It doesn't get much more Swiss than this – Joshua Lüscher cooks for his guests at the Zwyssighaus, the birthplace of national anthem composer Alberich Zwyssig. The panoramic view from the restaurant’s window is an invitation to daydreaming. Before the guest’s eyes, the vast Lake Lucerne stretches out, framed by lush, towering banks which hint that the Alps are not far away.

For almost 100 years, the Zwyssighaus in Bauen has been a restaurant. In its wooden interior, Joshua Lüscher pampers his guests with creative cuisine. On board SWISS, he chose dishes such as chicken breast with Casimir curry sauce that surprise the palate. Casimir from … Riz Casimir – Joshua Lüscher’s favorite dish and arguably the best-kept secret of Swiss cuisine, popular at home yet little known abroad – but not for much longer. "It is very important to me that guests recognize the dishes. That way, emotions from the past can be evoked, and they can identify with them", says Joshua Lüscher. Other notably creative dishes include goat meatballs and wild garlic soup. For a sweet finish, he delights the palate with dulce de leche tartlets, accompanied by caramelized hazelnuts and a poached pear.
 

From the big apple to the miniature village

After his training as a chef near Lake Lauerz and his time in the military, Joshua Lüscher was ready for the world. He cooked for guests in St. Moritz, Stuttgart, Frankfurt, and New York. From each place he absorbed culinary influences, which he has been deliciously implementing at the Zwyssighaus since 2023: his culinary mastery has been recognized with 15 Gault Millau points. It is a successful homecoming for the Central Swiss native, who, although from Schwyz, regards Bauen and the Canton of Uri as his second home. In Bauen, he appreciates the village atmosphere, where people greet each other as they pass by. According to Joshua Lüscher, the Canton of Uri is so unique because of its people. "When you open up to them, you feel like part of one big family", he says. When the chef is not at the stove, you can find him in winter – as could be expected – in the Canton of Uri. More precisely: on the slopes in Andermatt. 

Surrounded by nature, mountains, and fresh air – it is right here, in the heart of Switzerland, that Joshua Lüscher’s culinary art takes root. His creations now carry the taste of Uri far above the clouds.
 

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

From 5 March to 3 June 2025, guests in SWISS First and SWISS Business can enjoy Joshua Lüscher’s creations on all long-haul flights departing from Switzerland. SWISS Premium Economy guests can also look forward to a three-course menu inspired by SWISS Taste of Switzerland.

Plant-based options by Hiltl, the oldest vegetarian restaurant in the world

Our vegetarian passengers are certainly not overlooked on board – quite the opposite. No other restaurant than Hiltl, the world's oldest vegetarian restaurant, creates our meat-free dishes in their kitchens in Zurich and makes them suitable for in-flight enjoyment. For the upcoming edition of SWISS Taste of Switzerland, the popular restaurant has incorporated the ultimate spring vegetable into its dishes: asparagus. Guests both in SWISS First and SWISS Business can indulge in this seasonal delight. For starters, cream cheese takes center stage, paired with a vegetarian tartare or pickled vegetables. Keep an eye out for the black-framed "H" on the menu and enjoy the finest vegetarian delicacies.