The story
Ackermannshof is the project of hosts Eveline and Roland Tischhauser, who set out to create something small, fine and personal. The result is a restaurant where cheerfulness and relaxation meet precision. The team behind it — from kitchen to service — shares a philosophy of dedication and genuine hospitality.
Chef Duc Tan Arrigoni grew up in Italy and Vietnam, then graduated with top honours from the ALMA culinary school in Colorno. He honed his craft at Michelin-starred restaurants across Italy and Paris, including the three-star Epicure at Le Bristol and the two-star Marsan by Hélène Darroze. In Basel, he works alongside Maria Vittoria Mascioli, whose own résumé includes two-star kitchens such as San Domenico in Imola and Magnolia in Cesenatico, as well as the Ritz Paris.
Together they interpret modern Mediterranean cuisine with a focus on precision and clean flavours. The menu changes regularly, reflecting the seasons and the team’s deep technical skill.
The dining room opens onto a courtyard garden, and the bar and lounge offer a more relaxed setting for a drink or a lighter meal. Service is led by Martina Pohl, who brings an unobtrusive professionalism that makes each visit feel effortless. The wine list, overseen by sommelier Aleksandar Valentinov Nikolaev, draws on his two decades of experience in Italy’s starred restaurants.
Ackermannshof’s cooking earned a Michelin star, a recognition of its consistent high quality. The restaurant is open Tuesday to Saturday for dinner, with lunch available by request for groups of twenty or more.
Recognition
Ambience
Details
History
High quality cooking
Flavio Fermi effortlessly and flawlessly combines the comforting essence of traditional Italian “Mamma” cuisine with the finesse of fine dining. No wonder the “Ackermannshof” in the St. Johanns district is so popular. Host Roland Tischhauser, a walking encyclopedia of wines and champagnes, also adds significantly to the charm of the venue, which features a tranquil inner courtyard. Following the aperitif bites (including crispy thyme grissini and duck liver parfait with sesame and green apple), Fermi introduces an Asian twist with the amuse-bouche: secreto from an Iberico suckling pig served with Thai BBQ sauce, quail egg, watercress, and shiitake mushrooms. Having previously worked in Bangkok, the chef has mastered its distinctive flavor profiles perfectly. Our standout summer favorite is the raw red prawn paired with salmon trout roe, Zerbinati melon (served as spheres and a chilled soup), bergamot, and coconut foam—a brilliant use of sweetness to bridge the two main ingredients. The renowned agnolotti (Fermi and one of his chefs fold 500 pieces every two hours) are stuffed with eggplant this time around, accompanied by sea bass, cabbage stems, and lemongrass. The rustic cacciucco features whitefish, zander, prawns, and toasted sourdough bread floating alongside tapioca, which adds body to the broth. The next course packs a powerful punch: pan-seared scallops served with bacon lentils, porcini mushrooms, cauliflower purée, and lardo. The expertly seared turbot, served with glazed leeks, chive emulsion, and Arctic char roe, offers a lighter and more elegant experience. Tender, juicy lamb is paired with celery purée, onion confit, and a rich buckwheat crunch. The finale is just as direct as the preceding courses: wild berry sorbet and yogurt mousse accompanied by apricot, honeycomb, almond sponge, lemon balm, and thyme. Overall, it’s a flawless menu brimming with highlights and inventive ideas. Complimenti—we are thoroughly impressed and award 17 points.
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