From the Alps to the Aisle: SWISS brings Michelin-starred Ticino cuisine to the sky

Take off with a taste of southern Switzerland

What if your next long-haul flight could feel like a culinary escape to the Italian-speaking south of Switzerland—without ever leaving your seat? Starting June 4, 2025, Swiss International Air Lines (SWISS) is bringing the award-winning flavours of Canton Ticino to the sky as part of its SWISS Taste of Switzerland program. Over the next three months, premium travellers on SWISS First and SWISS Business will be treated to a thoughtfully curated menu by none other than Michelin-starred chef Federico Palladino of the acclaimed Cuntitt restaurant. Expect a dining experience that blends refined technique with warm, rustic comfort—one plate at a time, at 35,000 feet.

Michelin-starred chef Federico Palladino of the acclaimed Cuntitt restaurant. (Photo: Courtesy)

Michelin-starred chef Federico Palladino of the acclaimed Cuntitt restaurant. (Photo: Courtesy)

Michelin-starred chef Federico Palladino of the acclaimed Cuntitt restaurant, with friends and producers, outside the restaurant. (Photo: Courtesy)

Canton Ticino. (Photo: Courtesy)

Flying with SWISS just got a lot more delicious. As part of its long-running culinary program that rotates menus every quarter, the airline is spotlighting the southernmost region of Switzerland with an inflight menu that brings sunshine, heritage, and innovation to the table. Palladino’s dishes reflect the rich flavours and traditions of Ticino, all adapted to shine in the unique context of air travel.

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Nestled among vineyards in Castel San Pietro, Cuntitt is known for its refined yet soulful cooking. Since 2020, Palladino has cultivated a reputation for artfully balancing the precision of fine dining with the comforting spirit of Italian culinary traditions. With 16 GaultMillau points and a Michelin star to his name, the chef is now extending his talents to the skies.

What’s on the SWISS in-flight menu?

Guests flying SWISS First can expect to begin their journey with smoked trout paired with Sbrinz panna cotta and farina bóna crumble or a carrot-ginger soup with confit langoustine and lemongrass oil. For mains, the choices include a lamb loin glazed with black garlic served with potato mantecata and sautéed bell peppers, or pikeperch with a bright yuzu sauce, pan-fried polenta and green beans. Dessert takes a creamy turn with a coffee mousse, salted caramel, cocoa crumble, and a scoop of fior di latte ice cream.

In SWISS Business class, the culinary journey begins with slow-cooked beef dressed in mustard vinaigrette with radish and Grana Padano. For the main course, diners can opt for a veal filet with a Parmesan crust and saffron cream or barbecue-glazed chicken with potato gratin and spinach. A tartlet filled with pistachio cream and topped with raspberry gel adds a sweet finish.

Even travellers in Premium Economy get a taste of Ticino. Think: chicken piccata with saffron risotto and tomato ragout, followed by a regional cheese selection and a classic torta della nonna with strawberry compote and mascarpone mousse.

“I am honored to represent Ticino and its cuisine aboard SWISS’s flights,” shares chef Palladino. “After all, travel and enjoyment go firmly hand in hand.”

A culinary tradition at cruising altitude

For over two decades, the SWISS Taste of Switzerland program has celebrated the nation’s diverse cantons by inviting local chefs to design regionally inspired menus for long-haul flights departing from Zurich and Geneva. Updated every three months, the rotating menu concept spotlights not only chefs but also the wines and cheeses that represent each area.

This culinary curation wouldn’t be possible without SWISS’s long-time catering partner, gategourmet, a subsidiary of global airline catering leader gategroup. They ensure that every bite—whether it’s creamy risotto, flaky fish, or a delicate mousse—tastes just as it would on the ground.

Fine wines, expertly selected by Chandra Kurt

No elevated dining experience is complete without the perfect wine pairing—and SWISS knows it. To complement the evolving SWISS Taste of Switzerland menus, the airline collaborates with acclaimed Swiss wine expert Chandra Kurt to curate a wine list that reflects the character and terroir of each featured canton.

Kurt, one of Switzerland’s most recognized wine critics, has authored more than 20 books, including the annual Weinseller guide, and has spent decades shaping the country’s wine culture. Together with SWISS’s inflight culinary development team, she thoughtfully selects reds, whites, and sparklings that not only travel well but also enhance the complex flavours of each dish served onboard.

So whether you’re sipping a crisp white with trout panna cotta or a velvety red alongside saffron veal, you can rest assured that the wine has been chosen with care, expertise, and a distinctly Swiss palate.

Beyond the plate, on SWISS Airline

As Switzerland’s flag carrier, SWISS doesn’t just pride itself on punctuality and pristine cabins. The airline is also committed to sustainability, aiming to cut net CO₂ emissions in half by 2030 and reach full carbon neutrality by 2050. These goals include investment in sustainable aviation fuel and green technology, adding a sense of purpose to every meal and mile.

Elevating the SWISS in-flight experience

From the rolling hills of Mendrisiotto to the aisles of a Boeing 777, chef Federico Palladino’s menu proves that in-flight dining can be more than just fuel for travel—it can be a journey in itself. Whether you’re sipping a Ticinese wine at 35,000 feet or enjoying a perfectly executed torta della nonna, SWISS is making sure your trip begins (or ends) with a truly memorable meal.

Photos: Courtesy of McQueen Films for SWISS.