The fact that Basel is small, but not provincial, proves not only the international art scene, but also the loft atmosphere of the Bonvivant. Top chef Andreas Schürmann is still regarded as an insider tip in Basel. Every day he conjures up a course menu in the former silk ribbon factory from the 1930s using purely regional and seasonal ingredients. That is, for example: pike-perch on marinated small artichokes with parsley jus, followed by a scampo on green asparagus with dried tomatoes and saffron foam, and a back tranche of pata negra pig with cabbage stems and thyme polenta. Who can resist?!
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