The new design of the comfort bag is reflected in some tableware, including the coffee mug. Future plans likely include the introduction of a bowl of rice alongside the new design of the coffee cups (also in the ‘well’ model).
In addition to the new Nordic designs, Finnair’s new service concept will offer a wider range of food and wine options, served on demand.
It also introduces the Finnish tradition of âKahvikutsutâ – a coffee served with seven different treats – for long-haul flights from Asia in the morning. This coffee service includes traditional Finnish treats like Karelian pies, cinnamon buns, coffee cakes and Finnish chocolates between the two meal services.
In addition, the airline is presenting a new menu from Swedish chef Tommy MyllymÃ¤ki, creative director of five Stockholm restaurants. MyllymÃ¤ki will design menus for Finnair’s business class, and its winter menu will be served on all Finnair long-haul flights departing from Helsinki from February 2018.
The winter menu offers dishes such as Jerusalem artichoke with porcini and pear, and braised beef with celeriac and kale. The summer menu will put more emphasis on fresh, crisp seasonal vegetables to celebrate the freshness of the Nordic summer.
The economy class menu was designed by the Finnish Culinary Team which represents Finland in international culinary competitions. Meals will include a salad of marinated potatoes, lamb with baked turnips and a cheese curd cake. The winter menu will be followed by seasonal menus for summer and fall.
The new services will begin from February 7, 2018 on flights to Seoul, Tokyo and Shanghai, with a gradual roll-out of the remaining long-haul destinations in spring and summer.