The menu features traditional Catalan delicacies such as monkfish suquet, veal fricandó, and roasted chicken. Jubany emphasized the challenge of maintaining flavor profiles at 10,000 meters, where reheating processes and cabin pressure alter the perception of taste.
“"Our goal is for passengers to taste our cuisine, our products, and our territory while on the plane."
This culinary partnership comes as Singapore Airlines prepares to increase its flight frequency from Barcelona to five weekly direct flights during the summer of 2026, highlighting the growing importance of the Catalan market.
