Switzerland has been somewhat of a latecomer in terms of steakhouse culture. However, there are now many excellent restaurants in Zurich that focus on large cuts of beef. finews.ch presents the most appealing spots for dedicated carnivores in the city.
Until well into the 1990s, the primary meat consumed in Switzerland came from local dairy cows, with beef tenderloin being the pinnacle of this fare, as it was at least not tough.
Since the turn of the millennium, audiences, along with the meat and gastronomy sectors, have increasingly developed a taste for a variety of meat breeds. Options like “Black Angus,” “Charolais,” “Chianina,” and even “Kobe” are no longer limited to Michelin-starred fine dining establishments.
Large cuts are now happily served in many venues. A “Tomahawk” steak for two or three people weighs around 1.5 kilograms with the bone included. Furthermore, enjoying a whole beef tenderloin, roasted in one piece, is much more gratifying than the classic 200-gram or even 150-gram portions.
For those who crave such meaty delights, finews.ch showcases the best addresses in Zurich. The selection considered the quality of the cuts, the ambiance of the venue, and the culinary concept. A key exclusion criterion was that only restaurants featuring at least one meat dish over 300 grams were included—regardless of how well-regarded they may be.
Rank 1: The Most American Experience
Especially good with wine from Napa Valley. (Image: zVg)
Without a doubt, the “NapaGrill” in the modern, busy Enge district closely resembles the American original.
This is largely due to the meat sourced primarily from American butcher Bryan Flannery, of whom wine critic Robert Parker once remarked, “If this meat were a wine, I would rate it 100 points.”
Characteristic of the venue is also the seemingly endless selection of several hundred exquisite wines from the Napa Valley.
Gregor Greber, known from the finance industry, has created a cozy atmosphere at his “NapaGrill” with heavy leather and dark wood, which offers a truly convincing culinary experience. Particularly impressive is the clear philosophy of importing only the best of the best from the USA.
Restaurant NapaGrill, Brandschenkestrasse 130, 8002 Zurich. Opening hours: Mon-Fri 11:30-14:00 & 18:00-22:00 | Sat 18:00-22:00.
Rank 2: Gourmet Steakhouse in a Limited Time
Current pop-up at “The Dolder Grand.” (Image: zVg)
What Heiko Nieder, the Culinary Director at “The Dolder Grand,” and the chef of the in-house “Fine Dining” temple “The Restaurant,” sets out to do is practically always top-notch.
The “Grand Meatery”, the summer meat pop-up that is making its second appearance this year, is no exception. This concept also incorporates elements of gourmet cuisine. As a starter, you might indulge in “Beef Tea with Caviar & Crème fraîche.”
The meat is available in three identical cuts from two different producers, either from Dieter Meier’s “Ojo de Agua” in Argentina or Angus from producer Holzen in Ennetbürgen, Nidwalden: presented as either 200 grams of filet, 250 grams of entrecôte, or 350 grams of ribeye.
While the quality is good, one might hope for a bit more variety and creativity from a “Grand Meatery.” This is where the establishment shines with side dishes such as “Pop Up Fries with Baconnaise” and “Coleslaw with Sesame & Kimchi Spice.”
Grand Meatery, The Dolder Grand, Kurhausstrasse 65, 8032 Zurich. Opening hours: Thu-Sun from 18:00.
Rank 3: Steak & Show
A bit of staging is involved. (Image: zVg)
Particularly noteworthy are the two Zurich restaurants of “Williams ButcherTable”: one is the larger establishment at Hegibachplatz, and the other is the somewhat smaller version at Bellevue.
The Bellevue location has been named the best steakhouse in Switzerland by the publication “World’s Best Steak Restaurants,” which awards its top 101 steak restaurants worldwide.
This is quite understandable. The quality of the meat and its preparation is excellent: only cuts from Luma are used, sourced from esteemed suppliers in the USA, Spain, and Switzerland. Here, the rare and wonderfully aromatic Spanish beef breed “Morrucha” is available.
The theatrical flair, contributed by circus heir Gregory Knie, is palpable. The staff at “Williams Butcher Table” is theatrically styled. Guests select their desired cut of meat directly from the showcase, which is then cut to the desired size, just like in a butcher shop.
- WILLIAMS BUTCHERSTABLE at Bellevue, Schifflände 6, 8001 Zurich. Opening hours: Mon-Fri 11:00-14:00 & after 17:00 | Sat after 17:00, hot kitchen until 21:30.
