Swiss International Air Lines (LX) is officially launching a fresh, summer-inspired edition of its renowned SWISS Taste of Switzerland inflight culinary program. Over the next three months, long-haul passengers departing from Switzerland in First, Business, and Premium Economy classes will be treated to regional specialties from the picturesque Canton of Nidwalden. To bring this unique gastronomic experience to life at 35,000 feet, the carrier has partnered with acclaimed Chef Fabian Inderbitzin. As the Head Chef at Seerestaurant Belvédère in Hergiswil, located along the scenic shores of Lake Lucerne, Inderbitzin is famous for his unique culinary philosophy that elevates traditional Swiss flavors using worldly influences.
This partnership marks a welcome return for the Canton of Nidwalden, which last graced the airline’s menus eight years ago. SWISS Chief Customer Officer Heike Birlenbach expressed great enthusiasm for the collaboration, noting that Inderbitzin possesses a remarkable talent for reinterpreting home-region flavors in surprising, contemporary ways. She added that the new menus successfully evoke memories of sunny days on Lake Lucerne, effectively delivering a true taste of the Swiss summer to international travelers across the globe. Inderbitzin himself shared that his menu design was heavily inspired by the lifestyle, fresh herbs, sun-ripened fruits, and high-quality local products native to Nidwalden, aiming to create light and characterful dishes for passengers.
First Class travelers can kick off their multi-course dining experience with a responsibly sourced duck liver parfait accompanied by quince gel, marinated shimeji and shiitake mushrooms, and dried pear purée. The appetizer selection also highlights authentic Nidwalden meat specialties, including cured pork, chili sausages, and venison Mostbröckli. For the main event, First Class passengers can choose between a herb-crusted lamb loin served with eggplant purée or a delicate Black Cod enhanced with Piment d’Espelette, saffron beurre blanc, and beluga lentils. The luxury experience concludes with a sweet pistachio flan featuring strawberry essence, fresh summer berries, and an almond financier.
The culinary excellence continues into the Business Class cabin, where the menu opens with an elegant marinated salmon trout paired with caviar, horseradish cream, and a unique ponzu-rooibos gel. For the main courses, Business Class guests can select either a rich braised beef with black truffle jus and potato-celeriac purée, or a lighter pikeperch served alongside pea velouté and saffron polenta. A decadent chocolate marquise with raspberry gel and Chantilly cream rounds out the premium dining experience.
Even passengers flying in Premium Economy Class will get a distinct taste of the Central Switzerland region through a tailored four-course menu. Travelers in this cabin can look forward to a hearty beef stroganoff served with tagliatelle and bell peppers. The meal is accompanied by a curated selection of regional cheese specialties, highlighting local favorites like Langentannen and Dallenwiler Weichi Geiss served with traditional Swiss pear bread. A bright lemon cake with mascarpone cream and lemon gel provides a refreshing finish to the flight, ensuring that every premium passenger experiences the very best of Swiss hospitality this summer.