It’s Tuesday morning and I’m on my way to Norway. The flight to Oslo isn’t leaving until 09:40. But I figure I might as well take my usual train from Basel to avoid the worst of the morning rush hour.
I arrive at Zürich Airport at 07:20. They’re currently replacing the tracks in the station, so half the platform is closed off. It’s not so much of an issue, but it means that the platforms are quite crowded and it can take a while for the queue to move.
Either the morning rush for security is already over, or most companies have already spent their travel budget for this year because the airport is very quiet.
My first stop is the lounge. I’m starving! Luckily, the lounge isn’t too crowded either.
When it’s empty, you can actually appreciate the design of the SWISS Business lounge. I’m not so sure if the Swiss rustic look will age all that well, but for the time being it’s okay.
There is a small buffet with a rather limited choice of food. However, the centrepiece of the lounge is the open kitchen, where you can order hot dishes. So I help myself to some bread and cheese and order an omelette with chives and some beans to go with that.
I answer a few office e-mails and then decide I’d much rather be looking at the aircraft outside. So I leave the lounge around 08:30, with 50 minutes to go before boarding starts.
My flight is departing from gate B41 on the mixed Schengen/non-Schengen pier.
There are six rows of Business Class for a total of 18 seats. However, there are only nine passengers seated up front this morning. I am on 3A, with the aisle seat next to me empty. Seat pitch on row 3 is good and very comfortable.
I really like the the A 220’s cabin, because it feels so spacious. Although I probably shouldn’t confess to that to my colleague Mr Bighead, who worked on the development of the CSeries.
As usual, the service starts with the distribution of still water and towels.
Departure is from runway 28, right behind an A340 which only just manages to get off the ground…
Once the crew is released, the breakfast service begins. It consists of a tray with cheese, melon, parma ham and some disgusting liver parfait. Yuk!
With that, there is a selection of breads offered by the crew. Although Mr 3D manages to grab a total of five buns before the flight attendant can stop him. Some people…
And with that there is butter and apricot jam. There’s also a small jar of very sweet berry Müsli.
And to conclude there is a Swiss chocolate, which strangely vanished before I could take a photo…
As we head further north, the weather rapidly deteriorates. And much to my horror, when we break through the cloud on our descent, the ground below is covered in snow.
Eventually we land after a flight time of two hours and twenty minutes. The runway and taxiways are covered with ice, but nobody seems phased by that.
Once we stop at the gate there is an ID check before we’re allowed into the terminal. But the check is painless enough. I now have 90 minutes to make my connection.