圣洛朗旅馆

An extension of Auberge St Laurent, this winstub gives diners a taste of Alsace – tarte flambée with marinated Scottish salmon, "granny's" home-made spaetzle – in a contemporary decor (designer furniture and light fittings, copper-topped counter). Unbeatable value for money and excellent service are the key to the success of this establishment: it's often fully booked!

A beautiful historical house in the small wine-growing village of Blansingen. The couple who run the place have plenty of experience in high-end gastronomy (Maaemo in Oslo, La Vie in Osnabrück), and it's immediately obvious that professionals are at work here. Headed up by the charming Daniela Hasse, the front-of-house team is pleasantly informal, chatty and highly professional. Canadian-born head chef Brian Wawryk never fails to impress with his meticulous craftsmanship and well-balanced dishes. His modern cuisine is creative and focuses on regional products, including ingredients preserved t

This pleasant and elegant restaurant has been run by the same family since 1928 and is now in the hands of the fifth generation! A historical monument frozen in time? Far from it – the chef puts a brilliant contemporary spin on the riches of the terroir. The pretty space is simple, cosy and utterly charming; however, in fine weather, head for the large covered terrace overlooking the flower-decked garden. A welcoming establishment where they take pride in what they do.

This restaurant's incredible decoration (inside and out) was created by painter and decorative artist François Zenner, an amateur naturalist with a passion for plants. Also passionate about his work, and very much influenced by his years with Bernard Loiseau, chef Laurent Haller is never at a loss for ideas when it comes to sharing his love of good food. He likes to revisit the great classics of French cuisine and creates surf and turf combinations. His menu, a veritable ode to the market and its often local produce (veal from Rixheim, split peas from Petit-landau…), changes every month.

The name Peter Knogl goes hand in hand with French haute cuisine, which he produces here in the flagship restaurant of the over-300-year-old Grand Hotel Les Trois Rois. His cooking takes the form of extremely harmonious, mature and skilfully reduced creations that showcase his very own signature style. Well-defined flavours, subtle contrasts, perfect craftsmanship, no compromising on the quality of his ingredients… A case in point is the fantastic wild sea bass covered with finely spiced, crispy fried chorizo brunoise, served on a bed of subtly sweet julienned cucumber and accompanied by an el

This restaurant presents a compelling concept in a stylish setting near Basel Zoo. A personal, handwritten welcome at the table sets the tone for the cuisine of Pascal Steffen and his team, which combines classical foundations with modern creativity. The surprise menu spans seven to 10 courses – only the ingredients are disclosed in advance, and these are of exceptional quality, with an emphasis on regional sourcing. The dishes are plant-forward, but fish and meat also feature. Their signature "Gemüse Garten" showcases over 30 varieties of vegetables prepared using a range of techniques to cre

In a pedestrian street of historic Mulhouse, welcome to a 16C building that is a something of a culinary landmark with the locals. Chef Jean-Michel Feger has been rolling out Mediterranean-inspired cuisine here since 2001. Think mouth-watering, technically polished, modern dishes with a distinct Italian twang: saffron-spiked creamy risotto, squid, broad beans and spicy ventricina. In fine weather, soak up la dolce vita and enjoy your meal alfresco on the patio of the small courtyard. Pleasant, unstarched service.