The Best Restaurants with 2 Falstaff Fork(s) in Canton of Basel-Country
The Bad Eptingen is a country inn straight out of a picture book. It is known for its excellent fish cuisine and specialties such as veal escalope with light lemon butter or Chateaubriand "Relais de Campagne". French inspired, seasonal and fresh from the market.
Dr Egge in Muttenz is a place you have to visit once. For years, the charming restaurant with only a few tables has consistently and successfully relied on one menu sequence per evening, which should be enjoyed in its five courses without detours. The wine selection is also remarkable.
The menu is written in French, in keeping with the style, and the brasserie character can be experienced at Sans Souci in other ways as well. In addition to meat specialties cooked in the Big Green Egg, there are all kinds of classics from French cuisine, from entrées to desserts.
On the second floor of a house near the market square hides the Trattoria Antichi Sapori. It offers excellent, authentic Italian cuisine based on the best products. The small but well-stocked wine list is also worth a visit.
The Krone offers authentic Thai cuisine and relies on traditional methods and centuries-old recipes. Many basic ingredients are made in-house. To underline the Thai flavours, they also focus specifically on the wines.
Classic and yet imaginative, that's how the cuisine of the Wintergarten Pergola restaurant in the Bad Bubendorf hotel can be described. In the evening there is a multi-course seasonal menu and also at lunchtime changing business menus ensure hours of enjoyment in beautiful surroundings.
In the evening there is always a surprise menu with three to seven courses. For host Christine Weck, cooking with organic and natural ingredients is part of the philosophy. At lunchtime, a handful of dishes and fresh trout are offered.
The restaurant, complete with pavilion, always has new seasonal hits and daily specials on the slate. Nice range of vegan and exotic dishes, such as a slightly spicy coconut-banana soup or a mushroom ceviche with lime and coriander dressing.
Host Andi Suter makes no secret of the fact that he likes to process meat. However, the trained butcher doesn't just put tenderloin on the menu, but also calf's head, tripe and liver. For vegetarians, there are smart alternatives like a chili con verduras.
In order to share their philosophy with guests, the "Simply Tavolata" offers several dishes for guests to create and share themselves. In addition, Rössli classics are always freshly prepared with ingredients that, whenever possible, come from regional farmers and producers.
The Heyer in Biel-Benken offers market-fresh cuisine with regional ingredients and complements the constant à la carte offerings with delicious seasonal dishes. A house specialty is the meat from the hot Brutzli stone, which is an indispensable part of the menu.
The restaurant offers several dining rooms and halls, a walk-in wine cellar and a garden restaurant in summer. Classics from the French cuisine are served, whereby the menu is oriented to the season and also offers daily specials.
Meat from the hot stone, now also Dry Aged Beef, homemade pasta and other Italian delicacies - the Rössli "al cavallino" compiles its menu again and again, taking into account seasonal and regional produce.
Le Monot offers a multifaceted Lebanese cuisine with over 40 different mezze, carefully prepared according to original recipes. The authentic pleasure trip to Lebanon is rounded off with Lebanese wines and Lebanese desserts.