A traditional Swiss sausage platter is called a «Metzgete» in the German region, reflecting the seasonal custom of butchering non-essential animals before winter sets in. Animal parts which couldn't be conserved with salt or smoke had to be used immediately and were often turned into blood and liver sausages. Nowadays, fresh sausages (without chemical additives) are still enjoyed. Boiled in water, they're typically served with sweet apple slices and sauerkraut on the side. And here's my favourite places to enjoy a Metzgete, in order of when they're happening .
Huusbeiz Huusbeiz is as Huusbeiz does, and offers a modern interpretation of the autumn classic with a 5-course-dinner. You'll have to be quick as they only serve it from 18th to 20th October.
Everything from the organic mountain-pig in combination with excellent vegetarian dishes is offered by Wirtschaft Ziegelhütte from 26th October to 16th November.
The Hardhof-Metzgete also enjoys an excellent reputation around town. If you want to eat Metzgete there between 30th October and 3rd November, you have to book ahead.
The popular Metzgete im Holzschopf remains traditional with sausages, cotelets, ham, bacon served with Sauerkraut, potatoes and sweet apple slices. From 30th October to 17th November.
The Wilde MannMetzgete with blood and liver sausages leaves nothing left to ask for. From 31st October to 3rd November.
Ziegel Oh Lac
On 1st and 2nd November, Ziegel oh Lac serves its metzgete with happy pigs from the region. Next to this autumn classic you'll also get to enjoy live music.
For 59 CHF you'll find an all-you-can-eat-Metzgete at Les Halles including Schnapps and Vermicelles for desert. On 9th November.
Wirtschaft zur Au
Wirtschaft zur Au offers variety with modern à la carte interpretations of Metzgete: From 13th to 24th November.
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