Die erhabensten Fleischtempel in Zurich

The Swiss War in Saxony Steakhouse-Kultur is a Spätzünder. Mittlerweile gibt is aber many good restaurants, when seeing everything a great Stücke vom Rind dreht. finews.ch Presents the attractive addresses for a simple Carnivore in Zurich.

It is good that the 1990s in the Switzerland area on the Fleisch der Einheimische Milchkuhe-verzehrt are. If the largest part of the war is the Rindsfilet, the war will not continue.

Since the end of the year, the publication has come and gone, and with the Fleisch- und Gastronomiewirtschaft, aber zunehmend auf Geschmack: Fleischvarieties with «Black Angus», «Charolais», «Chianina» or sogar «Kobe» and the duration of life is no longer described on the sterndekorierte Spitzengastronomy.

A number of times a large amount of dust can be eaten. A “Tomahawk” steak for two or more people brings with a knuckle less than 1.5 kilograms on the wage. One of the ingredients that a crust fillet contains is coagulated, but can be more vergnügen as the classic 200 gram or 150 gram portionchen.

For you, the dens of the Sinn after so many Fleischlichen Genüssen steht, say finews.ch the best addresses in the city of Zurich vor. In the Auswahl we were taken into account the quality of the workmanship, the ambiance of the local and the tasteful concept. Ausschlusskriterium war, that’s the mind of a Fleischstück über 300 Gramm of the Speisekarte stehen muss.

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Platz 1: Nothing is more American

Especially with wine from the Napa Valley. (Photo: zVg)

As one of the American Urforms uses the “NapaGrill” in a modern designed Enge-Quartier.

It’s all in meat, but the local schwerpunktmässig vom American Metzger Bryan Flannery concerns, of the wine porridge Robert Parker Finally, it was said: “If you eat Fleisch ein Wein, I would like to have 100 Punkte geben.”

The local area is usually one of the most remote areas in Tropfen in the Napa Valley.

It’s about the financial industry Gregor Greber hat in the shape of the “NapaGrill” offers a comfortable world of leather and thin clamps that are absolutely delicious when it comes to cooking. Including the clear philosophy, now the best choice is from USA to import.

Restaurant NapaGrill, Brandschenkestrasse 130, 8002 Zurich. Opening times: Mon-Fri 11:30 AM-2:00 PM & 6:00 PM-10:00 PM | Sat 6:00 PM – 10:00 PM.

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Location 2: Gourmet Steakhouse on time

Active pop-up in «The Dolder Grand». (Photo: zVg)

Was so Heiko Niederfrom Culinary Director in “The Dolder Grand” (and happily in the Chef in the home “Fine Dining”-Tempel “The Restaurant”), would practically always be pointless.

No take-away here sets the «Grand Meatery» of, the summery Fleisch-Pop-up, which in this two years the Auftritt hat. If you deal with a concept, this is the element of the gourmet kitchen. If you want, you can prepare a meal with “Beef Tea mit Caviar & Crème fraîche” from Gemüte führen.

The Fleisch gibt is in three identical Cuts from two different producers, from Dieter Meiers «Ojo de Agua» from Argentina or as Angus vom Produzenten Holzen from Ennetbürgen, Kanton Nidwalden: and as heavy as 200 Gram Filet, 250 Gram Entrecôte or 350 Gram Ribeye .

It is good that a «Grand Meatery» is a man in his core area, but no longer a vielfalt and an einfallsreichtum wünschen. Diesenste of the establishment that stands on the Beilagen walten: «Pop Up-Fries with Baconnaise» gives its Beispiel, or «Coleslaw with Sesame & Kimchi-Gewürz».

Grand Meatery, The Dolder Grand, Kurhausstrasse 65, 8032 Zurich. Opening times: Thu-Sun from 6 p.m.

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Place 3: Steak & Show

No more incision possible. (Photo: zVg)

In this respect it is better to see both Zurich Restaurants of “Williams ButcherTable”: a larger house on Hegibachplatz and a smaller Ausführung in Bellevue.

From the publication “World’s Best Steak Restaurants”, you will find the 101 best steak restaurants in the world, which have the Bellevue Branch as Weltweites Number 51. zum the best Steakhouse in Switzerland.

