23-05-2025
I Flew on Fiji Airways' New Nonstop Route from Dallas to Nadi: Here's What It Was Like
All products featured on Condé Nast Traveler are independently selected by Condé Nast Traveler editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission.
Fiji Airways
For years, the only direct flights from the US to Fiji departed from the West Coast. For folks on the country's East Coast, this meant taking a 6-hour transcontinental flight before even starting the 11-hour trip.
But now, it's gotten a whole lot easier for Americans to reach the stunning South Pacific islands. This December, Fiji Airways, the nation's flagship carrier, launched a nonstop 13-hour flight from Dallas-Fort Worth International (DFW) to Nadi International Airport (NAN).
This April, Fiji Airways also launched a direct route this April connecting Nadi with Cairns, the gateway to Australia's Great Barrier Reef. When combined with the new Dallas flight, American travelers can now shave off a whopping three hours of average travel time when flying to Queensland's Great Barrier Reef region. Plus, the airline recently joined the Oneworld Alliance allowing for more codeshare flights, and—in a move to specifically lure more US travelers—also adopted American Airlines' AAdvantage loyalty program, literally allowing fliers to earn miles as if they're on an AA flight.
The integration makes Fiji "so much more accessible not just to Americans, but anybody who's an AAdvantage member,' Kamal Haer, American Airlines' chief sales and marketing officer, tells Condé Nast Traveler.
Since Fiji Airways's route network has historically been more localized, Americans may not be as familiar with the onboard experience. To try out the airline's US routes and seat products, I flew with the carrier from Dallas to Fiji in business class and returned in economy on the Nadi to Los Angeles route.
My flight from Newark Liberty International (EWR) to Dallas felt like a quick commuter flight. Upon landing in Texas, all I had to do was ride the airport train over one terminal and I was already at the Fiji Airways gate, without having to go through security again.
With my business class seat, I was granted to access to the American Airlines Flagship Lounge, where a Piper-Heidsieck champagne stand greeted me by the entrance, along with an impressive chef-driven buffet—including a red miso and Tonkotsu broth bar, house-made sushi, and paneer tikka masala, with craft-your-own Texas margarita and Bloody Mary stations to boot.
Soon, it was time for me to board the 10:50 p.m. flight, which operates on Tuesdays, Thursdays, and Saturdays. Entering the brightly-lit business cabin with a soft purple hue, I felt like I had already been transported to Fiji. The cheerful flight attendant doted on me with the local welcoming 'bula' spirit, kindly asking the proper pronunciation of my name before addressing me. Overhead, Fijian music lulled me into a relaxed mindset, as I caught lyrics describing the 'stars over Fiji." I opened up the amenity kit emblazoned with traditional Fijian patterns to find socks, an eye mask, dental kit, pen, and Teaology tea-infused body cream.
Settling into one of 33 lie-flat seats in business on the Airbus A350-900 XWB, the private alcove was cozy for my 5-foot-6 frame. My window seat was situated diagonally for plenty of legroom, and just enough width for me to shift to my side when laying down. The adjustable aisle-side armrest opened up into a storage unit, where a bottle of water and headphones were waiting. An eco-friendly bag contained a pillow and blanket. In addition to a built-in reading light, the window-side space had a magazine storage rack, and two more compartments: one for storage and another that contained electronic outlets (one traditional electrical plug and two USB-As).
I then moved my attention to the menu selection card at my seat, and ordered an appetizer of grilled prawn (other choices were harissa hummus and pea watercress soup), and Fijian BBQ chicken (seared halibut salad, Reuben sandwich, and mushroom ravioli were also offered). Meals could be topped off with a dessert of pineapple and mango sorbet, ice cream, or a tropical fruit bowl.
Not long after take-off, mixed dry snacks were served and an attendant brought around a card with a code to redeem free onboard Wi-Fi, a perk for all business passengers. Though I was able to log on quickly—and even load up some video clips of SNL as it aired—the further we got into the Pacific Ocean, the spottier the service became.
