i. Biography
The Climb
Restaurant operation, from 2026, put Markus Furtner into public view as incoming restaurant operator in Uster, Switzerland. The appointment marked a role built around dining-room steadiness, practical control, and the daily coordination between guest expectation and the demands of the plate. Executive-chef work at Didi's Frieden gives that service frame a clearer kitchen identity. The cooking is built around region, season, craft, and value, with hospitality measured less by display than by clarity, balance, and careful use of ingredients.
Today
Farm-to-table cooking at the Zürich restaurant is described as seasonal, attentive to ingredient provenance, and focused on price accessibility. In Markus Furtner's hands at Didi's Frieden, those terms remain operational rather than decorative: sourcing matters, combinations are allowed to carry surprise, and the table stays approachable. Seasonal dishes with surprising combinations define the house style. The work stays close to recognizable materials, then shifts them through pairing, texture, timing, and restraint rather than unnecessary ornament. Zürcher Wildschwein-Ravioli is a direct provenance dish: wild boar meat processed at the restaurant by Markus Furtner, made in collaboration with local pasta producer Olivia Fontana. The plate connects hunting, in-house preparation, and filled-pasta handwork without needing to abstract the sourcing story; the animal, kitchen, and local maker are all present in the ravioli. Furti's Wiener Schnitzel carries the head chef's nickname and keeps to a classic textural contract: tender meat, crisp coating, and a fine potato-cucumber salad. The dish depends on execution rather than volume, with the salad working as a cool counterpoint instead of a distraction. Octopus Salad with Tomatoes & Potatoes, a Mediterranean recipe by Furtner from the same Zürich address, extends the range without leaving direct ingredients behind. Set alongside wild boar ravioli and schnitzel, it shows a menu that can move between hunted meat, breaded cutlet, and seafood salad while staying legible.
Signature
Signature work associated with Markus Furtner includes Zürcher Wildschwein-Ravioli, Furti’s Wiener Schnitzel, and Octopus Salad with Tomatoes & Potatoes.
Recognition
Michelin Bib Gourmand recognition for Didi's Frieden places the restaurant in a value-and-craft register, where accessibility and execution are judged together.
Profile updated July 2026
FAQ
Asked of Markus
What is Markus Furtner's current role?
As of 2026, Markus Furtner is head chef and passionate hunter at Didi's Frieden.
What recognition has Markus Furtner received?
Michelin Bib Gourmand recognition for Didi's Frieden (2024).
What is Markus Furtner known for?
Farm-to-table cuisine.
