Alles, was sich mit Rindfleisch zubereiten lässt, kann auch mit Pferdefleisch gekocht werden. Der einzige Unterschied liegt in der Garzeit des Fleisches. Bratenfleisch vom Pferd (z.B. Schieres, Rouladen, Gulasch oder Schmorbraten) hat eine Garzeit von 2 bis 2,5 Stunden im Schmortopf oder 45 Minuten im Schnellkochtopf. Um den Fleischgeschmack des Pferdefleisches nicht zu verfälschen, genügen zum Würzen Salz, Pfeffer und Paprika. 

Pferdefilet (IRL) CHF 59.– pro kg

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Meat and fish

Food is a matter of trust.

Freshness, sustainability and origin are therefore the most important quality characteristics. In Restaurant Bahnhof you get trustworthy high-end produce at a fair price - not only in our restaurant and on the catering menu, but also as take-away.

Our prices are the same as you would get at the butchers i.e following the market price and the range on offer is the same as we have on the menu in the restaurant.

Order today - collect tomorrow: that’s Steakhouse Bahnhof to take home! Any questions? Don’t hesitate, just contact us!

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Boiled or roasted chicken keeps fresh up to 3 days in the fridge. Make sure it is well sealed. How long it keeps in the freezer is dependent on its fat content. Lean meat keeps 10 to 12 months, fat meat 3 to 4 months.

The bones and the skin can be used for a broth. Cover it with water and add herbs, vegetables and salt. Let it simmer about 1 hour, then sieve it. Freeze in ice cube forms or freezer bags and it will keep appr. 6 months.

Breast of chicken (CH) CHF 36.–

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Our pork comes from jung pigs and has a relatively high fat content. This gives it its great taste and makes sure that the meat stays juicy. Pork is one of the easiest types of meat to barbecue. 
The best parts to choose for the BBQ are tenderloin, leg, loin and ribs used for medaillons, steaks and chops. The upper cut of the tenderloin is especially good for steaks as its high fat content keeps it extremely tender when prepared on the BBQ. 

Tenderloin upper cut (CH)  CHF 31.– pr. Kg
Chops (CH) CHF 31.–
Tenderloin centre cut (CH) CHF 42.–
Filet of pork (CH) CHF 52.– pro kg

Spare ribs (CH) CHF 28.–

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If you make a ragout, make sure to dry the veal strips well and then mix the meat with some oil before putting it in the pan. In this way you can avoid spraying while frying. If you turn the meat in cornstarch before frying, the meat stays tender and juicy and furthermore: the starch is all you need to bind the sauce. 

You can also breadcrumb the meat to prevent it from drying out while frying. Make sure that the slices of meat are very thin as thick slices tend to stay raw on the inside while the outside is already done.

A small bowl of water in the bottom of the oven prevents a roast from becoming dry.

When you barbecue a veal steak or schnitzel, you should always marinate the meat in some oil and spices.Without a marinade, these lean cuts of meat dry out very easily.

Veal chops (CH) CHF 78.–

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Lamb is normally fried for a short time at very high temperatures except for leg of lamb or a roast, which are best prepared by low temperatures in order not to lose any taste. The core temperature should not exceed 67 degrees if you want the meat to stay medium.

Lamb is barbecued at appr. 220 degrees - swift and very hot. Marinate the tenderloin or the chops for a few hours (or the day before if possible). This makes the meat particularly tasty.

Like all meat, lamb should be stored in the fridge. If well sealed, it will keep fresh a couple of days. Also storable in the freezer. 

Lammracks (IRL) CHF 59.–
Tenderloin (IRL) CHF 59.–​

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When you have barbecued the steak on both sides, you can decide if you have reached the desired cooking time by pressing the meat with your finger.

To decide the right cooking time:

Rare: Loosen your hand. Now press your index finger onto the heel of your hand which should feel very soft. 

Medium: Press together your thumb and middle finger. The heel of your hand should now feel a bit firmer which means the meat is medium cooked.

Well done: Press together your thumb and your ring finger. The heel of your hand will now feel very firm and your meat is well done.

