"Swiss Cuisine" Restaurants in Basel
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.
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.
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.
Regionality is the top priority at the Goldener Fass: only Swiss products are used in the cooking. The small menu is therefore regularly adapted and a multi-course menu is always on offer. In addition, there are always a few classics - such as the succulent meatballs.
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.
The Kunsthalle in Basel is much more than just an exhibition space and offers sophisticated brasserie cuisine as well as a relaxed atmosphere in the "Schluuch". The Campari bar and, in winter, the fondue parlour add further facets. This is where "tout Bâle" eats and meets.
Behind the Spalentor, Zum Tell entices guests with honest pub cuisine. Hearty classics such as capuns or stews are served, as well as display in autumn. Simple rooms with lots of wood create the setting for a piece of Basel that you won't want to miss.
The Rhyschänzli is an honest place: lots of meat, from meatloaf to cordon bleu. Those who prefer something lighter will find tasty vegetarian alternatives. A Basel favourite that shows how simple good food can be - and is appreciated for precisely that reason.
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.
The neighbourhood pub St. Alban has become a popular meeting place for Basel gourmets. They appreciate the home-style, French-Mediterranean cuisine, but often also the trouvailles stored in the local wine cellar - including some very big names.
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".
This rustic pub is located right next to the main university building and is popular with professors and students. It offers classic French-Swiss cuisine at reasonable prices, including the house speciality Entrecôte Café de Paris.
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.
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.