A restaurant guide of a special kind led us to Billy the Butcher. “Best Cuts in Town” presents 15 different restaurants and bars in Hamburg. The title leaves no doubt, nothing for vegans… The publisher is the German men‘s(cooking)magazine BEEF!. Passionate meat lovers may appreciate the invitation to a main course in each restaurant. To kick off our „Best Cuts“ tour of Hamburg we had a burger at the butcher shop in Altona.

Yet the entrance tells a story. A butcher axe opens the door to the traditional butcher shop dating back to 1836. A showcase with impressive meat parts and the large butcher counter dominate the room. Meat hooks used as cloak hooks, rubber boots and butcher gloves hanging from the ceiling, choppers as wall shelves exude the rustic charm of a slaughterhouse. It’s not cosy, however appeals with its modern, minimalist furnishing and the funny decoration.

“Who works much, must eat vigorously”, that’s the motto at Billy the Butcher. A view into the counter reveals, definitely they have vigorous food. The finest meat of the Hereford oxe, the Rotbunte heifer, of Iberian pig, Black Angus and Holsteiner pig lying there like jewels. As powerful pieces of jewelry.

Squealing of a bone saw breaks down conversations at the tables now and then. A somewhat unpleasant noise. But one understands immediately, it must be like this. Almost frightening 800-900 gram heavy club steaks and ribeyes (after all, for two people) are lying on the grill. So this is what “eat vigorously” was meant to be.

We hadn‘t worked enough hard that day, so we did not start that extensive. A well seasoned steak tartare style was followed by different burgers. Signature burger „Billy’s Strammer Max“ definitely was our favourite. The desserts were certainly not first choice, but one must not forget: we are indeed at the butcher‘s and not in patisserie.

The service was good and managed easily to satisfy the guests being mainly French that evening. In between they served few customers who shopped for their home cuisine. All-in-all a worthwhile visit that evening, last but not least because of this friendly and attentive service.

We are looking forward to the restaurants that are still on the BEEF! to-do list. There is time until end of March 2019 and for sure there is some room for improvement.