Oberstadt

The story

Oberstadt Baden: Seasonal Swiss Cooking in a Restored 19th Century Building

A Measured Culinary Approach

At Oberstadt in Baden, seasonal Swiss cuisine takes center stage within a carefully preserved architectural landmark. Chef Adrian Strub guides the kitchen with a philosophy built on precision and direct relationships with local farmers. His method deliberately reduces heavy seasoning so ingredient quality drives every plate. This disciplined framework secured a consistent fourteen out of twenty rating from Gault & Millau since the team took over the space.

History Wrapped in Modern Comfort

The building traces its roots to roughly 1890 and features an original tower designed by architect Karl Strasser. Guests encounter restored wall paintings and period window frames throughout the ground floor dining room. Tim Munz, Alex Berger, and Viktor Berger revived the property in 2021 following a prolonged vacancy. Their renovation preserved the historical character while introducing a newly landscaped garden that expands the seating capacity during warmer months.

Producer Driven Tasting Menus

This approach to Swiss cooking rotates between a traditional fish and meat progression and a complete plant-based alternative. The kitchen highlights regional harvests through courses like braised zander served with vegetable mousse and toasted hazelnuts. Another option presents lamb mince enclosed in chard leaves, finished with a cocoa-enriched reduction. The meal concludes with a dedicated cheese board followed by either a strawberry tart with zabaione or a plum soufflé paired with cinnamon ice cream.