Williams ButchersTable — Restaurant in Zurich

I am so glad I accidentally stumbled upon this charming and beautiful restaurant when I was walking in Old Town Zurich. I arrived around 12:30pm, just in time to enjoy a leisurely meal before they close for lunch at 2 pm. I was dining alone and did not have a reservation, but I was able to get a table of my choosing. The ambiance was so nice, and you truly feel like you are in a small upscale steakhouse. There were several options to choose from on the menu, but I decided on going to the front and picking out my own cut of meat. I asked for a filet, and it came out to about 6oz of a very tender and medium rare steak. There were two choices of vegetables, and the vegetables do change on a regular basis. I decided on the broccoli, which was done so well and complimented the steak. A salad with your choice of dressing is also included in the meal, and everything was so well balanced. I can't speak for any drinks or desserts on the menu because I was full from my meal. Let me tell you about the staff service. They were so friendly and patient..allowing everyone to enjoy their meals without being rushed to close by 2pm. My server was Lino, and he was very engaging with all the guests in the restaurant. I had to ask how many languages he spoke because I could hear him change languages when speaking to guests and another staff member. Well, Lino speaks 6 languages!! I was surprised to hear one of those languages was Portuguese, and he had such a wonderful accent in all languages spoken. It is nice to see younger people truly understand the value of customer service and know that is part of the experience of dining out. Lino was also able to give me suggestions on some local bakeries to visit in the area as this was my first time in Zurich. Although I was visiting the country solo this time, I would gladly love to bring people back and definitely visit this steakhouse again. This is truly a great place to treat yourself to an...

Great Service, Great Knowledge and Worth Multiple Visits

From the moment we stepped into Williams Butcher Table, we knew we were in for something special. The experience truly begins at the entrance, where our host Thomas set the tone with a warm welcome. He was incredibly accommodating, clearly explaining the house rules and guiding us through the dining experience. His recommendations were spot-on and helped make our evening even more memorable.

A big shoutout to Pedro, the meat expert, who truly knows his craft. His suggestions for the different cuts gave us a unique and personalized experience. We started with the bone marrow, which was simply amazing. The added touch of a vodka shot through the marrow with lemon, chimichurri, and salt took the dish to a whole new level.

For the mains, we opted for the Ribeye (medium rare), Luma Ribeye (medium rare), and the Skirt Steak (medium), with sides of fries and spinach. All the meats were cooked to perfection, each offering its own distinct flavor. While we personally would have preferred the Luma cooked to medium, this was just a matter of taste. Our hosts, Leroy and Thomas, recommended a fantastic Italian bottle of wine that perfectly complemented the steaks.

For dessert, we indulged in the salted Wagyu, which was heavenly, followed by the crème brûlée and the cheesecake—each one a treat in its own right. The stars of the evening were definitely the bone marrow, skirt steak, and the Wagyu cut.

Overall, the experience and hospitality at Williams Butcher Table were exceptional. The atmosphere, combined with the expertise of the staff and the outstanding quality of the food, make this Bellevue location a must-visit. Highly recommend, and we’ll definitely be...

This is our go-to place for special meat cuts in Zurich. The concept is very simple: you pick your cut of meat from a butcher desk and they cook it to your taste.

What makes the place special is that they have a huge selection of unusual cuts: I count some 15 different meats in my pictures. Most Swiss restaurants have just a few cuts: an entrecote, perhaps a rib eye and then a filet mignon. Here you find things like skirt steak and bavette (both favorites of ours) as well as the usual suspects.

Picking the cut of meet is the hard part: after that there is a simple choice of fries or baked potato. You can have a salad as a starter.

We obviously like the meat here, but I wish they would put more effort into the side dishes. Having a great (homemade, like in restaurant Schnupf!) sauce Bernaise would elevate the experience.

Another pain point is the prices and in particular the way they are presented. The prices are very high, even for Zurich. You can see them on the pictures: don't be fooled by the signs on the right, they are only for when you buy the raw meat and cook it at home. I've never seen anybody do this and the restaurant should really just remove those signs for the evening guests. You end up paying around 30 CHF per 100 g, making even a small 200 g steak cost you 60 CHF. When you pick the meat, you talk with the butcher about the weight, not the final price. The result is that I repeatedly end up picking more than should and I end up being disappointed with the final biss. It's the same trick used by super markets when you mix candy yourself — except that you can put the candy bag away and enjoy it equally well...