Every three months, guests in SWISS First and SWISS Business on long-haul flights can enjoy exclusive new menu creations – all part of "SWISS Taste of Switzerland". The menus are designed by award-winning guest chefs whose restaurants have been recognized with Michelin stars and GaultMillau points.
This SWISS Senses special invites guests on a six-month journey through some of the most exceptional restaurants from all four Swiss language regions. During this period, travelers will be treated to alternating specialties from:

• Tanja Grandits, Restaurant Stucki, Basel
• Olivier Jean, L’Atelier Robuchon, Geneva
• Lorenzo Albrici, Locanda Orico, Bellinzona
• Badrutt’s Palace Hotel, St. Moritz

 

Tanja Grandits, Restaurant Stucki, Basel

When the apples ripened in the orchards of the Swabian Alb, Tanja Grandits would stand at the stove with her grandmother, cooking pancakes with applesauce – humble dishes that offered a deep sense of comfort. These early moments in the kitchen left a lasting impression.

After a brief detour into chemistry, she realized her true passion lay elsewhere: in cooking. At 23, she began her culinary training, which proved to be a wise decision. Today, she is celebrated as "Switzerland’s best female chef" and has run Restaurant Stucki in Basel, her favorite place in the whole world, for the past 17 years.

Her inspiration doesn’t come from art or far-flung travels, but from everyday life – from high-quality ingredients, her team and her guests. Grandits cooks with dedication, without the need for grand gestures. Each of her dishes is monochromatic in color, allowing guests to focus entirely on the flavors.

 

Badrutt’s Palace, St. Moritz, Grisons

For nearly 130 years, the legendary fivestar Badrutt’s Palace Hotel has shaped the skyline of St. Moritz. Nestled in the high Alpine valley of the Engadin in Switzerland’s canton of Grisons and perched majestically above the lake, this iconic landmark is a symbol of luxury heritage, world-class service and timeless elegance.

Its local connection is so strong that people say: "St. Moritz is Badrutt’s Palace – and Badrutt’s Palace is St. Moritz." The hotel has cult status – and not just as a postcard motif. Whether in the warmth of summer or the sparkle of winter, guests enjoy unforgettable experiences amid breathtaking Alpine backdrops: from world-class skiing to serene wellness offerings.

In the kitchen, refined excellence meets tradition, and regional specialties meet exquisitely crafted dishes from around the world. Badrutt’s Palace is the first hotel in Switzerland to be included in the World’s 50 Best Hotels list.

 

Olivier Jean, L’Atelier Robuchon, Geneva

After cooking in eleven countries, Olivier Jean has found his culinary home in the Swiss Romandie. His journey began under the mentorship of Alain Ducasse at the legendary Le Louis XV in Monte Carlo, followed over a decade with the Joël Robuchon group. At just 27, he became the youngest Executive Chef in the group’s history.

Now part of The Bastion Collection, he leads the culinary program at The Woodward, Auberge Resorts Collection – which includes L’Atelier Robuchon – bringing Geneva’s only two Michelin stars to the city’s first all-suite hotel, distinguished with three Michelin keys.

For Olivier Jean, cooking is a marathon – requiring discipline and dedication. Inspired by seasonal ingredients and the surrounding mountains, his cuisine is designed to evoke both taste and emotion. In the refined setting of The Woodward, with sweeping views of Lake Geneva and Mont Blanc, he creates elevated experiences where precision meets passion.

 

Lorenzo Albrici, Locanda Orico, Bellinzona (Ticino)

Lorenzo Albrici has been a passionate cook since childhood, inspired by his grandparents’ hotel. After completing his chef’s apprenticeship and gaining valuable experience in top kitchens in Switzerland and abroad – including time in Frédy Girardet’s legendary cooking brigade – he returned to his roots. In 1998, he opened the Locanda Orico in Bellinzona, the city of his birth.

With 16 Gault Millau points and a Michelin star, Albrici has fulfilled his lifelong dream of running his own restaurant. At Locanda Orico, he showcases a cuisine that reflects his philosophy: regional, seasonal, refined and full of lightness.

His creations blend Mediterranean elegance with precision and passion, always bringing out the essence of each ingredient. Today, Albrici is not only a celebrated chef but also a proud ambassador of Ticino’s culinary heritage.