Review: Finnair Europe Business Class

Finnair business class inflight meal

Finnair invited me to Helsinki to participate in an airline food presentation for their staff at their headquarters. They arranged my flights for me, and I flew from Frankfurt to Helsinki, and Helsinki to Brussels in business class. I’ve always liked Finnair I have flown them several times, and I find their inflight meals to be of high quality and relevant to their culture and cuisine. Finnair has collaborated with the Finnish design house Marimekko, which was established in Helsinki back in 1951, to create a range of inflight service ware as well as amenity kits, pillows and blankets.


After take-off the cabin crew came through the cabin to offer drinks and a small snack.

Finnair inflight wine and snack

I ordered a white wine and some Penn State pretzels came with it. I loved the glassware used inflight and when I noticed them in the Finnair shop at their Helsinki HQ, I purchased a set.

Finnair business class inflight meal tray

A few minutes later my meal was delivered. It consisted of a smoked fish with apple entree and pork stew with beans, broccoli and mashed potato. There was also some Finnish bread on the side and a raspberry cake for dessert.  It was the middle of winter when I took this flight, and I distinctly remember thinking how lovely and comforting this meal was. It wasn’t overly heavy and just the right quantity of food.


The following day I flew from Helsinki to Brussels, and once again the cabin crew delivered drinks and snacks before the meal service.

Finnair inflight drink and snacks business class

After the drink service was complete I received my salmon entree and beef with a Finnish mushroom sauce, mashed potatoes and vegetables. The main meal was excellent and I enjoyed the carrot cake which was simple yet delicious.

Finnair business class inflight meal

Finnair serves Nicolas Feuillatte Brut Grande Réserve Champagne the number one Champagne brand in France (and number three in the world). It’s matured for up to six years with tones of yellow stone-fruits, plum, apple compote, fig and dried apricot. It paired beautifully with the salmon entree.


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