Boucherie August celebrates nose-to-tail dining, with meat sourced from the best local butchers and suppliers. The fleischkäse (meatloaf) sandwich is a popular option, as are the wiedikerli (sausages) – but if you only have space for one dish, go for the local speciality of Zürcher geschnetzeltes (sliced veal strips).
The brasserie is located in what used to be known as the butcher’s quarters, and they’ve done a fantastic job of recreating the feel of the place with tiled walls, wooden counters and an open kitchen.