Fillet of beef (IRL) CHF 109.–
Entrecôte (CH) CHF 83.–
Ribey (IRL) CHF 78.–


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Horse meat is very similar to beef and is cut and prepared in the same way.
The only difference is the cooking time. If you use horse meat for ragout or stews it will need 2 to 2.5 hours in a normal stewing pan or 45 min. in a pressure cooker. It is enough to season with salt, pepper and paprika in order to enjoy the exquisite taste. 

Fillet of horse (IRL) CHF 83.–

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Homemade products

We want you to feel welcome and cared for in our restaurant and that is why we aim to present a whole range of home made products to eat in or take-away. In addition to our well known ‘Bahnhöfli Bratwurst’ (Sausage) there are many other specialities you can enjoy at home.

Salad dressing from CHF 1.50
Mättmibräu (Beer) CHF 3.50 Bottle 0.33l
Sausages from CHF 2.–
Hamburer from CHF 2.–
Italian Meatloaf to bake at home CHF 16.– pr. Kg

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Make sure that the tuna is very fresh. Only use tuna which is also suitable for raw consumption. If you fry the tuna in a pan, make sure that it isn’t too cold when you put it in the hot oil.

Rinse under running water and dry with kitchen paper. Some professional chefs rub it with low-salt herb butter, others use ground black pepper. In any case: don’t salt the steaks before frying them

Tuna (PHL) CHF 68.–

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There has always been some confusion about the right denomination of this particular crustacean. Don’t let that distract you!

In Spain they say gambas and in Italy they are called gamberi. In Swiss retail outlets the smaller ones are called  shrimps, the bigger ones king prawns.

Black Tiger Shrimps DF (VIE) CHF 60.–

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Take-away wine

Are you looking for a suitable wine?

The wine take-away price is the price on our wine list minus CHF 32.– 

Wine list

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If you put the fish on a very hot grill it will immediately develop a very thin crust, which will make it easier to lift of the grill when finished. The coals should be glowing red. To further prevent the fish sticking to the grill, only turn it once. It is also recommended to oil the fish before barbecuing it. Put the fish on the bbq with the skin side up first. When the salmon, after turning it once, has reached the cooking point, you can use a spatula to very easily separate the skin and the meat. 

Fresh salmon (SCO) CHF 52.–

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Your order

is important to us.

Please fill out the form - and should you have any questions, you are welcome to call us. We weigh your ordered quantity as exact as possible. The total price is calculated from the actual weight.

After 24 hours your order is ready to collect. Should you have an urgent order you are more than welcome to contact us.

Meat and fish


Quantity   Price
Breast of chicken36.00
Tenderloin upper cut31.00
Pork chops31.00
Pork tenderloin42.00
Spare ribs28.00
filet of pork52.00
Veal chops78.00
Lamb racks59.00
Lamb tenderloin59.00
Fillet of horse83.00
Fillet of beef109.00
Tomahawk Steak (ca. 1.2kg)79.00
cheese sausage 200g4.50


Quantity   Price
Fresh salmon52.00
Black Tiger Shrimps60.00


Quantity   Price
‘Bahnhöflibratwurst’ Sausage 200g4.50
Grill sausage 130g3.00
Pork sausage 100g3.00
Grill sausage 70g2.00
hamburger 100g2.00
Hamburger 150g3.00
Italian Meatloaf to bake at home16.00
Mättmibräu (Beer) 0.33l Bottles3.50


Quantity   Price
Salad dressing French 1.5dl1.50
Salad dressing French 5dl 5.00
Salad dressing French 1 Liter9.50
Salad dressing Italian 1.5dl1.50
Salad dressing Italian 5dl5.00
Salad dressing Italian 1 Liter9.50
Garlic sauce 1.5dl1.50
Garlic sauce 5dl5.00
Garlic sauce 1 Liter9.50
Mustard sauce 1.5dl1.50
Mustard sauce 5dl5.00
Mustard sauce 1 Liter9.50
Chimmi Churri 1.5dl5.00
Chimmi Churri 5dl15.50
Chimmi Churri 1l30.00
Sweet Chili 1.5dl1.50
Sweet Chili 5dl5.00
Sweet Chili 1l9.50


Quantity   Price
Mixed BBQ-spices7.50
“The BBQ Bible” in German35.00
BBQ shovel20.00
We marinate (with our mixed BBQ-spices) and vacuum-pack your meat to order.

Would you like your meat specially marinated or portioned? Or do you have any other requests? Please let us know by leaving a message HERE:

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