EL AL Launches New Inflight Menu From Michelin-Starred Chef Assaf Granit
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EL AL has launched a new inflight menu from Michelin-starred chef Assaf Granit featuring Israeli and Mediterranean dishes in Business Class on flights from New York, Newark and Boston to Tel Aviv. The menu includes new breakfast and dinner options, with flights departing after 09:30 PM offering a lighter main course. Variations of the menu have been extended to Premium Economy and Economy.
Assaf Granit Brings New Israeli Flavors Onboard
The new menu is now available on EL AL flights to Tel Aviv (TLV) from John F. Kennedy International Airport (JFK), Newark Liberty International Airport (EWR) and Boston Logan International Airport (BOS).
Granit has served as EL AL’s head chef since 2023, when the airline partnered with him to redesign its inflight dining program around fresh, modern Israeli cuisine. The new menu continues that work with fresh, seasonal ingredients and flavors inspired by Jerusalem.
Granit co-founded Machneyuda in Jerusalem in 2009 and has since opened restaurants in London and Paris. Shabour, which opened in Paris in 2019, earned Granit a Michelin star in 2021. For EL AL, the partnership gives the airline another way to make Israeli food part of the passenger experience from the beginning of the journey.
“At EL AL, we are constantly raising the bar on the onboard experience to ensure we remain the airline of choice for travel to Israel,” said EL AL Head of Marketing Communications and Customer Experience Lee Ben Hamo. “We have long been leaders in innovation, and this new menu builds on our commitment to bringing the flavors and spirit of Israel onboard, inviting passengers to feel connected to the destination from the moment they step on board.”
In Business Class, dinner starts with an assortment of warm breads, followed by salmon tataki with cilantro, radish and ponzu. Passengers also receive a salad with sun-dried tomatoes, Kalamata olives, cucumber, chickpeas, yellow pepper and cherry tomatoes with a lemon and olive oil dressing.
For the main course, passengers can choose between panko and za’atar-crusted salmon with lemon zest, baby potatoes, roasted broccoli and cherry tomatoes; spring chicken with a lemon-maple glaze, seasonal greens, roasted yams and white rice; or beef bourguignon with mushrooms, potatoes, celery root and carrots.
EL AL changes one of those choices on later departures. Flights leaving after 09:30 PM replace the beef bourguignon with squash ravioli served with tomato sauce and steamed spinach.The change gives passengers a lighter option on later flights.
New Menu Extends Beyond Business Class
Business Class passengers are also receiving a new breakfast menu. The meal starts with freshly baked breads and pastries served with a vegetable salad, cream cheese, smoked salmon, Jibneh cheese and deconstructed muesli.
Passengers can then choose between an omelet with roasted cherry tomatoes and potatoes or pancakes served with maple syrup, cinnamon and blueberries. The menu extends to Premium Economy and Economy in the form of variations of Granit’s new dishes.
The launch builds on EL AL’s broader investment in the passenger experience. In April 2026, the airline reopened its renovated TOP PLATINUM Lounge at Ben Gurion Airport with redesigned seating, new workspaces and expanded hospitality areas as part of its efforts to strengthen the premium ground experience. The airline previously renovated its King David Lounge in early 2025.
Those investments expand EL AL’s passenger experience upgrades across different parts of the journey, from dining onboard to premium hospitality on the ground. The new menu continues this effort while using food to connect the inflight experience more closely with Israel.
The rollout reaches a significant part of EL AL’s U.S. operation. The airline operates more than 50 nonstop flights each week between the United States and Israel.