The story
At Williams ButchersTable am Hegibachplatz, the line between butcher shop and restaurant disappears. You select your cut directly at the counter, guided by the chief butcher, then sit down to enjoy it – with starters, sides, and the legendary marrowbone shot. Founders Philipp Oehler and Rolf Styger describe the place as old school yet very modern, rock ’n’ roll but also classic. Their enthusiasm for sustainable meat enjoyment runs through every detail, from expert advice at the counter to warm hospitality at the long shared table.
That approach has earned serious acclaim. The Guide Michelin listed Williams ButchersTable as a recommendation for 2025, and the World Best Steaks ranking placed it at number 64 globally in 2026, naming it the best steakhouse in Switzerland and the DACH region. The restaurant also won “Steakhouse of the Year” in Switzerland for 2024 and was voted most popular butcher shop in Zurich.
The restaurant’s commitment to sustainability drives their sourcing. A standout is the Original Valais Eringer old cow – a small, agile breed raised on alpine pastures in the Val de Bagnes. The cows graze on lush grass and aromatic herbs, and the beef is dry-aged on the bone for six to eight weeks to develop an intense, exceptional flavour. “It may not be the most tender cut, but the flavour is intense and exceptional. Once you’ve tasted it, you’ll be hooked,” the restaurant says. They also offer Irish beef from the Doyle family, Galician ox, Scottish beef, Swiss Wagyu, and prime Black Angus.
For lunch, you choose between the butcher counter selection and a daily menu. In the evening, the full menu comes alive. You can also book a Wagyu Experience or other special events. The atmosphere is relaxed and unpretentious – a place where the meat itself is the star. Whether you come for a perfectly cooked steak or to explore rare cuts like dry-aged Eringer, Williams ButchersTable delivers a direct, unfiltered connection to the craft.
Recognition
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