SWISS has announced some updates to its premium inflight catering as of September, and there’s one change that I’d consider to be particularly substantial.
Continue reading: SWISS Launches Dine On Demand In Business Class
Share your questions, experiences, and thoughts below.
I miss traveling oh so much that you can even give me an AA lasagna and I will feel happy about it.
I won't eat it. But I will be happy lol
Swiss is one of my favorite airlines and the meals are often a highlight, but lobster with pecorino and panna cotta sounds absolutely revolting.
I'll be flying swiss later this month, assuming restrictions for entry into Switzerland don't change, and look forward to trying this out. Have always been impressed with their product.
Some decades ago I took an Economy flight with Swissair and they served me a portion of salmon sashimi, delicious, unforgettable! I was born in Brazil but my surname is Japanese, could not imagine that would be gifted with sashimi in the Economy seat! Thanks Swissair!
So first of all, taste of Switzerland has been available for quite some time now, it's not new and certainly not kicking off in September, what may be kicking off in September is a new canton, they change where which region the food originates from.
Secondly dine on demand has been available in first class for quite a while as well, you can literally always eat what you want whenever and they try to stuff you like a pig and you're hard pressed to refuse trying every item on the menu throughout the flight.
Even throughout covid this was the case and I just got off a two flights with then in June.
Time for AA, DL, UA to wake up and stop cowtowing to the unions holding back proper service over 'health' concerns
Great to see the full 'restaurant' style service available and nice quality on those Taste of Switzerland dishes even for biz
Well done SWISS
Not only that but with Switzerland being a landlocked country, how does lobster fit into the “Taste of Switzerland” concept?
I am sorry, I know I am not making myself popular here. I hate the dine on demand concept, as it can prolong noise of talk, ordering, serving and clonking of cutlery and tableware throughout the flight. I experienced this on the ultra long AUH-MEL and SYD routes, where there was never any real quiet. In smaller cabins this could be even more of a nuisance. I much prefer to have one main service (full or express) and then let the cabin come to rest. I like having an order any time bistro menu though…