- WILLIAMS BUTCHERSTABLE at Hegibachplatz, Neumünsterstrasse 34, 8008 Zurich. Opening hours: Tue-Fri 11:45-14:00 & after 18:00 | Sat after 18:00, hot kitchen until 21:30.
Rank 4: Argentine “Asado” in Beautiful Perfection
Flavor kissed by fire. (Image: zVg)
Quaintly tucked away near Langstrasse is the restaurant “Gaucho.”
The name tells you what to expect, as the focus is on Argentine beef culture: filet, entrecôte, hip, or sirloin can be ordered in individual portions of up to 500 grams. If you’d like something larger, the hospitable owner Artan Berisha is open to negotiation. Excellent chorizo sausages are available as appetizers or sides.
The guest experience leverages the host’s charm, but it’s not only that:
The meat comes from Argentina, as does the charcoal on which it is expertly grilled to the desired doneness. The charcoal also leaves a flavorful imprint, awakening a vivid notion of an “asado” in the Argentine Pampas when paired with the house-made chimichurri.
Restaurant GAUCHO, Nietengasse 18, 8004 Zurich. Opening hours: Tue-Sat 18:00-23:00 | Thu & Fri 11:30-14:00.
Rank 5: Hopefully Reopening Soon
Daily changing creations. (Image: zVg)
One of the most unique and attractive restaurants in the immediate Paradeplatz area is “Coco Grill & Bar.” Here, in a daily changing five-course menu, the best of what Chef Jbrahim Ben Dhafer can source from the meat or fish markets is utilized. This often leads to fantastic discoveries and surprises from the world of meat.
The venue’s intricate and compact layout includes a terrace, which is currently being dismantled, ensuring a wonderful, unique, and charming guest experience.
The establishment is part of the gastronomic empire of the talented restaurateur Michel Péclard.
Coco Grill & Bar, Bleicherweg 1A, 8001 Zurich. Opening hours: Currently closed due to renovation work. Reopening is planned for around October.
Rank 6: Roulette and Tomahawk
Not a game of chance: Steak at “George Bar & Grill.” (Image: zVg)
In the upper building on Sihlstrasse, almost everything revolves around gambling, as the Zurich Casino is located here.
However, dining at the top floor where the restaurant “George Bar & Grill” occupies a spacious penthouse with a terrace is definitely not a gamble: you can almost guarantee superbly prepared meat dishes will be served.
Similar to the top-ranked establishment, the “George” embraces a distinctly American concept, evident in its successful integration of a generous cocktail bar into the overall experience.
For dry-aged special cuts, generous options such as “Bone in Rib Eye,” “Bone in Striploin,” “Porterhouse,” or “T-Bone” are available. The meat, like at our third-place location, is sourced exclusively from the excellent supplier Luma in Neuhausen.
GEORGE Bar & Grill, Haus Ober, Penthouse 5th Floor, Sihlstrasse 50, 8001 Zurich. Opening hours: Tue-Fri: 11:30-14:00 & 18:00-22:00 | Sat: 17:00-22:30.
Rank 7: Extensive “Wagyu” Selection
Meat of excellent quality. (Image: zVg)
Now an institution in Niederdorf, “Simon’s Steakhouse” is said to offer the “best dry-aged beef in Zurich,” though this claim may be debatable.
What is beyond question is the excellent quality of the meat used here. A minor downside is that the Argentine and North American sources are not further specified. However, there is a significant plus for the impressive selection of Japanese “Wagyu” cuts.
When it comes to sides, wine selection, and service, “Simon’s” is consistently pleasing and solid, though it may not ignite overwhelming enthusiasm. The generous opening hours are particularly noteworthy.
Simon’s Steakhouse, Niederdorfstrasse 13, 8001 Zurich. Opening hours: Mon-Sun 11:00-24:00.
Rank 8: Meat with Highlighted Lightness
Opulent lightness. (Image: zVg)
In terms of offering, “Churrasco” is closely related to “Simon’s Steakhouse.” Rumor has it that they share ownership.
The above descriptions also apply to this establishment located in Glockengasse, just a stone’s throw from Bahnhofstrasse.
The distinguishing factor between the two restaurants is the interior. While “Simon’s Steakhouse” presents itself in a classic style, “Churrasco” transports you to an opulent garden setting thanks to abundant greenery.
As a counterpoint to the heavy meat dishes, the venue offers sushi rolls, which also come across as very Californian and opulent.
Churrasco Steak & Nikkei Cuisine, Glockengasse 9, 8001 Zurich. Opening hours: Mon-Sun 11:00-24:00.
