Celebrating 111 Years of V-ZUG

Round wooden table with chairs in an elegantly designed dining room

As a company that manufactures kitchen appliances, we understand the importance that food has in our lives and in our planet as a whole. That’s why all the recipes in this menu ensure the best quality and the lowest impact on the environment. Plus they are healthy, easy to prepare and, of course, very special. As every day should be.

Sorrel tartlets with a cucumber drink by Silvio Germann
When Silvio Germann played outside as a child, he used to pick sorrel and eat it on the spot. This sweet memory lives again in this dish, a starter that refreshes and stimulates the palate thanks to the acidity of the cucumber and sorrel, recalling the atmosphere of a Swiss garden in spring.
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Carrot and chermoula tartare with emmer gremolata by Zizi Hattab
Zizi Hattab transforms a simple carrot tartare into a dish that reflects her own identity. Chermoula, green olives and lemon zest give a North African flair to the recipe, while hemp seeds coming from a typical local plant add a source of Omega 3 and fatty acids. The result is both healthy and delicious.
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White asparagus with lemon confit and beurre blanc by Dominik Hartmann
Dominik Hartmann experiments with one of the most versatile Swiss spring vegetables: asparagus. Playing with the acidity of lemon, he balances out the beurre blanc, creating a light and refreshing dish. The secret? Making tarragon oil and vegetable stock yourself and buying in-season vegetables from local organic farmers.
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Miso gnocchi with spinach and spring onion hollandaise by Tanja Grandits
An extraordinarily tasty and eclectic vegetarian dish, that works both as a starter and a main course, both for special occasions and for everyday meals. Among the few simple ingredients it requires, the absolute king is spinach, a vegetable that Tanja Grandits reveres and uses for everything, even for morning smoothies.
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Rhubarb dessert by Andreas Caminada
Andreas Caminada conceived a unique dessert, in which rhubarb is interpreted in many ways and then combined, according to his own way of creating. In his hands, a plant that grows spontaneously in his garden becomes an ice cream, a juice, and a compote, turning into a typical, sophisticated, Caminada dish.
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