Head chef Luis Romo and friends
Our story: Brasserie Uno is a casual fine-dining restaurant in the Swiss ski village of Zermatt in the Swiss Alps. It was named after the owner’s 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 local suppliers. 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 is proud to offer inspiring vegan and vegetarian dishes alongside sustainably sourced Swiss meat and fish dishes. 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.
We are a minimal food-waste restaurant and recycle any food waste we do have into energy that powers the village. As part of our story and our effort to create a sustainable restaurant, we use antique dinnerware that we are proud to give a second life. This decision was inspired by a set of antique ‘porslin’ left to the owner, Andreas, by his grandmother, Maijken, and in the summer of 2018, Andreas scoured Sweden, Norway and Switzerland for the blue and white 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, 19-22, for dinner only. This ensures our staff receive two consecutive days off a week, allowing the team to restore creativity and be fresh to serve our guests.
Andreas and the team look forward to welcoming locals and visitors from all over the world to our cosy Zermatt restaurant. We hope our guests enjoy our story, the creative menu and warm atmosphere.