New Selection of Sansibar Meals Now Available on Airberlin
With the new winter schedule, airberlin is now offering a new selection of Sansibar Gourmet meals on board its flights. Until the end of March 2013, in addition to the original €Currywurst€ (curried sausage), there will also be a choice of the classic €Zurich style chicken€ (thin strips of chicken served in a mushroom and cream sauce) or the exotic option of €Asian noodles with sliced chicken breast€. These two dishes are now available, without pre-booking, at 10.90 euros on board airberlin flights lasting more than 90 minutes. Even if the two dishes on the in-flight menu change with each summer or winter schedule, the curried sausage will remain. In 2011, airberlin sold the Sansibar brand's delicious sausage dish around 210,000 times. Since 2006, airberlin has been developing culinary delights for the enjoyment of its passengers high up in the skies in collaboration with the well-known Sansibar restaurant on the German island of Sylt.
€We sell around 600,000 gourmet meals per year. We are still the only airline in Germany where passengers travelling in Economy Class can purchase a hot meal without ordering it in advance,€ said Thomas Ney, Executive Vice President Guest Experience at airberlin. The majority of the gourmet meals sold in 2011 were purchased spontaneously on board the aircraft. Around 17% of the meals were ordered in advance. At present 16 Sansibar Gourmet meals can be ordered in advance online at airberlin.com or at a travel agency for flights lasting more than 60 minutes. Selected Sansibar wines and Sansibar ice cream, which is produced exclusively from fresh milk (as opposed to the dried milk generally used), the finest cream and highest quality ingredients, are also available on airberlin flights.
Alongside a range of vegetarian and non-vegetarian dishes, airberlin also offers gluten-free, vegan, lactose-free and kosher gourmet meals. According to the length of the flight, of course, airberlin serves passengers a free snack or sandwich and a selection of non-alcoholic drinks.
airberlin€s Guest Experience department, under the leadership of Thomas Ney, decides which dish will be offered on board. The recipes for the gourmet meals are created in the Sansibar kitchen on Sylt. Due to the reduced atmospheric pressure in the aircraft only two thirds of the taste buds are active when flying at high altitude. Salt tastes up to 30% less intense, sugar up to 20% less intense. This altered sense of taste is a challenge for the chefs on the ground.
The company Frankenberg, which specialises in airline meals, produces all the warm food for airberlin, including the Sansibar Gourmet meals. In their factory near Aachen more than 30 chefs cook the meals following precise instructions on the quality of ingredients and the balance of seasoning. €The recipe must be followed exactly, because seasoning to taste on the ground does not produce the same result at high altitude, due to the altered sense of taste when flying,€ explained Stefan Gleixner, head chef at Frankenberg. The meals are packed by hand by employees and deep frozen in a matter of seconds to around minus 40 degrees. They are then delivered to airberlin from the refrigerated warehouse.
€We sell around 600,000 gourmet meals per year. We are still the only airline in Germany where passengers travelling in Economy Class can purchase a hot meal without ordering it in advance,€ said Thomas Ney, Executive Vice President Guest Experience at airberlin. The majority of the gourmet meals sold in 2011 were purchased spontaneously on board the aircraft. Around 17% of the meals were ordered in advance. At present 16 Sansibar Gourmet meals can be ordered in advance online at airberlin.com or at a travel agency for flights lasting more than 60 minutes. Selected Sansibar wines and Sansibar ice cream, which is produced exclusively from fresh milk (as opposed to the dried milk generally used), the finest cream and highest quality ingredients, are also available on airberlin flights.
Alongside a range of vegetarian and non-vegetarian dishes, airberlin also offers gluten-free, vegan, lactose-free and kosher gourmet meals. According to the length of the flight, of course, airberlin serves passengers a free snack or sandwich and a selection of non-alcoholic drinks.
airberlin€s Guest Experience department, under the leadership of Thomas Ney, decides which dish will be offered on board. The recipes for the gourmet meals are created in the Sansibar kitchen on Sylt. Due to the reduced atmospheric pressure in the aircraft only two thirds of the taste buds are active when flying at high altitude. Salt tastes up to 30% less intense, sugar up to 20% less intense. This altered sense of taste is a challenge for the chefs on the ground.
The company Frankenberg, which specialises in airline meals, produces all the warm food for airberlin, including the Sansibar Gourmet meals. In their factory near Aachen more than 30 chefs cook the meals following precise instructions on the quality of ingredients and the balance of seasoning. €The recipe must be followed exactly, because seasoning to taste on the ground does not produce the same result at high altitude, due to the altered sense of taste when flying,€ explained Stefan Gleixner, head chef at Frankenberg. The meals are packed by hand by employees and deep frozen in a matter of seconds to around minus 40 degrees. They are then delivered to airberlin from the refrigerated warehouse.
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