The Swiss long-haul fleet will expand by two Airbus A330-200 aircraft as of the next winter timetable. Configured for 42 Swiss Business and 187 Swiss Economy class seats, these aircraft will replace leased-in equipment on East and West Africa routes, and also be used for timetable improvement on intercontinental routes.

High seat load factors and strong demand for as many daily services as possible contributed to this decision. Delivery of the first Airbus A330-200 is expected in November. It will be put into service on flights to Malabo/Douala/Yaoundé and Nairobi/Dar es Salaam.

The second aircraft is expected to arrive in December, and add capacity on existing routes. Flights LX15/16 between New York’s JFK and Zürich, and LX65/64 between Miami and Zürich will then operate daily. Zürich - Riyadh - Jeddah will increase from three to four weekly frequencies, Zürich - Nairobi - Dar es Salaam from four to five weekly frequencies, and Zürich - Sao-Paulo - Santiago de Chile from five to six weekly frequencies. With this addition, the SWISS long-haul fleet will consist of 21 aircraft (nine A340-300 and 11 A330-200 aircraft, plus the leased-in Boeing Business Jet—BBJ in service on the Zürich-Newark route).

SWISS e-Tickets Now Available For United Airlines Flights

SWISS e-tickets are now available for United Airlines flights, including flights operated in codeshare with SWISS. The e-ticketing network is also growing with the availability of this convenient service in Belgrade, Douala, Hong Kong, Malabo, Tokyo-Narita, Venice and Yaoundé.

Ticino Cuisine Featured Onboard Swiss First & Swiss Business

Through August, the cuisine of Ticino, Switzerland’s most southerly canton is being featured in Swiss First and Swiss Business on long-haul routes from Switzerland, and in business class on European flights longer than 1.5 hours. Menus offering Mediterranean lightness and creative variety were created by Rolf Krapf, a renowned chef at the 5-star Hotel Eden Roc in Ascona. A sample first course for Swiss Business passengers on long-haul flights includes sliced veal with tuna mousse, smoked salmon and eggplant compote, potato terrine, and fennel salad. As a main course, roast beef steak served with porcini mushrooms, artichokes, tomato, and Ticino-style polenta is available. The “SWISS Taste of Switzerland” program was designed to offer passengers a sample of the vast variety of Switzerland’s culinary landscape. Since 2002, the program has showcased the cuisine of cantons Bern, Grisons, Thurgau, Vaud, Lucerne, Schaffhausen, Valais, Geneva and Zürich. Cuisine from the Appenzeller region will be featured in the fall.
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