For more than a century, one family has helped transform the way Europe eats. It’s lunchtime in the historical heart of Zürich, Switzerland, and just off the bustling shopping street of Bahnhofstrasse ...

Former Indian PM Morarji Desai with Margarith Hiltl (L), Hiltl in Zurich. Photo: Hiltl, author "I hate vegetarian food." You don't expect to be handed a visiting card that says this on the other side, ...

In the heart of Zurich, where sleek banks and chocolate boutiques dominate the streets, stands an institution that’s quietly rewritten Europe’s culinary history for over a century — Hiltl. Founded in ...

Produced by GQ for Hiltl | Think you can afford to make pants an afterthought? Think again. The German trouser specialists at Hiltl have focused on quality since 1955, consistently pushing textile ...

A 100-year old business is not only thriving, but also expanding. Hiltl, a restaurant established in Zürich in 1898, has defied multiple odds, including the fact that it’s a vegetarian and vegan ...

The entrepreneur who started the restaurant dynasty, Ambrosius Hiltl, would not recognise most of the oriental dishes dominating the menu today, but his innovative spirit is alive and well. “My ...

Zurich: It isn't easy to find vegetarian food in Europe (as affirmed by this reporter), which is why Hiltl restaurant is unique. In an era when vegetarians were mocked as "grazers", it was a love ...

The cook-out is special in other ways, too. Last October, Switzerland made a big push for vegetarianism as a sustainability concept with its Swisstainable Veggie Day campaign. On the first of the ...

The first sight that greets you at Hiltl is the buffet. Long counters gleam under soft lights, laden with a dazzling spectrum ...

We will all agree that food adds colour, flavour, sweetness, and spice to all our travel adventures. Finding a holiday destination that suits your diet needn't be difficult, especially if you are a ...

These days, many people wear their vegetarianism as a badge of honor — even if it's only before 6 p.m, as food writer Mark Bittman advocates. (Actually, he wants us to go part-time vegan.) There's ...