Swiss International Air Lines, Business Class – Airbus A 220-100: Zürich to Malta

Introduction

It’s been more than 18 months since I last visited Malta, and I’m seriously starting to have withdrawal symptoms. Add to that the fact that it has rained pretty much every day here in Switzerland since mid-June, and I’m feeling positively ecstatic at the prospect of some sunshine!

I booked this trip at relatively short notice (one week before departure). Even so, I was still able to secure a miles tickets in Business Class on SWISS for the outbound, which suggests that tourist traffic to Malta is still only just picking up again. It probably also helps that the school summer holidays are nearing the end in Switzerland, which means that most of the traffic on the route will be heading back north at this stage.

As per 11 August 2021, passengers from the Schengen area are required to complete the PLF form, that Italy is also using, to enter Malta by plane. You need to create a login before you can complete the form. Once you’re done, you will receive a mail confirmation that you must be able to present at boarding and upon arrival on the island – either in print or digital form.

About a week before my departure, I start receiving almonst daily mails from SWISS, reminding me to check the entry requirements for Malta and to ensure that I have completed all the necessary paperwork before I depart. SWISS’ approach is sensible and makes a lot of sense to me. I think it’s clear that we’re all going to have to come to terms with the fact that Covid19 is here to stay, so we better start getting used to it. It is every individual’s own responsibility to stay safe and with that, to decide how much they are willing to let this virus run their lives.

Getting to the airport

The flight to Malta departs at 12h15. I have not been to Zürich airport in six months, and I have no idea what the situation will be when I get there. So I take the 08h33 train from Basel, which runs nonstop to Zürich main station in 49 minutes. In Zürich I change trains to the airport, where I arrive at 09h42 with plenty of time to spare.

The second class carriages are quite full, but I have a First Class carriage nearly all to myself!

Considering how crowded the trains were, I’m expecting the airport to be very busy. But much to my surprise it’s rather quiet. There are people, but it’s certainly not as busy as it used to be.

Check-in

I’ve already checked in online, but I really don’t fancy schlepping around my suitcase. So the first stop is one of the Business Class check-in counters in Check-in 1, the home of SWISS and the Lufthansa group.

The young lady is friendly and efficient. She tags my bag, issues the boarding pass and wishes me a safe journey and a great holiday. As I turn to leave, she eyes my Maltese passport: “I’ve never seen one of these…”. Yes, I know. I get that quite often… she does not ask to see the completed entry form or my Covid certificate.

My next stop is security. There is a dedicated entrance to the checkpoint for First and Business Class passengers. Not that it matters today, because the place is deserted and I can just walk straight up to any one of the entrances without waiting at all.

SWISS Business Class lounge for Schengen flights

The lounge situation in Zürich is a bit confusing right now. When I arrive, the Business Class lounge is closed, so all passengers must use the Senator lounge instead. Initially, the place is far from crowded. However, as the time for the midday bank of departures approaches, the place begins to fill up until eventually they have no other choice but to open the Business Class lounge too.

The lounge is well stocked and SWISS seem to have upped their game with the catering. Due to COVID19, there is no longer a buffet, but there’s a very charming lady behind the counter serving passengers. There is a choice of warm or cold breakfast sets, but they’re quite generous and willing to provide you any other combination of dishes you might request.

Much to my surprise, by the time I leave the lounge just after 11h30, there quite a queue forming at the entrance. I’m not entirely sure if this is because of social distancing or because the lounge is just too full.

Boarding

My flight is boarding from gate A56, which is good news and bad. It’s good news, because it means the aircraft is parked on a remote stand. So I’ll get to take a few pictures. It’s bad news though, because gate A56 is in a dreadful hovel that was errected provisionally many moons ago but that they then forgot to tear down again. It’s small, and cramped and simply not large enough for all the people waiting to board their flights at the same time. There are people everywhere!

It’s not until boarding for my flight starts that I realise what the problem is: in order to maintain social distancing, they’re only allowing about 35 passengers per bus. Which means that even for our small Airbus A 220-100 with a load of only 84 passengers they still need to use three busses.

I wait to board the last bus. And all my woes are forgotten to moment we pull up next to our aircraft for today’s flight. Well hello, Sweetness…!

The cabin

There are five rows of Business Class for a total of 15 seats, of which twelve are occupied today. Right in front of me is an obnoxious old bat, who won’t even let her poor husband sit by himself. So instead of taking advantage of an empty seat next to her on the row of two, with him on the aisle seat on the other side, she insists that he sits with her on the twin seat. She spends the rest of the flight chatting at the top of her voice. Thank God for the Sony WH-1000XM4 earphones I remembered to pack this time. Let me see, the Sisters of Mercy should do the trick to drown out the sound of her horrible voice droning on… “… she looks good in ribbons…just walk away…”.

