The charming village of Castel San Pietro is located in the very south of Switzerland, the canton of Ticino. Here, in a former farmhouse with centuries of history, you will find the Osteria Enoteca Cuntitt – a place where time, flavor and culture come together. The osteria is part of "Les Grandes Tables Suisses" and has been awarded several times for its culinary excellence. Federico Palladino runs the restaurant together with his partner, Nicole – the Sommelière of Cuntitt. The historic osteria has been sensitively restored, combining rustic elements with an elegant, contemporary design.

The view from the courtyard sweeps over the vineyards and olive groves that characterize the mediterranean flair of this region – a Ticino far removed from the tourist hustle and bustle, but all the richer in authenticity. The close connection to the surroundings is not only reflected in the aesthetics of the restaurant, but also in Federico Palladino's philosophy: The cuisine is a culinary reflection of the landscape. It's not just about cooking – it's about showcasing the essence of Ticino.

Famous for its sun-drenched landscapes, Italian-speaking culture and mediterranean flair, the canton of Ticino offers a unique blend of Swiss quality and southern charm. With its lakeside towns, chestnut forests and traditional grottos, the region is known for both its natural beauty and its culinary richness – making it a perfect inspiration for contemporary cuisine.

From Castel San Pietro into the world
After his training at the prestigious Italian culinary school Alma, Federico moved to the three-star Michelin restaurant "Da Vittorio" in Brusaporto, Italy, to expand his culinary knowledge. In 2020 he went on to run Cuntitt as chef patron. Having earned his first Michelin star in 2023, his cuisine is now renowned for its creativity, precision and deep connection to the region. It’s important to Federico that every guest that he welcomes to his restaurant feels at home – even above the clouds. "It is about touching people’s hearts and making them feel emotional."

The mediterranean cuisine is complemented by the Osteria’s impressive wine cellar. In addition to a wide selection of local wines, the Osteria also holds the title of Krug Ambassade – a recognition usually reserved for restaurants in major cities around the world. This only shows the level of excellence that Cuntitt has showcased over the past few years. Federico draws inspiration from a glass of wine when creating his culinary masterpieces. He senses which ingredients work best together and comes up with his next dish – as he did with the menu for SWISS Taste of Switzerland.

The taste of the canton of Ticino in SWISS First, Business, and Premium Economy
From 4 June to 2 September 2025, guests in SWISS First and SWISS Business can enjoy Federico Palladino’s creations on all long-haul flights departing from Switzerland. SWISS Taste of Switzerland is our award-winning gastronomic concept, where top chefs create seasonal dishes from Swiss regions. The focus is on regional and seasonal specialities that guarantee a culinary flight of fancy. Guests in SWISS Premium Economy can also look forward to a three-course menu inspired by SWISS Taste of Switzerland.

Wine on board SWISS with Chandra Kurt
The wine selection for the SWISS Taste of Switzerland menu also changes for each canton. Every cycle, the wines are carefully selected for the SWISS Taste of Switzerland menus in close collaboration with Chandra Kurt. She is one of the most renowned wine experts and critics in Switzerland with over 20 published books to her name like the yearly "Weinseller"-guide and has influenced the Swiss wine scene for decades. Together with our inflight culinary development team, she consults SWISS on the wine selection for the on-board menus.