SWISS, Business Class – Airbus A 320: Zürich to Berlin

Introduction

It’s been a long time since I last visited Berlin, probably twelve years or so. My recent trip for the inauguration of the Air France A220 doesn’t count, because that time I continued to Vienna after a short layover of about two hours. This time around I’ll actually be leaving the airport and spending two nights in the city.

Some of the more regular readers to this blog will probably know that this year’s plan was to make the best of Covid 19, by visiting the many sights of Europe without having to deal with all the overseas tourist. So far I’ve ticked off the bucket list:

  • Le Chateau de Versailles in Paris
  • La Gioconda in the Louvre Museum in Paris
  • A night at the Opéra de la Bastille in Paris
  • La Sainte-Chapelle in Paris
  • The Vatican Museums and the Sistine Chapel in Rome
  • The Colosseum in Rome
  • St. Peter’s in Rome
  • The Duomo di Milano
  • Schloss Schönbrunn in Vienna
  • A night at the Staatsoper in Vienna
  • Linzer Torte in Linz

In Berlin, my aim is to finally visit the Pergamon Museum to see its reconstruction of the famour Ishtar Gate.

But first things first. The narrative begins as I am ejected from security into the airside duty free at Zürich airport. It’s just gone 17h30, and even though security was quiet, there are a lot of people airside. The airport is already decked out for Christmas, which is nice. But I must say that Covid 19 doesn’t really give me the warm and fuzzies, so it’s not as though I’m in much of a Christmas mood yet.

My first attempt to enter the SWISS lounge is foiled by the long queue to enter. It looks like there are more people inside the lounge than outside. And there isn’t a mask to be seen inside either. Okay, maybe not then…

So I go for a bit of a walkbout. Which is nice too, becaue it gives you an interesting, if not pretty, glimpse into the strangeness of the human race…

I also spot one of SWISS’ new A 321NEOs pulling onto its stand. Like WizzAir, SWISS has opted for a configuration with only one door on either side before the wing and two overwing hatches.

The lounge

Just before 18h00 I decide to try my luck again. I’ve had enough of mankind anyway, and the maskless shaker-movers in the lounge have mostly dispersed.

SWISS has a separate Senator lounge and a Business Class lounge in Zürich. As on my previous visit, they have the connecting door between the two lounges open and passengers can sit in either one or the other. Shortly after I enter though, they start removing the buffet and prepare to shut down the Business Class lounge.

I wasn’t planning on eating anything in the lounge. But a man is only so strong… have I mentioned that I love Spätzli? I think there is not very much I wouldn’t do for a plate of that doughy goodness. As it turns out, later on I will be grateful for having next to zero discpline where food is concerned…

Boarding

My boarding pass says that boarding will start at 18h10 for an 18h30 departure. But when I arrive at the gate just after 18h15, boarding is already in the final stages.

I’m seated on the window seat, on 2F. The middle seat is kept empty, and there are two bottles of SWISS’ famous, iconic no-brand water and two refreshing towels on the middle seat.

The cabin

I’m not sure how many times exactly the aircraft type for this flight changed since I booked it. At some point it looked as though it might be an A 320NEO, but thankfully my kneecaps and two herniated discs have been spared, and instead the flight is operated by the slightly less tight A 320CEO.

I think there are seven or eight rows of Business Class, and while the Business Class cabin is not sold out, I’d say it’s a fairly good load.

As we taxi out, the purser informs us that on today’s flight wifi is available. And as the system is still being tested, the service is complimentary for all passengers. I give it a try, but at no point during the flight am I able to log in. But it’s not that important to me anyway.

The crew

The two female cabin crew are both German and make the snow queen look like a very chirpy people person. They’re not rude or anything, but just totally lacking in anything that might remotely be recognised as an interest in their passengers. Probably it doesn’t help that 1D is either a Senator or a HON and is hellbent on making sure that everybody, probably even the guy on row 31, knows just how experienced a flyer he is. Honestly, the guy would put me is a foul mood too.