Rank 9: Mediterranean and Charcoal-Cooked
Superstar charcoal grill. (Image: zVg)
A hidden gem known to few, located directly at the exit from the city towards Brunau, is “Gran Sasso.” For seven years, Portuguese restaurateurs Hernani Rodrigues and Julio Correia have been taking care of guests here.
A core element of their culinary concept is the charcoal grill, positioned at the boundary between the terrace and dining area, ensuring a subtle hint of the delightful aromas of grilled meat reach your nose long before the plate arrives.
The selection of beef is somewhat limited but incredibly flavorful. You can opt for a 400-gram rib chop for a charming price of 59.90 francs, or between 200 to 500 grams of entrecôte from Argentina, offered at similarly friendly prices.
Gran Sasso, Aegertenstrasse 2, 8003 Zurich. Opening hours: Mon-Fri: 11:30-14:30 & 18:30-24:00 | Sat: 18:00-24:00.
Rank 10: Steakhouse as Concept Gastronomy
Rustic, but good. (Image: zVg)
If you’re looking for a more rustic and simple experience, the three “Rollis Steakhouses,” one in Zurich (Oerlikon), one in Schlieren, and another in Kloten, provide a good meat experience at an affordable price.
They offer a rustic American “diner” atmosphere. Meat lovers can expect interesting specialties such as buffalo entrecôte or “Oklahoma Rib-Eye,” which are presented in appealing quality and preparation.
Rollis Steakhouse Oerlikon, Schaffhauserstrasse 352, CH-8050 Zurich-Oerlikon. Opening hours: Tue-Fri 10:00-22:00 | Sat 10:00-22:00.
Die besten Steakhäuser in Zürich: Ein Paradies für Fleischliebhaber
Die Schweiz war in Sachen Steakhouse-Kultur eher ein Spätzünder. Mittlerweile gibt es aber viele gute Restaurants, bei denen sich alles um die grossen Stücke vom Rind dreht. finews.ch stellt die attraktivsten Adressen für eingefleischte Karnivoren in Zürich vor.
Fleischkultur in der Schweiz: Ein Überblick
Bis weit in die 1990er-Jahre wurde in der Schweiz hauptsächlich das Fleisch der einheimischen Milchkühe verzehrt. Das höchste der Gefühle war dabei das Rindsfilet, denn das war wenigstens nicht zäh. Seit der Jahrtausendwende kommt das Publikum, und mit ihm die Fleisch- und Gastronomiewirtschaft, aber zunehmend auf den Geschmack: Fleischrassen wie „Black Angus“, „Charolais“, „Chianina“ oder sogar „Kobe“ sind durchaus nicht mehr beschränkt auf die sternendekorierte Spitzengastronomie.
Immer beliebter werden auch große Stücke wie das „Tomahawk“-Steak für zwei oder drei Personen. Es wiegt mit Knochen leicht gegen 1,5 Kilogramm und bietet mit seine Zubereitung viel mehr Genuss als die klassischen Portionen.
Top Steakhäuser in Zürich
Für jene, denen die Lust auf fleischliche Genüsse fröstelt, stellt finews.ch die besten Adressen in der Stadt Zürich vor. Die Auswahlkriterien umfassten die Qualität der verarbeiteten Stücke, die Ambiance des Lokals und das gastronomische Konzept. Ein Ausschlusskriterium war, dass keine Restaurants berücksichtigt wurden, bei denen nicht mindestens ein Fleischstück über 300 Gramm auf der Speisekarte steht.
Platz 1: Restaurant NapaGrill
Am nächsten an der amerikanischen Urform bewegt sich ohne Zweifel das „NapaGrill“ im modern-geschäftigen Enge-Quartier. Das Lokal bezieht sein Fleisch schwerpunktmässig vom amerikanischen Metzger Bryan Flannery, bekannt für seine hervorragende Qualitätsprodukte. Das Restaurant bietet auch eine unendliche Auswahl an Weinen aus dem berühmten Napa Valley.
Adresse: Brandschenkestrasse 130, 8002 Zürich. Öffnungszeiten: Mo-Fr 11:30-14:00 & 18:00-22:00 | Sa 18:00-22:00.
Platz 2: Grand Meatery im Dolder Grand
Die „Grand Meatery“ bietet ein einzigartiges Pop-up-Konzept des Culinary Directors Heiko Nieder. Hier werden exquisite Fleischstücke regionaler Anbieter in einem innovativen gastronomischen Konzept serviert.
Adresse: The Dolder Grand, Kurhausstrasse 65, 8032 Zürich. Öffnungszeiten: Do-So ab 18:00.
