SWISS brings the flavors of a Nidwalden summer on board; Curated by Michelin-starred chef Fabian Inderbitzin

SWISS is taking off into the Swiss summer with a new edition of ‘SWISS Taste of Switzerland’ featuring the Canton of Nidwalden. Over the next three months, Michelin-starred chef Fabian Inderbitzin from Seerestaurant Belvédère in Hergiswil, Nidwalden, will be responsible for the First and Business Class menus. Highlights include Black Cod with saffron beurre blanc, pistachio flan with fresh summer berries, and regional cheese and cured meat specialties from Nidwalden.

Culinary Collaboration
- Chef Fabian Inderbitzin (Seerestaurant Belvédère, Hergiswil) brings his Michelin-starred “haute cuisine du terroir” to SWISS menus.
- Inspired by Lake Lucerne summers: fresh herbs, fruits, refined fish and meat specialties, with subtle global influences.

Menus by Cabin
- First Class: Duck liver parfait, lamb loin with herb crust, Black Cod with saffron beurre blanc, pistachio flan with summer berries.
- Business Class: Salmon trout with caviar, braised beef with truffle jus, pikeperch with saffron polenta, chocolate marquise dessert.
- Premium Economy: Beef stroganoff with tagliatelle, regional goat cheeses, lemon cake with mascarpone cream.

Voices
- Heike Birlenbach (CCO, SWISS): Welcomes Nidwalden back after 8 years, praising Inderbitzin’s ability to reinterpret regional flavors.
- Fabian Inderbitzin: Aims to capture Nidwalden’s way of life—light, summery, full of character—and send those flavors worldwide.

This edition beautifully ties regional authenticity with global travel, offering passengers a taste of Swiss summer wherever they fly.