"Sunday Opening" Restaurants in Basel
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.
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 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.
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.
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.
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.
Life pulsates within the historic walls of this traditional house: The cosy "Schluuch" attracts guests, while the Gartensaal offers fine dining. The large garden invites you to linger, while the seasonal cuisine surprises with a constantly changing menu.
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.
Da Gianni serves authentic Italian cuisine in a stylish ambience in the historic Nordbahnhof railway station. With a focus on homemade pasta, fresh ingredients and warm service, the restaurant offers a real slice of Italy in Basel. Ideal for enjoyable hours.
The Max is a restaurant and club venue in one. Silvana and Javier work right next to the tennis courts in Gundeli. Basel meets Spain: croquetas, homemade aperitif nuts and jámon are the Iberian delicacies that you absolutely must try at Max.
The Fischerstube is Basel's little brewing heart; Ueli beer has been brewed on the premises since 1974 - directly visible from the parlour. We recommend the salsiccia with a sauce made from home-brewed dark beer and onions. The pork knuckle is also braised in wheat beer.
The name was born out of sarcasm: when beer was first served outside breweries around 1900, it was called "poisonous". Hence the ironic change of name. Many Cordon-bleu varieties, including gluten-free - they are a member of the "IG Zöliakie".
They love Naples, the Italian restaurateurs at Artigiano in Basel. That's why they bake their Neapolitan pizza fresh in a stone oven according to a secret family recipe. Authentic, light and full of flavour, served in a lively atmosphere in the city centre.
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.
In the harbour area, Der Rostige Anker scores with fresh, regional market cuisine. The menu varies daily. Four main courses are available in the evening: veggie, pasta, meat and fish. Flexibility meets quality. A delicious brunch is also served here 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.
At Schliessi on the outskirts of Basel, you sit right next to the meadow, surrounded by greenery and a relaxed crowd. Simple dishes, tarte flambée, sandwiches and salad bowls are served. Plus sun, terrace and water - a place that immediately evokes holiday feelings.
The lower floor of the three-hundred-seater beer hall has a rustic atmosphere. The restaurant on the upper floor is more dignified, with specialities including the half-metre cordon-bleu and entrecôte in a pan. They are accompanied by Swiss beer and wine.