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.

When an animal dies, Mario makes sure that every part is used. Not only the meat, which is exceptionally lean and rich in nutrients, but also the hide, horns and fur are repurposed. This holistic use of the animal reflects genuine respect and a deep commitment to sustainability.

From this remarkable meat, two exclusive dishes are created at MAMA that you absolutely must try on your next visit: our slow-cooked water buffalo goulash, full of deep Alpine flavor, and the water buffalo tartare, a true insider tip among food lovers. The recipe? That’s staying under wraps. Because some secrets are too delicious to share.

What might once have been discarded now becomes something meaningful. Together with a furniture maker from Valais, Mario turns strong buffalo leather into beautiful, handcrafted chairs. The horns also find a second life. On Mallorca, Mario creates sculptural pieces that combine Alpine roots with Mediterranean flair. 

Mario Julen’s water buffalo project is a reflection of animal welfare, sustainability, creativity and local tradition. 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.