Switzerland · 7 cities
Switzerland produces most of its own beef and limits imports, so steak prices are among the highest in Europe. Swiss labels such as Natura-Beef point to cattle raised with their mothers on pasture. In Geneva, entrecôte with Café de Paris butter is the local classic; the butter was created in the city in the 1930s.
Beef to know
Look for the Suisse Garantie mark for Swiss-born and raised beef.
A herb and spice compound butter melted over entrecôte, served with fries. Geneva's signature steak dish.
Irish, Uruguayan and US beef appear on menus, labeled by origin as Swiss law requires.
Cities
Brasserie entrecôte, lakeside grills and French-style boucheries.
German-speaking Metzgereien and modern live-fire steakhouses.
Lakeside brasseries on Lake Geneva.
Rhine-city grills near the French and German borders.
The capital's traditional inns and butchers.
Italian-speaking Ticino with Italian-style grills.
Alpine resort town in Graubünden with hotel grills and mountain beef.
Directory · Switzerland
59 steakhouses and 46 butchers and suppliers. Filter by city, cut and service.
We only list businesses verified against public sources. Cities without listings are still being checked.
Steakhouse
Old-town steakhouse and bar run by the Wyniger group, modelled on classic American steakhouses and cooking its steaks on a US-imported grill at over 350°C.
Steakhouse
Casual steakhouse in the Stücki Park shopping centre in northern Basel, with a sister burger concept under the same roof.
Butcher & supplier
Basel's oldest butcher, trading since 1821, which dry-ages beef in its own cold rooms and sells Swiss beef cuts in store and online.
Steakhouse
Argentinian parrilla in Kleinbasel grilling traditional cuts such as lomo, entraña and bife de chorizo over charcoal, with Mendoza wines alongside.
Steakhouse
Steakhouse on the Riehenring in Kleinbasel near the Messe, with a meat display counter at the entrance and a menu built around Wagyu, dry-aged cuts and large steaks…
Butcher & supplier
Old-town butcher and traiteur near the Marktplatz, listed in Falstaff's Swiss fine-food producer guide.
Butcher & supplier
Family butcher describing itself as Basel's regional butcher, with a second shop in Oberwil and its own sausage production.
Butcher & supplier
Neighbourhood butcher and delicatessen in the Gellert quarter, well rated on local.ch.
Steakhouse
Bar and grill restaurant in the Hotel Märthof on the Marktplatz, serving steaks and other dishes from an open charcoal grill, with a terrace and weekend brunch.
Butcher & supplier · Retail · Wholesale
Family butcher founded in 1904 and now run by the fourth generation, processing Swiss meat in its own workshop with a salting room and sausage kitchen.
Steakhouse
Teppanyaki restaurant near the Heuwaage where Japanese A5 Wagyu steak is cooked on a hot plate in front of guests, with sushi as a second focus.
Steakhouse
Old-town steakhouse just below the Zytglogge with an upstairs dining room, bistro and sports bar, grilling Swiss beef aged on the bone alongside Canadian and Irish beef…
Steakhouse
Combined butcher shop and grill restaurant inside the Loeb food hall, where guests pick their cut at the counter; meat comes from LUMA Delikatessen.
Steakhouse
Restaurant in western Bern listed by Tripadvisor under steakhouse and barbecue, also known locally for its burgers.
Butcher & supplier
Organic butcher on Breitenrainplatz that also supplies burger meat to local restaurants.
Butcher & supplier
Traditional neighbourhood butcher in the Länggasse quarter.
Butcher & supplier
Butcher and farm-shop style store selling regional meat, sausages and poultry, highly rated on local directories.
Steakhouse
Long-running French-style brasserie opposite the Federal Palace whose signature is sliced entrecôte with Café de Paris butter, fine fries and a market salad, served in…
Butcher & supplier
Family-run neighbourhood butcher and charcuterie shop in the Länggasse quarter, run by brothers Reto and Daniel Lehmann.
Butcher & supplier
Long-standing Bümpliz butcher run by Daniel Siegfried, known for its seasoned Trämeler horse steaks and also selling Black Angus entrecôte, fillet and rib-eye plus…
Steakhouse
Seasonal barbecue restaurant on the roof terrace of the Kursaal Bern, grilling large steaks such as a roughly 1.1 kg caveman steak and beef entrecôte, with views over…
Steakhouse
Long-established Davos steakhouse where steaks such as a 300 g Swiss Black Angus or US bison entrecôte are cooked at the table on a hot stone, served with house sauces.
