Swiss International Air Lines is showcasing the cuisine of Canton Ticino, the Italian-speaking region in southern Switzerland. From March 4 through June 2, passengers traveling in SWISS First on long-haul flights departing Switzerland will be offered menus created by Chef Andrea Cingari of the 16-GaultMillau-point Ristorante Da Enzo in Ponte Brolla. SWISS Business travelers will enjoy dishes by Chef Andreas Schwab of the Ristorante Boutique Hotel Tentazioni. Both chefs emphasize fresh local ingredients with Mediterranean influences.
In SWISS First, starters include tuna tartare paired with king prawn and mango salsa, or a creamy asparagus soup accented with black truffle. Main course options feature herb-crusted lamb chops or pike-perch served with a Prosecco and yuzu sauce. For dessert, passengers can savor the Iced Coffee Da Enzo—an amaretti meringata with espresso ice cream and a delicate almond tuile—an elegant finish that reflects the chef’s signature style.
SWISS Business menus begin with a salmon trout tartare accompanied by horseradish cream, followed by a hearty main of braised shoulder of lamb served with a Vallemaggia-style bread dumpling. The meal concludes with a reinterpretation of traditional tiramisù, offering a familiar favorite presented with a fresh twist.
Complementing the food, the premium-cabin wine list highlights notable wines from Ticino. SWISS First guests can enjoy a Quattromani Merlot, a collaborative cuvée produced by four of the canton’s leading winegrowers. SWISS Business travelers may choose a Cuvée 3 from the Tamborini estate in Lamone, providing regional pairings designed to enhance the overall dining experience on board.