From June, passengers of the Swiss carrier on long-haul flights can enjoy specialties from the Canton of Ticino on board. In cooperation with the restaurant Vicania and the affiliated winery Castello di Morcote, multi-course menus are presented, which are accompanied by a selection of local wines and cheeses.

From June 2nd to the end of August, the Lufthansa subsidiary will serve its business and first class guests on long-haul flights from Zurich with special menus created by the chef Francesco Sangalli of the renowned Ticino restaurant Vicania. The restaurant is located on the Castello di Morcote winery, whose wines are also offered on board.

Pikeperch with Valle-Maggia bread in first class

Francesco Sangalli's menu for First Class guests includes a prawn cocktail with Swiss shrimp, merlot jelly and tomato cream as a starter. As a main course, guests can choose between a pikeperch with white polenta and toasted Valle Maggia bread or a veal fillet with herb demi-ice cream and mashed potatoes with tonka beans. A chocolate bar with cream cheese and blueberries rounds off the menu.

Sea bass with almond sauce in Business Class

For business class guests, Francesco Sangalli has created a vitello tonnato with lovage oil, anchovy crumble and celery salad as a starter. The main course is a sea bass with almond sauce or a corn chicken breast with herbal demi-ice cream and Ticino polenta with Gottardo. An elderberry panna cotta with salted walnuts and chocolate sprinkles rounds off the menu in Business Class.