EL AL | Atmosphere

Culinary Delights by Chef Assaf Granit

EL AL is introducing the second phase of a delectable new menu curated by Chef Assaf Granit, featuring the most authentic Israeli flavors. Launched in September 2023, the menu, updated every few months, showcases a blend of traditional and modern cuisine using local ingredients, all produced in Israel. On long-haul flights and select flights to Europe in Economy class, passengers can savor the most Israeli dish – chicken meatballs in a tomato and bean sauce, served on a bed of “Ben Gurion” mujaddara. For dairy meals, passengers can enjoy a delightful cherry tomato and cucumber salad with white balsamic dressing, an omelet, granola, natural yogurt with silan date honey, and a Moroccan cookie for dessert. A new selection of sandwiches has been introduced on flights to Europe featuring options like the “Friday Schnitzel” with tahini, brisket EL AL is expanding its operations to the US, adding two weekly flights to Los Angeles to supplement its current daily flight. The additional flights on Mondays and Wednesdays will bring the total weekly flights on the route to eight, making Los Angeles a pivotal gateway to West Coast destinations such as Las Vegas, San Francisco, Seattle, San Diego, Dallas, Phoenix, and more. Starting in June, EL AL will also introduce a weekly flight on the Tel Aviv-Boston route, operating four times a week on Sundays, Mondays, Wednesdays, and Thursdays throughout the summer schedule. Boston, recognized for its economic and cultural significance, boasts renowned museums,

with aioli, vegan sabich, mozzarella, and parsley pesto with sundried tomatoes, and the eija veggie pancake with tahini and roasted cherry tomatoes. Business and premium classes enjoy new main dishes such as salmon with ajoblanco, artichoke tortellini, and peas; spring chicken in pilpelchuma with potato, mung beans, lentils, and broccoli; and beef shoulder in roasted pumpkin hamusta sauce and sha’ariya rice. Starters include a beet salad with silan date honey, skordalia (a Greek almond spread), and fresh oregano, and a detox salad with cucumbers, edamame, peas, lettuce, and a ginger vinaigrette. The dairy meal includes a market salad with Abadi croutons, an antipasti selection including cream cheese with sundried tomatoes and tsfatit cheese with olive oil and za’atar, an omelet with hashbrowns, eija veggie pancakes, and more. Boston’s airport serving as a hub for destinations across the Americas, EL AL’s collaboration with Delta, JetBlue, and other partner airlines, ensures convenient connecting travel options. The surge in demand follows the approval of the US Visa Waiver Program for Israelis and the high sense of security perceived by Israelis traveling to the US. In recent months, more Israelis have expressed interest in visiting various American destinations, prompting EL AL to respond by enhancing its flight schedule. The company previously added a daily flight to New York, bringing the total to six universities, and vibrant Israeli and Jewish communities. With

EL AL is expanding operations in the US

daily flights for the summer season. This complements the existing five weekly flights to Miami and the introduction of two weekly flights to Fort Lauderdale, Florida, starting April 15. Fort Lauderdale serves as a connection to numerous destinations in Central and South America, offering abundant cruise options. With plans to operate over 50 direct weekly flights to diverse US destinations this summer, EL AL’s expanded route network is made possible by optimizing its flight schedule and the suspension of the Johannesburg route, starting at the end of March. These strategic moves align with the continuous growth of EL AL’s aircraft fleet.

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ATMOSPHERE MARCH 2024