The story
Since opening its doors in 2016, Restaurant LA has brought a distinct vision to Basel’s dining scene. Chef Matthieu Judenne describes the concept as “Modern Basic” – a cuisine that is modern and creative, inspired by global flavours and the rhythm of the seasons. The result is an experience built on carefully selected ingredients, where quality and freshness lead.
The atmosphere is described as chic, trendy, and warm – a place designed for shared moments with family or friends. From the music to the food and wine, every detail is composed to create a harmonious evening. It is this precise attention that earned the restaurant a Michelin star, which praised the dishes as “well thought out” and offering “a balanced taste.”
Chef Judenne’s kitchen is driven by a simple philosophy: “For us, every detail counts.” His menus are designed as a culinary voyage, offering moments of elegance, surprise, and enjoyment. The seasonal cuisine evolves throughout the year, drawing on the best produce available. A sample of the kitchen’s style can be seen in shared recipes, such as a Mediterranean starter plate with hummus, fava beans, and panisse – a nod to the chef’s ability to balance robust, sun-drenched flavours with refined technique.
“When you come to us, you can be sure that we will do everything to serve you in the best possible way and offer you an evening that will stay with you,” the team states. This commitment, paired with a Michelin star that recognises “high quality cooking,” makes Restaurant LA a destination for those seeking a genuinely memorable meal in Basel. The restaurant’s success, as Judenne notes, comes from bringing all elements of the operation together – a principle they have followed from the very beginning.
Recognition
Ambience
Details
History
High quality cooking
The success continues – the restaurant is packed to capacity during our visit. It is cramped and loud, but that obviously bothers nobody. There is no menu; the principle is "Chef's Choice". Naturally, diners are free to specify what they do not like. The monkfish arrives precisely seared, served with parsnip mousse, fresh herbs, and crisp trout roe. A harmonious trio, perfectly balanced. The fregola sarda is cooked al dente and accompanied by Romanesco broccoli and pine nuts. Unfortunately, an acid-forward vegetable broth overwhelms the typical pasta notes and reduces it to a simple soup garnish. As in the previous year, the sous-vide cooked salmon trout is on the menu. This time with an Asian twist: The delicate fish melts in the mouth, and miso provides just the right amount of heat. Black and white sesame seeds impart their nutty notes, while crunchy bean sprouts liven up this wonderful dish, along with fresh, intense coriander. The individual components of the next course are equally well-matched: The pink-seared duck breast is accompanied by two differently colored chili sauces, whose heat is mellowed by sweet potato purée. But: The duck is tough and mealy. Such poor quality has no place on the plate! A soothing conclusion follows with a Breton sablé. The interplay of sweet and sour, crispy and velvety smooth is perfect: coconut mousse, lychee, and gin sorbet tickle every taste bud. Conclusion: Good work is being done in the open show kitchen. However, anyone aiming to operate at this level must ensure that the entire package is right. With so many guests, more staff would be needed. During our visit, there were unnecessary delays.
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