I upgraded to a premium-economy seat on an 8-hour flight. It was so worth the extra $200.

07.01.2025 - 22:01 / insider.com / John F.Kennedy

When it comes to flying, I usually just take my seat in coach.

However, while purchasing a Neos flight for my September trip to Sicily, I noticed it would only cost me an extra $200 to upgrade from coach to premium economy.

Since my flight was overnight and fairly long at eight hours, I decided to book it.

Here's what my experience was like flying in premium economy with the private Italian airline.

I arrived at John F. Kennedy International Airport at 2:30 p.m. for my 5.pm. flight and headed to the dedicated check-in for premium-economy passengers, where there was no wait.

Unfortunately, Neos doesn't participate in TSA PreCheck. Although it was annoying to have to remove my shoes, the general TSA line moved fairly quickly.

I was really excited that my premium-economy ticket allowed me to access the swanky Air France Lounge before my flight.

It was spacious, with dozens of tables and comfortable seats. The complimentary buffet had an array of hot and cold dishes, including an entire salad bar.

A pour-it-yourself bar was stocked with complimentary wine and hard liquor.

The lounge WiFi worked like a charm so I was able to catch up on email as I noshed.

Neos doesn't have a business class, which makes premium economy its most upscale service. So, premium-economy passengers were the first to board, and the process went smoothly.

The plane was a 787-9 Dreamliner with a 2-3-2 seat configuration and 28 premium-economy seats in the front.

I found plenty of overhead space for my carry-on and sat in an aisle seat in a row of three. A pillow, blanket, and a toiletries bag with socks, lip balm, and hand lotion were waiting for me when I sat down.

My leather seat had an adjustable head and footrest, a touchscreen I could use to watch movies, and a USB socket for charging my personal electronic devices.

Shortly after I sat down, a flight attendant offered me a choice of water or prosecco. An hour after takeoff, they handed me a hot towel.

Not long after, I was served a bowl of warm nuts followed by a first course of smoked salmon on a bed of lettuce sprinkled with olives and yellow baby tomatoes with rolls.

I appreciated that my meal had some nice touches: a tiny bottle of olive oil, individual salt and pepper shakers, and a linen napkin.

For the main course, I could choose between pasta or fish. I selected the latter, which was white and flaky and served with whipped potatoes.

A complimentary glass of Sicilian white wine from the Etna region paired well with my meal. Chocolate cake was on offer for dessert.

After dinner, I still had six hours of flight time left. I put on my eye mask and tilted my seat back as far as it would go — although it wasn't a full recline, it was comfortable enough to allow me to sleep for