Brasserie Uno

High quality cooking

For some time now, the team around Andreas Alm, owner of the small, bustling brasserie at the upper Vispa Bridge, has cooked its way into the hearts of guests in Zermatt. With passion and creativity, the young team led by Luis Romo and Tommaso Guardascione conjures up delicacies from the open kitchen, and even though the cosmopolitan jargon of the service staff is often hard to decipher at first, what ends up on the plates wins you over. For example, as an amuse-bouche, a cappuccino made from smoked and fried potato peels, fermented miso, and soy-potato foam is served in vintage espresso machines. We are not exactly fans of this kind of experiential dining, but we must admit: every sip was poetry, and the accompanying croissant made from Albula potatoes was excellent. The bread is also convincingly inventive: the seaweed focaccia (!) comes with anchovy-enriched butter, a piece of seaweed cheese, and fermented Jerusalem artichoke. Also brilliant was the cupcake made from an artichoke stuffed with dried tomatoes, shiitake mushrooms, and roasted pine nuts, served with dashi foam; alongside which was separately served Italian bread salad with iceberg lettuce glaze. The poached grayling from Aargau breeder Florian Gemperle came with three types of caviar, and the kefir was served with a waffle made from Polenta alla Maggia for dipping. The breaded salsify could be enjoyed as a small, refined experiment paired with three sauces (charcoal sauce, jalapeño cream, and Granny Smith jelly). The long-braised and then grilled lamb breast cutlet was skillfully paired by the kitchen with chimichurri, wild garlic, spring onions, and red sauerkraut. Surprising and surprisingly delicious as a pre-dessert were mascarpone foam with olive oil, celery root glaze, and lightly salted sturgeon caviar. And for a spectacular finale, the successful combination of sweet carrot slices in a sunflower seed taco shell and carrot glaze with tonka beans delivered the perfect ending.