Der Teufelhof Basel

The story

Der Teufelhof Basel: Regional Swiss Cuisine in Historic Old Town Houses

Origins rooted in touring theatre

Der Teufelhof Basel brings a refined approach to regional Swiss cuisine within two connected eighteenth century houses. Founders Monica and Dominique Thommy-Kneschaurek left behind a touring stage production called Das schiefe Theater before establishing this cultural hub in 1989. They designed the property to subsidise live performances through daily hospitality operations.

The chef and his seasonal approach

Executive chef Michael Baader now guides the Bel Etage menu with a steady hand, blending established classics with seasonal experiments. Guided by a consistent pursuit of quality, the kitchen recently earned a score of 16 from Gault & Millau for its execution. The kitchen relies heavily on local suppliers, turning everyday market ingredients into precise, refined plates.

Signature plates and seasonal pairings

The Swiss-influenced gourmet dining here highlights specific techniques rather than chasing trends. Tender pink duck breast shares a plate with a delicate dim sum version dressed in pomegranate vinaigrette, chickpeas, and coriander. A hearty option includes a juicy veal steak from Arlesheim served with a rich garlic jus and lightly seared ricotta gnocchi.

An artistic setting built around the guest

Dining here means stepping into a space where food and performance share the same budget. Raphael Wyniger purchased the property in 2009 and preserved the original mission of funding local artists through hospitality. Service remains attentive without feeling formal, letting the local Swiss cuisine take center stage.