Additionally, we have ditched the classic sequence of course that dates back to the 13th century. In our “Menu Workshop” Atelier, 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, a classic dish that you will not often find in Basel. 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 presented 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 offerings close, more offers are listed on the board. This unorthodox approach automatically integrates the guest with the restaurant. This said, our aim is not event catering, 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 extend their stay, and by an attractive and peaceful atrium 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. Tarek, an artist from Basel, has installed a large work of art which guests can, and are cordially invited to, complete. 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 addresses an open-minded urbane audience. The restaurant is also perfectly suited for business meals and celebrations of any kind, and we offer attractive midday menus. Restaurant Atelier positions itself in the mid-price segment.