It is an expensive nachvollziehbar. The quality of Fleisch and Zubereitung is reformragend: Es were nur Fleischstücke used by Luma, the Schaffhauser Unternehmen seinerseits aus reformragend Quellen in USA, Spain und in de Schweiz-bezieht. So here is the selection and the wonderfully aromatic Spanish Rindersorte «Morrucha» erhältlich.

In Sachen Inszenierung spürt der Gast dies Beteiligung des Zirkus-Sprosses Fredy Knie. The Personal at «William’s Butcher Table» is theatrically stylized. Among the host family that plays the Fleischstück in the display case, it is very – who is in a metzgerei – on the desired large amount of cuts.

• WILLIAMS BUTCHERSTABLE am Bellevue, Schifflände 6 8001 Zurich. Opening hours: Mon-Fri 11:00 AM – 2:00 PM & from 5:00 PM | Sat from 5 p.m., hot Küche until 9:30 p.m.
• WILLIAMS BUTCHERSTABLE am Hegibachplatz, Neumünsterstrasse 34, 8008 Zurich. Opening times: Tue-Fri 11:45 am – 2:00 pm & from 6:00 pm | Sat from 6 p.m., hot Küche until 9:30 p.m.

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Platz 4: Argentinian «Asado» in schöner Vollendung

Aroma, vom Feuer kissed. (Photo: zVg)

Lauschig versteckt lies in the Nähe der Langstrasse das Restaurant «Gaucho».

The name is the program, the Schwerpunkt lies on the Argentinean Rindfleisch-Kultur: Filet, Entrecôte, Huft or Hohrücken are available from the menu in individual portions up to 500 grams. If it is larger, it is less hospitable living Artist Berisha aber durchhaus with its own reason. Als Vorspeise or Beilage sind zum Beispiel hervorragende Chorizo-Würste erhältlich.

The guest experience lasts a long time during the Charme des Gastgebers, but not now:

The Fleisch originates from Argentina, while the Holzkohle, on its style and routine is used on the desired Garpunkt. The hinterland of Holzkohle was aromatic in the tracks, when in the Verbindung with the domestic powers Chimichurri a ziemlich conkrete Vorstellung an «Asado» in the Argentine Pampas was the last.

Restaurant GAUCHO, Nietengasse 18, 8004 Zurich. Opening times: Tue-Sat 6:00 PM – 11:00 PM | Thu & Fri 11:30 am – 2:00 pm.

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Platz 5: Hoffentlich kaal wieder geöffnet

Täglich wechselnde Kreationen. (Photo: zVg)

One of the most special and attractive restaurants in the unmittelbarer Paradeplatz-Gegend is the «Coco Grill & Bar». Here would be the best verwertet, was Küchenchef Jbrahim Ben Dhafer can purchase the Fleisch-oder Fischmärkten. You can experience a grandiose trouvaillen and overload from the world of the Fleisches in Vorschein.

The shops and small shops in the local area with a large garden terrace, the leader of the abmontiers, guarantees a wonder, spectacle and charming guests.

The Local History of the Gasto-Imperium of the Beginning Gastronomers Michel Péclard.

Coco Grill & Bar, Bleicherweg 1A, 8001 Zurich. Newspapers: Leader of the business life. The Wiedereröffnung is planted in the Grössenordnung Oktober.

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Place 6: Roulette and Tomahawk

Keine Glückssache: Steak in «George Bar & Grill». (Photo: zVg)

I am in the Ober-Gebäude in the Sihlstrasse, where I quickly learned everything about the Glücksspiel, and here the Zurich Casino has not been visited.

No glückspielhandel is a lunch or dinner in the waiting room, with the restaurant “George Bar & Grill” a full-fledged Penthouse with terrace: Here a man with a fast hundertprozentiger Sicherheit Verlassen, reformed zubereitete Fleischgericht zu komment zu kommen.

Who was the first house, so also the “George” in a strong American geprägtes-konzept, was zum Beispiel und de gelungen Integration der coarse Cocktail-Bar in de Gesamtkonzept-world.