The meal

The meal is served with the plastic still on it, which I’m assuming is due to Covid 19. And sweet baby Jesus, what in the name of creation is this meal supposed to be anyway?

The main dish is two slices of some kind of dried meat with a few limp leaves of salad on top of it and a globule of pumkin flavoured gelatine.

And a dollop of… mayonnaise? Just in case the whole thing wasn’t already greasy enough.

The meal’s saving grace are the two slices of cheese.

And for dessert, it’s more gelatine – this time of the sweet variety. Let nobody every say SWISS catering is boring.

At least they didn’t forget to dish out the little chocolates, as they have a tendency of doing on Austrian Airlines.

Arrival

We land after a flight time of one hour and ten minutes and I’m really glad to be allowed off the plane. Our stand is more or less in the middle of the terminal. Even so, it’s still quite a schlepp from the gate to the exit.

My hotel is near Bahnhof Zoologischer Garten. I could take the S9, which is a direct service that takes about 55 minutes to make the journey from the airport. But that won’t be leaving for another 18 minutes. So I catch a train to Ostkreuz, which takes 15 minutes, and then from there a S5 service to Zoologischer Garten. Even with the change at Ostkreuz, the journey is shorter and only takes 42 minutes to complete.

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 are, I’m expecting the airport to be very busy. But much to my surprise it’s 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 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 having to wait 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’s 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 busy.

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 erected provisionally many moons ago but that they then conveniently 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 won’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 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 l-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 powered by Helvetic Airways, Economy Class – Embraer 190: Zürich to Luxembourg

Introduction

This is starting to feel a lot like running a marathon. At some point you have the finish line in sight, far off in the distance. Your legs are burning, you‘re thirsty, you’re tired and you‘re worried your legs will start cramping any time soon. The risk is that then you start to accelerate, just to bring the race to an end. And that‘s of course when you‘re most likely to fail. Because you‘re no longer running at a pace you‘re comfortable with.

The finishing line, in my case, is obviously the moment I step on that plane to Oz. But there‘s still a stretch to go until then and I have to watch out I don‘t start burning up before.

I leave the office at 11h10 and catch the 11h24 train to Zürich airport. I was kind of expecting security to be quite busy, given that it‘s the lunchtime rush hour. But the airport is suprisingly quiet.

The SWISS Business Class lounge

My first stop is the SWISS lounge and even here it’s much quieter than it usually is. The lunch buffet in the lounge consist of a limited selection of salads (three) and a main course, which is ‚prepared‘ by a chef.

Boarding

Boarding is from gate A55, which is in the provisorium that became permanent. No people here either. I‘m the last to enter the holding pen for the bus. There are about twenty passengers on the flight today. No wonder it was so easy to get the emergency exit on row 13 when I checked in!

The bus pulls up to our aircraft and I keep back so I can board last. If the plane is empty anyway, then I‘d much rather sit slightly behind the wing so I can watch the control surfaces during the flight.

The cabin

I settle in the window seat on row seventeen. The rest of the cabin behind me is empty, which is something I don‘t think I‘ve ever experienced in Economy Class! the seat pitch on row seventeen is not bad at all, and certainly enough for a flight of forty minutes. The head rest, by the way, can be adjusted in height.

The Crew

There are three cabin crew on this flight. As a rule, I find that the Helvetic crews tend to be friendlier than the SWISS ones. And this bunch is no exception. What is perhaps a tad strange though, is that instead of stepping into the cabin to make his welcome aboard announcenent, the purser decides to hide in the galley, which is just weird to watch.

Our initial climb is quite bumpy. The flight time is only forty minutes, so by the time the crew are released, the captain also informs them that we‘ll be landing in twenty minutes.

The Meal

The service consists of a bottle of still or sparkling water and one of those lovely little Swiss chocolates.

Arrival

We land in Luxembourg on time. The weather here is so bad. This is the first time I‘ll be taking the bus line 16 to the office since Luxembourg introduced free public transport within the Grand Duchy on 1 March 2020. I think it‘s a brilliant idea. Although I must say that it does feel kind of strange getting on a bus without a ticket.

