The Best of »Falstaff Restaurant & Pub Guide 2026« 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 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 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.
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.
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 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.
Cooking according to the from-nose-to-tail principle: not only fillet is served here, but also less noble cuts - especially display from our own hunt, which is served in autumn. Despite all the love for meat, vegetarians are also catered for.
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.
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.