Family celebrations, birthdays, weddings and seminars – everyone who is anyone in Riehen gets together here at the Landgasthof. The country inn is just as much a part of Basel’s “green village” as the Fondation Beyeler. Just a stone’s throw from the world-famous art gallery, this tradition-steeped inn – comprising a restaurant, function rooms and hotel – has been a focus of Riehen’s cultural and social life for many decades. Geoffroy Wiesser, chef de cuisine for many years now, conjures up traditional home-style dishes such as geschnetzelte Kalbsleber (chopped calf’s liver), schnitzel, and steak tartare as well as house specialities like prawn skewers and tagliatelle in lime sauce. The inn also offers a lunch menu that changes every week.
