Butchery might be a waning art form, but there remains much precious knowledge in the craft that ought to be preserved.
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Led by our Head Butcher and Fleischermeister, Daniel Wichern, Auguste hopes to break common perceptions of our field, showcasing the culinary possibilities made available through skilled Butchery. The years of formal education and experience go beyond what meets the eye. The height of craft butchery isn't all about the T-Bone or Ribeye afterall.

While aspiring toward a brighter future for our craft, we wish to also move forward in a responsible way, leaving as little carbon footprint as possible in our path.
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In addition to supporting farmers in our region, Auguste is primarily built around the concept of whole animal consumption - creating no waste, and honouring the lives our trade is built on.

Traditionally trained, we believe the key to a more sustainable future for our craft and for our world is to take things back to the way it was - a time before excessive chemicals/engineering, imports or exports, a time when things were simple, done with the hands, a time when you knew your farmer's name.

Our message is simple: Traditional, Regional, Sustainable.

Auguste strives to bring you with us on this journey back to a more sustainable culture of meat consumption.

Auguste was the founding lady of our local Fleischerei. She ran the kitchen, providing daily meals that we know today as the old-school 'mittagstisch'. All conceivable parts of the animals were turned into warm meals. Nothing is thrown away, and anything left unsold was prepared for the family. Auguste (@auguste.restaurant) was named in the honour and memory of a woman of her time. Her way of operating - utilising all parts of the animal, leaving no waste - is a way of meat consumption we continue to honour, and an idea we want to go on emphasizing.