Special award goes to Bern: The best butchers are here

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Is there anything better than homemade “Buure-Metzgete” at Litzi restaurant? No, say Blick readers. More than 6,000 people participated in the vote, which was held nearly two years ago. Litzi won the election with 1,454 votes. Reader Ernesto Ebert writes: “Fresh and handmade by the local master butcher. “Versatile, best service, affordable prices.”

At the top of the “Metzgete podium” is Restaurant zum Löwen in Bangerten BE. So thinks the Association for the Promotion of Reputation of Blood and Liver Sausages (VBL). This year’s club award goes to club owner Julia Pfäffli. Pfäffli, the fifth generation to run the restaurant, makes sausages according to the recipes of his father Hans, who died last year. The family managed to get the club award in 2014. His father Hans always said: “Butchering is easy. What is not in one part is in the other. And anything you cut off too much ends up with sausage.

The secret of the legendary butcher’s meat from oxen? Sausages are produced in-house with a special spice mixture. Boss Philipp Blum and head chef Göttibueb Elio Hiltbrunner spent hours eating sausages at the “Schlachthüsli”. «I slaughtered my first animal when I was ten years old. This is a ritual in our family. A kind of entrance exam,” Hiltbrunner explains to “Gault Millau” magazine. The restaurant came third in the Blick voting.

The Azevedo family was awarded the best butcher steak by VBL last year. “The liver sausage was fine-grained, not slimy, well-seasoned and contained the right amount of pork liver,” writes an expert on the “Metzgete blog.” He also raved about the sauerkraut and crispy hash browns.

The inn is run by the Kistler family from the 8th generation. Butcher’s meat is considered particularly good. Reviews on Google also confirm this. One woman writes: “The best butcher’s meat, delicious sauerkraut, rösti crispy as it should be, blood and liver sausage exciting.” After more than 130 reviews, the restaurant received a maximum rating of 4.6 out of 5 stars. Homemade Buure bread from the wood-fired oven enriches the meal even more.

The Aegerter and Frei families have been responsible for the Geeren restaurant since 1992. Their butchers’ meat is known beyond the cantonal borders. Sauerkraut is fried according to an old recipe. The liver sausage is particularly praised on the “Metzgete blog”. «It’s not normally one of my favourites, because I find the liver taste of the sausage very strong. Not so at Geeren restaurant.”

Saint Martin’s Festival is celebrated on the second weekend of November. In the past, the end of the agricultural year was celebrated. Today, the main focus is on meat consumption. The feast, which often lasts until dawn, attracts thousands of people to Jura each year, including exiled Jura residents. Many hotels are fully booked weeks in advance. Civil defense opportunities are provided to the groups.

This butcher steak is unique in its kind. Dishes that you rarely see are offered: pig’s head and pie, pressed pig’s ear, tongue salad or bloody cake with fried egg. “Metzgete Blog” enthuses: “The food surprised me positively. The black pudding was excellent.”

Source : Blick