Falstaff Restaurant- und Beizenguide 2024 - Best of Nordwestschweiz
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.
Le Murenberg celebrates classic French cuisine. Those whose gastronomic home is in the Grande Nation will be spoilt here with fine tasting menus. The "Breton weeks" with seafood fresh from the Atlantic are a highlight.
The old "Schlüssel" was a real gourmet restaurant: a manageable number of tables, a fine, not cheap menu, plenty of awards from the gastroguides ... The new "Schlüssel" wants to be something different. Tanja Grandits and her team have taken over, fine-tuned the concept and created a kind of Dorfbeiz 2.0, upmarket but by no means out of the ordinary. We noticed this as soon as we looked at the menu. The four-course lunch menu is available for 119 francs, while the five-course dinner starts at 129 francs. It's understandable that there can be no truffle-wagyu-caviar orgies for this price, but who needs supposed luxury products when green beans, quinoa, almonds and herb vinaigrette are transformed into such a fresh, invigorating starter? We were convinced and soon turned our attention to the parsley soup with sesame yoghurt and aniseed falafel, which conjured up the Orient on our plates. For the main course, we were spoilt for choice - it was neither spinach dumplings with meadow cumin nor venison schnitzel with juniper blue cabbage, but trout with lemon fennel and mashed potatoes; an Alsatian Muscat from François Schmitt was a perfect match. Speaking of drinks: really expensive bottles are the exception, but in return there are fine wines from Franz-Josef Eifel (Mosel) or Valdemonjas (Ribera del Duero). The Roederer champagne, a 2016, was so reasonably priced at 18 francs per deci that Zurich residents used to expensive wines should make the trip to Oberwil for this reason alone. The apple, pistachio and lemon thyme dessert is another reason why we would gladly return to the new super village restaurant any time.
Head chef Kevin Romes and his team at Skin's cook with passion and great technical skill. The result is dishes that captivate with their finesse and cannot be categorised into a single cuisine - Asian meets Mediterranean and local seamlessly.
Gourmets will be happy at this idyllic location. For years, the family-run restaurant in Bad Schauenburg has been serving fantastic French cuisine with some Mediterranean influences. The interior stylishly blends the historic with the modern.
You can enjoy pure Italianità in the centre of the Basel region. At Osteria Tre, it's not just the handmade pasta that exudes Italian flair. It is also the uncomplicated hospitality and the chats at the table that transport you to the Belpaese for a few hours.
Mediterranean celebrations here: Gourmet menus and fine à la carte creations. The gourmet menus can be enjoyed both at lunchtime and in the evening. The price-performance ratio is absolutely acceptable. Castle charm meets explosion of flavour.
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.
This restaurant has been synonymous with good food for years. The cuisine here is unpretentious in the best sense of the word. Martin Bänziger's pans are filled with fresh and good ingredients, which is why the menu changes at regular intervals. There are two surprise menus every evening.
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.