The story
Perched on the sunny terrace of Furi, just a few steps from the gondola and directly on the slopes, Marmo is a mountain restaurant with a clear identity. Here, the brothers Alessandro and Sergio Grand carry forward a tradition of hospitality passed down by their grandfather: honest, warm, and rooted in the Italian-Swiss border culture of Zermatt. The restaurant’s modern Alpine cuisine has earned it a Michelin Recommended distinction for 2026, a recognition that reflects both the ambition and the authenticity of the kitchen.
Sergio Grand leads the kitchen with a focus on fresh, regional ingredients and clear flavours. The menu respects traditional mountain dishes while introducing contemporary techniques and presentation. Kräuter grow in the house garden; wild herbs and flowers are foraged around Furi in summer. Bread comes from the Artis bakery in Brig, and all meat is Swiss. The result is a style the team calls “Modern Mountain Cuisine” – comfort food that is honest, seasonal, and refined.
The wine list is curated with equal attention: Walliser wines, expressive Italian bottles, and elegant champagnes are chosen to complement each dish. The philosophy of quality and sustainability runs through every element, from the sourcing to the plating.
Marmo offers several distinct spaces: a sun-drenched terrace with panoramic views, a cosy interior with warm wood and natural light, and a private Stübli for small groups. In winter, the restaurant is open daily for lunch, with special evening events like the “Cheesy Tuesday” fondue night and “Schnitzel Thursday,” both followed by a torchlit walk or sledge ride back to Zermatt. In summer, it opens Thursday through Monday, and the surrounding trails and bike routes make it a natural stop for hikers and cyclists.
Whether you arrive on skis, on foot, or by gondola, the experience at Marmo is defined by the same spirit: a young, passionate team that treats every guest with the direct warmth of Alpine hospitality. It is a place where the mountains meet the table, and where the food tells the story of the people who live there.
Recognition
Ambience
Details
History
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.
Location
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