The 10 best modern restaurants in 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.
Every gourmet should be familiar with legendary chef Tanja Grandits' colourful, aromatic cuisine. A visit to her restaurant is good for the soul - sophisticated yet not complicated dishes, attentive service and an elegant ambience make for the perfect fine dining experience.
Everything here revolves around vegetables - fresh, regional, seasonal. Meat and fish? Only as a delicate addition. Everything is sourced directly from the local farmers. And it's all very uncomplicated: no stiff dress code, just a relaxed lounge feeling with gourmet cuisine.
Head chef Michael Baader has been cooking at the highest level for years. His cuisine is based on French gastronomic art and flavours from all over the world. It has a touch of fusion, but you can still recognise its classic roots. Great wine list with 450 items.
The Ackermannshof combines historical architecture with award-winning cuisine. The dishes are well thought out and creatively composed without being overloaded. The quiet inner courtyard and the carefully designed restaurant create a fitting setting.
With its narrow façade, it is easy to overlook, but inside, modern cuisine awaits in a purist ambience. Creative dishes are served as four- or six-course menus - well thought out and harmonious. In addition to wine, there are also recommended non-alcoholic accompaniments.
There are no main or side dishes at the Roter Bär: all plates are the same size, perfect for combining. Seasonal rarities are masterfully arranged - every consistency, every flavour a highlight. Here you can taste precision and playfulness at the same time.
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.