Conclusion

To conclude, I’m just assuming the apparent lack of passengers is the result of the recent outbreak of Covid19 in Europe. But of course that is only an assumption. However, if indeed it is the case, then I think 2020 may turn out to be something of a watershed moment for the global aviation industry. In Hong Kong more than half of Cathay Pacific’s fleet is on the ground as the result of a reduced network, and others are not doing much better. If the current situation continues, it seems likely that some airlines may simply end up running out of time and money. A bit like running a marathon.

Swiss International Air Lines, Business Class – Airbus A 320: Geneva to Zürich

Transfer in Geneva

Man, what a rathole! I disembark from my flight from Paris at 14h40. Boarding for my next flight should start in ten minutes. But apparently, connecting from the French sector to the Schengen area is not really foreseen in Geneva. And so I end up going up and down a whole set of ugly and narrow corridors, at the end of which I am ejected in front of a security check point. Okay, fine…

The airport is very busy and crowded. There are people sitting on the floor everywhere. The SWISS lounge is one floor up from the gate area. Turn left and right a few times and eventually you should get there…

The SWISS Business Class lounge Genève

If my First Class departure from Zürich were on the same day, I’d be entitled to use the First and Hon lounge in Geneva, but because my departure is still more than two weeks away, it’s the regular Business Class lounge for me today. And it’s quite nice. It’s a descent size and rather empty this afternoon.

The flight is delayed by twenty minutes because of an incident with a dog on the runway earlier on. Boarding will be from gate A02.

Boarding…

… is a complete mess. There are grumpy passengers pushing and shoving everywhere. At some point, a Portuguese speaking mother boards with her baby in a pram and what looks like the combined baggage allowance of about twenty passengers. Oh yes, and she‘s also decided that standing in the middle of the aisle is a brilliant place to make a phone call. Eventually, the passenger behind her explains that she has a tight connection in Zürich, so it would be really good for the mother to get out of the way to let the other passengers board quickly.

So the mother quickly dumps her stuff in five overhead bins and then vanishes behind the curtain to find her seat in Economy Class.

Of course this isn‘t any of SWISS‘ fault. There are annoying passengers on every airline. But I do also think it might have helped if the crew had been in the cabin to help the poor woman, instead of hiding in the forward galley and doing a bloody convincing impersonation of somebody who is both blind and deaf.

The crew

Which brings me, of course, to the crew on this flight. Upon entering the aircraft, there is one male crew standing in the galley. He has one job, to say hello and welcome to passengers as they step aboard, but apparently even that is too much to ask.

Instead, he just stands there in his waistcoat, which is really not doing anything to hide just how badly fitting and tight the uniform is. He hasn‘t bothered to close the top button of his shirt either and looks, in short, like a complete and utter slob.

And just to make sure there‘s as little interaction as possible, the usual refreshing towel and bottle of water have been placed on the seats before boarding.

The meal

The meal service consists of one of the sandwiches they usually serve in Economy on international flights. The slob shoves the tray under my nose, without as much as asking if I‘d like to eat anything. I ask him what‘s in the sandwich, but he just shrugs and continues to ignore me. Turns out it‘s mozzarella with mushrooms and hits the spot nicely.

The purser quickly hands out chocolates, again without saying a word. Oh yes, and there is no drinks service. Apparently, the welcome drink was it.

Arrival

Luckily, it‘s not a long flight and we land in Zürich at 16h30 after a short flight of 30 minutes.

Conclusion

The difference between Air France and SWISS on these two flights was like night and day. The Air France staff on the ground and in the air were so friendly and nicely turned out. The interaction with them was just brilliant and really left a good impression.

The SWISS crew, on the other hand, were really not good. They have zero motivation, they look as though they’re really unhappy to be there and resent you for actually making them work. I’m aware of that fact that a short hop of thirty minutes hardly gives any airline an opportunity to shine and interact with the customer. But even so, I have to say that on this flight it really felt like they were intentionally not making the effort.

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

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.

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 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 bread rolls.

