Itinerary
Oct 12 -13 Toronto - Paris - Vienna
Sunday Oct 11 and we began getting emails from Air France delaying our flights.
October 12–13, 2026
Then when we got up on flight day our flight was cancelled! They had rerouted us to Copenhagen on SAS and onto Vienna on SAS. After a stressful hour ensuring we were actually checked in, we scurried to get ready for an earlier departure.
We got an Uber at 1:15 and were checked in in no time, through the priority security line and in the KLM lounge by 2 PM.
The problem with this airline and KLM (along with others) you have to be bussed far across the airport to another departure lounge.
We've never flown SAS before and the setup is very organized. It was a good flight and we both got a little sleep.
Welcome aboard. Wheels up at 5:10 PM.
My appetizer, salmon, delicious. John had the parma ham plate.
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We both had the beef, I thought it was quite tough.
Gingerbread, very sweet. John had the cheese plate.
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We landed at 6:30 AM local time - 12:30 AM our body time Toronto.
We landed 40 minutes early due to tail winds and probably a good thing as we walked miles to passport control and waited in line before being photographed and fingerprinted.
We have been to Copenhagen before and saw The Little Mermaid, this was in the airport at the gate to our connecting flight.
In the air for a 1 hour 20 minute flight.
We picked up our luggage, got in a cab (55 euros) and we're are the hotel by 10 AM AND our room was ready!
Bolts are metered here, just like taxis.
Normally our room is never ready and we did have a plan of where to go. But this was too good to be true! The bed was too good to ignore! And getting it at 10 just said nap!
We headed out around 4.
TV with alarm clock etc.
With the train station right across from us, we headed there. It is gigantic!
We needed food!
We sat in the front, which had lots of British tourists. It was interesting, and nice, to see many older locals come in for a late lunch meal.
We were both ordering the pork schnitzel but the server suggested that one order the beef goulash with came with a bread dumpling - delicious.
How Goulash Thickens Safely Without Flour
The 1:1 Onion Melt: Because you are using an equal weight of onions to beef, you are essentially cooking down a massive mountain of onions. As they simmer gently for 3 hours, the cell walls of the onions completely collapse, melting into a thick, sweet, and savory vegetable purée that binds the sauce.
The 1:1 Onion Melt: Because you are using an equal weight of onions to beef, you are essentially cooking down a massive mountain of onions. As they simmer gently for 3 hours, the cell walls of the onions completely collapse, melting into a thick, sweet, and savory vegetable purée that binds the sauce.
Served with Austrian Semmelknödel (bread dumplings) [Klassisches Rindsgulasch], it tasted exactly like stuffing or dressing and is made the same way.
The portions were too large for us but I learned that it is perfectly acceptable to have appetizers and then order one meat meal and ask for an extra plate, dessert is always shared!
We were fading after that huge meal so had another two hour nap and then went down to the connected Novotel hotel (both Accor) for a drink and then back and watched the first episode of MasterChef Australia 2026 that I had downloaded on my laptop.
Train Station at night.
