The story
Since opening its doors on 7 January, Concordia has brought a fresh perspective to Basel's dining scene. It is not a conventional fine-dining restaurant. Instead, it blends the easy warmth of a local pub with Champagne and a vegetable-focused tasting menu. Gault Millau, awarding 14 points, calls it "hip, frisch und frech," and the restaurant happily embraces that spirit.
The kitchen, led by chef Till, is devoted entirely to vegetables. His passion for plant-based cooking was shaped during his time at Andreas Caminada's IGNIV, where he learned the art of sharing plates. At Concordia, that concept is central: a vegetarian tasting menu served for the table, with up to seventeen courses from amuse-bouche to petits fours. Every season, the menu changes to highlight what is growing in the fields. For a lighter experience, a shorter lunch version is available from 32 CHF. Sous-chef Elena, who trained at Tanja Grandits' Stucki in Basel, brings her own skill and an unpretentious, joyful energy to the pass.
Out front, chef de service Fiamma has been with Concordia since the beginning. She has shaped the dining room's personality and takes genuine pleasure in guiding guests through the evening. Her knowledge extends to a carefully curated wine list, with nearly every bottle available by the glass from three servings, and house-made non-alcoholic drinks that she creates herself.
The restaurant has earned a Michelin Recommended distinction, a recognition that aligns with its ambition to rethink what fine dining can be. The atmosphere is welcoming, the cooking is precise, and the focus is clear: let the vegetables speak for themselves.
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