Steakhouse
Hotel grill restaurant with an open show kitchen in the Morosani Posthotel, focused on meat and pitched at steak lovers, with organic vegetarian alternatives.
Steakhouse
Rustic grill restaurant in Davos Platz where meat is cooked over an open fire in view of guests; signatures include an 800 g Black Angus côte de bœuf for two and a…
Butcher & supplier
Large modern butcher shop with a bistro, run by the regional meat centre, selling meat from farms, alps and forests of the Prättigau/Davos region slaughtered in its own…
Butcher & supplier · Retail · Wholesale
Traditional Davos butcher supplying private customers as well as restaurants and canteens, with a shop counter, online ordering and a dedicated gastronomy service.
Butcher & supplier
Village butcher and meat-drying business in Klosters, the neighbouring resort in the Davos Klosters area, run by Hans Guler.
Steakhouse
Classic American-style steakhouse near the lake and Cornavin station, part of the GOODWIN group that also operates in Scandinavia and the Baltics.
Steakhouse
Steakhouse dedicated to aged beef from selected breeds, largely supplied by the Metzger Brothers butchers and cooked in a Josper charcoal oven.
Steakhouse
Halal steakhouse in the Pâquis district serving aged beef, highly rated on TheFork.
Steakhouse
Beef-and-wine focused restaurant a couple of minutes from Cornavin station and the lake.
Steakhouse
Left-bank sister of Wine and Beef Lévrier on Place de la Fusterie, serving beef dishes with a wine list, open non-stop Monday to Saturday.
Steakhouse
Long-standing charbonnade restaurant whose O'Beefeater steakhouse concept ages beef on site for at least 60 days, including Swiss Hérens, Scottish Aberdeen Angus and…
Steakhouse
New York-inspired steakhouse and grill in the Passage des Lions, run by chef Philippe Chevrier of Domaine de Châteauvieux.
Steakhouse
Geneva institution founded in 1930 that serves a single main dish: sliced beef entrecôte with its original Café de Paris butter, fries and salad.
Steakhouse
Parisian-style bistro serving a set entrecôte formula with its secret sauce, walnut salad and fries.
Butcher & supplier
Butcher stall in the Halle de Rive covered market, run by Damien Le Moal, offering premium and matured meats.
Butcher & supplier
Butcher-charcutier founded by Jacky Bula in 1977 in Eaux-Vives, now run by Eric Richard at the Halle de Rive market.
Butcher & supplier
City-centre butcher established in 1921, known for beef matured on the bone for around five weeks and a large charcuterie selection.
Butcher & supplier
Neighbourhood butcher on Rue des Eaux-Vives with a broad selection of quality meats.
Butcher & supplier · Retail · Wholesale
Meat workshop in Carouge favoured by many Geneva restaurateurs, sourcing from Geneva-area farms and ageing beef on the bone.
Butcher & supplier
Artisan butcher on Carouge's market square run by Yvan Boisson since 2002, offering selected aged meats and house-made Longeole IGP.
Butcher & supplier
Butcher opposite Uni Mail selling meat sourced directly from Geneva-basin producers, which started as an online shop with home delivery in 2022.
Butcher & supplier
Old Carouge butcher-charcutier founded by Alain Brönnimann and now run by Franck Echarnier.
Steakhouse
Long-running Pâquis bistro specialising in grilled entrecôte with fries, popular with locals near the lakefront.
Steakhouse
Neighbourhood meat restaurant built around a simple entrecôte formula: order your drinks and the steak course follows.
Steakhouse
Steakhouse and wine bar serving wood-grilled entrecôtes and côte de bœuf, with an all-you-can-eat côte de bœuf night on Wednesdays and Parisian entrecôte on weekends.
Steakhouse
Old-Carouge bistro whose dining-room fireplace is used to grill meats in front of guests, notably an 850 g côte de bœuf and chateaubriand to share; Gault&Millau praised…
Steakhouse
Meat-focused grill and bar near Cornavin station serving entrecôte with house sauce, côte de bœuf and burgers made with Swiss beef.
Steakhouse
Long-running Brazilian churrascaria whose evening rodizio brings around fourteen grilled meats to the table, served with a salad buffet.
Butcher & supplier
Family butcher at Place des Grottes, in business since 1961, selling Swiss-origin cuts and known for its house-aged beef and air-dried meats.
Butcher & supplier
Family-run neighbourhood butcher near Cornavin selling Swiss meat, house sausages and farm eggs, popular for its value for money.
