Swiss by origin

For more than 100 years, V-ZUG has been developing products that epitomise Swiss craftsmanship, always striving to make brilliant design even better.

Swiss craftsmanship meets sleek, modern aesthetics and straightforward operation: Experience effortless cooking with the new, easy-to-use Combair V600.

Cooking, steaming, rinsing, washing and drying – innovative products from V-ZUG make your life easier in a reliable and environmentally friendly way.

While skyscrapers and high-rises have long existed for living and working, the idea of a vertical factory is less common. Already a pioneer in urban manufacturing, V-ZUG is now launching a six-floor factory: the Zephyr Ost.

Since taking over the renowned restaurant Stucki in Basel fifteen years ago, Tanja Grandits has earned two Michelin stars with her unmistakable monochrome cuisine. But the monochrome touch is just one aspect of her culinary approach.

For nearly two years now, Mammertsberg – a restaurant with a history spanning more than 100 years – has been run by Silvio Germann, Chef of the Year 2024, and renowned sommelier Giuseppe Lo Vasco. At the spectacular restaurant and hotel, located near Lake Constance, the two have created a culinary oasis and carved out a place themselves at the very top of the Swiss restaurant scene with a masterful combination of exquisite wines and refined dishes. In addition to their shared passion for food and wine, the two are also close friends – and this may be the most important secret ingredient to their success.

Emmanuel Stroobant was 16 when he had ‘a calling’ while working in one of Belgium’s best restaurants, l’Hostellerie Saint-Roch. Despite his plans of becoming a lawyer, he ended up opening a restaurant in Liège and then moved to Australia, Malaysia, and Singapore.