The Best Restaurants with 2 Falstaff Fork(s) in Canton of Basel-Stadt
The idyllic terrace on the Kleinbasel Rhine promenade is well-known, but a visit to the "Krafft" is also worthwhile in bad weather. Guests have been coming here since the 19th century and the establishment has retained much of its historical splendor. Once seated, the friendly service staff bring an antique trolley with a selection of aperitif drinks to the table. A warm sourdough roll with flavored butter is served with the glass of champagne. The menu is quite small, offering classic French cuisine with modern touches, including two grand pièces: a côte de boeuf and a sole meunière. Adventurous guests can also choose a three- or four-course surprise menu. We order a starter and a main course and start with a beef tartare, strongly seasoned with egg yolk, Gruyère and pickles as well as leek with vinaigrette and hard-boiled egg. Both taste classic and down-to-earth. For the main course, we are served steamed sea bass with a ragout of green asparagus, morels and cabbage stalks and white asparagus with tarragon beurre-blanc and two poached eggs. We are also satisfied here, there is nothing to complain about in terms of the craftsmanship and the portions are also very good. We therefore have to skip the selection from the cheese trolley, but manage to share a dessert: A crème anglaise with rhubarb and strawberry ice cream. It's a simple finale that brings back childhood memories and we really like it. It was a harmonious evening at the "Krafft" restaurant, which will make fans of classic cuisine happy.
Puro is located on the first floor of the Mövenpick Hotel. The cuisine combines South America and Asia and is often cooked with products from the region. Ceviche, sushi and meat from the robata grill come as individualistic plates or to share. Pleasant atmosphere and attentive service.
In the time-honoured Hasenburg on Schneidergässlein, classic meat dishes take centre stage: the sausage trilogy with rösti, the sour veal liver or the magnificent Hohrückensteak from the Freilandsäuli. In the parlour or beer garden, local wines accompany the hearty cuisine.
Lots of wood, little noise, no meat. At Lauch, the cooking is plant-based, but without dogma - sometimes fermented, sometimes fried, sometimes raw. The ingredients are sourced locally, of course, and the glass is sometimes filled with naturally cloudy beer. If you like things calm, thoughtful and different, this is the place for you.
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.
Cooking according to the from-nose-to-tail principle: not only fillet is served here, but also less noble cuts - especially display from our own hunt, which is served in autumn. Despite all the love for meat, vegetarians are also catered for.
The Musettis have felt at home in Riehen since 1999 - a feeling they pass on to their guests. Italian cuisine, prepared with great skill, is served in the elegant dining room and on the beautiful terrace. Everything is made in-house, right down to the pasta.
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.
At Rubino you can taste the region: fresh, sustainable, seasonal. A new menu (two to five courses) surprises every day - whether meat, fish or vegetarian. Everything is fresh from the farm, prepared with love. Cuisine that tastes good and does you good. Plus a lovingly curated wine list.
In this self-proclaimed "Spunte with style", less is more. The kitchen team buys much of its produce directly from the producers, and the from-nose-to-tail principle is a matter of course here. That's why the menu is small, but fine.
Regulars will still feel right at home. The spacious dining room; the beautiful garden; the Stübli, which some locals say is the most beautiful in the city: everything is still there. Last year, long-time landlord Adriano Giordano announced that he would be stepping down in 2024, after which many things remained up in the air, but now the "Mägd" is back, this time under the management of Alexandre Kaden. As lively as ever - even at lunchtime. We had made a reservation and realized that this was a good idea. The place was buzzing, which didn't stop the waiter from quickly asking for food and drink requests. But what to have? Polpo alla griglia or the homemade ravioli? Risotto or parmigiana? The delicate Casalinga style of cooking was maintained and the quality was not lacking. The bread was good. The tagliatelle (homemade) with salsiccia was too. Of course we ordered trippa as a main course because we already knew them from the old "Mägd". They were nice and fluffy, but suffered from overly timid seasoning - and the potatoes would certainly have benefited from an extra minute or two of cooking time. Not tragic, especially as the tiramisu was nice and light and not too sweet and we also enjoyed the wine list. The Barbera d'Asti from Pescaja arrived quickly after we had reminded the service representative and was poured comme il faut from the bottle at the table. There was also Kerner from the Eisack Valley and Sassicaia from Tuscany. So nothing stands in the way of a glorious future for "Mägd 2.0". Only the farewell should be practiced again. The fact that guests can just walk out like that would never have happened in the past.
In the centre of Kleinbasel, Chanthaburi has been tempting diners with authentic Thai cuisine for 18 years. In the conservatory, at the long ash wood table or in the enchanted courtyard under chestnut trees, flavours unfold like little fairy tales - savoury, colourful and full of joie de vivre.
The former waterworks, furnished with exquisite furniture, has a special atmosphere, also thanks to the large terrace. Italian food is served: from antipasti to homemade pasta, fish and meat to dolce, there is something for every taste and appetite.
Aroma serves food just like in Rome, "A Roma". Whether it's carbonara - without diced ham and cream, of course -, amatriciana or saltimbocca, it tastes delicious and just like in the Eternal City. There are also some specialities from other regions of the country.
Hip, relaxed and completely meat-free: at Concordia, sharing plates full of precisely interpreted vegetable dishes take centre stage, such as gyoza, kohlrabi noodles or miso asparagus. Kombucha and hand-picked wines are served with a lot of heart and expertise.
Stylishly furnished izakaya. The Japanese dining concept is based on conviviality, brings friends and families together at one table and offers a wide selection of dishes to share. Sushi rolls are complemented by warm specialities. Exciting selection of sake.
Regionality is the top priority at the Goldener Fass: only Swiss products are used in the cooking. The small menu is therefore regularly adapted and a multi-course menu is always on offer. In addition, there are always a few classics - such as the succulent meatballs.
Whether before a concert or just for fun, dinner at Atlantis is always worthwhile. The restaurant on Klosterberg not only attracts diners with its special ambience, but also with its varied menu. The cuisine combines local products with exotic flavours.
Elegant fish creations meet Mediterranean inspiration and regional classics: the kitchen refines fish in a salt crust, serves creative classics and focusses on sustainable freshness. The historic ambience directly on the Rhine and a wide selection of wines round off the experience.
Gatto Nero serves Italian classics, freshly cooked and without frills. A small menu with pasta, antipasti and desserts, accompanied by good wines. Outside on the terrace, you can relax and watch the colourful hustle and bustle of the Matthäus quarter.