Through March, SWISS guests will embark on a culinary journey through Bern as the canton takes center stage in the airline’s celebrated “SWISS Taste of Switzerland” program. Michelin-starred chef Robert Speth, culinary director at the iconic Chesery in Gstaad, brings his signature dishes to SWISS’s premium long-haul cabins, offering travelers an authentic taste of the region’s gastronomic excellence.
SWISS International Air Lines continues its tradition of spotlighting Switzerland’s regional cuisines, this season featuring the vibrant flavors of the Bernese Oberland. From December through early March, First and Business Class passengers on intercontinental departures from Switzerland are treated to a rotating menu curated by Robert Speth, the acclaimed chef behind Chesery at Le Grand Bellevue—a property renowned for its refined alpine hospitality and exceptional dining.
Chef Speth’s approach is defined by refined simplicity and an unwavering focus on premium local ingredients, earning him 18 GaultMillau points and a revered status among epicures. His partnership with SWISS in the award-winning “SWISS Taste of Switzerland” initiative—an inflight culinary showcase launched in 2002—ensures travelers savor the true essence of Bernese cuisine, elegantly presented at 30,000 feet.
SWISS First: Savor Game, Spätzle & Seasonal Chestnuts
Travelers in SWISS First are welcomed with a starter of Bernese cheese roulade filled with fragrant herb quark. Main courses include a tender saddle of venison accompanied by pillowy spätzle and caramelized chestnuts, or a delicate halibut fillet in a white wine reduction with potato-leek ragout. For dessert, Chef Speth presents a tarte au vin cuit artfully paired with stewed plums, showcasing the region’s rustic sweetness.
SWISS Business: Braised Beef and Alpine Char Highlights
SWISS Business Class guests enjoy a refined starter of yogurt and sour cream terrine topped with prawns and cucumber carpaccio. Main selections feature a moist char fillet with calamansi-infused beurre blanc and creamy mashed potatoes, or slow-braised beef brisket complemented by parsnip purée. The meal concludes with a decadent nougat slice layered with toasted hazelnuts and marinated orange segments—a perfect fusion of texture and flavor.
Curated Regional Cheeses & Bernese Wines Onboard
The Bernese Oberland’s artisanal cheeses are a highlight of the inflight experience. SWISS First passengers are treated to a selection including Bernese Alpkäse and a Tomme Rougemont with a luxurious truffle filling crafted by Chef Speth. Business Class diners can choose from a trio: Bernese Alpkäse, Hobelkäse, and a creamy Weichkäse from Gerzensee.
Carefully selected wines from the Lake Biel region complement the menu. SWISS First offers a distinguished Chasselas white from the Steiner estate in Schernelz-Village and a Maganoir Auberson red blend by Auberson & Fils of La Neuveville. Business Class guests enjoy two exclusive pours from La Neuveville’s city vineyards: Schafiser Bielersee AOC Chasselas and Schafiser Bielersee AOC Pinot Noir, perfectly matched to the alpine-inspired cuisine.