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Seasonal Highlight February-March

Prime boiled veal with seasonal side dishes

When nature changes its cloak and colours, there is a desire for a change of cuisine. Try our seasonal specialty: Prime boiled veal paired with tongue sausage, bacon with dried green beans, cream sauerkraut and parsley potatoes. Is your mouth watering yet? Ask our Cabin Crew for more information about the seasonal highlight we have on board for you.

Venison goulash with Spätzle (egg noodles) and red cabbage

Swiss expats winemakers

We fl y to the most beautiful places in the world. So it goes without saying that the wines we serve are also among the finest in the world. Most of them are grown on Swiss soil, but a few of the wines on off er are produced by Swiss expat winemakers – in South Africa and California, for instance. Our current selection includes a fruity, juicy wine from Italy and a fi ery Spanish wine, both produced by Swiss expats in their home away from home.

Vine Collection