Marmo

You can always count on the younger brother. Alessandro Grand, together with two business partners, took over the «Marmo» (formerly «Marmot») in Furi and immediately hired his brother Sergio as head chef. Sergio previously worked at prestigious establishments: he trained at the «Mirabeau» in Zermatt, held positions under Marcus G. Lindner in Grindelwald and Zurich, and also worked at «Alchemist» in Copenhagen. Sergio’s staff boast equally impressive CVs. You can feel it: the mountain restaurant has a vibrant energy, and the quality is consistently excellent. First impression? Excellent bread! The sourdough bread is delivered up the mountain by Bäckerei Artis in Ried-Brig. The lightly whipped butter is enhanced with herbs cultivated by the chef in his indoor herb garden in the basement (!). Then, a refined spoon dish: the poached organic egg pairs beautifully with airy mashed potatoes, potato croutons, leek, and sautéed mushrooms. The cured char is served rather boldly alongside radish tartare, wild berry sorbet, and beurre blanc. Naturally, a robust pasta course is never missing in a mountain restaurant: pappardelle al ragù! The braised meat is cut from beef shoulder, and the Parmigiano has been aged for 24 months. For the main course, Luma serves as the house supplier: entrecôte from Spanish Charra beef, hearty pork cheeks with mountain potato purée. Standout features: the fine red wine jus and the horseradish garnish. Alternative: pan-fried duck breast with gnocchi and thyme jus. An exciting wine list.