Dessert

And for dessert there is a Läckerli cream thingy (you better 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 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 320: Oslo to Zürich

Introduction

To be honest, I wasn’t actually going to write a review of my return trip from Oslo to Zürich, figuring it would just be more of the same as the outbound.

As such, this isn’t much of a trip report either, consider it therefore, as an update or, for me at least, a very pleasant surprise.

The Crew

I already figured this would turn out to be a good flight the moment I stepped on board. The female maître de and her male colleague were standing at the L1 door as though their only reason to be there was to welcome passengers aboard the flight.

This continued throughout the flight, with all the cabin crew giving the impression of wanting to make sure passengers felt comfortable and welcome.

The Meal

The biggest surprise though, came when the inflight service started. With a departure at 13:55, SWISS considers the Oslo to Zürich flight a lunch time service.

As such, the service started with an apéritif. Here too, the crew very proactively offered wine and champagne to passengers. The maître de looked charmingly disappointed when I informed her I’d just be having a Coke Zero.

The drinks were served with a small packet of snacks made with olive oil and containing pieces of black olives.

The male flight attendant then went through the cabin addressing every passenger individually and by name. He informed me that for lunch there was a choice of beef or Spätzli for the main course. As I’m not much of a carnivore, I went with the latter. One way or another, I must admit I wasn’t expecting a hot meal.

The Main Course

The meal was served on one tray and consisted of the main course, which was Spätzli with rosted onions and a cheesy cream sauce.

The First Course

A small bowl with potato and smoked sausage salad, served with a chunky piece of smoked salmon.

The Cheese

A small plate of cheese, served with bread from the basket.

Dessert

An excellent piece of apple pie with cherry compote and a chestnut mousse.

Throughout the service drinks were regularly replenished by the crew.

Conclusion

In summary, this really was a highly enjoyable flight I had with SWISS. The crew were excellent and gave the impression of having been properly trained. They were motivated and relaxed, but without being sloppy. Of course, it also helped that I had the whole row of three all to myself and could spread out comfortably.

In fact, I got so comfy that I dosed off and slept for the rest of the flight with the warm feeling of sunshine on my face.

The fabulous Swiss chocolates served at the end of the flight, which have become SWISS’ trademark, were offered to passengers as they disembarked, which I thought was another nice touch.

I wish all flight could be like this!

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.

Swiss International Air Lines, Business Class – Airbus A 321: Zürich to London Heathrow

Getting to the Airport

I finish teaching early today, mainly because the audio system in the classroom I’m using is inop and nobody had bothered to tell me. Today was my last time teaching this particular class, which is a shame really, because they were rather nice. At least, on a positive note, this was also my last class until September of next year!

I leave the university just after 15h to catch the 15:24 train to Zürich airport. It’s only a 12 minutes train ride from Winterthur.

Zürich airport is already decked out in full-on Christmas mode. I think it looks quite nice with all the lights. But where is everybody…?

I’ve already checked in on my mobile phone. So instead of going to the SWISS terminal, I head three floors up from the train station, then across the bridge to access check-in area 5 and then from there I go one floor up to the access point for security – which I’d say is probably the most direct routing.

The security check is quick and efficient. There are no queues. My flight is departing from the D gates, which is the non-Schengen area of the B pier at Zürich.

The SWISS Business Class Lounge

Because there isn’t really much to see from the waiting area, I figure I might as well go to the SWISS lounge, which is located behind immigration.

The lounge is your typical SWISS branded lounge. It has the usual selection of loud business men talking on the phone, light snacks and drinks. It’s not at all crowded when I arrive.

I’m only in the lounge for about 20 minutes – enough time for a cup of tea – before I decide it’s time to make my way to the gate.

Boarding

Boarding for my flight is from gate D39 and starts exactly thirty minutes before departure with a call for priority passengers to board first.

Unfortunately, the location of the gate makes it impossible to take a decent picture of my plane.

I’m seated on 1A, and clearly Mr. 1C is not happy about that. I’m not sure what his problem is, but he’s definitely not a happy bunny.

He demonstratively plonks his fake Canada Goose jacket on the middle seat. I’m actually surprised he doesn’t say something to the effect of ‘I claim this territory for England’… or something like that.

