Intro
After completing a 72-hour journey around the world via Air Canada, Japan Airlines, and EVA Air, my final leg was a quick hop from Vienna to Paris with Austrian Airlines.
What I discovered was how a short European flight can showcase authentic local cuisine when an airline takes food seriously and partners with the right caterer.
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While economy passengers enjoy a buy-on-board menu featuring genuine Viennese specialties, such as Apfelstrudel and Wiener schnitzel (available on flights over 80 minutes), business class passengers receive full meal service, powered by Do&Co, Vienna’s legendary premium caterer.
Austrian Lounge
The space felt like a modern interpretation of traditional Viennese coffeehouses, with an extensive selection that went well beyond standard lounge fare.
Fresh fruit displays looked market fresh rather than tired and wilted, while hot food stations offered rotating selections that changed throughout the day.
The coffee bar deserved special attention, serving proper Austrian coffee preparations rather than just pushing a button on an automatic machine.
You can taste the difference in quality, which reflects Vienna’s serious coffee traditions.
Multiple food stations offered both international options and distinctly Austrian choices, providing passengers with a preview of the local food culture.
The pastry counter featured items that looked genuinely Viennese rather than generic European baked goods.
Inflight
Stepping onboard, I found a bottle of water waiting at my seat, though no pre-departure beverages were offered.
About fifteen minutes after takeoff, the real show began, with Austrian Airlines’ partnership with Do&Co becoming immediately apparent.
Do&Co isn’t just another airline caterer but Vienna’s premier hospitality company, known for supplying food to events like Formula 1 races and premium venues worldwide.
Their approach to airline catering brings restaurant quality thinking to aviation, and it shows in every detail.
The cabin manager served ricotta-filled ravioli with asparagus and cherry tomatoes that immediately impressed.
The ricotta filling was creamy and light, the vegetables added brightness without overwhelming the delicate cheese flavours.
Cherry tomatoes provided bursts of acidity that cut through the rich ricotta, while the overall dish demonstrated proper flavour balance that’s rare at altitude.
As a sommelier, the cabin manager recommended a local Viennese wine to complement the meal. Vienna is one of the few world capitals with vineyards within city limits, producing wines with distinctive regional character.
While he apologised for not having proper wine glasses, I wasn’t complaining – it’s still good wine at 37,000 feet!
Small details enhanced the experience throughout – proper metal cutlery instead of plastic, plus a clever wooden clip to attach napkins to clothing that prevented the usual inflight napkin disasters.
For dessert, Austria’s famous chocolate mousse meeting the high expectations set by its reputation. It delivered completely.
The texture was silky and light, achieving that perfect balance between richness and that requires real pastry skill.
Conclusion
Austrian Airlines proves that short European flights can deliver exceptional dining experiences when airlines prioritise authentic local cuisine and partner with quality caterers.
The Do&Co collaboration showcases what’s possible when an airline takes food seriously, serving food that genuinely represents Austrian culinary traditions while maintaining the high standards of business class.
Austrian cuisine often gets overshadowed by its German and Italian neighbours, but the combination of Central European heartiness with sophisticated Viennese refinement creates distinctive flavours worth celebrating.
For travellers interested in experiencing authentic Austrian hospitality and cuisine, Austrian Airlines delivers cultural immersion alongside quality transportation.
The Viennese wine selection and attention to detail create memorable experiences that justify choosing full-service airlines over budget alternatives.
