Krafft Basel

The story

Krafft Basel: Contemporary French Cooking Along the Rhine

The Chef and the Kitchen

Krafft Basel has hosted guests along the Rhine promenade since 1873, and the kitchen now channels that legacy through contemporary French cooking. Located in Basel, the team focuses on precise technique and balanced flavours rather than heavy tradition. His approach aligns with the Gault & Millau score of 13, which noted the careful layering of ingredients across every plate. The menu stays rooted in classic foundations while leaving room for seasonal adjustments.

Signature Plates and Seasonal Focus

Starters often arrive as refined vegetable preparations, such as a smooth blend of leek, broccoli, and potato finished with crème fraîche. The French kitchen emphasizes clear seasoning, highlighted by the Maïs poularde served alongside fresh spinach and salsa verde. Guests seeking larger cuts can order the turbot meunière at one kilogram or the eight hundred gram Côte de bœuf sourced from the local butcher Jenzer, both finished with Café de Paris butter. Dessert rounds out the service with a warm crème anglaise paired to a tart rhubarb crumble.

The Dining Room and River Terrace

The restaurant sits within a five floor building that keeps sightlines open toward the active Rheingasse district. A dedicated summer terrace extends the dining space directly onto the Rhine bank, providing open air seating that faces the water. This French cuisine respects its regional context while offering a curated wine list to complement both vegetable starters and substantial meat plates. Service maintains a steady rhythm, balancing efficiency with the unhurried pacing typical of traditional Swiss hospitality.