Oh yes, and there’s a bottle of still water at my seat when I arrive. Excuse me while I go off on a tangent, because this is yet another instance of useless SWISS marketing rubbish: according to the SWISS website, the water is bottled exclusively for SWISS in Glarus, from a source at an elevation of 1156 metres. Hence the name. The website also tells us that the bottle comes in a ‘distinctive design’. I mean, I’ve lived in Switzerland long enough to know how much pride they take in the spectacular beauty of the Swiss Alps. Even so, I’m pretty sure most people honestly don’t give a rat’s bum about the altitude at which the source is, as long as they can rest assured that taking a sip of the bottle is not likely to give them diphtheria or something equally disturbing. And second, with all due respect, a distinctive design is the timeless shape of the Perrier bottle or the iconic Evian logo. But not this.

So the bottome line, boys and girls, is that SWISS serves a no name brand of still water that nobody has ever heard of. But they’re trying to pretend it’s because it’s so exclusive.

The crew

The crew on this flight is absolutely brilliant. I really cannot praise them enough, especially the maître de. If every SWISS crew were like this, I seriously wouldn’t bother flying any other airlines. The maître de is German. His announcements are clear, properly enunciated and nicely structured to form well-rounded and grammatically correct and coherent sentences in both German and in English. What’s more, he makes a point of remiding passengers repeatedly during the flight about the requirement to wear a face mask.

During the service, his interaction with the passengers is charming and easy going. Honestly, it’s a joy being taken care of by him! But first, let’s get the flight underway…

The meal

The meal is a very pleasant surprise. The maître de informs me that there’s going to be a hotmeal for lunch and there are two choices. The meat option is beef meatballs, whereas the vegetarian option is rice with grilled vegetables.

I decide to go with the meatballs pretty much the moment he mentions that they are served with mashed potatos and green beans in a creamy mushroom sauce. Total sucker for the mash here.

Also on the tray, there is a salad of mixed leaves with sunflower seeds.

A plate of soft and hard cheese. I have no idea what cheese it is, and at altitude everything tastes different anyway. My guess would be that the soft cheese is a French Camembert, whereas the hard cheese is probably a Gruyère.

There is also a selection of dark and white bread and crackers and a small bottle of vinaigrette for the salad.

And finally, for dessert there is a slice of rhubarb crumble with raspberry coulis and what I’m guessing is either a vanilla or white chocolate mousse.

To drink with that I have a glass of apple juice, which the maître de serves me together with a glass of sparkling water without me even having to ask for it.

To complete the meal, I ask for a mint tea, which is served with a small piece of chocolate. SWISS serves Sirocco tea on its flights. Now that, to me, would be a lot more worthwhile to mention if I were SWISS. Sirocco is a very old Swiss company that has been in the tea trading business for over a hundred years. Their teas are excellent, and apart from the more traditional blends, they also have a few fairly unusual and very tasty ones too.

The quality of the food is very good, well done SWISS. The salad is not at all limp and the main course is really just very tasty and filling.

Arrival

The flight passes surprisingly quickly. There’s a lot of heat haze, making it difficult to see the ground. I can barely make out that we’re just leaving the coastline behind and figure that must by Sicily. So it can’t be much longer.

Our approach into Malta is quite unusual. I’m not sure I’ve actually ever arrived like this. We’re making the approach from the southeast. What is unusual, is that we’re flying down along Malta’s southern coast, putting the island on our left. We pass Filfla island below and continue out to sea, past Malta, before eventually turning back to line up with runway 13.

The Med looks lovely, with the sun glittering on the surface. The pilot informs us that the temperature on the ground is 39 degrees Celsius, and expected to rise to a high of 41 degrees before it starts to cool down again. As soon as we cross the shoreline, the aircraft is hit by the hot air rising, making the last few minutes of the descent rather bumpy. But we land safely. Malta hanina, I’ve missed you, 18 months is too long, and I’m so glad to be back!

There are only three aircraft standing on the apron, one Air Malta A 320, a Ryanair B 737-800 and the Emirates B 777-300. However, right behind us, another Air Malta, then a Ryanair and an Easyjet arrive.

We’re parked on a remote stand away form the terminal, which means we’re going to have to take a bus to arrivals. By the time I arrive at the luggage belt a short while later, my suitcase is already there. Behind customs is the health check that all passengers have to go through upon arrival on the islands. You will need to show your passport, the completed health declaration form and your Covid certificate if you ticked the box that you are fully vaccinates. The process is fairly painless and efficient. There are twenty counters open processing arriving passenger.