Steakhouse
Red-meat grill near the Palais de Beaulieu, founded in 2000, known for beef fillet and entrecôte with house sauces, tartares and a tabletop grill where guests cook…
Steakhouse
Argentine steakhouse open since 1979 that grills beef imported from Argentina over charcoal, served with chimichurri.
Steakhouse
First-floor steakhouse above the Happy Days bar-grill, cooking beef over a wood fire; dinner service only.
Steakhouse
Meat restaurant and steakhouse between the station and the Flon, serving grilled beef with sides and sauces ordered separately.
Butcher & supplier
Traditional butcher-charcutier with an ageing cabinet for bone-in beef matured 30 days or more, selling regional Simmental and Swiss Wagyu.
Butcher & supplier
Artisan butcher, charcutier and caterer in the Cour neighbourhood with a wide meat selection.
Butcher & supplier
Butcher and caterer (also listed as Kolbo) described by customers as a kosher butcher.
Butcher & supplier
Family-run neighbourhood butcher praised for consistent meat quality, also stocking some Spanish specialities.
Steakhouse
Grill restaurant in the Château d'Ouchy hotel on the lakefront, cooking premium beef over charcoal to a 57°C core temperature; cuts include fillet, entrecôte, picanha,…
Butcher & supplier
Family-run neighbourhood butcher in the Montchoisi quarter, well reviewed for the quality of its beef.
Butcher & supplier
Neighbourhood butcher in Bellevaux run by Antoine Merciani, who customers say selects his livestock farmers carefully.
Butcher & supplier
Butcher and caterer in the Montelly quarter selling fresh regional meat, prepared platters and a weekday set lunch.
Steakhouse
Parisian-style brasserie just below Lausanne station serving traditional French and Vaudois dishes, best known for grilled beef such as entrecôte with house fries and…
Steakhouse
1950s-style neighbourhood brasserie whose declared house speciality is the entrecôte parisienne, served at lunch as a 180 g plate and in the evening as a 250 g cut with…
Butcher & supplier
Family butcher-charcutier operating since 1928 in the Jorat hamlet of Vers-chez-les-Blanc, within the city of Lausanne, selling beef, horse, game, lamb and poultry plus…
Butcher & supplier · Retail · Wholesale
Meat wholesaler for restaurants that also runs a shop open to the public, known for a broad fresh and frozen selection and for cutting and vacuum-packing portions to…
Steakhouse
Brazilian churrascaria in the Flon district serving rodízio with grilled meats carved at the table and a salad buffet, plus à la carte picanha, entrecôte and tomahawk.
Steakhouse
Central Lugano grill where guests choose cut and weight at an in-house butcher counter; Swiss beef aged 30-40 days is cooked in a charcoal oven fired with South…
Steakhouse
Relatively new premium steakhouse in the old town, part of the Gabbani group, serving dry-aged cuts cooked on a Josper charcoal grill.
Steakhouse
Family-run grill restaurant north of Lugano with an open fireplace for cooking meat, known for rib-eye, tartare and mixed grills.
Butcher & supplier
Butcher and salumeria under the Via Pessina arcades since 1937, ageing Swiss beef on the bone in its own Bioggio workshop and also stocking imported premium cuts.
Steakhouse
Rustic grill and pizzeria at the Hotel De la Paix, known for grilled meats made only with Swiss beef alongside wood-oven pizzas.
Butcher & supplier
Butcher and delicatessen selling red and white meats from Swiss farms, plus Ticino sausages and cured meats.
Butcher & supplier
Family butcher founded in 1989 whose owner selects the meat personally; it also supplies the dry-aged cuts served at Braceria Elvetica in Lugano.
Steakhouse
Meat-focused osteria in Breganzona, known locally for grilled beef steaks and tagliata, horse steaks, and fondue chinoise and bourguignonne; the dining room was…
Butcher & supplier
Historic meat processing workshop and butcher in Bioggio, owned by the Gabbani family since 2012, which selects Swiss and regional animals and hangs the meat on the…
Butcher & supplier
Dry-ageing specialist in Purasca in the Malcantone hills west of Lugano, selling dry-aged beef and running dry-ageing and grilling seminars; listed by the Ticino…
Butcher & supplier
Butcher's shop founded in 2002 by Andrea Stuppia, selling mainly Swiss meat along with rib steaks of several grades and seasonal specialities such as certified Kobe and…
Steakhouse
Braceria in Manno, just north-west of Lugano, built around a charcoal grill and a dry-ageing cabinet offering several dry-aged cuts, alongside a separate pizzeria.
