The collaboration and partnership with our supplier LUMA Delikatessen elevates the quality standard of our meat per se to a high level. 

For years, LUMA Delikatessen has positioned itself on the Swiss meat market
as a trendsetter and pioneer in sustainability and innovation. For Williams
ButchersTable, the decision to embark on the path as a modern meat restaurant together with LUMA Delikatessen was an easy one. But it was not only our intuition that proved us right; it was also the fact how harmoniously and professionally our collaboration has developed since the founding of Williams ButchersTable. “We know the producers personally, travel to the various farmers and always convince ourselves of what we offer,” says Lucas Oechslin, co-founder and co-owner of LUMA Delikatessen. Together with Marco Tessaro, Lucas Oechslin not only invented the well-known “Luma mold,” but has also been running the Schaffhausen-based company for selected special cuts with passion and dedication for years. Thanks to the culinary destinations of Williams ButchersTable, Luma quality can be experienced in a contemporary restaurant setting.

Handselected Swiss Beef
CHICKEN DELUXE from Robin Geisser, Appenzell
PATA NEGRA “Bellota” from Carlos Gonzales, Salamanca
MORUCHA BEEF from Eloy Vaquero, Salamanca
CHARRA BEEF from Victor Molino Garcia, Bio Plus from Spain
PRIME BLACK ANGUS in the land of green pastures, cattle & cowboys
Original Valais Eringer Old Cow
SWISS PORK from Bruno Vollenweider, Merenschwand
Swiss Black Angus
Bison – a delicassy
Irish Beef from the Doyle Family
APPENZELLER HERB-FED LAMB
SWISS WAGYU from Peter Hunkeler