Introduction
I’ve visited Ireland several times for work. However, usually I stay in Limerick. So, if memory serves me well, I think this is only my second visit to Dublin.
Originally, I wasn’t going to write a post about this trip. But then, two things happened. First, I realised that I hadn’t posted in a while about the SWISS lounge on the D concourse at Zürich airport, and second, the upgrade fairy struck.
SWISS Lounge on the non-Schengen D Concourse
The SWISS lounge is a bit hard to find, mainly because it’s not where you’d expected. When you exit the Schengen area to enter the D concourse, make a left turn. Do not take the escalator down to the D gates. Just keep on walking until you reach the sliding doors. On the other side of the doors, there is immigration up ahead and the transit hotel on your right. Between immigration and the hotel there is an unseeming corridor that leads you straight to the entrance of the lounge.
The decor is rather simple, but nice. The light grey slate has been replaced with wood paneling to give the place a rustic chalet charm. And it actually works!
There is a wide window front with benches that run its full length. There are plenty of power outlets to charge mobiles, laptops, etc.
Catering is limited in comparison to the main lounge in the Schengen part of the terminal.
I grab myself a coffee with a piece of apricot wähe and park myself by the window. The lounge is very quiet.
After I finish my wähe, I explore the lounge and eventually find a quiet corner to sit and read before I have to leave.
Boarding
Today really seems to be my lucky day, because it turns out the aircraft is parked on a remote stand and we’re being bussed from the terminal. And I’ve been moved to 3F.
Luckily, the Zürich based ground crews are usually quite relaxed about passengers taking photos of aircraft.
The Cabin & Seat
The seat pitch on row 3 is very good. I can comfortably stretch my legs. The guy on 3 D seems harmless enough, but his perfume is quite strong. Fortunately, the first row has remained empty, so I’m able to move there once boarding is completed and the crew give me permission to move seats.
The Service & Crew
As usual, once boarding is completed the towels and still water are handed out.
The crew on this flight are all excellent and just so nice. The Business Class cabin is served by a middle aged German lady, and she’s great – taking excellent care of passengers. Nothing ever seems too much as she tirelessly replenishes drinks and checks on passengers throughout the flight. The flight time is one hour and 45 minutes.
The Meal
The meal service starts with a small packet of olive crackers and drinks. There is no trolley service, and everything is served directly from the galley.
A member of the crew inquires if I’ll be having the chicken or the vegetarian option, which is an aubergine parmigiana.
The tray is served with a small salad with boiled egg and a small bottle of oil and vinegar.
There’s also the obligatory cheese plate. With that, the crew offer warm bread rolls from the breadbasket.
The parmigiana is quite nice and rather unusual for an airplane meal.
And for dessert, another piece of wähe and the usual small piece of SWISS chocolate.
To finish the meal, I have a mint tea., which is served with another chocolate.
Arrival
Just after 17h Irish time we start our descent. This has been a quick flight. We land at 17h45, 15 minutes ahead of schedule. In Dublin, SWISS operates out of Terminal 1.
Getting into Dublin
I exit through customs and make a left turn, following the signs to the bus stop. The journey from the airport to George’s Quay takes thirty minutes. A single ticket is EUR10, whereas a return is EUR14 and valid for six months.
Conclusion
This was a really nice flight with SWISS, and that mainly due to the fabulous cabin crew, who really went out of their way attending to passengers. In terms of food, SWISS definitely appears to have upped the ante with regard to the quantity and quality of the meals. Now if only they could improve their irregularity handling.
That meal looks very tasty,and as you say,more substancial than in the past. Is that 2 scoops of strawberry ice cream?!!!!!
I think it was a raspberry mousse.
SUBSTANTIAL !!!
An actual hot meal on a flight less than 2 hours…nice.
And good they served a slice of something for dessert, instead of the usual jar (though maybe that is due to the flight length?).
I don‘t much like those dreadful jar desserts. It was a similar setup to the flight to Oslo. They‘ve definitely upped their game in European Business Class.