Bringing the taste of Uri to SWISS long-haul flights as of March
As part of SWISS Taste of Switzerland, our guests in SWISS First, Business and Premium Economy on long-haul flights will be offered menu creations from the canton of Uri.
It doesn't get much more Swiss than this - Joshua Lüscher cooks for his guests in the birthplace of national anthem composer Alberich Zwyssig. He has been running the restaurant Zwyssighaus in the village of Bauen in the canton of Uri on Lake Lucerne since 2023, where his culinary creativity and consistency have earned him 15 Gault Millau points. From March to June 2025, the chef is now bringing his creations and philosophy to selected travel classes on SWISS long-haul flights departing from Switzerland.
For the first course, SWISS First guests awaits a tatar of cured pikeperch and mustard pickles, mini cucumber and marinated white asparagus. For the main course, Joshua Lüscher prepared veal steak with herb butter jus, green pea and potato purée, king oyster mushroom, asparagus and green beans. Alternatively, guests can also choose goat meatballs and velouté with crayfish and clam sauce, ribelmais polenta, morels, fava beans and baby carrots. The course remains delicious and exciting until the end with dulce de leche tartlet with hazelnut crunch, poached pear and goat milk ice cream.
Our guests in SWISS Business can start their meal with Joshua Lüscher’s reinterpretation of a classic: Vitello salmone with capers and toasted brioche, salt lemon and wild garlic mayonnaise. For the main course, guests can choose between braised beef shoulder, accompanied by jus with morels, ribelmais polenta, saffron and orange endive, or chicken breast with Casimir curry sauce, creamy rice pilaf and fruit garnish. The menu is rounded off with a classic lemon cake, crafted with with mascarpone and verbena gel.
The three-course menu in SWISS Premium Economy is also inspired by the canton of Uri. Among others, guests can enjoy a beef stew with red wine sauce, potato gratin with leek and green peas, as well as a Rhubarb tiramisu.