The Best Restaurants in 4001 Basel
In the magnificent Grand Hotel Les Trois Rois, the Cheval Blanc delights with French haute cuisine full of clarity and finesse - refined with Mediterranean and Asian nuances. The cuisine is of the highest calibre - a gastronomic royal experience.
The brasserie at the famous Les Trois Rois hotel is always the perfect place for a sophisticated dinner or a delicious business lunch. In an elegant atmosphere with a view of the Rhine, you will be spoilt with perfectly prepared classic dishes and exquisite wines.
Because the real "Chez Donati" is being renovated, a temporary location has been created on Barfüsserplatz - above the "Brötlibar", which still provides uncomplicated snacks. Things are dignified here. Tables set in white, uniformed waiters. It would be unimaginable for anyone to sit around unobserved for even a minute. Regulars are greeted with a handshake and no one has to wait for wine recommendations. We start with Ferrari rosé, fine Bürli and good olive oil. The menu is dominated by classics. Gazpacho with San Marzano tomatoes, Parma ham with melon, sea bream for two. Our vitello tonnato is impeccably seasoned, the sauce is easily enough to soak the bread in. Seppie e piselli are almost a creative flight of fancy: The mixture of finely chopped and meticulously cooked strips of cuttlefish and peas is expertly seasoned and the epitome of a summery Italian dish. The maître does not advise against the requested Vermentino, but recommends an Apulian blend of Fiano and Chardonnay from Pietrabianca, while at the next table, despite the mild outside temperatures, a bottle of strong red wine is opened. That's right, why wait for winter with Amarone and Vino Nobile? The menu is well-stocked anyway, and the wines by the glass range from Lageder's Pinot Grigio to Prunotto's Barbaresco. The highlight of the Donati spectacle, however, is the dessert trolley, which you can let yourself be tempted by. We try strawberries and tiramisu, the first aromatic, the second quite sweet. Just like it used to be.
The beautiful tiled stove in the centre of the hall of Basel's oldest guild house tells a lot of history. The cuisine, dominated by classics such as cordon bleu or Egliknusperli, impresses with market-fresh business lunches at lunchtime or the gourmet menu option in the evening.
In spring, Les Trois Rois unveiled the newly renovated front building of the hotel. Star architects Jacques Herzog and Pierre de Meuron personally oversaw the project - including the conversion of the former ballroom on the mezzanine floor, which is now home to the hotel's third restaurant, the "Banks". Its centerpiece is an oval bar, above which hangs an art installation by Gerda Steiner and Jörg Lenzlinger consisting of countless elements. If you eat alone at the bar, you can easily entertain yourself for an evening by looking at it. Contemporary Asian-European-Peruvian fusion cuisine is served in the form of sharing plates. Head chef Kevin Bornschein previously worked at "Matsuhisa" in Munich, and you can tell from the dishes. There was a variety of different flavors and textures: a carrot in kataifi batter with tahini, red lentils and spices, a first-class sea bass ceviche, whose leche de tigre could have used a little more zing for our taste, but this was balanced out by a very well-seasoned wagyu tataki served at the same time. There was nothing wrong with the execution and presentation of the dishes; the miso salmon was also perfectly cooked, as was the grilled fillet with chimichurri. One dish that should definitely remain on the menu was the "Banks Carbonara" - udon noodles with hour egg and nori, served at the table. For dessert, the fine matcha tiramisu was a winner. The rather high-priced drinks menu offers many exciting wines, some sakes and a good selection of non-alcoholic beverages.
A simple Italian bistro away from the tourist hustle and bustle of Barfüssergasse. The menu here remains true to its roots: antipasti, homemade pasta, risotto and pannacotta - down-to-earth and pleasantly price-conscious. No frills, just everyday flavours on the plate.
History meets the vivid at the Zunfthaus der Gewürzhändler in Basel. The cuisine balances tradition and innovation - from the well-known, very good Wiener Schnitzel to seasonally changing menus with wine accompaniment. At Safran, everyone enjoys a special atmosphere.
Lebanese soul food is the tagline of Za Zaa, and that's exactly what you get here. Balanced comfort food with and without meat, prepared from the best ingredients. The ambience is stylish and slightly oriental.
Cheesy dreams come true here: fondue and raclette are among the specialities of this restaurant, but the Wiener schnitzel is also often ordered - it is prepared at the table. The skilful waiters also carve chicken and fillet fish in front of the guests.
Ramazzotti is a busy, cheerful place - almost like a trattoria in an Italian piazza. The pizza comes out of the stone oven, the base is crispy and the toppings are always fresh. A well-stocked selection of wines rounds off the positive overall picture perfectly.