"Accommodation" Restaurants in Canton of Basel-Stadt
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.
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 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.
The former Basel remand centre is now an elegant venue. French cuisine is served, refined classics are perfectly executed and the kitchen team respects traditions, but is not afraid to add a modern touch here and there.
The Atelier does not offer a gastronomic experience, but excellent cuisine based on solid craftsmanship and good regional produce. You eat in a modern and uncomplicated ambience, characterised by a lively atmosphere. Fantastic wine list.
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 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.
Bohemia is the perfect meeting place in the city centre. Everyone is welcome here, where classic dishes with a modern twist are served. The centrepiece of the kitchen is the Argentinian-style wood-fired grill, on which meat, fish and vegetables are cooked to perfection.
Unofficial museum restaurant, as the Fondation Beyeler is just a few steps away. It's worth stopping here for breakfast and later, ordering a bratwurst from the Jenzer butcher's shop. Ultimate experience: Espresso Martini on the terrace.
Culinary wanderlust is satisfied at Nomad. Specialities from all corners of the world are served with a modern twist. The inviting, urban atmosphere is another plus, as is the integrated cocktail bar and the sumptuous brunch on Sundays.
Guests can enjoy an urban feel and a varied range of snacks and hot dishes in the bistro and bar. Classics such as beef tartare or the aperitif platter are complemented by international specialities. The selection of wines by the glass is absolutely top-notch.