Platz 3: Williams ButcherTable
Die beiden Restaurants „Williams ButcherTable“ sind bekannt für ihre hervorragende Fleischqualität, die von Luma bezogen wird. Hier entscheidet der Gast selbst, welches Stück Fleisch er möchte.
Standorte: Bellevue, Schifflände 6, 8001 Zürich und Hegibachplatz, Neumünsterstrasse 34, 8008 Zürich.
Platz 4: Restaurant Gaucho
Das „Gaucho“ hebt die argentinische Rindfleischkultur hervor. Hier werden große Portionen serviert, und das Ambiente ist gemütlich und einladend. Grillen auf Holzkohle gibt dem Fleisch einen besonderen Charme.
Adresse: Nietengasse 18, 8004 Zürich. Öffnungszeiten: Di-Sa 18:00-23:00 | Do & Fr 11:30-14:00.
Platz 5: Coco Grill & Bar
Das „Coco Grill & Bar“ ist für seine kreativen Menüs bekannt. Jeden Tag wird ein 5-Gänge-Menü angeboten, das auf frischen Zutaten basiert. Der charmante Service rundet das Gästeerlebnis ab.
Adresse: Bleicherweg 1A, 8001 Zürich. Öffnungszeiten: Leider derzeit geschlossen.
Platz 6: George Bar & Grill
Im „George Bar & Grill“ genießt man eine wunderbare Aussicht auf Zürich sowie exquisite Fleischgerichte. Die große Auswahl an dry-aged Cuts macht dieses Restaurant zu einem Muss für Steakliebhaber.
Adresse: Haus Ober, Penthouse 5. Floor, Sihlstrasse 50, 8001 Zürich. Öffnungszeiten: Di-Fr 11:30-14:00 & 18:00-22:00 | Sa 17:00-22:30.
Platz 7: Simon’s Steakhouse
Das „Simon’s Steakhouse“ ist bekannt für seine umfassende Auswahl an Wagyu-Cuts und hervorragendem Service. Die Atmosphäre ist entspannt und einladend, perfekt für ein Steak-Dinner.
Adresse: Niederdorfstrasse 13, 8001 Zürich. Öffnungszeiten: Mo-So 11:00-24:00.
Platz 8: Churrasco
Bei „Churrasco“ stehen rustikale Grillgerichte im Mittelpunkt. Das Ambiente ist grün und opulent, was ein angenehmes Essgefühl vermittelt und die Speisen hervorhebt, die mit frischen Zutaten zubereitet werden.
Adresse: Glockengasse 9, 8001 Zürich. Öffnungszeiten: Mo-So 11:00-24:00.
Platz 9: Gran Sasso
„Gran Sasso“ ist ein Geheimtipp für Fleischliebhaber, die Holzkohlegrillgerichte schätzen. Die portugiesischen Gastronomen sorgen für ein einzigartiges Menü, das Manager und Gourmet begeistert.
Adresse: Aegertenstrasse 2, 8003 Zürich. Öffnungszeiten: Mo-Fr 11:30-14:30 & 18:30-24:00 | Sa 18:00-24:00.
Platz 10: Rollis Steakhouse
Die „Rollis Steakhouses“ bieten eine rustikale amerikanische Diner-Atmosphäre und eine Auswahl an interessanten Fleischspezialitäten, die auch für einen schmaleren Geldbeutel ansprechend sind.
Standorte: Zürich-Oerlikon, Schlieren, Kloten. Standort Zürich-Oerlikon: Schaffhauserstrasse 352. Öffnungszeiten: Di-Fr 10:00-22:00 | Sa 10:00-22:00.
Tipps für einen gelungenen Steakbesuch
- Reservieren Sie im Voraus, insbesondere am Wochenende.
- Erkundigen Sie sich nach den besten Cuts und Zubereitungsarten der jeweiligen Restaurants.
- Pairen Sie Ihr Steak mit passenden Weinen aus der umfangreichen Weinkarte der Restaurants.
- Probieren Sie die saisonalen Beilagen, um Ihr Geschmackserlebnis zu verbessern.
Fazit
Die Steakhäuser in Zürich bieten eine beeindruckende Vielfalt an Cuts und Zubereitungen, die jeden Fleischliebhaber begeistern werden. Von amerikanischen Klassikern bis hin zu argentinischen Spezialitäten ist für jeden Gaumen etwas dabei. Genießen Sie die gesellige Atmosphäre und die kulinarischen Hochgenüsse in diesen erstklassigen Lokalen!
