Michelin-starred chef Fabian Inderbitzin creates menus for Swiss long-haul flights

For three months, Swiss International Air Lines is treating First and Business Class passengers on long-haul flights departing from Switzerland to a summer menu created by head chef Fabian Inderbitzin from Seerestaurant Belvédère. The restaurant on the banks of Lake Lucerne in Hergiswil in the Swiss canton of Nidwalden has one Michelin star and 17 Gault-Millau points.

According to a statement from the airline, which is based in Kloten in the Swiss canton of Zurich, dining on board should be about enjoying “the pleasures of a Swiss summer”. In this latest edition of the SWISS Taste of Switzerland in-flight dining concept, which Swiss recently unveiled, the Canton of Nidwalden is the inspiration. In Fabian Inderbitzin’s menus, it writes, regional cuisine gets a modern interpretation with “fresh herbs, sun-ripened fruits, refined fish and meat specialties, and subtle international influences".

For Heike Birlenbach, Chief Customer Officer at Swiss, the Michelin-starred chef has a “remarkable ability” to reinterpret the flavors of his home region in a modern and surprising way. “His menus bring a taste of the Swiss summer to our guests around the globe,” she is quoted as saying. 

“When I think of Nidwalden, I think of herbs, fruits, and high-quality products sourced directly from the region,” said Fabian Inderbitzin, who is particularly known for his talent in haute cuisine du terroir, a blend of tradition with influences from around the world. His aim, he added, is to “capture exactly that way of life and create dishes that are light, summery, and full of character.”

For 23 years, Swiss International Airlines has been working with renowned top chefs through its SWISS Taste of Switzerland in-flight dining program. The idea is to offer a unique dining experience with menus featuring dishes from each chef’s home region. ce/heg