Starting yesterday the beginning of the 2000 summer flight schedule,
Starting yesterday the beginning of the 2000 summer flight schedule,
People eat with their eyes – following this premise, meals will be presented on new, additional dishes. In Grand Class Europe, breakfast, cold hors d`oeuvres, and main courses will be served on large plates. Small china bowls for egg dishes and warm snacks will be used in both classes.
The variety of dishes offered will be expanded with a large number of trendy dishes such as vitello tonato, buffalo mozzarella on tomatoes, carpaccio with green pepper and grana padano, chicken on a spit with royal salad and mango chutney, tomato risotto, etc. However, Austrian classics such as veal and cream goulash, beef in aspic with red onions, and Schinkenfleckerl (noodles and ham) will round out the culinary service on board Austrian Airlines.
In addition, the extensive inflight service will be complemented in both classes with small, warm delicacies such as savory morsels, warm deserts, and filled pastries.
In Austrian Airlines` Grand Class Europe, passengers will be able to choose from three main courses, and in Economy Class on longer routes, from two main courses.
In order to better bring out the first-class quality of the wines offered, they will also be served from the bottle in Economy Class. Thus, Austrian Airlines also offers passengers on board shorter flights varied, delicious, and first-class service with the well known Smile in the Sky.
Theodore is the Co-Founder and Managing Editor of TravelDailyNews Media Network; his responsibilities include business development and planning for TravelDailyNews long-term opportunities.
