Inspirations. Pathways into the future through design, food, architecture and art.

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: Zephyr Ost.

Since taking over the renowned Restaurant Stucki in Basel 15 years ago, Tanja Grandits has earned two Michelin stars for 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 for 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.

Creativity, agility, leadership, teamwork: these soft skills are often hailed as the key to success in today’s marketplace. But it’s only when the abstract becomes tangible that a manufacturer can begin to thrive. A selection of objects and production tools at V-ZUG’s headquarters from different eras of its history remind us that ideas must take shape in order to become reality.

Amidst a retail revolution, physical showrooms persist. This is why, despite our increasingly digital world, V-ZUG is committed to real life with the V-ZUG Studio – a place to experience the brand, interact with the products and have inspiring conversations on food, design and new ways of living. We spoke with Gabriel Castelló Pinyon, Global Interior Art Director at V-ZUG.

An artful fusion of innovative technology and natural materials. Elisa Ossino’s vision for the new V-ZUG Studio Milano is inspired by poetic simplicity and the collaboration with artist and artisan HENRYTIMI.

HENRYTIMI is an Italian company named after its creator, Henry Timi: a celebrated artist and craftsman, and advocate for “art interiors”.

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.

Andreas Caminada has been a V-ZUG Ambassador for 15 years, and just like the Swiss-based manufacturer, he is also celebrating an anniversary. In 2024, his legendary Michelin-star restaurant, Schloss Schauenstein, will turn 20. But Caminada is not nostalgic at all.Looking ahead to the future is all that counts.

Automation is changing the way V-ZUG manufactures its products, but it is people who still make the difference.

Famous for his desserts in the shape of flowers and trompe-l’œil fruits, Cedric Grolet is a force to be reckoned with in the world of pâtisserie.

30 years old, 17 Gault Millau points, 2 Michelin stars: These are the lucky numbers of Dominik Hartmann, child prodigy of the new Swiss fine-dining scene.

In August 2022, Sandra Stöckli won the overall World Cup in paracycling. And that is just the most recent podium in a career that started more by fate than by choice.

A project that is only a small part of a larger sustainability strategy set to reduce emissions by 80% within 2030.

An aura of exception surrounds ten-time Michelin-starred chef Anne-Sophie Pic. But this self-taught chef can also reveal her fun and humble side, especially when she admits with a smile that she hasn’t always been able to cook like she can now.

Elisa Ossino speaks about her vision, transforming reality and cultural contaminations. A portrait.

Design creates connections. Feelings beyond form and function. A unique encounter between two women.

Three people from different walks of life share their experiences of hosting guests post-pandemic.

Travel journalist Yolanda Edwards shares her perspective on the ways people discover the world now.

V-ZUG’s TechCluster Zug epitomises contemporary urban manufacturing rooted in the past.

Zurich-based chef and restaurant owner Zineb “Zizi” Hattab lets us in on her culinary secrets.

The renowned Swiss architect, Valerio Olgiati, spends winters in Flims (GR, Switzerland) and summers in his “Villa Além” in the Portuguese region of Alentejo. In this interview, he explains what has led to his architecture becoming more radical.