Spécimen Burger

At Spécimen Burger, the food philosophy centers on mastering one thing exceptionally well: the smash burger. This American technique, which involves pressing a ball of ground beef onto a hot griddle to create maximum caramelization, requires precision and quality ingredients—both of which chef Benoit Heraud delivers consistently.

The signature smash burger features a proprietary blend of three different beef cuts, each selected for specific qualities that contribute to the final product. This careful sourcing reflects Heraud's Swiss hospitality training, where attention to ingredient quality forms the foundation of good cooking. The beef is pressed and seared to create the crispy, caramelized edges that define an authentic smash burger, while maintaining a juicy interior.

Priced at €12.90, each burger represents honest value in a neighborhood known for premium pricing. The house-made ketchup adds a subtle kick that distinguishes it from commercial versions, while the secret sauce—Heraud's interpretation of the classic Big Mac sauce—provides a familiar yet refined flavor profile that ties each element together.

For vegetarian diners, Spécimen offers a breaded portobello mushroom burger that receives the same careful preparation as its beef counterpart. This isn't an afterthought option but a considered alternative that respects the same quality standards.

Every burger comes with crispy fries and house-made sauces, completing a meal that prioritizes quality ingredients and proper technique over unnecessary complexity. The menu's focused approach allows the kitchen to maintain consistency and execute each element at a high level—a refreshing contrast to establishments that spread themselves thin across extensive offerings.