Intro
Whole bottle of sparkling wine to keep in economy?
SWISS’s new Senses service includes unexpected touches like keeping your 200ml Bottega Brut bottle and mid-flight ice cream service.
The attention to detail starts before takeoff.
Not the usual laminated card with three options, but an actual menu printed on 100% recycled paper with climate contributions noted at the bottom.
It’s the first time I’ve seen this level of environmental consideration for economy class menus.
That’s your first hint that SWISS’s new “Senses” concept might deliver on its promises.
This is just phase one of their rollout, with new seats and cabin interiors planned for the future.
I wasn’t expecting much from an 11-hour economy flight.
But after experiencing what SWISS calls its biggest-ever service investment, I’m genuinely impressed by how much effort they’ve put into making economy passengers feel looked after.
The Apรฉro Culture Touch
What surprised me was the apรฉritif service, which occurred 30 minutes after takeoff.
They delivered an entire bottle of Bottega Brut sparkling wine – not just a splash in a plastic cup, but the whole 200ml bottle to keep.
Alongside it came a small bowl of mixed nuts, which isn’t groundbreaking, but it’s that Swiss attention to their apรฉro culture that sets the tone. (No pre packaged snacks here, delivered in a lovely ramekin!)
On flights ex Zurich, instead of nuts, you’ll receive Sbrinz cheese.
First Service
The main meal arrived about an hour in, and here’s where SWISS surprised me.
I’d chosen the Panang chicken curry from two options (the other being potato ravioli), and when the foil came off, rich aromas of coconut and lemongrass filled the air.
What impressed me most was the portion size – generous enough that I wasn’t left wanting more.
The sides elevated the whole experience.
A fresh cucumber salad with sesame seeds and a chocolate mocha cake with raspberry coulis was a high-quality dessert for economy class.
Plus there was a bread roll – soft, still warm, and served with real butter.
Mid-Flight Treats
Five hours in, something unexpected happened: ice cream service.
The crew offered chocolate ice cream to enjoy while watching your inflight entertainment.
Exactly the kind of unexpected touch that makes you appreciate the effort.
The crew also made multiple water runs throughout the flight, which may sound basic but makes a significant difference on long sectors.
Seven hours in came the sandwich service – chicken, cheese, and tomato on fresh bread.
A simple snack, but I appreciated the service again.
Second Service
Before the final meal, they handed out hot towels, a nice touch that’s increasingly rare in economy class.
Two and a half hours before landing, they served quite a substantial meal, Pad Thai noodles with egg and tofu, plus a fresh fruit and vegetable salad on the side.
I appreciated the fresh salad and fruit, as most airlines tend to offer much more basic second meal services that often lack fresh items.
While there was no fresh dessert, the chocolate bar was a welcome addition.
Galley Snacks
Between the main services, you’re encouraged to visit the galley for Swiss-branded snacks and fresh fruit.
I wandered up mid-flight to find a decent selection – not just packets of peanuts, but quality Swiss snacks that you’d want to eat.
The crew was happy to let passengers browse and choose what appealed to them.
Honestly, by that point, I was so well-fed I could barely manage another bite, but it’s brilliant that the option exists.
SWISS didn’t hold back on drinks. Two red wines, white wine, sparkling wine, five spirits, Swiss beer, four soft drinks, three juices, plus Rivella and Fever Tree mixers.
Getting premium mixers in economy is almost unheard of.
Now, here’s something special about flying TO Switzerland rather than from it – you get to experience authentic Swiss products like Rivella on your way into the country.
There’s something quite lovely about an airline introducing you to local culture through food and drink before you even land.
Those Little Details
It’s worth mentioning the bathroom amenities because they can make a significant difference on long flights.
Soeder collaboration products throughout – Alpine Valley signature fragrance in natural face spray, hand lotion, and soap that doesn’t strip your skin.
The scent is subtle rather than overwhelming, and the amenities were consistently restocked throughout the flight.
The headphones were surprisingly good quality and yours to keep, while the pillow and blanket were comfortable enough for decent rest.
But what stood out was the crew service.
These flight attendants never disappeared after the meal service – a common complaint on long-haul flights.
Instead, they maintained a visible presence throughout the cabin, a continuous refreshment service, and were genuinely responsive to passenger needs.
I can’t remember the last time I’ve seen cabin crew this attentive on an economy long-haul flight.
Conclusion
This service actually reflects Switzerland’s hospitality culture.
The apรฉro tradition, quality Swiss chocolate, local beverages like Rivella – these aren’t random additions but thoughtful nods to Swiss culture.
It makes the experience feel authentic rather than generic.
I can’t remember the last time I was this well-fed in economy class. SWISS has genuinely raised the bar with their Senses concept, proving that economy doesn’t have to be basic.
The food quality rivals that of economy on other carriers, the portion sizes are generous, and the multiple service touchpoints keep you satisfied throughout the journey.
Yes, you only get two main course choices compared to three on some airlines, but the quality and quantity more than compensate.
The crew’s attentiveness and the frequent food and beverage services create an experience that feels several notches above typical economy class experiences.
For an 11+ hour journey, this level of service makes the time pass more comfortably.
If you’re flying long-haul economy and have the choice, SWISS is worth considering solely for this new experience.
They’ve created something that prioritises passengers over just cutting costs.
