INTRODUCTION
In December, I flew with SAS from Paris to Stockholm, and a few months later, from Zurich to Stockholm.
On both trips, I was seated in SAS Plus, a class that offers an experience somewhere between economy and business. I was particularly interested in trying out the cube, a new meal concept introduced in May 2017.
I’ve flown SAS many times before, and you can read my long-haul business class review here. I’ve always appreciated their inflight catering in both business and economy classes.
PARIS TO STOCKHOLM
The cube is a sleek and innovative meal concept, different from the usual trays in economy or business class.
The unboxing process is fun: you open the box, remove the condiments, and then add them to your meal as you prefer.
This flight’s meal included veal roast with lentil salad, wheat chanterelle cream, and cumin-cured red cabbage.
The lingonberry and lemon verbena muffin bar was a highlight, adding a sweet and fresh touch.
The meal was accompanied by information about the ingredients and their origins, enhancing the dining experience.
ZURICH TO STOCKHOLM
On this mid-morning flight, lunch was served, featuring salmon, shrimp, kale, white beans, rhubarb, cabbage, and rainbow trout roe.
Condiments included algae-roasted buckwheat and a raspberry emulsion.
SAS uses sustainably farmed seafood and creates exciting flavours with ingredients sourced from across Scandinavia.
Few airlines go to such lengths, and it’s impressive to see SAS offering such innovative dishes and a unique meal concept.
CONCLUSION
Overall, SAS Plus offers a noteworthy upgrade from standard economy, particularly with its distinctive meal offerings.
The cube concept adds an element of fun and customisation to the dining experience, reflecting SAS’s commitment to quality and innovation.
Both flights provided fresh, flavourful meals that highlighted Scandinavian ingredients.
