A table at 45,000 feet — higher than Mount Everest — is probably the highest you will ever dine. Embark on a curated voyage through the finest experiences in the world with VistaJet — on board and at destination.
“We have been on a journey to transform your private dining experience in the air — to make it something to savor. We have explored the art and science of dining at high altitude, creating delectable flavors that our Members can enjoy together on board, whatever the occasion.”
DIEGO SABINO, VICE PRESIDENT PRIVATE DINING
VistaJet is focused on seasonality, health and wellbeing, continually evolving its menus for all palates, no matter where you are flying from.
That is why VistaJet works with more than 7,000 suppliers around the world: the finest producers and purveyors, the most sought-after private chefs, and Michelin-starred restaurants, to source the freshest and highest quality ingredients and dishes.
Across its growing and global client base, Milos has been one of the most requested restaurants from VistaJet clients. And in true VistaJet fashion, have given clients exactly what they asked for – and more.
In addition to the favorites to be enjoyed in restaurants across the globe, the favored Lobster Salad created by Milos Chef and Founder Costas Spiliadis is now exclusively available onboard the Vista Members’ fleet of over 300 aircraft – VistaJet clients flying from Dubai, Athens, London, Las Vegas, New York, Miami, and Montreal can enjoy a Milos experience at 40,000 feet in the sky.
Use our Private Dining app to book your in-flight meals with ease. Choose from the curated VistaJet seasonal menu, order dishes from world renowned restaurants or request a preferred dish.
When flying from main cities around the world, our Client Services team will send you a link to make your menu selection in seconds. You can choose your starter, main, side and dessert; filter the options that suit your dietary requirements – from food allergies to vegan, vegetarian and pescetarian preferences; and leave a note for the team about any additional preferences to consider when preparing your dishes. If you are still undecided, our team will be delighted to send you some suggestions.
It is nearly impossible to recreate our favorite restaurant in the sky, and nor should we try — there are obvious limitation to space and cooking facilities, in addition to how food tastes, smells, looks and feels. But this is no reason to compromise.
The Little Book of Dining in the Sky explores the art and science behind eating well with VistaJet. Tasting notes, jet chef secrets, travel wellness, the jet kitchen and service suggestions whoever you are dining with. The musings and expert advice are all aimed at helping you discover the pleasures of the table, especially at altitude.
Do you know how your food gets from farm to fork at 45,000 feet? The story behind it is one of attention to detail across the entire supply chain. It is impossible to recreate the environments of a world-class kitchen in the sky, but you can aim to come as close as possible.
“We had one lovely customer who was 97-years-old,” begins Diego Sabino, our Vice President of Private Dining, and a true Italian.
“And every single time she flew with us she’d ask for a tiramisu. So one day I decided I was going to give my own personal tiramisu recipe to our chef. I taught him how to make it, step-by-step — based on the instructions that my grandmother had taught me.”
