In the west of Zurich, meat is served Texan-style, cooked in a smoker.
In the Zürich-West quarter, two Swiss brothers are living the American dream – at least in terms of food. At their cozy, urban restaurant, the Brisket Southern BBQ & Bar, everything revolves around meat – or to be more precise, the cut of beef from the breast or lower chest of the cow known as the brisket. This is braised for hours in a smoker until the meat is so tender that it falls off the bone.
In addition, the menu features the much -loved pulled pork, the nowadays somewhat neglected pork belly, and the universally popular classic, chicken wings. Vegetarians are also well catered for with tasty vegetables from the smoker.