Menu du Terroir
From the Region to the Plate
With our “Menu du Terroir”, Chef Kevin Kirchmaier creates a four-course menu inspired by the seasons and by what the Basel region has to offer at any given moment.
In collaboration with Feld zu Tisch and selected local producers, he work with regional ingredients at their seasonal best. The menu evolves throughout the year rather than following a fixed structure, allowing the availability and quality of the produce to guide each new composition.
Vegetables are given the same importance as fish and meat. Each ingredient is prepared with precision and restraint, allowing its own character to remain at the centre of the dish.
In this way, every “Menu du Terroir” reflects the region, its producers and the changing seasons.