By George Shaw
Chef Markus Stöckle will open Marküs, an “intimate yet vibrant new restaurant” at Zurich’s Altstadt on 8th September. Housed in one of the city’s oldest surviving structures – dating back to 1260 – Marküs reportedly represents the “most personal and creative chapter ” of Stöckle’s career to date.
Named as a playful nod to the chef’s nickname, Marküs bridges Stöckle’s “impressive culinary arc” from his Bavarian roots and time in Japan to top-tier three-star multisensory kitchens and the vibrant regional cooking of Spain. The result, it is claimed, is a “hyper-seasonal, joyfully unrestrained tasting menu grounded in a deep sense of time, place, and respect for his home, Zurich.”
Dishes reflect close relationships with local producers, rounded out by in-house fermentations and an ongoing scientific collaboration with ETH Zurich. Highlights from the launch menu include a reimagining of Älpler Makkaronen and Whitefish sourced directly from Samuel Weitmann on Lake Zurich, paired with doubanjiang made from fermented beans crafted by Beatrice Peter & Jorge Vasquez of Grüthof, Wildenbach, scallions and fresh sansho pepper from Esther Ratgeb & Matthias Brück in Zurich Oberland.
“It’s a true honour to cook in this location and feel the energy and history of the building”, says Chef Markus Stöckle. “There’s an incredible sense of freedom here for me. I see myself as a caretaker of a 700-year-old story of hospitality, and I can’t wait to share our vision with our guests.”
The contrast between past and present defines the physical space. Chef Markus Stöckle worked alongside Milan-based design team Studio Dragó. While the ground floor makes a striking statement with lacquered red walls and bold black trim, the upper level – the historic Goethe Room, where Johann Wolfgang von Goethe once stayed – retains its original 13th-century wood panelling. The design delivers a dining environment that is simultaneously loud and intimate, historic and undeniably contemporary.
Stöckle was raised on his family’s organic dairy farm in Germany’s Allgäu region, growing up with a deep connection to seasonality and the generous hospitality of local taverns and family kitchens. Driven by a pervasive curiosity, Markus set off for England, where he joined The Fat Duck’s experimental development lab. Here, he explored the relationship between science, creativity and tradition, and developed his own philosophy of cooking: innovation is the key to keeping heritage alive.
In 2018, Markus opened ROSI in Zurich, reinventing the Bavarian tavern for a new generation. Inspired by historical recipes and rural traditions, he created a contemporary interpretation of Wirtshaus culture, combining familiarity and comfort with complexity. At the same time, Markus shaped GÜL Restoran in Zurich alongside Elif Oskan, his life and creative partner. The restaurant celebrates contemporary Turkish cuisine with deep respect for tradition, craftsmanship and hospitality.
Beyond the kitchen, Markus and Elif founded Studio ELMA, a multidisciplinary platform exploring the intersection of gastronomy, culture, design, art, research and storytelling. Through restaurants, collaborations, exhibitions and creative direction, Studio ELMA approaches food as a cultural language rather than simply a product.