OUR STORY
Head chef Luis Romo and chef Mark Ruiz Kissling
Our story: Brasserie Uno is a new casual fine-dining restaurant in the Swiss ski village of Zermatt in the Swiss Alps. It was named after the ownerβs grandfather, Uno, and the cosy interior features many personal items from Uno himself, including the Axevalla sign from the brewery where he worked in Sweden in the 1950s, his typewriter and more. Read on to discover more about our kitchen, our concept and our sustainability practices.
THE CHEFS, THE KITCHEN
The Brasserie Uno collaborative kitchen is helmed by our talented head chef Luis Romo, who creates inventive international dishes full of fresh flavours for our daily blackboard menu. We only use the finest ingredients that are regional and seasonal when possible, sourced from the best suppliers in Switzerland, and in the warmer months we use produce grown in our gardens or sourced from the Back To The Land Foundation. We also forage the local forest in our beautiful village for wild ingredients to add to our dishes. We use bio (organic) products when available and our team, including Luis, chef Mark Ruiz-Kissling and owner Andreas Alm, are proud to offer inspiring vegan and vegetarian dishes alongside sustainably sourced Swiss meat and fish dishes and our signature plate, wild organic Swedish moose meatballs sourced from the forests of Sweden. With Italy just over the border, we are proud to also use high quality ingredients from close-by Italian regions. We also are excited to bring our guests a unique selection of local Valais wines alongside delicious international wines and spirits to accompany our dishes.
SUSTAINABILITY
We are a minimal food-waste restaurant and any food waste that is incurred is recycled into energy that powers the village. As part of our story and our effort to create a sustainable restaurant, we use antique china that we are proud to give a second life to. This decision was inspired by a set of antique βporslinβ left to the owner, Andreas, by his grandmother, Maijken and in the summer of 2018, Andreas scoured Sweden, Norway and Switzerland, hand-selecting the blue and white china plates, bowls and tea cups now used in the restaurant. We also believe in staff sustainability, which is why we are open for dinner 5 nights a week Tuesday-Saturday, 18-22, for dinner only. This ensures our staff receive two consecutive days off a week, allowing the team to be fresh and invigorated to serve our customers.
Andreas and the team look forward to welcoming locals and visitors from all over the world to our cosy Zermatt Brasserie and hope that diners will enjoy our story, the international menu and warm atmosphere.
