Sustainable water buffalo meat from Valais.
Mario Julen is a well-known figure in Zermatt. A passionate hotelier, host, farmer and visionary. Together with his longtime friend Joël Wyssen, he runs a sustainable farming project in Valais that also shapes the cuisine at Hotel Zermama.
Water buffalo in Valais. Yes, indeed!
Originally from Asia, water buffalo thrive in the wet, marshy landscapes of the Swiss Alps. With their specially adapted hooves, they move effortlessly through moorlands. Mario’s herd is raised 100% naturally, without concentrated feed or antibiotics. The result is ethical animal husbandry and high-quality, sustainable meat production.
Respecting the whole animal – zero waste, full circle
Lorsqu'un animal meurt, tout est utilisé avec soin, selon une véritable démarche zéro déchet. Non seulement la viande, maigre et riche en nutriments, mais aussi la peau, les cornes et la fourrure trouvent une seconde vie. This holistic use of the animal reflects genuine respect and a deep commitment to sustainability.
Mama’s secret!
From this remarkable meat, two exclusive Valais specialities are created at MAMA that you absolutely must try on your next visit to our restaurant in Zermatt: our slow-cooked water buffalo goulash, full of deep Alpine flavour, and the water buffalo tartare, a true insider tip among local food lovers. Because some secrets are too delicious to share.
From leather to horn. Design meets creativity
What might once have been discarded now becomes part of a meaningful upcycling process. Together with a furniture maker from Valais, Mario turns strong buffalo leather into beautiful, handcrafted, sustainable furniture. The horns also find a second life. On Mallorca, Mario creates sculptural pieces that combine Alpine roots with Mediterranean flair.
Respecting the whole animal – zero waste, full circle
Mario Julen's water buffalo project is a reflection of animal welfare, sustainability in Valais, creativity and local tradition, and it embodies the same commitment to sustainability found throughout Hotel Zermama. From ethical animal care to the full use of each part and the artistic transformation of leather and horn, this is a circular project that fits perfectly with Zermatt and the spirit of MAMA. And next time you visit, don’t leave without trying the goulash or tartare. One taste and you’ll be hooked.
Questions about Mama‘s Water Buffalo Project
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The meat comes from Mario Julen's own water buffalo herd in Valais, raised naturally together with Joël Wyssen, without concentrated feed or antibiotics.
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The animals are raised 100% naturally and move easily through the wet, marshy landscapes of the Swiss Alps thanks to their specially adapted hooves.
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The Zermama Bistro offers two exclusive dishes: a slow-cooked water buffalo goulash and water buffalo tartare, a true insider tip among food lovers.
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It's exceptionally lean and rich in nutrients, the result of ethical animal husbandry and high-quality, sustainable meat production.
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Mario Julen ensures every part of the animal is used: the hide, horns and fur are repurposed, including into handcrafted furniture and art pieces.
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The project is run by Mario Julen, a well-known hotelier, host and farmer in Zermatt, together with his longtime friend Joël Wyssen.
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Yes, the project reflects animal welfare, sustainability and local craftsmanship in Valais, mirroring the same commitment to sustainability found throughout Hotel Zermama's cuisine.