Boucherie, brasserie, bistro - AuGust combines all of these in one restaurant. The menu features excellent meat and sausage specialties.

Boucherie, brasserie, bistro: the stylish "AuGust" on Zurich's Rennweg is the right place for those who prefer a hearty meal. "Widder" house architect Tilla Theus has cleverly designed the meat paradise with black and white marble. What comes out of the open show kitchen is more carefully selected and precisely prepared than in the early years. We never miss out on the house classic: Meatloaf from the Keller butcher's shop, based on a recipe from the venerable "Butchers' Guild", which meets regularly at the "Widder". A fried egg is served on top, from their own farm ("Schlattgut", Herrliberg ZH). Meat loaf is available here until 11 pm. Good news. Other bestsellers: Ghackets with Hörnli, beef tartare, Buurehamme from the Ormalinger pig. Milken, Nierli and beef tongue. For those who don't like meat, there's smoked "king fillet" of Swiss salmon trout with pickled lemons and crispy capers. The food is sourced from top producers. And from the three estates of "The Living Circle" group.


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