Williams ButchersTable

Williams ButchersTable ButchersTable is a butcher's shop and restaurant at the same time. Old school and yet very modern.

23/07/2026

Last one is a MUST-TRY 🥩

Four locations, four different atmospheres, one ButchersTable experience 🥩 Which one is your favourite: Zürich Bellevue,...
21/07/2026

Four locations, four different atmospheres, one ButchersTable experience 🥩 Which one is your favourite: Zürich Bellevue, Zürich Hegibachplatz, Bern or Zug? Swipe through, choose your spot and let us know in the comments.

19/07/2026

Save this reel for the next time you’re in Bern 🥩

17/07/2026

Asking strangers in Bern to try one of our steaks in exchange for a video 🥩📹

15/07/2026

What’s the best doneness for every steak? 🥩 Mario explains how we recommend cooking different cuts! Do you agree with him?

Which is your favourite steak to smash on the grill this sommer? 🥩
12/07/2026

Which is your favourite steak to smash on the grill this sommer? 🥩

10/07/2026

Luma Pork in Zug is ready!

Three tartares. One lunch. Which one would you choose? 👀Every Saturday at lunch, our Hegibachplatz restaurant hosts the ...
02/07/2026

Three tartares. One lunch. Which one would you choose? 👀

Every Saturday at lunch, our Hegibachplatz restaurant hosts the ButchersTable Tartare Experience.

Choose between our Swiss Beef Tartare Classic, Scottish Salmon Tartare, and Swiss Veal Fillet Tartare with Olive Oil & Sea Salt. All tartares are hand-cut and prepared fresh to order.

Available exclusively on Saturdays at Hegibachplatz.

Which one gets your vote: beef, salmon or veal?

Most people don’t associate pork with dry aging 🐖Our Swiss LUMA Pork might change that.Using the LUMA aging method, this...
28/06/2026

Most people don’t associate pork with dry aging 🐖

Our Swiss LUMA Pork might change that.

Using the LUMA aging method, this pork is dry-aged on the bone for 5–6 weeks with a special noble mold, creating a depth of flavour and aroma rarely found in pork.

What makes it special?

- Swiss Edelschwein

- Fed with Swiss grain-based feed

- Dry-aged for 35–42 days using the LUMA method

Available at our butcher shops and selected in our restaurants.

Have you ever tried dry-aged pork? 🐖

A little piece of ButchersTable under the open sky ☀️🥩Our new terrace in Zug is officially open.
17/06/2026

A little piece of ButchersTable under the open sky ☀️🥩
Our new terrace in Zug is officially open.

Adresse

Neumünsterstrasse 34
Zürich
8008

Öffnungszeiten

Dienstag 11:45 - 14:00
18:00 - 00:00
Mittwoch 11:45 - 14:00
18:00 - 00:00
Donnerstag 11:45 - 14:00
18:00 - 00:00
Freitag 11:45 - 14:00
18:00 - 00:00
Samstag 18:00 - 00:00

Benachrichtigungen

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