Parking Space – restaurants in Canton of Basel-Country
Excellent fish cooking, which has made a name for itself beyond the borders of the canton. The "Breton Weeks" in autumn are also popular. The charming host, Schmitt, cooks and serves the food in a harmonious ambience, where the small details are just so.
The Michelin-starred Osteria Tre is always producing fresh creations, conjuring up witty reinterpretations from all over Italy. Also noteworthy is the beautiful wine selection, with some specialties hidden away in the cellar.
For many years, Bad Schauenburg has been one of the best-known gourmet addresses in the Basel area. Nestled in idyllic surroundings, the restaurant offers first-class French cuisine with its own signature and a familiar, well-coordinated service.
Anyone dining at Binningen Castle can literally breathe in the rich history of the house. In addition to the impressive setting, the refined and often seasonal creations from the castle kitchen, which are accompanied by a well-curated wine list, are also very pleasing.
Bottmingen Castle, surrounded by a pond, offers a fairytale setting with a secluded garden terrace and plenty of atmosphere. Inside, the castle team also serves its classic French gourmet cuisine in an atmospheric setting, for lunch and dinner.
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.
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.