hôtel-restaurant sud alsace

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

The name "Stucki" is a tribute to Tanja Grandits's legendary predecessor, Hans Stucki. The chic ambience that prevails in this historical villa is matched by the stylish service. The charming, efficient and professional international front-of-house team is headed up by Grégory Rohmer, a maître d' with a passion for what he does – there is no stuffiness here. The highly trained sommeliers have an extensive wine cellar from which to draw recommendations. Tanja Grandits presents her inimitable culinary style, characterised by her penchant for subtly incorporating flowers, leaves and colours. By s

Housed in a lovingly restored and converted printing house that dates back centuries, this chic and tastefully designed restaurant is run with dedication by Eveline and Roland Tischhauser. Duc Tan Arrigoni now calls the shots in the kitchen, and you can look forward to sampling the Italian-born chef's take on the restaurant's modern, Mediterranean cuisine concept. The set menu is accompanied by wine pairings from an extensive selection that includes an impressive choice of champagnes. The stylish bar area is perfect for an aperitif or nightcap. There is also a pretty terrace in the courtyard.

If you're not careful, you might end up walking right past the narrow façade of this mid-terrace restaurant. This charming, lively little establishment is right at home here in Basel's St Johanns-Vorstadt district. Both the slick interior and chef-patron Matthieu Judenne's seasonally inspired cuisine are modern, but for all their creativity they remain pleasingly accessible and ingredient-driven. The focus is undisputedly on flavour – soul food rather than frills is the order of the day here. This ethos is evident in dishes such as "poached egg, pea tartare, tarragon foam" and "octopus, Kalama

The "Sägi" has long been known for its great food, and Michelin-starred chef Patrick Zimmermann, who has been running this long-established inn for years together with his wife Corinne, is continuing this tradition. He prepares classic French cuisine and sets great store by seasonality. His fine sauces also testify to his cooking skills. Excellent produce forms the basis of his delicious dishes. And the atmosphere? In addition to the cosy, rustic and elegant interior with its wooden panelling and old ceiling beams as well as pictures and pretty floral decorations, there is also the attentive f

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!