(4 min. by tram 8/11/14 to Marktplatz or 12 min. on foot)
You’ll find fancy open-faced sandwiches dished up here, or rather on the plate. These tartines come with excellent toppings and spreads, and are complemented with other items. Whether with crisp salads, homemade stews or surprises, at Tim and Tobi’s the menu includes what makes sense seasonally and comes from the region. There’s only one rule: go ahead and dig in. In addition, you will enjoy genuine craft beer from Basel, wine and selected cocktails.
(5 min. by tram 2/15 to Wettsteinplatz or 12 min. on foot)
Restaurant in a post-industrial ambience in the heart of the former Warteck brewery. On the second floor you’ll find creative vegan (but not only) food, organic wines and above all warm hospitality. Hip since 1997! And in warm weather, enjoy Basel’s one of the most beautiful roof terrace.
(10 min. by tram 8 to Feldbergstrasse or 20 min. on foot)
A small family-run restaurant in Basel that passionately cooks Thai dishes fresh daily, often based on traditional home recipes. Authentic Thai feeling guaranteed.
(14 min. by tram 14 to Clarastrasse or 19 min. on foot)
In business since 2008 with a lot of joy and a great team in the middle of lively Kleinbasel. The food is fresh, creative and authentic. Based on the motto “radically seasonal and totally regional,” the products used are exclusively (!) from the Basel region and Switzerland.
(10 min. by tram 3 to Spalentor or 17 min. on foot)
There are plenty of good reasons to visit this restaurant. For example, its location in a beautiful old town house, the seasonal menu with handmade delicacies, or the location directly at Spalentor. The best reason to visit Zum Tell, however, is the feeling you have afterwards: as if you’ve just been sitting, eating, and chatting in your own dining room.
(only 5 min. on foot)
A place for gourmets, with an ambience that is characterized by a lot of light and clear lines. Healthy, imaginative cuisine is their trademark, and the highlight is the menu Surprise. The menu changes daily, and whenever possible they use seasonal and regional products from organic production.