Food & Wine
A feast for the soul – and all the senses
In a city with cultural life as rich as that of Basel, it is not surprising to find that the culinary arts have reached such a high level of sophistication. For more than two thousand years this crossroads of cultures has taken on the best influences from its neighbours and has developed a unique gastronomic tradition of its own.
In a city with cultural life as rich as that of Basel, it is not surprising to find that the culinary arts have reached such a high level of sophistication. For more than two thousand years this crossroads of cultures has taken on the best influences from its neighbours and has developed a unique gastronomic tradition of its own.
The bounty of Basel
Basel has no end of specialities: Mehlsuppe (brown flour soup) and Zwiebelwähe (onion tart) are traditionally served at Fasnacht (carnival) celebrations. All year there are sweet honey-andalmond scented Läckerli, and for the New Year there is Hypokras, an herbal wine. But what makes Basel truly special is the extent to which it embraces foreign gastronomic traditions – only to develop them even further.
Thank to the citiy’s unique location, its cuisine is both excellent and eclectic.
Basel has no end of specialities: Mehlsuppe (brown flour soup) and Zwiebelwähe (onion tart) are traditionally served at Fasnacht (carnival) celebrations. All year there are sweet honey-andalmond scented Läckerli, and for the New Year there is Hypokras, an herbal wine. But what makes Basel truly special is the extent to which it embraces foreign gastronomic traditions – only to develop them even further.
Thank to the citiy’s unique location, its cuisine is both excellent and eclectic.
