Rolf Styger and Philipp Oehler continue their success story. Their Williams ButchersTable is now considered the best steak restaurant in the entire DACH region – and is opening in Zug's old town.
The Williams ButchersTable climbs to the top. The restaurant was named the best steak restaurant in the entire DACH region in the "World's 101 Best Steak Restaurants" in 2026. It ranks 64th in the world.
We can hardly believe that we are the best steakhouse in the DACH region.
– Rolf Styger, owner and founder of the "Williams ButchersTable"
On Saturday, March 28, 2026, the restaurant will open its fourth location in Zug. It is no coincidence that the expansion is taking place in Zug's old town. In the tradition-steeped Haus Aklin, where the butcher Acklin worked for many years, the concept consciously ties in with its roots. "We can continue a piece of history here in this wonderful old town," says Rolf Styger at the pre-opening.
The recipe for success remains unchanged at the new location. The restaurant is a symbiosis of butcher's shop and restaurant. The centerpiece is the meat counter right in the entrance area. This is where guests select their cuts, get advice and experience the product up close. "We show our guests what butchery can do," says Styger. Starters and side dishes are freshly prepared every day, but the focus is on meat, wine and true hospitality.
The selection ranges from international premium meats from Ireland, Japan and New Zealand to regional specialties such as meat from Valais Hérens cows, which is matured and refined in-house. There are also homemade sausages, which are produced without additives according to our own recipes. The butcher's shop also offers ready-to-cook dishes such as fillet in batter and schnitzel as well as other delicacies to enjoy at home.
Lucas Oechslin from "Luma Delikatessen" will also be on site for the pre-opening. As a founding member and supplier, he explains how the huge pieces of meat are processed with mold in the large dry ager next to the counter. "The visible and perhaps irritating mold grows into the meat and feeds on connective tissue. This tissue makes the meat tough, which means we don't want it." In addition, the noble mould, which "Luma" has used to revolutionize meat enjoyment, also changes the taste. There is no question in his mind that his products are in the best hands here. "All the pieces are perfectly prepared here."
The new restaurant offers space for 90 guests indoors, and a further 60 guests can be seated on the patio in front of the building when the weather is fine. The view extends as far as Lake Zug, including the sunset. Inspired by the film "Gangs of New York" and its attitude to life, dark colors and opulent details characterize the interior. The team also appears in stylish outfits and blends harmoniously into the overall picture. In addition to the Red and Green Rooms, there is a bar, a hidden Secret Room and a private Smoker Room behind the door labeled "Forbidden Entrance". "After all, we are at home in the Roaring Twenties," says Styger with a wink.
With the new opening in Zug, not only is the company growing - but also the ambition to continue writing its own success story. In other words, the bar is set high. And at the "Williams ButchersTable", she only seems to know one direction.
Williams ButchersTable
Kolinplatz 10, 6300 Zug
williamsbutcherstable.ch
