Williams ButchersTable am Bellevue

Williams ButchersTable, founded by Philipp Oehler and Rolf Styger, is both butcher and restaurant, merging old‑school craft with a modern dining concept. It focuses on sustainable, high‑quality meat, serves lunch and dinner, stages guest‑chef collaborations such as THE RARE TOUR with Curtis Stone, sells seasonal meat packages for fondue and functions as retailer and dining destination. Awards include Best Steakhouse in Switzerland; No. 82 in the World 2025; recommended in the Michelin Guide 2025; Steakhouse of the Year Switzerland 2024 and other national honours. The interior pairs butcher‑shop authenticity with modern restaurant design around a long communal table and a house grill. A warm Quartier vibe—rock ’n’ roll and classically charming—creates an intimate, convivial setting that emphasises honest, high‑quality hospitality. Cooking is meat‑focused and grill‑driven, centred on expertly sourced cuts and classic preparations with contemporary service. Guests select cuts at the counter with expert advice from the Chief Butcher; dishes pair with sides, desserts and a curated wine list reflecting butchery provenance and skilled meat preparation. Specialties include LUMA Wagyu, Swiss Wagyu von Peter Hunkeler, Galician ox, Irish beef from the Doyle family, Scottish beef, Swiss Appenzeller Kräuterlamm and legendary Markbein‑Shot.