Boarding for the flight is quick, and it looks as though the load on this evening’s flight is very light.

Once boarding is completed, the crew distribute small bottles of still water and packaged towels. SWISS appear to have recently switched suppliers, because their towels have a different smell than they used to.

The Crew

Safety is always a bit sloppy on SWISS, which is really not good. And this flight is no different. The flight attendant asks Mr. 1D to either put on his jacket or stow it in the overhead bin for take-off. Alas, Mr. 1D is not willing to cooperate and simply asks why? To which the flight attendant literally replies that she really has no idea either, but that’s just the rule. And walks away.

Seriously? Mr. 1C has his earphones on during take-off, and nobody seems too bothered by that either. And the lights are not dimmed, even though it’s already dark outside.

Eventually, we take off just slightly ahead of schedule. The flight time is one hour and 15 minutes, plus 30 minutes holding.

The Meal

The meal service starts straight away. There is no choice. The tray has on it a plate of cold roast beef with a potato salad, a plate of cheese and a creamy looking dessert.

I wasn’t intending to eat the meat, which is all the same because it smells rather awful. The salad is nice enough though.

The cheese is lovely. Can’t really go wrong there. It is served with a selection of white or dark bread from the basket. The crew come through the cabin twice with bread. Although it takes them so long for the second round that everybody has already finished their meal anyway by that time.

And the dessert is simply dreadful, despite the cute Läckerli on it, which is a speciality of Basel, where I live.

The cream is just horribly sweet and tastes awfully artificial.

Arrival

But the flight passes quickly, and despite the holding, we still arrive on stand ten minutes ahead of schedule.

Immigration at Terminal 2 is quick this evening, and I’m through in no time.

All in all, this evening’s flight was no better or worse than any other airline’s short-haul European Business Class flight. I’m also pretty sure that SWISS takes passenger safety very seriously, because any airline’s reputation hinges on that being so. Nonetheless, I really do think they could improve on their crews’ attitude toward safety.

Swiss International Air Lines, Business Class – Airbus A 320: Zürich to Paris Charles de Gaulle

Introduction

In the long and old tradition of giving my colleagues at work that I mention in my blog a nickname, I suppose I should mention that I arrive at the airport early today, at 15:45 to be precise, for a meeting with my colleague, let‘s call him the scruffy M., to discuss the handover of duties while I‘m away on sabbatical.

We finish just before 17h and then I make my way to departures one floor up. Zürich Airport is slowly getting into the groove for Christmas. The lights are up, but they‘re not yet on. At least not all of them.

To access the security checkpoint, there are separate lanes for Economy Class passengers and for those with priority. Which is a good thing, because the airport is quite busy today.

But at least the queue moves quickly. Once I‘m airside, there are more Christmas lights.

This is also when I realise that now‘s the season that‘s difficult for taking pictures of aircraft from inside the terminal, because it gets dark earlier.

The last image, above, is of my aircraft to Paris. I suppose I could say I was being artistic. But I think we all probably know that‘s not really the case…

Boarding

In any case, boarding for the flight starts at 17:25. That‘s 30 minutes ahead of our departure time.

The Cabin

I‘m seated on 1A, which is the bulkhead row. There are three rows in Business Class this evening. And from what I can see, I think there are only six passengers seated up front.

The service on the ground starts with the distribution of the packaged towels and a small bottle of still water.

The Crew

The Business Class cabin is being taken care of by a gentlemen with a Turkish name. And I have to say, he‘s brilliant! One of the best flight attendants I‘ve experienced in a long time. He‘s cheerful, friendly, attentive and all round excellent at his job.

Once boarding is completed, he greets every passenger individually, informs us about the menu on the flight and takes orders for drinks with the meal.

The Meal

There is no choice for the meal. But then again, the flight is only 55 minutes to Paris.

The main course is a plate of salmon tatar with zucchini, a mango and avocado salsa, crème fraîche and pumpernikel crumble.

The dish is served with a plate of cheese and butter.

