Review of SAS Business Class – BusinessClass.com

SAS Business Class features some of the best in-flight dining in its class. Passengers can expect two meals – with the first offering a more elaborate dining experience. Flights departing from Scandinavia feature menus with a strong focus on Scandinavian suppliers, and the airline also tries to offer local delicacies on flights from outstations.

Lunch and dinner starts with drinks and warm nuts presented in a ramekin. Tables are set with light grey table linens, Georg Jensen cutlery specially designed for SAS and a bread & butter plate. Glassware is provided by Orrefors of Sweden and fine china by Royal Copenhagen, underlining the emphasis on Scandinavian design. 

With a nod to the Scandinavian concept of smörgåsbord, SAS offers most of its meal service in Business Class from display trolleys. This is appreciated by passengers since it offers an opportunity to see the food before making a choice. The first trolley being rolled down the aisle displays a choice of two different cold starters. Salads are also offered – with a choice of dressing and a selection of breads and rolls. 

In 2017, SAS trialled a new starter which became so popular that it has been offered as a signature dish ever since. Vendace roe, a Swedish alternative to caviar, from Kalix in the north of the Baltic Sea is served in small glass jars, topped with organic crème fraiche and chives, with crisp bread baked with Västerbotten cheese on the side. Bright orange in colour and sublime in texture, the Kalix Vendace roe holds a protected status similar to other regional delicacies in Europe such as Parma ham. It is served at royal dinners, at the Nobel prize banquet, and to passengers lucky enough to fly SAS Business Class during the six month season that annual stocks normally last.

The second display trolley offers a selection of four main courses. There is usually one red meat option such as beef, lamb or even reindeer, one poultry dish, one seafood and one vegetarian alternative. On flights to and from Asia, one of the options is Asian in character. The main courses are followed by a third run down the aisle by the display cart, offering cheeses, fresh fruits and desserts, often including a cake and ice cream. Handmade pralines are also offered.

The pre-landing meal is a more simplistic affair using trays placed on linen-lined tables. Flights from Scandinavia to the USA usually offer a traditional open sandwich with cut fruits or a cake on the side. Westbound flights from Asia offer a more substantial selection, with hot options offered as a buffet, plated by the cabin crew. A similar setup is used for breakfast, offering passengers various hot and cold options from a buffet, plus yoghurt, muesli and marmalade accompanied by hot croissants, breads and rolls.

Savoury and sweet mid-flight snacks are available from a dedicated snack bar located adjacent to the galley.