INTRODUCTION
Recently, SAS invited me to Tokyo to film their inflight meal selection process and interview key staff about their food and beverage offerings.
With complimentary meals on all international flights and tailored inclusions depending on your cabin class, SAS provides some decent dining options at 35,000 feet.
WHAT TO EXPECT
Economy Class: In economy class, passengers are treated to a complimentary meal and a selection of free non-alcoholic beverages.
For those wanting to indulge a bit more, alcoholic beverages and additional snacks are available for purchase.
Although meal choices are not provided, the quality and presentation of the food is adequate for international economy class.
Premium Economy Class: Premium economy passengers enjoy an upgraded dining experience with two meal choices served on a tray with real china.
The service includes free-flowing alcohol, a selection of snacks throughout the flight, and a second meal before landing.
Business Class: The inflight meal service features a choice of two entrees and four main courses, followed by a selection of cheeses and three decadent dessert options.
The business class restaurant service is typically Scandinavian, and it’s fun to watch the crew move the trolley through the cabin, offering different food options to passengers.
SAS EUROPEAN FLIGHTS
On SAS European services, passengers are always offered complimentary tea and coffee.
The airline operates two products: Plus and Go. Go ticket passengers can purchase food and drinks, while Plus passengers enjoy complimentary meals and beverages, enhancing their short-haul travel experience.
THE MEALS
Paris to Copenhagen: On a recent flight from Paris to Copenhagen, I chose Turkey with Yuzu Noodles and Miso Mayonnaise, elegantly served in real glassware made by Orrefors.
The salad was fresh, clean, and crisp. For reference I’ve included other SAS Plus meals that I’ve experienced recently.
COPENHAGEN TO TOKYO
SAS has recently upgraded their cabins, and their long-haul business class is nothing short of stunning.
Add to this the restaurant-style in-flight service, and you have a recipe for a great flight. My meal tray was covered with linen and accompanied by real cutlery, oil, and glassware, adding a touch of elegance to the dining experience.
The entree choices included Marinated Salmon with pickled root vegetables and Chicken Ballotine with cauliflower puree. Both were garnished beautifully and tasted exceptional.
For the main course, I opted for Spinach and Ricotta Tortellini with baby carrots, zucchini, and turnip in a Parmesan and chive cream sauce, which was simply delicious.
Dessert options featured a raspberry and white chocolate mousse cake, Valrhona chocolate ice cream, and a cheese plate.
Unable to choose, the attentive crew graciously served all three.
Before landing, breakfast was served. I selected a meal from the trolley, which included cucumber, cherry tomatoes, peppers, ramson pork sausage, mushroom, and herb souffle, accompanied by fresh fruit and a croissant.
It was one of the most delightful breakfasts I’ve had in business class, with ample choice and exquisite flavours.
TOKYO TO COPENHAGEN
On the return flight to Europe, I traveled in SAS Plus (Premium Economy), which offers an elevated economy class dining experience with real china, larger meal trays, and enhanced meal options.
The first meal served was beef with potato gratin and vegetables, a prawn salad, and apple cake for dessert.
Between meals, the airline offered a variety of quality snacks from Japan and Europe.
One hour before landing, the crew provided a second meal service, consisting of salmon pasta and fresh fruit.
Though simpler than the first service, it was still a satisfying and well-executed offering.
CONCLUSION
The inflight meal experience on SAS was fantastic, marked by Scandinavian touches and an emphasis on high-quality products.
Highlights include cold-pressed apple juice from a family in West Oslo since 1661, illy coffee, and Europe’s first sake from Grimstad in southern Norway.
SAS provided free tickets for the purpose of this article and a video interview conducted in Tokyo, but all opinions are my own.