AuGust | Boucherie | Brasserie | Bistro

Classic & Traditional Cuisine
88
Falstaff Restaurant and Pub Guide 2024

At Boucherie AuGust in the Widder, Chef Tino Staub's kitchen team processes whole cattle from the partner farm in the Jura, but also buys fine cuts abroad. Here, everything revolves around meat. Whether dried, as sausage, boiled meat or steak, the quality is outstanding.

45 /50 Food
17 /20 Service
17 /20 Beverage
9 /10 Style
+2
Sunday Opening
Parking Space
Outdoor Dining Area
Payment Conditions: Cash, Debit Card, Credit Card
Accommodation
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