The best steakhouses in Zurich

more than a year ago

Despite the trend towards vegetarian and vegan food, Zurich has experienced a real renaissance in terms of steakhouses and meat restaurants over the last couple of years. And while meat in general as well as steaks, t-bones and the like have always been a favourite of Zurich's residents when dining out, there have been many additions and openings just recently. Today you can find anything from Argentinian steakhouses and establishments specialising in French-style entrecôtes (with secret sauces) to small delicatessens with more of a head-to-tail approach. We found that the meat quality in Zurich is consistently high, but we have nevertheless put together a list of the best steak and meat restaurants that we've encountered in Zurich. Just skim through the reviews and pick the one that most matches your expectations of a steakhouse or a restaurant specialising in meat, be it a place where you can choose your own piece of meat at a butcher-style counter, a grill restaurant with a charcoal oven or a small romantic establishment.

Goodwin - The Steak House

Goodwin is a classy steakhouse located in the Alden hotel. It offers all the traditional beef cuts from porterhouses to T-bones, the meat usually originating in Australia or the US. We ordered the rib-eye and received a juicy piece of meat cooked to a
perfect medium rare and the charcoal oven definitely added some extra flavour. Read more here

Le Relais de L'Entrecôte

The simple yet refined concept of Le Relais de l’ Entrecôte was invented in 1959 in Paris, but only reached Zurich’s old town in the spring of 2019. They only serve one dish: entrecôte with its famed secret butter sauce, small cut French fries (pommes allumettes) and a green salad with walnuts as a starter. So all you have to do is choose how you’d like your steak cooked (authentic French style is bleu or rare). Read more here.

Butchers Table

At the Butchers Table you choose your meat at the display counter, but don't be afraid to ask for a private consultation from the butcher himself. He convinced us to pick the so-called 'second cuts' of beef, which are essentially less common pieces (at least around here), instead of the more popular tenderloins and fillets. Don't miss out on a bone shot, where the waiter pours some vodka through a bone directly into your mouth. Read more here.

Gaucho

This small, pleasant restaurant specialises in Argentinian beef that comes straight from the charcoal grill and our entrecôte was tender and bursting with flavour. The chimchurri sauce that accompanied it was authentic with loads of freshly chopped parsley. They import the beef themselves, by the way, which probably explains the outstanding quality. Read more here.

Metzg

Metzg is a butcher shop and a restaurant in one. It specialises in local meat, be it beef, pork, lamb or local game. After perusing the small, yet ever-changing menu, we chose the pork heart with fennel to start, which was excellent. But what really sold us on this place was the Angus beef steak, which was tender and perfectly grilled - a real treat. Read more here.

Smith and De Luma

This is a joint project by Smith & Smith wine purveyors and De Luma meat producers. Our aged beef was outstanding, both the entrecôte and the fillet, and not only was the meat tender, but the flavour created by the mould culture they add to the entrecôte during the ageing process is simply remarkable. Naturally, given its owners, the wine recommendation, a Chianti from Tuscany, by our friendly waitress was a real treat. Read more here.