RestaurantsThe art of cooking does not begin in the cookpot, but in the heads and hearts of the chefs. Neither is it a question of price category, but one of professional ethics. It begins with manual dexterity, the will to explore one’s creativity and the claim to quality of the products used. It therefore deliberately dispenses with labour-saving finished products and off-the-peg products.
Chef Michael Baader and second chef Ernst Zahnd, together with their fourteen-strong team, mark the gastronomic offering in the TEUFELHOF.
The Teufelhof Basel has two restaurants and a bar.