SWISS Makes Changes to First & Business Class Menus, Service

SWISS business class beetroot tabbouleh

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September has brought with it a shake-up of the meal service for those flying long-haul in first or business with SWISS.

Through February 2022, SWISS premium passengers can expect a combination of a new service concept and a change in the selection of dishes on the menu.

Your Meal, Your Schedule

In a service move more akin to what you’d expect on a Middle Eastern or Asian airline, SWISS is now offering its business class passengers the ability to be served their meal at a time of their choosing.

For foodies who like to indulge in the lounge before flying, this will be a welcome change. A slight snag with the new “casual dining'” concept is that courses will be served all at once rather than at intervals.

Traditionally, the main meal of a long-haul flight is served not long after take off.

Additionally, passengers can now opt for the “SWISS Bistro” as their pre-landing meal. The choice will be from a range of hot and cold dishes and snacks rather than the traditional second meal service.

The Best of Top Swiss Chefs’ Creations

Changes have also been made to the menus.

For 6 months, from September 2021 to February 2022, passengers flying in SWISS first or business class will enjoy a selection of the finest culinary delights to have been served in recent years. The collection will feature the best chef-curated, Swiss-inspired dishes from the “SWISS Taste of Switzerland” menu.

The veal tenderloin with black truffle sauce on the menu in first class is sure to be a hit with meat-lovers.

SWISS business class veal tenderloin
Veal tenderloin. Image Credit: SWISS

On the sweet side of things, the blueberry slice with chocolate crumble and Appenzeller beer ice cream sounds like a delicious way to finish off a first class meal.

Similar treats await those in business, including a “Meat Love” meatloaf or beetroot tabbouleh with green pea guacamole for the main course and a cheesecake with chocolate sponge for dessert.

It’s owing to the culinary creativity of top chefs from around the country, including Thomas Amstutz, Jean-Marc Soldati, and Anja Zingg, that the menu has received such fan-fare since its inauguration in 2002.

In true Swiss style, passengers can expect a selection of regional wines and specialty cheeses to accompany their mains.

The Swiss-inspired menus will only be available on flights departing Switzerland, unlike Lufthansa’s similar German-inspired menus that will be served on both flights departing from and returning to Germany.

Hot Tip: Learn more about plane types and seat options in our definitive guide to Swiss International Air Lines’ direct routes from the U.S.

Final Thoughts

The dine-on-demand and Swiss Bistro concepts are likely to be welcomed by those who prefer not to eat a fancy 3-course meal at 2 a.m. on a red-eye across an ocean. The same thing could be said for those who enjoy the preflight fare that lounges have to offer.

As for the new menus, we’ll have to sample them and get back to you ASAP.

Daniel Ross

About Daniel Ross

Daniel's passion for aviation started when his dad and his brother would head to "watch the planes" from Newcastle, his local airport, when he was a kid. A few years later the love for aviation was combined with a passion for travel when at the age of 13 he boarded a plane on his own for the first time to visit his aunty in Barcelona. Daniel's globetrotting has taken him to 47 countries including Brazil, Oman, Ghana and Venezuela. Having spent time living in Brazil, France and Spain, he speaks Portuguese, French and Spanish fluently.

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  1. I recently took two Swiss business class long-haul flights (one transatlantic night flight and one transatlantic day flight) about 10 days apart, and experienced the new service concept and food. Thumbs up for the food (especially on the flight departing Zurich). The dine-on-demand was limited to a choice of meal size (dinner and breakfast on the night flight) and to a bistro service substituted for a formal second-meal service on the day flight. The main meal service on both flights was chaotic. Though the FAs were friendly and polite, the strain of pushing past each other holding trays was really showing, and clearing of empty plates was … not happening. I’m afraid that in terms of working like clockwork it was less Swiss national railways (SBB-CFF-FFS) and more Swiss national circus (Knie).


    • How was the food on the way to Zurich? I am curious because I am flying out of LA next March and have heard mixed opinions. Thank you in advance!


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