"Outdoor Dining Area" 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.
Because the real "Chez Donati" is being renovated, a temporary location has been created on Barfüsserplatz - above the "Brötlibar", which still provides uncomplicated snacks. Things are dignified here. Tables set in white, uniformed waiters. It would be unimaginable for anyone to sit around unobserved for even a minute. Regulars are greeted with a handshake and no one has to wait for wine recommendations. We start with Ferrari rosé, fine Bürli and good olive oil. The menu is dominated by classics. Gazpacho with San Marzano tomatoes, Parma ham with melon, sea bream for two. Our vitello tonnato is impeccably seasoned, the sauce is easily enough to soak the bread in. Seppie e piselli are almost a creative flight of fancy: The mixture of finely chopped and meticulously cooked strips of cuttlefish and peas is expertly seasoned and the epitome of a summery Italian dish. The maître does not advise against the requested Vermentino, but recommends an Apulian blend of Fiano and Chardonnay from Pietrabianca, while at the next table, despite the mild outside temperatures, a bottle of strong red wine is opened. That's right, why wait for winter with Amarone and Vino Nobile? The menu is well-stocked anyway, and the wines by the glass range from Lageder's Pinot Grigio to Prunotto's Barbaresco. The highlight of the Donati spectacle, however, is the dessert trolley, which you can let yourself be tempted by. We try strawberries and tiramisu, the first aromatic, the second quite sweet. Just like it used to be.
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 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.
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.
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.
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.
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.