Nestled in a tranquil setting by the Reuss River in Sulz near Künten sits Restaurant FAHR. With its secluded location, it is a place that requires discovery. The journey is as rewarding as the destination itself: Following a narrow country road, the architectural masterpiece emerges where you seemingly can go no further. Surrounded by lush forests and picturesque farmland, the restaurant offers its guests peace and tranquility – a perfect escape from the demands of everyday life.

Head chef and tenant at Restaurant FAHR is Manuel Steigmeier – a role he took up in 2017 at the age of 22, only four months after his graduation from culinary school. Starting his career as head chef at this age presented both formidable challenges and exciting opportunities. As the youngest member even amongst his team, he navigated the complexities of restaurant management with little prior experience. However, this early independence allowed him to develop his unique culinary style and forge his own path at Restaurant FAHR.

A dream taking flight

Manuel’s love for cooking already showed in his childhood. Baking cookies with his mother and making jam out of fresh raspberries from his grandmother’s garden fostered a lifelong passion from early on. His future path was thus set from the beginning, and without any hesitations he started a culinary apprenticeship at 15. The dream of running his own restaurant already crystallized at that time, though these were aspirations that still seemed very far away. It was by chance, or maybe through fate, that his apprenticeship mentor – recognizing Manuel’s passion and potential – wholeheartedly recommended him as tenant and head chef of the Restaurant FAHR when the opportunity provided itself.

From the outset, Manuel Steigmeier envisioned a restaurant that would captivate guests with exceptional food and ambiance – and his efforts paid off: Only five months after opening, the restaurant was awarded 14 Gault Millau points – since 2022 it holds 17 Gault Millau points. Next to being awarded a Michelin star, Manuel also received the prestigious Michelin Young Chef Award at the age of 27. Last year, they additionally won the Aargau Entrepreneur Award 2023. Beyond its culinary triumphs, Restaurant FAHR has become a beloved gathering place, where Manuel and his talented team of eight cater to all ages and occasions, from elegant fine dining, to relaxed afternoons, where guests can enjoy a nice cup of coffee and a scoop of ice cream on the terrace on a warm autumn day.

Embracing simplicity

Working together with SWISS and creating a menu for such a unique venue high above the clouds is an opportunity for Manuel to get a glimpse behind the fascinating world of airline catering. "The entire process, from the caterer's kitchen to the airplane galley, is truly impressive," he says. "It is amazing to see how dishes that are so simple to prepare on the ground can become quite a challenge when preparing on board." For his inflight menu creations, the star chef thus chose to embrace the concept of "grandmother's kitchen", considering classic, yet ever-popular dishes. One of the highlights in the inflight menu is his famous carrot sorbet, a signature dish that's a staple at his restaurant, and which, by featuring the widely known "Aargauer Rüebli" (carrots from the canton of Aargau) also serves as a delightful nod to the canton itself.

While the star chef now feels that he has reached a point where he can simply "be", and fully appreciate the journey he has come from and the current success of his wonderful team at Restaurant FAHR, he does envision other potential culinary endeavours in the future as well. As you might say, the sky is not the limit after all.

The taste of the canton of Aargau in SWISS First, Business, and Premium Economy

SWISS First and SWISS Business guests can enjoy Manuel Steigmeier’s creations on board all long-haul flights departing from Switzerland from 4 September to 3 December 2024. SWISS Premium Economy guests can further enjoy a three-course menu inspired by SWISS Taste of Switzerland, offering an authentic taste from the Canton of Aargau.