On February 5, Rossiya Airlines held a special presentation of the new onboard menu for flights departing fr om the base airport Pulkovo 

The development of the new menu was carried out jointly with the team of chefs of the leading Russian catering producer, CJSC «Aeromar», which is part of Aeroflot Group and caters for most of its flights setting high quality standards. 

Work on new rations in the airline has been conducted since October last year. Three tastings for the management of the carrier were held during coordination. This demonstrates the high importance of the project and the special attitude towards Saint-Petersburg, wh ere the airline's base airport is located. The feeling of comfort at a height is impossible without the perfect taste, so the airline approached the implementation of the task carefully and scrupulously. 

As a part of the menu, 20 renewed catering options, which will be available on the airline’s flights departing from Pulkovo from the beginning of February, were approved. Qualitative changes have touched appetizers, desserts, hot dishes and portion products. The menu takes into account modern trends of Asian cuisine (hot smoked eel with teriyaki sauce, porridge on coconut milk), introduced classic recipes of Russian cuisine (beef stroganoff with mashed potatoes, roast beef with garlic sauce, curd fritters), and also European accents are added (salmon tartare, lasagna with meat sauce, cheese platter with a garnish of fig mustard). 

Different desserts are also added into the menu –black currant marshmallow, cheesecake with poppy seeds, profiteroles with praline filling can be found in different variations. 
More than that, 15 options of special onboard catering will be offered according to individual preferences of passengers. 

Rossiya Airlines pays a special attention to the quality and range of the onboard catering, relying on healthy and well-balanced food. The airline hopes that passengers will appreciate the new onboard menu, the creators of which sought to satisfy the changing preferences and diverse tastes of travelers.