Beef tenderloin with star anise, cassis juice and gel, bread dumplings, beets and red cabbage. Photo: SWISS New SWISS Senses Menus Bring Swiss Chefs on Board.
SWISS is making a surprising refresh of its leading culinary program, SWISS Taste of Switzerland, on December 3, 2025.
As part of the special edition that has been running since September, chef pairs representing all four language regions of Switzerland will now rotate between service departments on the company's aircraft.
Chef Tanja Grandits. Photo: SWISS
As part of the change, Tanja Grandits from the two-Michelin-starred Stucki restaurant in Basel and Lorenzo Albrici from the Locanda Orico (one Michelin star) in Bellinzona will move to serve menus to first-class passengers.
Chef Lorenco Albrici. Photo: SWISS
At the same time, Olivier Jean from L'Atelier Robuchon (two Michelin stars) at The Woodward Hotel in Geneva, along with chefs from Badrutt's Palace in St. Moritz, will take the lead on the business-class menu.
The four chefs will continue to serve their dishes on long-haul flights departing from Zurich and Geneva for the next three months.
SWISS is combining the flavors of Switzerland's four regions in its current culinary program, marking the launch of the new SWISS Senses in-flight experience. First and Business Class passengers enjoy dishes specially developed for the airline by some of the country's most respected chefs.
First Class will feature appetizers such as halibut tartare or pumpkin soup, and main courses such as chicken breast with truffle sauce and lemon salsa. Desserts include passion fruit or pineapple mousse.
Smoked trout with Waldorf salad, grapes and roasted walnuts. Photo: SWISS
In Business Class, starters such as smoked trout with Waldorf salad will be served, alongside main courses such as Elfstein chicken breast with morel sauce or filet mignon with lemongrass. Desserts include Palace chocolate cake or Indonesian coffee tiramisu.
Salmon fillet. Photo: SWISS
Premium Economy also enjoys a Swiss influence, with a three-course menu that includes Zurich-style schnitzel in cream sauce and rosti, a selection of regional cheeses, and Engadine walnut cake for dessert.
The Taste of Switzerland program has been running for 23 years in partnership with GateGourmet, ensuring that the chefs' dishes are served on board at the highest level. Every three months, a new chef joins, bringing with him the flavors of his region, including matching wines and cheeses.