CHF 145
A5 Japanese × Swiss Blend
Wagyu Entrecôte
200g supreme marbling, smoked butter, roasted bone marrow jus, watercress
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Our Story
Tradition
Carved in Fire
Born from a generations-old obsession with the perfect cut, GRILLKAMMER was founded in 1987 in the heart of Zürich. We source exclusively from Swiss and Alpine farms — animals raised with space, care, and quiet dignity.
Each piece rests in our subterranean cellar for a minimum of 28 days. Our chefs trained under the finest kitchens in Europe, bringing a precision that transforms a great cut into something unforgettable.
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Years of Excellence
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Days Dry-Aged
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Swiss Sourced
Since
1987
Curated Selection
The Menu
CHF 185
Swiss Angus · Dry-aged 45 days
Tomahawk Steak
1.2kg bone-in ribeye, herb crust, truffle pomme purée, red wine reduction
CHF 120
Simmental Alpine · Dry-aged 35 days
Côte de Bœuf
800g double bone-in, chimichurri, roasted garlic confit, caramelised shallots
CHF 38
Prime Fillet · Hand-cut
Beef Tartare
Aged cognac, Dijon, capers, gherkin, quail egg, house brioche soldiers
CHF 46
Duck · House-made
Foie Gras Terrine
Sauternes gelée, Granny Smith apple, toasted brioche, Maldon sea salt
CHF 250
7 Courses · Wine pairing optional
Chef's Table
The full GRILLKAMMER journey — curated nightly by Chef Andreas Müller
More Than a Meal
The GRILLKAMMER
Experience
01 — The Grill
Forged at 800 Degrees
Our custom infrared grill sears every cut at 800°C — locking in depth, concentrating flavour, and delivering that unmistakable char that defines the GRILLKAMMER finish.
02 — The Cellar
Over 400 Labels
Our sommelier has built a cellar spanning the Rhône Valley, Valais, and Burgundy. Every pairing is chosen to amplify the cut, not compete with it.
03 — The Space
Crafted for Presence
Aged oak, hand-stitched leather, low candlelight. Every material was chosen for the feeling it creates. A room designed so that nothing distracts from the moment.
"Every great meal begins with an exceptional cut —
and ends with a memory."
— Chef Andreas Müller · Executive Chef since 2003
Guest Voices
What Our Guests Say
“
★★★★★
“The Wagyu Entrecôte was unlike anything I have experienced in Switzerland. Every bite was rich, precise — a char that simply sang. We will return.”
Isabella K.
Food Critic, NZZ
“
★★★★★
“GRILLKAMMER is not a restaurant. It is a sanctuary. The atmosphere, the service, the wine — everything conspired to create a flawless evening.”
Thomas W.
Architect, Zürich
“
★★★★★
“We have hosted our board dinner here for three consecutive years. There is nowhere else in Zürich that delivers at this level, every time.”
Charlotte M.
CEO, Private Equity
Ready to Dine?
Reserve Your
Evening
Tables are in high demand. We recommend reserving at least two weeks in advance for weekend evenings and private events.
Monday
Closed
Tuesday – Friday
18:00 – 23:00
Sat – Sun
12:00 – 23:00