Enjoy modern international cuisine based on Swiss and regional products in the Atelier, situated in the Teufelhof Basel right opposite SET.
Craftsmanship is in the foreground here because everything is produced under the supervision of the second head chef Aschi Zahnd, and is therefore “homemade”. In our Atelier “Menu Workshop”, our guests can put together their favourite menu à la carte.
The Atelier’s specialty is a “veal cutlet” with meat supplied by Jenzer, the traditional butchers from Arlesheim. This meal is served with fried potatoes and jus of wild peppers.
In addition to this, we focus on wines. The Atelier’s wine list contains some 400 items. European wines are the mainstay.
Our motto is: chefs and service to the fore. Our daily offerings are written on boards. If one of them is sold out, we cross it out, and replace it with a new offering of the day. And shortly before our service closes, more offers are listed on the board. This unorthodox approach automatically integrates the guest with the restaurant. This said, our aim is not experiential dining, but simply an uncomplicated and lively atmosphere – just what you would expect to find in a typical atelier.
The restaurant is complemented by a small bar that invites our guests to linger, and by an attractive and peaceful inner courtyard for al fresco dining in the summer months.
At the Restaurant Atelier the guest is more than just a consumer. Our guests can actively participate in an artistic project. In addition to this, you will find boards near the entrance where guests can make their mark – at least temporarily. The concept on which the restaurant is based lives from and with its guests.
Restaurant Atelier Menu (pdf, 172.3 KB)
Lunch menu (pdf, 82.0 KB)