Steakhouse
Combined steak restaurant and butcher counter at Hegibachplatz, supplied by LUMA and named farms, where meat can be eaten on site or bought to cook at home.
Steakhouse
Californian-inspired fine-dining steakhouse in Enge, rated 89 points by Falstaff and ranked among the World's 101 Best Steak Restaurants.
Steakhouse
Old-town grill restaurant and bar in the Niederdorf that specialises in dry-aged beef steaks.
Steakhouse
Zurich outpost of the Paris entrecôte institution founded in 1959, open since 2019 and serving a single set menu of sliced entrecôte with its signature sauce, fries and…
Steakhouse
Argentinian-style steakhouse in the old town, part of a small group with more than one Zurich location.
Butcher & supplier
The butcher counter of the Hegibachplatz restaurant, selling premium fillets and special cuts to take home.
Butcher & supplier
Organic city butcher in the Niederdorf run by Nils Müller, selling only regional meat from on-farm and pasture slaughter.
Butcher & supplier
Family city butcher at Manesseplatz since 1934, known for award-winning sausages such as the Wiediker Rostbratwurst, and also available for online ordering.
Steakhouse
Second Williams ButchersTable, near Bellevue on Hechtplatz, combining a butcher counter where guests choose their cut with a grill restaurant; meat can also be bought…
Steakhouse
Small charcoal-grill restaurant in Kreis 4 serving Argentinian Black Angus fillet, entrecôte, ribeye and rump in a choice of sizes, with Italian-style antipasti.
Butcher & supplier
Family-run butcher dating back to 1899, sourcing beef from Zurich farms and selling prime cuts such as tomahawk, T-bone and entrecôte alongside house-made sausages and…
Steakhouse
Western-themed steakhouse near Irchelpark grilling premium steaks, with dry-aged cuts and tomahawks matured in its own dry-ager.
Steakhouse
Restaurant, wine bar and lounge at Paradeplatz serving organic Argentinian beef and wines from Dieter Meier's own Ojo de Agua farm; listed among Zurich's top steak…
Steakhouse
American-brasserie-style restaurant at Kreuzplatz built around a custom Argentinian-style wood-fire grill, with Black Angus dry-aged in house and large sharing cuts…
Steakhouse
Long-standing Oerlikon steakhouse where steaks arrive on a hot stone so guests finish cooking them to their liking.
Steakhouse
Grill restaurant in the vaulted cellar of the Central Plaza Hotel, serving prime beef cuts such as rib-eye in a dark-wood, leather-clad setting.
Steakhouse
Argentinian steakhouse near the Hallenstadion serving Black Angus entrecôte and fillet on a hot stone, alongside burgers and South American wines.
Butcher & supplier
Butcher in the Viadukt market hall run by Südhang, selling meat from natural, fair animal husbandry plus charcuterie and take-away dishes.
Butcher & supplier
Zurich outpost of the Engadin butcher Hatecke, combining a butcher counter with a small bar-boucherie; meat from Lower Engadine farmers and hunters is slaughtered,…
Steakhouse
Steakhouse in the Sheraton Zurich at the Toni-Areal, serving Swiss beef from a Lucerne supplier, with large cuts such as tomahawk carved at the table.
Steakhouse
Family-run steakhouse in Kreis 4 with a short menu of Latin American-style steaks, including bone-in ribeye, fillet and tomahawk.
Steakhouse
Grill restaurant in a courtyard garden near Paradeplatz, where meat cooked on the grill is the centrepiece of a multi-course evening menu and a shorter lunch menu.
Butcher & supplier
Family-run butcher in Albisrieden selling premium meat, BBQ cuts and house-made sausages, with a take-away lunch menu.
Butcher & supplier
Traditional butcher shop on Rennweg in the old town, listed in Falstaff's delicatessen guide and voted among Zurich's most popular butchers in Falstaff's 2023 reader…
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Local names
Cut names change from country to country. Use the local name at the butcher counter.
Doneness
Final core temperatures after resting, with the words you'll hear on local menus.
| Doneness | Local term | °C | °F |
|---|---|---|---|
| Rare | Saignant / blutig | 49–52 °C | 120–125 °F |
| Medium rare | Rosé / medium | 54–57 °C | 130–135 °F |
| Medium | À point / medium | 60–63 °C | 140–145 °F |
| Medium well | À point plus | 65–68 °C | 150–155 °F |
| Well done | Bien cuit / durch | 71 °C+ | 160 °F+ |
For businesses in Switzerland
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