Emirates crafts over 100 million gourmet meals annually, upholding uncompromising standards across First, Business, and Economy Class. Each year, more than 55 million travelers are served exquisite cuisine onboard flights connecting 144 global destinations spanning six continents.
With a remarkable annual investment exceeding $1 billion in catering, Emirates operates an around-the-clock culinary hub in Dubai, where 1,200 chefs curate and perfect over 12,450 distinct recipes. This culinary powerhouse delivers tailored, regionally-inspired menus for 590 daily departures, ensuring guests enjoy authentic flavors reflective of their journey’s destination.
Emirates’ dedication to regional authenticity sets it apart: the airline offers genuine local specialties on every route. For example, passengers traveling to Japan can savor traditional Kaiseki meals and Bento boxes, presented with Japanese tableware and tea services to enhance the cultural immersion.
Following extensive collaboration with local chefs, Emirates has introduced revamped menus across its Australian routes, celebrating the country’s rich multicultural gastronomy. The refreshed selection features classics like minted lamb sausages alongside innovative dishes that blend Middle Eastern and Asian influences, thoughtfully designed to reflect Australia’s diverse culinary landscape and Emirates’ cosmopolitan clientele.
Menus are refreshed monthly, keeping pace with evolving culinary trends and seasonal ingredients. Emirates’ culinary team continually refines recipes to ensure every dish meets the highest standards of quality and authenticity.
Distinctive bread baskets further highlight Emirates’ attention to detail. Guests on European routes enjoy artisanal breads, including sourdough and flavored varieties, while flights to India feature freshly baked parathas, pooris, and naan.
On Middle Eastern itineraries, travelers are treated to traditional breads such as Markook—an ultra-thin, unleavened specialty—and Manakesh, topped with za’atar or cheese, reflecting the region’s culinary heritage.
For premium cabin guests, meals are elegantly served on Royal Doulton fine china accompanied by bespoke Robert Welch cutlery, underscoring the airline’s commitment to a refined dining atmosphere.
Emirates’ philosophy centers on delivering simple yet masterfully prepared dishes using only the freshest, highest-quality ingredients. Through enduring partnerships with artisanal producers worldwide, the airline sources exceptional products—such as over 15,000 kilograms of Persian feta from Australia’s Yarra Valley annually. The exclusive olive oil onboard originates from Monte Vibiano in Italy, a carbon-neutral producer with whom Emirates has maintained a partnership for more than 15 years.
The airline’s wine program is equally distinguished, featuring an award-winning selection of rare champagnes and fine wines. Each route’s wine list is curated to complement the onboard menu, including exclusive pours like Dom Pérignon Rosé and vintage ports such as Graham’s Colheita 1963. Emirates’ impressive wine cellar in Burgundy, France, now houses over 3.8 million bottles, ensuring exceptional vintages for years to come.
Coffee and tea remain the most popular beverages in the sky. Emirates has proudly served Dilmah tea for more than 25 years, with over 9.6 million tea bags steeped annually and a selection of 10+ blends, including the exclusive Emirates Signature Tea for First Class. Premium cabins offer Illy and Nespresso coffee, with expertly prepared espressos and cappuccinos consistently in high demand.
Children’s meals are thoughtfully designed to appeal to younger palates, while specialized menus for dietary, religious, or medical needs are developed collaboratively by Emirates’ nutritionists and chefs.
Seasonal menus are a hallmark of the Emirates experience: festive holiday offerings in December and bespoke meal boxes during Ramadan cater to guests’ traditions and preferences throughout the year.
- 3 million eggs
- 70 tonnes of strawberries
- 58 million freshly baked bread rolls
- 110,000 kg of hummus
- 165 tonnes of premium salmon fillet
- 27 tonnes of fresh broccoli