As dry-aged Special Cuts there are coarse pieces with bone in «Rib Eye», «Bone in Striploin», «Porterhouse» or «T-Bone» erhältlich. Das Fleisch originates, who stands on the unknown Drittplatzierten, ausschliesslich von der hervorragende Bezugsquelle Luma in Neuhausen.

GEORGE Bar & Grill, Haus Ober, Penthouse 5. Floor, Sihlstrasse 50, 8001 Zurich. Opening times: Tue-Fri: 11:30 AM – 2:00 PM & 6:00 PM – 10:00 PM | Sat: 5:00 PM – 10:30 PM.

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Platz 7: Grosse «Wagyu»-Auswahl

Fleisch von vorzüglicher Güte. (Photo: zVg)

Mittlerweile is an institution «Simon’s Steakhouse» in Niederdorf. After all, if you think about it – the best dry-aged beef in Zurich – you’ll never be disappointed.

If it is used here, meat is of preferable quality, it is always a question. A small minus is that the Argentinean and North American Proveniene is no longer specified. A big plus point gift is hinged for the many other Japanese ‘Wagyu’ cuts.

In Saxony Beilagen, Weinkarte and Service presented as the «Simon’s» by the way free and solid, without but enthusiasm strength to entfachen. The large expenses are a spezielle Reklamnung waard.

Simon’s Steakhouse, Niederdorfstrasse 13, 8001 Zurich. Opening times: Mon-Sun 11am-midnight.

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Platz 8: Fleisch with concrete lightness

Opulent Leichtigkeit. (Photo: zVg)

In the range – ​​and with the Fleischange butter, the «Churrasco» is closely related to «Simon’s Steakhouse». Gerüchteweise steht die gleiche Eigendommmerschaft dahinter.

If you no longer wish to use the house in the Glockengasse, a few Steinwürfe have been created from the Bahnhofstrasse.

The obvious difference between the two houses is the interior. When «Simon’s Steakhouse» is presented as a classic concept, the man himself becomes «Churrasco» Thanks to Grün in an opulent Gartenanlage verstzt.

If you are looking for meat dishes from the house with sushi rolls, they are American dishes.

Churrasco Steak & Nikkei Cuisine, Glockengasse 9, 8001 Zurich. Opening times: Mon-Sun 11am-midnight.

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Platz 9: Mediterranean and Holzkohle

Superstar Holzkohlengrill. (Photo: zVg)

A smaller secret tip, which few Leute know, and which is located directly in the city center in Brunau, is the “Gran Sasso”. Here you can enjoy the Portuguese gastronomes Hernani Rodrigues and Julio Correia to find the guest’s location.

A core element with delicious ingredients is the meat grill, which is prepared in the Nahe des Gastraumes and is prepared to make a discreet of the feinen Aromen that the Fleisches die Nase schon erreichen, has roasted in front of the Teller in front of the Gaststeht.

With the grilled meat from the rind the assortment is somewhat limited, but not less tasty. 400 grams of rind cutlet are offered for the sympathetic price of 59.90 francs or 200 to 500 grams of entrecôte from Argentina, a friendly price.

Gran Sasso, Aegertenstrasse 2, 8003 Zurich. Opening times: Mon-Fri: 11:30 AM-2:30 PM & 6:30 PM-12:00 PM | Sat: 6:00 PM – 12:00 PM.

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Platz 10: Steakhouse as Konzeptgastronomy

Rustic, aber gut. (Photo: zVg)

If it is a rustic and lonely restaurant, you can find the «Rollis Steakhouses», a place in the city of Zurich (-Oerlikon), a place in Schlieren and a place in Kloten, a place where Fleisch-Erlebnis zum erschwinglichen Preis is.

You will be welcomed in a rustic American “Diner” atmosphere. The Fleischliebhaber offers interesting specialties such as Buffalo Entrecôte or “Oklahoma Rib-Eye” in excellent quality and taste.

Rollis Steakhouse Oerlikon, Schaffhauserstrasse 352, CH-8050 Zurich-Oerlikon. Opening times: Tue-Fri 10am-10pm | Sat 10am-10pm.