Culinary offer in SWISS First
Enjoy the finest seasonal dishes accompanied by exquisite wines in SWISS First. You decide when we may serve you your gourmet meal. Our first-class service ensures that your every wish is fulfilled with the greatest care.
The restaurant above the clouds
Dining in SWISS First is like dining in a gourmet restaurant. Our service is tailored exactly to you so you can make the best possible use of your time on board. We offer a selection of starters, main courses and desserts as well as fine wines, champagne and freshly brewed coffee. You choose your menu yourself, either in advance up to 24 hours before departure or directly on board.
SWISS Taste of Switzerland
Every three months, our guests in SWISS First enjoy new menu creations from outstanding Swiss guest chefs whose restaurants have been recognized with Michelin stars and Gault Millau points. The award-winning concept reflects the culinary diversity of Switzerland in all its facets and spoils our guests with dishes in a class of their own.
Connoisseur Experience
Dining in SWISS First is like dining in a gourmet restaurant. Our service is tailored exactly to you so you can make the best possible use of your time on board. We offer a selection of starters, main courses and desserts as well as fine wines, champagne and freshly brewed coffee. You choose your menu yourself, either in advance up to 24 hours before departure or directly on board.
Venison Weeks on board SWISS First: A taste of Swiss tradition
From 20 November to 3 December, we invite SWISS First guests on a culinary adventure with our final Connoisseur Weeks of the year. Available on all long-haul flights departing from Zurich and Geneva, this season’s spotlight lies on the rich and flavorful world of venison.
Venison has long been a staple of Swiss cuisine, particularly during the colder months. Even more so, the pairing of venison with Spätzli, braised red cabbage, chestnuts and Brussel sprouts is a classic Swiss combination. Spätzli, soft egg noodles found mainly in the German-speaking regions of Switzerland, Austria and Germany, is a versatile dish that pairs well with rich sauces and hearty meats. The braised red cabbage and the chestnuts, typical seasonal treats, add a touch of sweetness and warmth. And Brussel sprouts, often served with venison to balance its richness, offer a slightly bitter note for perfect balance.
During our Venison Weeks, we take this Swiss tradition to the skies and invite SWISS First guests to enjoy the variety of venison specialties alongside these classic accompaniments.
Guests can begin their journey with a Venison terrine, a classic Lamb’s lettuce with wild board bacon or a porcini cream soup with air dried meat tatar, pumpkin, and chestnut. For the main course, guests can choose from a variety of venison specialties: grilled roe deer entrecote, confit duck leg, braised wild boar ragout or hunter sausage. Next to the classic Swiss side dishes, guests have the possibility to choose from further additional sides, such as oven roasted pumpkin or red wine pear. Each dish is completed with a venison jus and/or a mountain-cranberry sauce.
Vegetarian cuisine by Hiltl
On our intercontinental flights from Switzerland, vegetarians are in for a treat. The dishes are created by Restaurant Hiltl in Zurich, the oldest vegetarian restaurant in the world.
The art of Swiss cheese
There are centuries of tradition behind cheese production in Switzerland. High quality, naturalness and good flavour are the hallmarks of Swiss cheese. So it's no wonder that cheese has always been part of the daily diet of gourmets. On board we serve you an exquisite selection of Swiss cheeses that invite you to discover the flavours of the different regions of Switzerland.
