Born for delivery
[ Delivery only — 42 zones live across Switzerland · tap your canton ]
We didn't invent the smash burger. We just perfected it for delivery. Crispy edges. Juicy center. Always Swiss dry-aged beef, smashed hot. Fast doesn't mean sloppy.
Potato-brioche. Buttery, soft, holds up in the bag. Sourced from a local bakery, not some industrial bun farm.
House-made. Balanced. No ketchup-mayo mix pretending to be something it's not.
Everyone's invited. Order when you're hungry, not when you're cool. This is a burger built on obsession — not exclusivity.
Most burgers are made with wet-aged or frozen beef. Ours isn't. Dry-aging is a traditional but rarely used process — because it takes time, care, and space. Bianchi, our butcher, built a custom dry-aging room.
Why? Because we didn't want standard. We wanted flavor. Here's what it does:
Time (21+ Days)
Beef is stored at controlled humidity and temperature. The meat rests. Moisture evaporates.
Flavor Concentration
Less water means more umami. A deeper, beefier taste.
Tenderization
Natural enzymes break down muscle fibers slowly.
The result?
A soft bite with crispy edges when smashed.
It's not the fast way. Not the cheap way. But it's the right way.