast Flights
El Al has introduced a new menu on flights from JFK, Boston, and Newark to Tel Aviv, created by Michelin-starred chef Assaf Granit. The menu features Israeli and Mediterranean dishes, including salmon tataki, za'atar-crusted salmon, and maple-lemon glazed chicken, tailored to each cabin. The airline aims to enhance the onboard experience with authentic flavors.
Granit's culinary pedigree includes co-founding the acclaimed Machneyuda restaurant in Jerusalem and leading Shabour in Paris, which earned a Michelin star, alongside ventures in London. The new menu spans all three cabins, with business class receiving the most elaborate offerings, including a salmon tataki starter and a choice of three mains. Late-night departures swap the beef bourguignon for squash ravioli with tomato sauce.
Breakfast in business class features freshly baked breads and pastries, smoked salmon, Jibneh cheese, and a deconstructed muesli, with options for omelets or blueberry pancakes. The airline's head of marketing and customer experience framed the launch as part of ongoing efforts to differentiate El Al on competitive U.S. East Coast routes. Premium economy and economy passengers receive thoughtfully adapted versions of the same dishes, ensuring consistent quality across the cabin experience.
This menu launch could strengthen El Al's competitive position on heavily trafficked U.S.-Israel routes, where carriers increasingly compete on service quality as well as price. Business travelers and tourists alike may perceive the authentic Israeli culinary experience as adding meaningful value beyond standard airline fare. The collaboration with a recognized chef may also prompt rival carriers to pursue similar partnerships, potentially raising dining standards across the industry. Passengers seeking a cultural connection to their destination before arrival could find this particularly appealing.