Through my sleepy state, I made it through the generous appetizer and entree, especially appreciating the flavorful chicken sauce. But ultimately, I couldn't fight my heavy eyelids, and the next thing I knew, I had slept through the sorbet I had been craving. When I woke up, there were only four hours left to go on the flight.
I spent the last few hours heeding my physical therapist's advice to walk as much as possible, enjoying the coconut-scented bathroom soap and lotion and browsing the snack basket, with a standard selection of Sun Chips, Oreos and M&Ms. I also channel-hopped through its entertainment system with a delightfully curated list of TV and movies, like Wonka, Inception, and You've Got Mail, plus Bollywood, Asian Cinema, and Lailai Kids' World selections. A chose to watch a few short videos introducing Fiji, including one about the Sigatoka River Safari, a tour operator started by a chance meeting in 1991 between an Australian and local Fijian.
Before long, I was being offered a pre-breakfast hot towel, which doubled as aromatherapy. When I inquired what the scent was, I was surprised to learn it was pineapple! I enjoyed my breakfast of chia pudding, croissant bread pudding with apricot, and tropical fruit bowl. Just as I was getting comfortable, an announcement was made, saying, 'Welcome home," greeting visitors to the nation of more than 300 islands.
For my return trip, I flew in Fiji Airway's economy class. Since the Dallas flight operates three days a week and I was traveling on a Monday, I had to instead take its nonstop route to Los Angeles. I chose a 'Bula Space' XL Seat that promised more space, though I ended up having to board near the end in Boarding Group J.
One hour in, we were given more standard cafeteria-style eats, with a choice of a chicken panini, veggie wrap, or sausage roll. When the passenger in front of me reclined, my knees skimmed the seat, leaving me wondering just how tight the normal seats are. The main Economy Class cabin is laid out in a 3-3-3 configuration, offering 31- to 32-inch seat pitch and a 6 degree recline, and 12-inch entertainment monitors. Meanwhile, the 'Bula Space' seats have a pitch of 34 inches.
All in all, the economy cabin felt a bit dated, especially on this full flight, perhaps because of its fabric seats. But despite the cramped space, I must have been relatively comfortable because I ended up dozing through most of the flight. Two and a half hours before landing, a basic breakfast of scrambled eggs, potato hash, and tomato, was served.
Last year, Fiji Airways debuted an elevated dining experience called the Chef's Table, located inside the Fiji Airways Premier Lounge at Nadi International Airport. But unlike many elite airline lounge restaurants, this one is open to all passengers, regardless of cabin class. A reservation costs approximately $150 Fijian dollars per person (about $67 USD)—a bargain for this level of exclusivity. There is only one lunch service (at 1 p.m.) and one dinner session (at 6:30 p.m.) per day, with each session limited to 8 guests, so be sure to book in advance.
After checking into the lounge, I was escorted into a nondescript back room and served a four-course farm-to-table meal, with the chef coming out to explain each course. The menu evolves every few months: this one was themed around fire and smoke, and sugar and spice. I never thought one of the best meals I had in Fiji would be at the airport, but its creative takes on traditional dishes was done so masterfully. My favorite: Coconut, prepared four ways, with young coconut noodles, arancini made with lolo (coconut cream or milk), coconut apple, and a coconut water shot—a mouth-watering warm-up to the seafood appetizer, lamb main course, and house-made curry leaf and cardamom ice cream. It was all offered along with drink pairings, from cocktails to white and red wines. With this level of detail, it was well worth the price tag.
Book now with Fiji Airways
Originally Appeared on Condé Nast Traveler
The Latest Travel News and Advice
Want to be the first to know? Sign up to our newsletters for travel inspiration and tips
Stop Counting the Countries You Visit
How Safe Is Flying Today? 5 Things Experts Want Travelers to Know
The Best Places to See the Northern Lights Worldwide
