The story
Butcher shop and restaurant under one roof – that is the idea behind Williams ButchersTable. At the Bellevue location in Zurich, guests walk past a glass-fronted counter stacked with prime cuts before taking a seat at the long table. The concept is straightforward: select your preferred piece of meat with guidance from the chief butcher, then enjoy it cooked to order alongside starters, sides, and the legendary marrow bone shot.
The restaurant was founded by Philipp Oehler and Rolf Styger, who describe their style as “old school and yet very modern. Rock ’n’ roll but also classic.” The interior leans into that contrast – polished concrete meets warm wood, and the open kitchen keeps the focus on the fire.
Meat is the heart of the operation. The team dry-ages beef in-house for weeks, sourcing from both Swiss and international producers. One standout is the Walliser Eringer old cow, a small, hardy breed from the Valais alps. The animals graze on alpine herbs and grass, and the meat is dry-aged on the bone for six to eight weeks. The result is an intense, complex flavour that is relatively unknown but deeply rewarding.
This commitment to quality has not gone unnoticed. Williams ButchersTable is recommended in the Guide Michelin 2025 and was ranked the best steakhouse in Switzerland and number 64 in the world by World Best Steaks in 2026. The Bellevue location, overlooking the Limmat river, brings that same exacting standard to one of Zurich’s most central addresses.
Recognition
Ambience
Details
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