When gategourmet was tasked with creating a ‘gastronomic identity’ for Spanish high-speed rail service iryo, both sides rose to the challenge.
The new iryo onboard menu reflects Spain’s rich culinary traditions, incorporating regional specialties that highlight the country’s gastronomic diversity. From tapas to artisanal cheeses and cured meats, a selection of dishes are designed to showcase Spain’s heritage and help passengers feel a deeper connection to the region they’re travelling through.
At your service
The gastronomic offer ranges from the exclusive ‘Infinita Bistró’ fare with in-seat service to the ‘Gastrobar Haizea’, the first tapas bar on board a train, offering sandwiches and snacks, tapas and pintxos made with high-quality local products and a selected range of beverages, including regional Spanish wines.
Jose Antonio Rubio Guillén, Commercial Director Spain, gategourmet, says: “Everything we offer on board is prepared daily in house. It’s fresh, straightforward food. Passengers like the customisation and the wide range of meals we offer are making a very good impression.”
Aitor Rodriguez Paz, gategourmet Regional Executive Chef Spain, agrees: “We can see other train operators upgrading their offering on the back of what we’re doing.”
A key part of the success is the ability for passengers to personalise their experience. Pep Manich, Chief Customer Experience, iryo, explains: “Customers can choose from different options, allowing them to tailor their selection to their tastes, dietary needs or even the time they are travelling.”
Another consideration was sustainability. “By introducing the pre-select and pre-order service, customers can choose exactly what they want,” adds Rodriguez Paz. “That reduces waste. Around 80% of what we buy is sourced from within 50km of the kitchen, helping our sustainability.”
Dream teams
All menus are shared with focus groups before they’re rolled out. Train crews are also given intensive training that takes a customer-centred approach, with sessions including sustainability practices, such as waste reduction and handling eco-friendly packaging.
Staff across both companies sample the food while travelling, experiencing it like a customer. “We work as a team in everything we do,” adds Rodriguez Paz. “We train the staff to make great barista-style coffee, winery suppliers train staff on food and wine pairings and it all works very well.”
The next phase in the partnership will focus on expanding the menu, introducing more seasonal and regional specialties, plus initiatives to enhance sustainability efforts, such as further reductions in waste or new eco-friendly packaging innovations.
