Fischerstube

This is where Basel makes its way onto your plate: the meat for crispy cordon bleu, Wiener schnitzel and calf’s liver dishes comes from Metzgerei Jenzer; the crunchy, freshly baked Stadthofbrot and beer pretzels are from Beschle at Claraplatz; and the cheese is sourced from Wirth’s Huus. Everything prepared here is fresh, home-made and as eco-friendly as possible – be it hearty, brewpub-style fare or refined vegetarian dishes. An Ueli Beer from the in-house brewery, which has been brewing in Basel since 1974, goes perfectly with the meals on offer.