by Anthony Grant 

 Emirates’ motto is “Fly better.” Simply put, they do.

That’s my verdict based on flying on one of the  Dubai-based airline’s “fifth freedom” flights between Newark and Athens. Fifth freedom flights are those that make it possible for an airline to fly between two countries when neither country is its home base.

These flights are loopholes of sorts that allow travelers to experience less expensive fares and service with more international flair than aboard many American carriers. I found the service to be vastly superior to that aboard any other airline I have flown in recent memory.

The airline’s famous Shower Spas, praised by the likes of, are only on the larger A380 aircraft, which are used on the Milan-JFK route, but the first class and business cabins on the Boeing 777-300ER are certainly gleaming and spacious.

The look is inspired by “the fresh, open and contemporary design elements of Emirates’ iconic A380 experience, featuring soft leather cream seats accented with champagne trim, lighter wood panelling, a mini-bar, and other technology touches that deliver an elegant and engaging experience.”

The seats convert to spacious flatbeds which recline up to 78.6 inches. Flight attendants breeze by to offer mattress-style padding for the seat and also a complimentary pair of soft pajamas.The secret in the Emirates sauce has to do with a genuine desire to serve passengers across every class of service.

Emirates’ core product seems to be a quiet insistence on the best of everything. There is Champagne from Veuve Clicquot, travel amenities by Bulgari, pretty orchids in the first class lavatories (I wasn’t supposed to peek, but who could resist?).

Emirates holds the distinction of having more wines in its inventory than any other airline. On my flight was showcased a Veuve Clicquot 2015 champagne, the “upfront appeal” of which, according to the description, “is carried over to the mid-palate with notes of dried apricot, date, hazelnut, honey, buttered toast, and brioche.”

The onboard cuisine might be described as Continental classic with a nod to flavors of the Middle East. For appetizers there was a choice between fava and leek soup, traditional Arabic mezze, or marinated prawns. I opted for that silky potage, a standout dish with the inclusion of crunchy fava “profiteroles” and parsley oil.

“We want to destroy that assembly line image that airline food has and make our menus so much more complex than the customary ‘chicken or beef’ you might usually expect to find,” according to the airline’s menu. They do.

The three main courses on offer en route to Newark were lamb kabli, roasted chicken with lemon herb sauce and Greek peppers, and braised black cod with fennel veloute, caramelized carrots, and mashed potatoes with celeriac.

Overall the experience of flying business aboard Emirates is quite indulgent, with an almost stubborn fixation on the finest of everything from food with an abundance of options to real aesthetic flair. This, combined with an extensive global network and interesting fifth freedom flight choices, could make it the airline to beat in 2025. 

For more information, visit emirates.com