The sole operator of daily flights including Chicago-Stockholm, and Chicago-Copenhagen. A convenient departure time of 1625, and an arrival time into Stockholm the following day at 0750 allows for plenty of connections on to locations all over the world. We hopped onto one of SAS’s last “old business class A330s” (now obsolete as the all Airbus 330s in SAS’ fleet have just been fully refurbished) intercontinental business class. Read on!
Service from here on was impeccable – starting with a friendly welcome from the Danish-speaking gate supervisor.
At the gate, I was quickly identified as a business class passenger and wished a nice flight. At the aircraft door, I was again greeted courteously and shown to my seat.
The seat is absolutely not the flashiest seat in the skies – but it is one of the most comfortable, and comes equipped with an inbuilt massage function.
The meal didn’t go down quite as well though, although the pre-dinner snack of a tuna summer roll was tasty. The first course of proscuitto, mozzarella and grilled vegetables was poorly presented, and still covered in its plastic film (this is something which, thankfully, is being changed with SAS' new business class concept).
For mains, passengers could choose from halibut with pearl couscous, edamame beans, langoustine sauce, beef tenderloin in a red wine sauce with dauphinoise potatoes, roasted vegetables, or parmesan risotto, mushrooms, white asparagus, edamame beans.
I went for the tenderloin but again found it poorly presented and honestly quite tasteless – a disappointment.
The beverage accompaniment was the redeeming feature of the meal. We were recommended a delicious Chilean red, the Falernia Syrah Reserve, followed by “In Plane Sight”, one of the airline’s innovative cocktails, a concoction of Amarula, Cognac and Cointreau. Great for washing down either dessert choice, Ben and Jerry’s vanilla ice cream or a dulce de leche cheesecake.
An hour before arrival into Stockholm, breakfast was served and it was unimaginative; the cold cuts were uninspiring – I stuck to yoghurt.