There isn’t really much going on in Eptingen, right under the highway from Basel to Lucerne. The exception is the local inn, “Bad Eptingen,” which for many years was a gathering place for Basel-Landschaft’s high society. It was a wonderful place to enjoy each other’s company, sipping Eptingen mineral water and Bordeaux, and savoring foie gras terrine and cordon bleu. But now it’s time to adapt—at least a little. Recently, Daniele Tortomasi has taken over as head chef, while his brother Gabriele serves as sommelier. We only gradually discovered what has changed here—or is set to change. The wine list, for example, has just been revamped and enhanced with champagnes from small producers (Suenen, Stéphane Regnault), as well as superb Burgundies and Piedmont wines; however, Swiss wines remain a key focus as well. Even better, the pricing for drinks seems extremely fair. The menu has been streamlined, but the restaurant will continue to offer classic fare. We sampled Balfegó tuna with a pepper crust—perfectly presented—and a seafood platter featuring sole, turbot, and all sorts of other delicacies, all of impeccable quality and seasoning. This was followed by orange fillets with dates and Grand Marnier: There aren’t many restaurants left where you can find something like this. It goes without saying that the service is top-notch. It’s worth mentioning, however, that Daniele Tortomasi, most recently at the “Mandarin Oriental” in Zurich, will soon be overseeing a gourmet outlet in a separate room behind the inn. It remains to be seen whether the local high society will embrace this additional offering or whether the “Bad Eptingen” will be able to attract an entirely new clientele.
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