As part of the 2026 Butcher Shop Voting, Falstaff sought to find Switzerland’s most popu­lar but­cher shop. The Falstaff com­mu­ni­ty was invi­ted to nomi­na­te their favo­ri­te estab­lish­ments and then vote for them in a second pha­se. The win­ners have now been announ­ced. A fami­ly-owned but­cher shop from Aargau secu­red first place.

1st Place: G. Bianchi AG. «G. Bianchi AG» is one of Switzerland’s most renow­ned meat and fish spe­cia­lists – and now also one of the coun­try­’s most popu­lar but­cher shops. In the Falstaff voting, the fami­ly busi­ness, based in Zufikon, pre­vai­led against its com­pe­ti­tors. Since 1881, «Bianchi» has stood for fresh­ness, qua­li­ty, and a keen sen­se for pre­mi­um pro­ducts. In the meat sec­tor, «Bianchi» today impres­ses with a wide ran­ge: from pre­mi­um Argentinian beef and Swiss Dry Aged Beef to Alpstein chicken, game, poul­try, and other sel­ec­ted spe­cial­ties. Customers app­re­cia­te not only this diver­si­ty but, abo­ve all, the meat exper­ti­se and con­sist­ent­ly high qua­li­ty of this tra­di­tio­nal establishment.

2nd Place: Zum chal­te Brunne. Second place was secu­red by the city but­cher shop «Zum chal­te Brunne» in Zurich. It not only ser­ves the best Swiss street food but also demon­stra­tes what con­tem­po­ra­ry but­chery craft­sman­ship can look like today. The focus the­re is on stress-free orga­nic meat: the ani­mals remain in their fami­li­ar envi­ron­ment until the end, eli­mi­na­ting long live ani­mal trans­ports. The meat comes from part­ner farms in the can­ton of Zurich and is fur­ther pro­ces­sed by Stefan and his team in the but­cher shop in Niederdorf – into char­cute­rie, sau­sa­ges, bur­gers, and fresh­ly pre­pared dai­ly lunch menus. Thus, «Zum chal­te Brunne» exem­pli­fi­es a new gene­ra­ti­on of but­cher shops that con­sist­ent­ly inte­gra­te ani­mal wel­fa­re, regio­na­li­ty, and artis­a­nal processing.

3rd Place: Metzgerei Schmed. Third place goes to «Metzgerei Schmed» in Brigels. Since 1993, Isabelle and Venanzi Schmed have been run­ning the but­cher shop in its second gene­ra­ti­on. The Grisons-based busi­ness is par­ti­cu­lar­ly known for its regio­nal dried meat and Salsiz spe­cial­ties – the assort­ment inclu­des over 40 Salsiz varia­ti­ons, various types of dried meat from regio­nal sources, as well as hou­se spe­cial­ties such as hou­se sala­mi, game sala­mi, or Salami Péz Tumpiv. In autumn, regio­nal game meat spe­cial­ties from deer, roe deer, cha­mois, or ibex are added. The third place in the Falstaff voting demon­stra­tes the gre­at app­re­cia­ti­on for artis­a­nal but­cher shops with a regio­nal character.