The summer 2026 edition of SWISS Taste of Switzerland features dishes representative of the Canton of Nidwalden.
The Michelin-starred chef Fabian Inderbitzin, Head Chef at the Seerestaurant Belvédère in Hergiswil, has created menus for the First and Business Class cabins.
Highlights include black cod with saffron beurre blanc, pistachio flan with fresh summer berries, as well as regional cheese and cured meat specialities.
Chef Inderbitzin’s creations are inspired by aspects of a Swiss summer, including fresh herbs, sun-ripened fruits, refined fish and meat specialities. International influences come together in a modern interpretation of Nidwalden’s regional cuisine.
The First Class menu starts with responsibly sourced duck liver parfait served with quince gel, marinated shimeji, shiitake mushrooms and dried pear purée. Nidwalden meat specialities include venison Mostbröckli, cured pork and chilli sausages. The main course options include lamb loin with an herb crust and aubergine purée or black cod with Espelette pepper, saffron beurre blanc and beluga lentils. For dessert, passengers can enjoy pistachio flan with strawberry essence, fresh summer berries and almond financier.
In Business Class, the menu opens with marinated salmon trout served with caviar, horseradish cream and ponzu-rooibos gel. Main course options include braised beef with black truffle jus and potato-celeriac purée or pikeperch with pea velouté and saffron polenta. To conclude, there is a chocolate marquise with raspberry gel and Chantilly cream.
The Canton of Nidwalden also inspires the four-course menu in Premium Economy Class. It features beef stroganoff with tagliatelle and bell peppers as well as regional cheese specialities such as Langentannen and Dallenwiler Weichi Geiss served with pear bread. Lemon cake with mascarpone cream and lemon gel rounds off the meal.
Heike Birlenbach, Chief Customer Officer at SWISS, commented: “I am delighted to welcome the Canton of Nidwalden back on board as one of our culinary guest cantons after an absence of eight years. Fabian Inderbitzin has a remarkable ability to reinterpret the flavours of his home region in a modern and surprising way. His menus evoke memories of sunny days on the shores of Lake Lucerne and bring a taste of the Swiss summer to our guests around the globe.”
Fabian Inderbitzin, Head Chef at Seerestaurant Belvédère, said: “When I think of Nidwalden, I think of Lake Lucerne, herbs, fruits and high-quality products sourced directly from the region. For SWISS guests, I wanted to capture exactly that way of life and create dishes that are light, summery, and full of character. I am delighted to send these flavours on their journey around the world.”
