The longstanding Nordic-focused inflight catering menu on Scandinavian Airlines (SAS) is about to change.
SAS Retires “New Nordic” And Goes Global With Inflight Dining
SAS is spicing up its onboard menus, the first major update in eight years. Starting October 1, 2025, SAS will launch a new in-flight dining program dubbed “Flavors by SAS.” The new dining concept will be a marked departure from the airline’s “New Nordic” culinary approach and embrace of a far more “global” palate.
From Nordic Minimalism to Global Fusion
Since 2017, SAS has emphasized a “New Nordic” culinary identity, with meals inspired by traditional Scandinavian ingredients and flavors, reinterpreted in sleek, modern form.
But in October, SAS will shift to a more international menu inspired by destinations across Europe, North America, the Middle East, and Asia on both longhaul and short-haul flights. While details are still emerging, the airline promises that menus will evolve frequently and reflect seasonal influences, addressing frequent flyer fatigue.
Aron Backström, Vice President Product & Loyalty at SAS, said:
“While SAS has always been about bringing Scandinavia to the world, this new concept, Flavors by SAS, brings the world to Scandinavia, incorporating bold and diverse flavors inspired by Europe, the U.S., Asia, the Middle East, and the Mediterranean.
“SAS’ innovative dining approach and rotating menu system sets a new standard in inflight dining, providing a flexible, customer-centric alternative to traditional static menus. This dynamic model positions SAS at the forefront in innovation and adaptability within airline food and beverage service.”
Ironically, it was just a few days ago I said that flying SAS in 2025 was virtually no different than in 2017…so little has changed. I don’t necessarily see that as a problem (since the food is almost always superb on SAS), but apparently, SAS felt it was time for a refresh to coincide with the return of intra-Europe business class.
What To Expect In Terms Of Meals On SAS
SAS promises five changes to its meal service:
- New menus – More “globally-inspired” culinary offerings.
- Tiered meal service – Various service levels ensure that meal offerings “align with flight length and conditions,” from a simpler basket service to full tray meals with hot and cold dishes.
- Flexible dining approach – SAS will mix and match meal components to create “unique tray combinations, ensuring variety and freshness.”
- Rolling menu rotations – Meals change “frequently” (though no speicifc time frame was given), ensuring frequent travelers get to experience new options.
- Elevated presentation in Business Class – SAS replaces single-use items with porcelain, a “unique double-walled porcelain mug,” glass and stainless-steel utensils to elevate the onboard dining experience.
The Elimination Of Single-Use Items
SAS airline plans to cut back on plastics, reduce waste, and rely more on compostable and recyclable packaging. Reusable service items in business class (like those porcelain mugs and plates) may end up using more resources when they are carted away and washed, but they certainly are more visually appealing and easier to eat from.
I’d love to see SAS upgrade its longhaul Plus (premium economy class) catering to ceramics as well, but I’m happy to see the shift to porcelain in business class on intra-European flights.
> Read More:SAS Reintroducing European Business Class On October 1, 2025
CONCLUSION
To me, the best inflight dining doesn’t necessarily come from over-the-top presentations and especially from “cheffy” menus (ahem, Lufthansa). Rather, it comes from thoughtful execution, quality ingredients, and a nice presentation. To its credit, SAS has done this really well over the years on both short-haul and long-haul flights. I hope the next iteration of meal service will build upon this culinary excellence and not sacrifice it in the name of change for the sake of change…
Sounds like this will attract a lot of ST airline loyalists to fly SK over KL and possibly AF for hops in Euro J.
By globally-inspired, does it mean FLÆSKESTEG will be topped with salsa verde? KARBONADER with biryani and parotta ? Forloren Hare in Sha cha sauce?
Let’s hope not…
I guess I won’t experience it! I’m flying next month (yay) to Germany again (2nd go at Germany in 2 months!) through SAS. Maybe it’s good that they’re not part of the big ST JV because their fares have been better on average. Or idk if that’s the reason. But there are many other potential TATL trips I want to take with ST where SK is just priced better.
Excellent news, SAS is on the rise and after years of being stifled by Lufthansa are finding their way in SkyTeam.
Hopefully good news…I’ll reserve judgment until I taste the food. I think the current dishes are very delicious.
I’ve never had a problem with the food that SAS offers in long-haul business class. And if what I had in October and/or November was a prequel of say Asian-tinged meals when flying SAS long-haul business class in the future, I welcome the change of choices.
Food on airlines is, to me, like a toilet on a bus. I don’t need it for short trips. On longer trips, I appreciate it. But, all have ranged from barely functional to surprisingly good, given (very low) expectations (I’d rather fly, but boy that Greyhound bus has a great toilet: things nobody has said). Price and timings will always beat food quality. That being said, thank you to those that spend an extra $10 on my meal on my $7000 J ticket. Oh my gosh, am I the guy who justifies an abusive spouse? You gave me an extra Twinkie.