For the most recent version of its ‘SWISS Taste of Switzerland’ programme, which is launching on long-haul flights from Zurich and Geneva on 2 September, SWISS is working together with chefs Alejandro Perez Polo, Dan Rodriguez Zaugg, and Katiuska Villalba Paredes from Villa Sommerlust, the only Michelin-starred restaurant in the Canton of Schaffhausen.
The menus are available for three months in the First, Business, and Premium Economy Classes.
Sommerlust is located on the banks of the Rhine, a short distance from the old part of Schaffhausen, in a villa restored from the 17th century.
The group based its menu on strong regional traditions, along with international influences.
“Our cuisine thrives on the interplay of different ideas, cultures, and experiences,” said Alejandro Perez Polo, Head Chef at Villa Sommerlust. “For our menus on board SWISS, we wanted to reinterpret regional ingredients and combine them with influences from around the world. It is a special honour for us to serve these dishes to an international audience now.”
Heike Birlenbach, Chief Customer Officer at SWISS, said: “Just like travel, culinary creations tell stories of their own. The culinary trio at Villa Sommerlust combines classic craftsmanship with fresh ideas, taking our guests on a culinary journey that begins in Schaffhausen and extends far beyond Switzerland’s borders. I am delighted that our guests will be able to experience their distinctive culinary signature on board SWISS over the next three months.”
First class starts off with prawn salad and spicy corn soup, then offers Catalan fish soup made with clams, red snapper, and mojo rojo.
For the main course you can choose either beef short rib bourguignon with mustard jus and fried bacon crumble, served in conjunction with truffled parsnip purée, or lobster and scallops with goat cheese beurre blanc.
For dessert, it is caramel flan with caramelised popcorn and espresso ice cream.
Business class starters include smoked salmon tartare with Andalusian gazpacho, kimchi mayonnaise, and a quail egg.
Main course options include beef short rib with mustard jus and mojo verde, Anna potatoes, and sautéed baby zucchini, or hake with green sauce, fried rice, and furikake.
Dessert is a pistachio tartlet with berries and pistachio crumble.
The three-course premium economy menu features “Fleischvogel,” a beef roulade stuffed with vegetables, served with polenta bramata and glazed chestnut, alongside regional cheese specialities “Holzhofer” and “Tannhütte Chäsli” with Swiss pear bread.
Dessert is chestnut cake with vanilla whipped cream.
Photos: SWISS
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
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