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The taste of Polish tradition on board this November
🕗 1 minute | November 4, 2025
In November, LOT Business Class passengers on long-haul flights departing from Warsaw can enjoy a special dish that combines the elegance of premium cuisine with the seasonal flavors of traditional Polish dining — roasted Polish goose breast.
We combine world-class travel with Polish hospitality and culture
As an ambassador of Polish tradition—including its culinary heritage—we have introduced a special seasonal dish to the November LOT Business Class menu: juicy Polish goose breast served with Silesian dumplings, sautéed beets, green beans, and caramelized pear in a sweet syrup. In the spirit of Old Polish tradition, this dish has long symbolized abundance and the warmth of home.
We are proud to showcase the beauty of Polish cuisine and support local producers. Goose meat is the essence of tradition—a dish that has graced Polish tables for generations every November. By introducing it to the LOT Business Class menu, we aim to inspire travelers from around the world with our culinary heritage. We invite you on a journey through time and taste—goose served on board is a unique opportunity to experience the true essence of Old Polish cuisine.
— Izabela Leszczyńska, Director of Product Development and Customer Experience Office, LOT Polish Airlines
Polish culinary tradition
Polish culinary tradition is full of flavors that have connected generations for centuries. Sourdough bread, meatless Christmas Eve dishes, aromatic pickled vegetables, and richly decorated Easter mazurkas are just a few of the culinary symbols of Poland’s rich heritage. These traditions — full of flavor, history, and emotion — inspire us to create exceptional dishes that bring passengers closer to the true taste of Poland.
One such treasure is goose — a meat that has graced Polish tables every November for centuries, symbolizing abundance and the warmth of home. In the past, goose was not only a delicacy but also part of rituals and customs marking the end of the year, with its presence on the table heralding prosperity and joy.
In Polish tradition, November has always been the month when goose was served, especially on St. Martin’s Day (November 11). According to old customs, a well-fattened goose at this time of year symbolized plenty and the completion of the farming season. It’s no wonder the old saying goes: “On St. Martin’s Day, the best goose is served” — for that’s when the meat was at its most tender and aromatic.