Anyone who takes in the view from Seerestaurant Belvédère in Hergiswil immediately understands why Fabian Inderbitzin put down his roots here: Set directly on Lake Lucerne, the restaurant looks out onto mountains reflected in the water, giving the place a calm yet uplifting atmosphere. "The region around Hergiswil is truly special to me. We have this unique combination of lake, mountains and a strong culinary tradition, while at the same time being open to new ideas. That mix of groundedness and creativity inspires me every single day," says the chef.
It is no coincidence that Inderbitzin now cooks, lives and feels rooted here. For him, being here means working with producers he knows and trusts and using ingredients with a story you can taste. True quality, he says, starts in his own region: with exceptional products, craftsmanship and respect for the origin of the ingredients that are at the heart of everything he does. 

 

From discovery to mastery

Fabian Inderbitzin’s talent was recognized early. At just 26, Gault&Millau named him "Discovery of the Year 2007" – an accolade that remains part of his story, even if his career has long since grown beyond it. For more than 15 years, he and his partner Yvonne Chappuis have welcomed guests at Seerestaurant Belvédère Hergiswil, which holds one Michelin star and 17 Gault&Millau points.
The journey there has been shaped by a drive that has never let up: "I am driven by my own personal standards and by the desire to keep evolving. I constantly want to improve, discover new things and continue refining my own style. Discipline and passion for the craft are very important to me." Cooking was not so much a career he chose as one that found him. From an early age, he was fascinated by food, flavors and the enjoyment of eating. Over time that fascination became a passion – and eventually, his profession.

 

"Haute Cuisine du Terroir" – More than a motto

In his kitchen, nothing is left to chance. "Every dish starts with a clear idea: flavors, textures and preparation methods have to harmonize," he explains. "Dining with us should be a holistic experience." Clear, seasonal and ingredient-led, that is how Inderbitzin describes his style. Restraint, for him, is not a compromise but a philosophy: He prefers to work with fewer elements so that the quality of the ingredients can take center stage. There's room to be creative but always with respect for the produce.

What he serves on his plates is meant to do more than satisfy hunger. It's meant to move people. "Emotions," says Inderbitzin when asked what a dish should evoke. "I want a dish to awaken memories, to surprise our guests, or simply to bring them joy." When guests return years later and still speak about a dish because it left such a lasting impression, that, for Inderbitzin, is the greatest compliment of all.

 

Twice as strong: in the kitchen and beyond

A restaurant like Seerestaurant Belvédère is not something you run alone. Fabian Inderbitzin knows that better than most. His partner Yvonne Chappuis is not just by his side – she is a cornerstone of the operation. "Without strong teamwork, a restaurant simply does not work," he says. "What matters to me is that we pull in the same direction, support each other and maintain a positive energy. We complement each other perfectly."
Inderbitzin also seeks that sense of balance outside the kitchen. During the season, he finds it in nature – in the mountains and along the shores of Lake Lucerne, both of which are part of the view from his restaurant every day. In January and February, when the Belvédère settles into its roughly ten-week winter break, he and Yvonne use the time to travel the world together with their young daughter, often flying with SWISS.

 

A piece of Nidwalden above the clouds

The fact that his dishes are now being served thousands of feet above the ground is both a special challenge and an honor for Inderbitzin. "Aviation has fascinated me since I was young. I love flying and enjoying the different onboard experiences." For him, the collaboration with SWISS is more than a partnership: it is a rare opportunity to take his cuisine beyond borders and become part of a premium travel experience. Developing recipes for an aircraft is a discipline of its own: flavor, texture and presentation must hold up even at 30,000 feet. For Inderbitzin, exactly that was the appeal: taking "haute cuisine du terroir," elevated regional cooking rooted in deep conviction, into entirely new territory without losing the spirit behind it.

What does he hope guests take away from his dishes onboard? "That they experience a piece of Switzerland, in flavor and in feeling. Even in the air, the food should convey quality, care and identity,", he adds. And perhaps it will even inspire them to discover the region for themselves. Anyone who has ever sat on the shores of Lake Lucerne and looked up at the mountains will understand exactly what he means.

From 3 June through 1 September 2026, his creations can be enjoyed in SWISS First and SWISS Business on long-haul flights departing Zurich and Geneva. In SWISS Premium Economy, meals inspired by the region reflect the spirit of his cuisine: Nidwalden packed along for the journey and served above the clouds.