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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.

As a company that manufactures kitchen appliances, we understand the importance of food in our lives and for 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 used to play outside as a child, he would pick sorrel and eat it on the spot. This sweet memory is relived 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 add some North African flair to the recipe, while hemp seeds from a local regional plant are 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. He plays with the acidity of lemon to balance out the beurre blanc, creating a light and refreshing dish. The secret? Make your own tarragon oil and vegetable stock and buy 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 as a main course, for special occasions and for everyday meals. Spinach plays a starring role among the select few simple ingredients. Tanja Grandits reveres this leafy green and uses it for everything, even morning smoothies.
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  • Rhubarb dessert by Andreas Caminada

    Andreas Caminada has conceived a unique dessert in which rhubarb is interpreted in a multitude of ways before being combined with a signature twist. In his hands, a plant that grows spontaneously in his garden becomes an ice cream, a juice and a compote, all creating a typical, sophisticated Caminada dish.
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About the chefs

Silvio Germann

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

Zizi Hattab

Zineb “Zizi” Hattab owns and runs 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 the bar COR Wine & Pintxos. She was featured on The 50 Next list as one of the most influential professionals in the world for advocating for the destigmatisation of veganism and breaking gender bias and stereotypes in the world of gastronomy.

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 the 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 opening.

Tanja Grandits

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

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, and OZ (one Michelin star). Mammertsberg (two Michelin stars, 18 GaultMillau points) and four IGNIV restaurants in Switzerland, Bangkok and Andermatt (late 2024) are also under his leadership.

In the meantime: 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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