Autumn in Switzerland is not only about romantic walks and the beautiful colours of the falling leaves. It is also time for «Metzgeten.» If you are not familiar with this Swiss tradition the word literally means slaughter so you can probably have an educated guess as to what this is about. Apologies if you are vegan or vegetarian; you should probably think about “Metzgeten,” out of here… Any hoo, i still love it so i’ve come up with a list of some of my favourite places.
In Zurich Babette
Not only does Babette do arguably the best crêpes in town but also a delicious Metzgete.
Restaurant HardhofThe Hardhof-Metzgete also enjoys an excellent reputation throughout the city. If you want to try it on one of the days between 29th of October and 2nd November, you should definitely make a reservation. Now.
Wilder MannThe Wilde Mann has earned an excellent reputation in recent years. The Metzgete can be sampled from 28th October to 10th November with «Schnörrli,» (this is the snout of the pig,) blood and liver sausages.
Ziegel Oh LacOn the 30th and 31st of October the Ziegel will once again offer its metzgete free range pigs from the local area. In addition to very solid homemade food, its location, right by the lake and the flamboyant background music are particularly captivating.
Les HallesFrom the 8th of November Les Halles offers Metzgete «à discrétion,» for a mere 62 francs, including schnapps. The preparation is done in the traditional way and you will also find various sausages, rösti, sauerkraut, schwänzli, (tail,) öhrli (ears) and vermicelli for desert. Yummy.
Certain traditionalists claim that you can only experience a real Metzgete outside the city. But a little autumn excursion into the wilderness is still worth it (unless your name is Jon Snow. And it's winter. Then stay at home).
Geeren, GockhausenIn Gockhausen there's the well-known «Geeren-Metzgete» until 1st December. Various types of meat and sausages join sauerkraut and boiled potatoes.
Traube, Berg am IrchelThe family Hunkeler, celebrate with their «Buure Metzgete» every Thursday to Sunday until December. In their Restaurant Traube in Berg am Irchel they serve schlachtplatten, (litterally slaughter plates,) with other homemade products.
Wirtschaft zum Buck, RheinauIf you make it as far as Rheinau, you can reward yourself with homemade blood and liver sausages as well as fresh bread from the wood-burning oven in the Wirtschaft zum Buck. The meat comes from the Demeter-Säuli from the region. They serve Metzgeten, on three occasions in November. The 14th to 16th, the 21st to 23rd and the 28th to 30th.
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