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New on-board announcements and new menu

LOT awarded ‘Best Eastern European Airline’ Title

The readers of the British magazine, Business Traveller have once again awarded the title of Best Eastern European Airline to LOT Polish Airlines.

The statuettes were presented at an awards ceremony held at the Royal Kensington Garden Hotel in London. In a special survey, the magazine’s readers chose the winners by voting for the airlines which, in their opinion, meet the highest standards of customer service. LOT first received an award from the magazine in 1998.

The Business Traveller ‘Best Eastern European Airline’ title significantly enhances the collection of awards already garnered by LOT. In previous years, passengers and readers of foreign travel magazines have also shown their appreciation of the level of service delivered by the Polish airline, as can be seen in the awards received from Global Traveller magazine, the American edition of Business Traveller and Reader’s Digest, to name but a few.

New on-board announcements
On 1st October new on-board and cockpit announcements were introduced. The announcements are shorter, simpler and less formal. The company recorded 31 native speakers welcome and good-by announcements boarding and deboarding announcements are newly recorded in 31 languages.

Experience new menu
It’s for the third time that exclusively for LOT Polish Airlines’s menu for Business Class, and the first time for Economy Class, has been inspired by one of the top chefs in Poland – Robert Sowa. From 1st September 2011 passengers are able to try new, delectable dishes created by a chef. Offerings include modern Polish cuisine based on indigenous fresh produce. During the Polish EU Presidency and prior to the European Football Championships, guests from around the globe will be able to savor the best dishes from Polish cuisine. The new menu has something to suit everyone’s taste. A wide range of fish, red and white meats, pasta and vegetables all complemented with a range of garnishes. In compiling the menu, Robert Sowa utilized an abundance of fresh seasonal products such as strawberries, asparagus, and chanterelles. Creating a lighter, healthier menu LOT introduced more salad dishes in olive oil dressings. Passenger opinions and suggestions played an important part in creating the new menu. Also, larger portions and a variety of tastier and healthier sandwiches on short haul flights.