Customers travelling in First or Business Class on long-haul Swiss International flights from Switzerland between June 3 and September 1 will have the opportunity to enjoy menu creations from Zurich’s acclaimed Mesa restaurant. In collaboration with Antonio Colaianni, the restaurant’s executive chef and the holder of one Michelin star and 17 GaultMillau points, Swiss will be serving up Mediterranean cuisine that offers Italianità in both traditional and contemporary guises.

Swiss First customers will sample delights such as smoked sturgeon tartare with caramelized cauliflower mousse; black cod with citrus vinaigrette, Cima di Rapa coulis, red peppers, saffron fennel and salicornia; and a chocolate slice with sour-cream ice cream and raspberry jelly.

For Swiss Business guests Antonio Colaianni has come up with such appealing concoctions as smoked duck and chicken breast with pistachio cream and couscous salad; followed by barbecue-glazed beef shoulder with rosemary polenta; or John Dory fillet with citrus vinaigrette and potato purée; with a pistachio-and lime financier with yoghurt and peach to round off the occasion.

Canton Zurich features strongly in the current wine selection, too, where Swiss will be serving choice reds and whites from what is, with its 618 hectares of vineyards, the biggest wine-growing canton in German-speaking Switzerland. The Business Class selection includes a fine white from Neftenbach and a fruity Schiterberger Himmelsleiterli AOC 2013 Pinot Noir; and First Class guests will be offered a Neftenbach Sauvignon Blanc from young winegrower Nadine Saxer and a Gamaret Prestige Barrique from the Staatskellerei Zürich.

Swiss will also be introducing the traditions of Canton Zurich to Business Class customers on selected European flights. Every June the city of Winterthur holds “Albanifest”, the biggest annual old-town fair in Europe. From June 10-23 the festival of St. Alban (one of the city’s patron saints) will be taken aloft with culinary indulgences including asparagus salad with local raw ham; skewered beef with local potatoes, potatoes stuffed with mushrooms, local cheese and root vegetables; and apricot compote with quark-and-lime mousse. www.swiss.com