With that out of the way, it’s time to make my way to the hotel.

Swiss International Air Lines, Business Class – Airbus A 220-300: Zürich to Prague

Airline: SWISS
Aircraft: Airbus A 220-300
From: Zürich Airport
To: Prague Ruzyne Airport
Departure: 17:47
Arrival:
18:44
Flight time:
57 minutes
Seat: 1A, window seat on the bulkhead row of the port side

Introduction

Yesterday, on Sunday afternoon, I flew back from London Heathrow to Basel just as the chaos of another epic IT failure started to unfold in Heathrow. The upshot of that being that I had to spend three hours sitting in agony in BA’s painfully cramped Economy Class to make a journey that normally should only last a bit more than an hour. So as you may well imagine, I didn’t really fancy getting on a plane again on Monday. But this is for work, and I guess there are worse things to have to endure than SWISS’ Business Class.

Getting to the Airport

My flight is scheduled to depart at 17h35. I catch the 16h24 train from Winterthur, which arrives in Zürich Airport at 16h40. The airport is very quiet, which may have something to do with the fact that I think it’s the public school skiing holiday, when a lot of people head for the slopes with their families. All the better for me, because it means there are only very short queues for security.

Boarding

I haven’t really got that much time left before boarding begins, so I figure I might as well head to the gate directly. I take a few pictures of my aircraft on the way.

Boarding starts on time. And I’m pleased to say that they appear to have implemented some changes to the check-in system which trigger an alarm if passengers try to board before their boarding group is called. It makes the whole process a lot more efficient.

The Cabin

There are four rows of Business Class on today’s flight, for a total of twelve seats. However, only six of the seats are occupied and the load in Economy Class doesn’t appear to be all that heavy either.

Generally speaking, I rather like the cabin layout SWISS has on the A 220-300. It’s a very comfortable experience for the passenger. The only thing I don’t like is the colour scheme, which looks rather bland and drab.

Another thing I really like on the A 220, is the Business Class loo, which is very roomy and large enough for me to be able to stand up straight in front of the sink. Usually, on the A 320 the curvature of the hull makes it impossible to stand upright.

The Crew

The crew in the cabin consists of three young females. The maître de is 26 years old. She was married to a guy from Antigua and she really just couldn’t imagine living in the US, which is why he moved to Switzerland after they got married. But that only lasted for two years, because you know, honestly, after two years she’d really just had enough and couldn’t stand being married anymore. Like. I can also tell you what she studied and then broke off, what she’s currently studying, what she wants to do in future, and where she gets her nails done.

Don’t get me wrong, she’s actually very good at her job. She’s just a bit of a little Miss Chatterbox and clearly unaware of the fact that yes, the A 220 really has got very quiet engines indeed.

The service on the ground is the usual packaged towel and still water.

We make our way to runway 28 for departure. The weather really is quite dreary here today…

The Meal

Much to my surprise, there’s a full meal service, depsite the short flight time. There is no choice for the meal. But I like that every passenger is served individually from the galley.

The Main Course

The main course is roast beef (bleeach…!) with potato salad, pickled radishes and carrots.

The Cheese

The meal is served with the usual small plate of Swiss cheese.

The crew pass through the cabin twice offering warm breads.

Dessert

And for dessert there is a Läckerli cream thingy (better if you google that one…). And as if I haven’t had enough sweetness for one day, I have a coffee to finish the meal, which is served with a little SWISS chocolate.

The roast beef is really so not my thing. But the potato salad is quite okay and the dessert is just lovely.

Arrival

Before I manage to finish the coffee, we’ve already started our descent into Prague, where eventually we land on time. The one thing I never fully understood about Prague is that although the airport is quite large, it’s also usually fairly empty. At least when I visit. And today is no exception, there are only a few aircraft standing around.

Getting into Town

Public transport to and from the airport is a bit tricky in Prague. There is a bus that will take you to the closest metro station. But there is no rail link from the airport to the city. The hotel has organised a car to pick me up though, which makes the journey into town in about twenty minutes.

Swiss International Air Lines, Business Class – Airbus A 220-300: Zürich to Oslo

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.

Getting to the Airport

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.

The SWISS Business Class Lounge

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.

Boarding

My flight is departing from gate B41 on the mixed Schengen/non-Schengen pier.

The Cabin

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…

The Meal

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.

Arrival

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.

Transfer in Oslo

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.