Concordia

The story

Concordia Restaurant Basel: Modern Vegetarian Fine Dining

The Chef and the Kitchen

At Concordia in Basel, modern vegetarian fine dining takes a relaxed, sharing-focused approach that reflects Chef Till Szabó’s culinary philosophy. He refined his techniques during a tenure at Andreas Caminada’s IGNIV and now applies those methods to seasonal produce. Sous-Chef Elena brings training from the Basler Stucki under Tanja Grandits into the daily rhythm, ensuring every plate balances precision with an unpretentious workflow.

Seasonal Tasting Menus

The restaurant builds its identity around a vegetable tasting menu that shifts with each harvest. Guests navigate up to seventeen courses designed for sharing, moving from fermented accompaniments to substantial main plates. Signature preparations include grilled lettuce with yolk cream and parmesan beurre blanc, alongside herb cheese ravioli meeting caramelized tree nuts. A roasted aubergine serves alongside harissa and celery espuma, while the sweet finish relies on rhubarb paired with magnolia notes and white chocolate crunch.

An Unpretentious Dining Room

Gault & Millau recently awarded the venue fourteen points, praising a layout that feels more like a neighborhood spot than a rigid gastronomic institution. Service manager Fiamma curates natural wines and house-made non-alcoholic pairings to complement the evolving vegetable-focused menu. Most bottles pour freely after three glasses, while staff serve amuse-bouches directly to tables to keep the evening conversational.