SWISS celebrates Swiss haute cuisine on board

From 3 September 2025, Swiss International Air Lines is flying the culinary excellence of Switzerland's four language regions with a special edition of the popular SWISS Taste of Switzerland in-flight programme. A unique culinary journey, in collaboration with four elite chefs, who will sign the First and Business Class menus for long-haul flights departing from Zurich and Geneva.

For SWISS First passengers, the protagonists will be Olivier Jean, executive chef of the L'Atelier Robuchon restaurant (two Michelin stars, 17 Gault&Millau points) at The Woodward hotel in Geneva, and the brigade of the prestigious Badrutt's Palace Hotel in St. Moritz, the first Swiss hotel to be included among the "World's 50 Best Hotels", with 16 Gault&Millau points.

In Business Class, renowned chef Tanja Grandits from the Stucki restaurant in Basel (two Michelin stars and 19 Gault&Millau points) will bring her colourful and intense cuisine to the high altitudes. Representing Ticino is chef Lorenzo Albrici of the Locanda Orico in Bellinzona, with a Michelin star and 16 Gault & Millau points, known for the Mediterranean elegance of his creations.

The menus, which will change after three months to reverse the roles of chefs between the two classes, will offer dishes inspired by the diversity of Switzerland's cultural and gastronomic heritage: from lobster bisque and braised veal cheeks for First, to beef tenderloin with herb sauce and caramelized chestnut mousse for Business. Premium Economy will also be involved, with a three-course proposal inspired by the traditions of the four Swiss regions.

For over twenty years, Swiss has been promoting the country's gastronomic culture with Taste of Switzerland, in collaboration with gategourmet, a long-standing partner that guarantees the quality and authenticity of every dish served on board.