SWISS to serve starred Steffisburg cuisine with an Asian twist

From today, 4 March to 2 June 2026, the latest chapter in SWISS’s ‘SWISS Taste of Switzerland’ inflight culinary program will place Canton Bern center stage. SWISS First and SWISS Business travelers will enjoy meal creations from starred chef Rolf Fuchs of the Panorama restaurant in Steffisburg BE. His dishes combine regional ingredients with Asian flavors such as yuzu, wakame seaweed and furikake seasoning.

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SWISS is bringing exclusive creations by starred chef Rolf Fuchs to its First and Business Class cabins. The meals originate from the heart of the Panorama restaurant in Steffisburg BE, which offers sweeping views over Lake Thun. A panorama that, with a little luck, travelers may also enjoy from their aircraft window: those seated on the left-hand side on a flight to the USA may, depending on the flight route and the weather conditions, even savor their meal with a brief view of Lake Thun below.

Rolf Fuchs has been at the helm of the Panorama restaurant in the Bernese Oberland for over 25 years. Since joining his family’s business, he has shaped the restaurant with a culinary signature that has earned the gourmet establishment a Michelin star. His cuisine consciously combines regional roots with international influences to create surprising taste experiences.

Heike Birlenbach, Chief Customer Officer of SWISS: “Starred chef Rolf Fuchs from Steffisburg playfully combines local ingredients with flavors from around the world. That is similar to air travel itself, which brings us closer to new cultures and impressions. I am very pleased that we can take our travelers on this culinary journey to the Bernese Oberland.”

Rolf Fuchs, head chef at the Panorama restaurant: “Working together with SWISS to refine these menus and adapt them for inflight catering was a completely new experience for me. They have to be prepared in such a way that the cabin crew need as little time as possible for plating and can focus fully on their service. I hope our passengers will be able to taste our attention to detail”.

First Class: alpine perch, veal picanha and pistachio ice cream

In First Class, travelers can begin their meal with poached Swiss alpine perch served with wakame seaweed salad, grapefruit and lime sauce. The starter selection is complemented by an onion and Chardonnay soup with celery purée and scallops. For their main course, guests can choose between veal picanha with pepper salsa, Savoyard potatoes and white asparagus or pikeperch with saffron and lemon beurre blanc, basmati rice with furikake and teriyaki eggplant. The sweet finale is a yogurt and pistachio slice with strawberry and calamansi, accompanied by yuzu and strawberry sauce, meringues and pistachio ice cream.

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First Class main course: Veal picanha with bell pepper salsa and red wine jus, Savoyard potatoes with white asparagus and chive mayonnaise

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First Class dessert: Yogurt and pistachio slice with strawberry and calamansi, Yuzu and strawberry sauce, meringues and pistachio ice cream

Business Class: shrimp with lemongrass and ginger, veal brasato and basil tartlet

Business Class guests can start their menu with lemongrass and ginger shrimp served with fennel salad, grapefruit, dill cream and roasted hazelnuts. The main course options include veal brasato with malfatti, spinach and ricotta or butter chicken with roasted cashew nuts and Asian vegetables. The meal concludes with a basil cream tartlet with yuzu yogurt ganache and lemon and basil gel.

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Business Class first course: Lemongrass and ginger prawns with fennel salad, grapefruit, dill cream and roasted hazelnuts

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Business Class main course: Butter chicken with roasted cashew nuts, Basmati rice with furikake and Asian vegetables

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Business Class dessert: Basil cream tartlet with yuzu and yogurt ganache, lemon and basil gel

Premium Economy Class: inspired by Canton Bern

Travelers in Premium Economy Class can also look forward to a three-course meal inspired by Canton Bern. The main course includes a beef ragout with red wine sauce, polenta and sautéed spinach. The regional focus continues with a cheese selection featuring Schönried mountain cheese and Blaue Aare accompanied by Swiss pear bread. For dessert, the crew will serve a mousse of white and dark Toblerone with strawberry compote.

Culinary delights above the clouds together with gategourmet

For 23 years now, SWISS has been taking its customers on a journey of gastronomic discovery through its home country’s various regions under its ‘SWISS Taste of Switzerland’ inflight culinary program. Every three months, in collaboration with catering partner gategourmet, a new top chef is invited to create a varied selection of quality dishes from their ‘home’ region to be served aboard SWISS’s long-haul flights from Switzerland. The meal creations are also accompanied by wines and cheeses from the region concerned.

As the prime supplier of SWISS’s inflight food and beverage product, gategourmet ensures that all these meal creations arrive on board in the finest possible quality. gategourmet is a subsidiary of gategroup, the world’s leading provider of airline catering and inflight sales products.