Wagyu-Genussabend in Aarau

Every first saturday of the month: Wagyu-Beef at its best

Only the best is good enough for us. Treat yourself to these exclusive beef cuts. This cattle breed, originally imported from Japan, acquires the same exceptional quality from the Swiss farm, «Chlopfi», in Villigen. It is so tender that it melts in your mouth. Every 1st Saturday of the month, this outstanding Wagyu beef is the focus of our grill masters. Do you «Wagyu,too?

Our offer:

  • 1 glass of cava with the aperitif
  • Appetizers:
    Mini burger, tartare
  • Main Course:
    1 piece «First Cut», 2 pieces «Second cut». Accompanied by side dishes of your choice.

CHF 150.-/person

Book now with overnight stay

Would you like to spend the night at the Hotel Kettenbrücke and have peaceful dreams in a comfortable king-size bed?
Additionally, enjoy our rich breakfast buffet the next morning.
+ CHF 80.-/person

Reservations recommended. Only while supplies last!

Click on the picture of Zollhuus chef Jörg Krölls, who explains the most important facts about Wagyu beef (german).


Wagyu Nights 2024

2nd March | 6th April | 1st June | 6th July
7th September | 2nd November | 7th December

Wagyu whisperer from the neighbourhood

Our chef aquires his Wagyu cuts from "Chlopfi's Farm" in Villigen. This farm, run by Claudia and Hansruedi Zimmermann, is a typical Swiss mixed farm in the lower Aare Valley. In addition to classic crops such as wheat, barley, canola, corn and potatoes, the couple also grows grapes for wine. But the most important product, at least from the perspective of "Zollhuus," is that they breed famous "Wagyu" cattle.

In 2005, the Wagyu trend kicked off with the first calves from a Belgian-Dutch breeder. The herd has grown considerably in the meantime and descends directly from original Wagyu breedings. Chlopfi cattle are an officially recognised Wagyu breed.
The cattle enjoy a natural upbringing and are fed exclusively grass, barley, corn and minerals. Antibiotics, hormones and growth stimulants are absolutely taboo.

After four weeks maturing, the meat finds its way to our kitchen, where our culinary team transforms the exquisite raw cuts into the finest cooked delights. Here, too, we pay attention to sustainability and the principle of "nose to tail" processing. Treat yourself to this quality and tasty experience - with good timing and a bit of luck you can even chat with Hansruedi, who is a regular guest with us and loves to talk about his Wagyu cattle.