Gastronomy on Board
Enjoy the best Portuguese Cuisine in tap|executive
Discover a new world of flavours with tap|executive
When you travel in tap|executive class, our goal is to make your trip a unique, exclusive and memorable experience.
Our new menus put the spotlight on Portuguese products, flavours and traditions in order to strengthen TAP’s image as a promoter of national products.
Dessert offerings will continue to highlight traditional Portuguese sweets and pastries, an optional cheese plate and fresh fruit in season.
Typical Portuguese cuisine reinterpreted by Chef Vítor Sobral in a contemporary, creative and sophisticated way.
To start off the meal, the new amouse-bouche with toasted nuts and seeds.
A selection of six new soups, a culinary icon of the long-haul in-flight service, served with delicious garnishes.
Salad garnishes include a generous sampling of top quality products, including partridge escabeche, marinated shrimp, salt cod confit and wheat salad, among others. All accompanied by chutneys or vinaigrettes specially designed to complement the selected garnishes.
Six new desserts and the traditional Port wine.
To wake up in style, the tap|executive breakfast includes a plate of cold cuts and various cheeses, fresh fruit, yoghurt and a bread basket.
Selection of teas, coffees and juices.
Light meals that include a variety of quiches, pies, salads, fresh fruit and a sweet dessert.
Feel up in the air with the delicious cuisine TAP offers you
Check below the menus served onboard every month.
This page is currently being updated...
TAP offers a large selection of sparkling wines, red and white wines, ports and spirits.
Tropical fruit juices, coffee - including "Expresso" - and a variety of teas are also served on-board our aircraft.
It is our custom to prioritise wines from Portuguese vineyards in our wine list, whose richness and quality result from centuries of work and the diverse terrain, which contribute greatly to spreading Portugal's reputation overseas.
After careful selection by a panel of renowned specialists, including João Paulo Martins, David Lopes Ramos, Manuel Gonçalves da Silva, Maria João de Almeida, Luis Antunes and Dânio Braga, this list comprises white wines, reds, ports and sparkling wines.
Three Portuguese wines served on-board our aircraft were acclaimed by the American Global Traveler magazine as being among the best wines served by airlines across the world.
The award-winning wines served on TAP flights were Casa de Santar Reserva 2007, RDO Dão, which was voted the best red wine in Business Class, Luís Pato 2010, which won third place for the best sparkling wines, and Paulo Laureano Reserve 2010 Branco, RDO Alentejo, which was considered the fourth best white wine served on board.
NOTE: TAP may limit or prohibit the consumption of alcohol on board their aircrafts. The consumption of any alcoholic beverages carried into the aircraft by passengers is prohibited.
Vítor Sobral - Cuisine Consultant
Vítor Sobral has a unique cooking style, combining traditional ingredients in his dishes, such as olive oil and aromatic herbs, in an ongoing search for new experiences.
He unites great creativity with absolute mastery of the culinary art, without forgetting artistic flair.
His cuisine is firmly based on celebrating Portuguese products, flavours and traditions which he defends with passion and for which he has been an ambassador. His creative, serious and solid cookery has colour, fragrance and flavour, building on our best traditions, without forgetting contributions from Africa, Brazil and other ports of call.
Vítor Sobral's cuisine combines tradition with modernity, without yielding to passing fads. He has an aesthetic but clean sense which gives his cookery a very personal and distinct character.
His considerable success has won him awards such as Chef of the Year 1999, awarded by the Portuguese Cookery Academy and Commander of the Order of Henry the Navigator.
Alongside his work as Head Chef and Cuisine Consultant, he also teaches at ESHTE (the Estoril Hotel and Tourism College), has various books published and is ever present at international cookery events and in renowned publications such as the New York Times. He has won Portuguese and international awards.
Dânio Braga - Cuisine Consultant
TAP invited chef association in Reims and has a diploma from the “Associazione Italiana di Sommeliers”. He is also one of the most distinguished chefs in Brazil and a gastronomic reference among critics.
He is Founder of the Boa Lembrança Restaurants Association and the Brazilian Sommeliers Association and was elected Wine Personality of the Year 1992. He was also named Cookery Personality of the Year 2006 by Prazeres da Mesa Magazine, the most important cookery magazine in Brazil.
Dânio Braga is currently a respected gastronomic consultant who works with restaurants and companies in Brazil and other countries.