BHF_Allergene_SpeisekarteDE_EN_Dessertkarte - Flipbook - Seite 15
May it be a little more?
When the butcher
runs a steakhouse.
A butcher by profession, a restaurateur by vocation, the affable owner is there for
his customers every day.
They come in droves, with small, medium or big appetites. They order entrecôte, crisp
roasted lamb racks, crusty spare ribs, savory salmon slices, tender tuna steaks,
aromatic king prawns, or a freshly prepared beef tatar. All dishes can be prepared
mild, hot or with fiery seasoning. Looking for a hearty fare? The sausages are
exquisite!
How does the boss obtain these delicacies? Urs Koffel has a clear policy: “I simply
buy the best cuts, avoid promotions, steer clear of bargains. My suppliers vouch for
the freshness and the storage of their produce. They guarantee top quality. That
also goes for vegetables and salads, wine and liquors. Only the best is good enough
for my customers.”
Come and taste for yourselves! Satisfy your appetites and maybe try out a dish you
can’t get at home. A piece of meat that melts in the mouth, prepared to your wishes,
barbecued to perfection – over 300 degrees glowing hot beechwood embers.
Enjoy!
