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

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.

Creativity, agility, leadership, teamwork: these soft skills are often hailed as the keys to success in today’s marketplace. Yet, it’s when the abstract becomes tangible that a manufacturing company begins to thrive. A selection of objects and production tools found at V-ZUG’s headquarters, dating back from different eras of its history, remind us that ideas must take shape in order to become facts.

In the middle of a retail revolution, physical showrooms are still a thing. This is why, in an increasingly digital world, V-ZUG commits to real life through 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 of 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 like the Swiss-based manufacturer, he is celebrating an anniversary. In 2024, his legendary Michelin-restaurant, Schloss Schauenstein, turns 20. But Caminada is not nostalgic at all, because for him, the only thing that counts is looking ahead to the future.

Automation is changing the way V-ZUG manufactures its products, but it’s 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, enfant prodige 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.