The "Volkshaus Basel" was recently renovated. It's fitting that there are fresh faces: In addition to the director Manuela Voser, the "Brasserie" chef Kevin Kirchmaier has also made a new start. The restaurant was almost fully booked when we visited, with elegantly dressed groups and extroverted expats creating a multilingual background noise. The eye is immediately drawn to the ceiling of the room, where hand-blown ceiling lamps hang. The menu includes classics such as pork chops with roast potatoes, Viennese veal escalope and coq au vin. The latter is served with sweet potato mash with red wine roast jus and roasted vegetables. The chicken meat is not cooked in the broth as usual, but is incredibly juicy nonetheless. Chef Kirchmaier is also a master of vegetarian cuisine: homemade tortelloni with a sinful buffalo parmesan sauce. Summer truffles cover the pasta, while asparagus - somewhat out of season - lie at the bottom of the plate and everything fits together wonderfully. Of course, the evening begins with starters: fried mushrooms with crunchy garden peas, hidden under a mimolette espuma. As befits a brasserie, thick oysters are also slurped up here, served with an overly tart vinaigrette and lemon. The service ensures that the glasses are also nicely filled: You can't resist the unbeatably cheap Moët & Chandon. The wine list also includes Ticino Viognier, French rosés and great Italian wines such as Ornellaia.
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