There is a selection of brown and white bread and crackers from the breadbasket and the crew go through the cabin twice offering bread.

For dessert there is prune compote with panna cotta and crumble.

Arrival

Eventually, we make our approach from the east, and although there is quite some traffic, there‘s no delay and we arrive on stand at 19:15. Exactly according to the schedule.

The Star Alliance operates out of Terminal 1 in Paris. That‘s the one that looks like a flying saucer. It may not be the most practical design, but it‘s just so stylish…!

Getting into Town

I exit arrivals and make a quick stop at Marks and Spencer to get a sandwich for dinner. From there I head outside at door 32 to catch the bus into town.

Terminal 1 does not have a railway station. So if you want to take the train, you first need to take the CDGval to Terminal 2. Alternatively, you can also catch a Le Bus Direct bus service. There are various lines. I think the service is very expensive at EUR19 for a oneway ticket. But the number 2 line goes straight to Porte Maillot nonstop, which is convenient for where I need to go.

The journey take 25 minutes in good traffic and 45 minutes in normal Parisian traffic.

To conclude, I must say this was a short but very pleasant flight with Swiss today. All of the crew were friendly and seemed generally happy to be there, which isn‘t always the case with Swiss.

SWISS, Business Class – Airbus A 220-300: Luxembourg to Zürich

Getting to the Airport

It’s Friday evening and I’m finally on my way home. The flying Dutchman drops me off at Luxembourg airport on his way back to Holland. The journey from Kirchberg, where the offices are, to the airport is only about 15 minutes by car or by bus.

Check-in

The Star Alliance carriers operating out of Luxembourg check in on row 16 for Economy Class and row 17 for First and Business Class passengers.

The Lounge

The lounge in Luxembourg is quite nice, and has a nice selection of snacks and drinks. Especially their cakes are lovely! The views of the apron are pretty good. Throughout the terminal, wifi is available either through the airport’s network or through Eduroam.

I always feel slightly out of place in this lounge. Because while all the bankers are milling about in their sharp suits, I’m just lounging in my sneakers and jeans…

The inbound appear to have left Zürich with quite a delay, and is now not expected to land until 18:30, which is the boarding time for the return flight from Luxembourg to Zürich.

Boarding

Despite the arrival delay, boarding for my flight start with only a minor delay of about ten minutes. It’s a lovely late summer evening outside.

The Cabin

I’m seated on 3A. There are four rows of Business Class, for a total of twelve seats. Although only seven are occupied this evening.

I really like the cabin of the A220. It feels very spacious and airy. And the seat pitch up front is excellent.

I’m the last passenger to board. I take my seat and one of the flight attendants brings me a bottle of still water and a wet towel.

By the time we taxi out for departure, it’s 19h15. The flight time is 35 minutes, which means we’ll still be arriving on time.

The Crew

The crew on this flight really is excellent. The Business Class cabin is served by the purser, a friendly German young man with really excellent manners. He takes his time with every passenger and explains what’s in the three ramekins that are served on this flight.

The Meal

The first ramekin contains what is, apparently, Egyptian tartar. It’s vegetarian and I think it’s probably something similar to muhammara. It tastes similar too. Then there is a chicken curry. And the dessert is a mocca cream served on a bed of glazed mandarins.

Arrival

Meanwhile, the view outside with the setting sun is just so beautiful and very atmospheric. It’s quickly getting dark as we start our descent into Zürich.

Eventually we land just after eight in the evening, with just a few minutes delay. A big, orange full moon is slowly rising on the horizon and I’m just happy to be home again.

Conclusion

Sometimes things just line up. Even though it was only very short, I greatly enjoyed the flight this evening. The lovely weather, the quiet and spacious cabin, the tasty food and the brilliant service made for an utterly pleasant travel experience with SWISS.

My next trip to Luxembourg will be in October. In future I will probably be using the plane less and less on this route, now that the SNCF have introduced two daily TGV trains from Mulhouse to Luxembourg. The introduction of these two services mean that I can make the journey, door to door, in under four hours even with changing trains in Mulhouse.