Turkish Airlines has been awarded the “Best in Class in Food and Beverages Execution” award for 2026 for the fifth time by the Airline Passenger Experience Association (APEX), thereby adding yet another award to its list of achievements and reaffirming its commitment to in-flight catering and the satisfaction of its passengers.
According to reports in the Turkish media, the award was presented during the APEX Awards ceremony, held on 10 June in Dublin, the capital of Ireland, as part of the “Future Travel Experience EMEA, Ancillary & Retailing” event.
The 2026 APEX Awards were determined based on impartial, anonymous and verified feedback from passengers, collected in collaboration with TripIt by Concur, one of the world’s most widely used travel planning apps. During the evaluation process, travellers rated over 1 million flights operated by more than 600 airlines worldwide using a five-star rating system.
Passengers were able to rate their experience across five different categories: seat comfort, cabin service, food and drink, in-flight entertainment and Wi-Fi.
Chef-curated in-flight menus featuring fresh ingredients
The company’s CEO, Ahmet Olmuştur, expressed his delight at receiving recognition from APEX, for the fifth time, for the best food and beverage service in Europe.
“This award is a testament to the passion and expertise our teams demonstrate at every stage, from the design of our menus to the moment they are presented to our guests. I would like to thank our guests for their trust and support, and all members of the Turkish Airlines family who made this experience possible,” he said.
The company noted in a statement that its in-flight catering service offers a wide selection of menus and constantly evolving culinary concepts across its international network, which serves destinations in 130 countries.
Turkish Airlines’ culinary reputation is built on in-flight menus prepared with fresh, seasonal ingredients, many sourced from local producers. The airline combines Turkish culinary specialities with international dishes and regularly updates its food and drink offerings according to routes and the time of year. Furthermore, on certain flights it features onboard chefs and a service inspired by high-end catering.
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Edited and reviewed by:
Pablo Gómez is a specialist in Turkey and has been editor-in-chief of Hispanatolia since 2011. He has been analysing current affairs and geopolitics in Turkey and the surrounding region since 2006.
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