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A menu to celebrate

This year marks 111 years since V-ZUG’s foundation. To celebrate this unique anniversary, we’ve decided to prepare a special menu, collaboratively created by some of the most inspiring Swiss chefs and influenced by our country’s heritage.

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.

About the chefs

Cook in modern kitchen sprinkling flour on a work surface with rolling pin and bowl

Silvio Germann

In 2012, after his training, Silvio Germann moved to Schloss Schauenstein in Fürstenau, where Andreas Caminada became his mentor and chef. After a notable stint at the D.O.M. restaurant in São Paulo with Brazilian chef Alex Atala, and earning two Michelin stars as the head chef of IGNIV Bad Ragaz, in 2022 he took over the Mammertsberg in Freidorf as head chef and host. He won Chef of the Year in 2023, and was also awarded with two Michelin stars and 18 Gault Millau points.

Person in modern kitchen with bowls preparing ingredients.

Zizi Hattab

Zineb “Zizi” Hattab owns and operates three restaurants in Zurich: KLE, the only female-owned vegan restaurant in the world with a Michelin star, DAR, a Moroccan-Spanish restaurant with a green Michelin star, and COR, a Wine & Pintxo Bar. She was featured on The 50 Next list as one of the most influential professionals in the world for being an advocate for the destigmatization of veganism and breaking with gender bias and stereotypes in the world of gastronomy.

Chef prepares ingredients in a professional kitchen

Dominik Hartmann

Dominik Hartmann was born and raised in Rickenbach, near Schwyz. This is also where he runs the restaurant Magdalena. A trained pastry chef and confectioner, he refined his skills with top Swiss chefs Andreas Caminada and Fabian Fuchs. In 2021, aged 29, he was awarded 17 points by GaultMillau whilst the Michelin Guide awarded his restaurant two stars, just eight months after its opening.

Modern kitchen with preparation of fresh herbs and kitchen utensils in the foreground

Tanja Grandits

Tanja Grandits opened her first restaurant in 2001, after having trained as a chef in Germany, London and the South of France. Seven years later, she took over the Restaurant Stucki in Basel, awarded with two Michelin stars in 2016 and 19 GaultMillau points in 2019. Born and raised in Germany, in 2023 Grandits became a full Swiss citizen and was awarded the Bundesverdienstkreuz for her "outstanding commitment as a culinary ambassador."

Man in a modern kitchen preparing fresh ingredients for a dish.

Andreas Caminada

In 2003 Andreas Caminada opened Schloss Schauenstein, a restaurant and hotel in a 17th century castle. It has three Michelin stars, 19 GaultMillau points and has been included on the World’s 50 Best restaurants list since 2011. Andreas Caminada’s world includes Casa Caminada, a guest house and restaurant with local specialties, as well as OZ, (one Michelin star). Under his leadership is also Mammertsberg (two Michelin stars, 18 GaultMillau points), as well as four IGNIV restaurants in Switzerland, in Bangkok, and in Andermatt (late 2024).

Woman holding an organically shaped mirror in front of a wall

Let V‑ZUG inspire you.

Learn about designers, chefs and food experts, find out what drives them and get inspired by their stories and recipes.
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