The move is part of Delta’s broader effort to enhance its onboard dining.

From curated wine pairings in Delta One to Shake Shack burgers served midair, the airline aims to create a restaurant-style experience for passengers rather than the typical in-flight meal service.

“Delta is a curator of taste experiences," said Stephanie Laster, Managing Director of Onboard Dining Experience.

"Just like 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." 

Braised beef short rib. Photo: Delta website

Spanish Delights at 30,000 feet

Featuring bold, comforting Spanish flavours inspired by José Andrés’ roots and restaurants, the new menu highlights dishes chosen for their ability to retain flavour, texture, and authenticity at altitude.

The dishes include:

• Spanish Tortilla with Pisto Manchego: A classic Spanish egg-and-potato omelet elevated with a rich vegetable stew, served at breakfast.
• Braised Beef Short Rib in a Mojo Rojo BBQ Sauce: Tender and savory, with a tangy, smoky sauce and creamy polenta that’s deeply satisfying.
• Stuffed Piquillo Peppers: Packed with flavor, a goat-cheese and mushroom filling drizzled with piquillo bechamel is the star of the show.
• Spanish Style Chicken: Chicken thigh with a rich sauce of sherry and dried fruit, served with celeriac-potato puree, roasted carrots and pearl onions.

Andrés’ team collaborated with Delta’s culinary staff to refine portion sizes, reheating methods, and presentation, ensuring the food holds up as well in the air as it would in a Barcelona tapas bar.

Spanish tortilla. Photo: Delta website

“Many people, including me, love to travel for food…they are looking for a new taste, a new dish, a new ingredient,” shared Chef José Andrés.

“Well, now your journey can start before you even land! It is a dream to be able to bring these flavours into the skies with our friends at Delta.”

According to Delta, the initiative reflects its growing focus on weaving culinary craftsmanship and storytelling into its onboard service.

And, naturally, no meal is complete without the right wine pairing.

Toast to the 2026 Wine Programme

To complement the new menus, Delta is introducing an upgraded Delta One wine programme, described as its most extensive yet.

Running from Oct 2025 through Sept 2026, it will feature a curated selection of wines developed with Master Sommelier Andrea Robinson. 

Together with Delta’s in-house team, Robinson reviewed hundreds of wines to create a list that is balanced, diverse, and suited to in-flight dining.

Selection of wines. Photo: Delta website

"The 2026 Delta wine programme highlights wineries that embody what we and our Delta customers hold dear: authentic hospitality, a commitment to sustainable farming and outstanding quality that translates to the glass as the pure deliciousness we all look for in great wine," Robinson said.

This year’s lineup includes rotating selections from some of the best-known wine regions and producers, spanning Napa Valley, Burgundy, Chianti, and others.

The initiative aims to highlight Delta’s continued focus on quality and craftsmanship in its onboard service.