The 10 best market cuisine restaurants in Basel
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.
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.
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.
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.
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.
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.
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.
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.
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.