roots

The story

roots Basel: Two Michelin Stars for Pascal Steffen's Vegetable-Led Modern Cuisine

A vegetable-led philosophy

In Basel’s quiet Bachletten district, just a short walk from the zoo, roots has built a reputation on an unexpected premise: vegetables take the lead, while meat and fish become exquisite sides. Head chef Pascal Steffen, who took over the kitchen in 2017, has turned this vision into a refined expression of modern cuisine that feels both bold and effortless.

Recognition that speaks for itself

That approach has not gone unnoticed. In 2022, Steffen received a second Michelin star—a distinction reserved for kitchens worth a detour. The restaurant also holds 18 points from Gault&Millau. Steffen himself described the second star as overwhelming, crediting his team and the trust placed in his ideas. Owner Dragan Rapic echoed that pride, praising the entire team’s relentless work.

What to expect at the table

The menu changes with the seasons, drawing almost entirely on regional ingredients. Guests can choose from seven to ten courses, each freshly prepared. A matching wine list features both modern classics and new discoveries. Pricing ranges from CHF 198 for the 7-course menu to CHF 228 for the full ten courses. On Thursdays, a business lunch offers three to five courses at a more accessible price.

An atmosphere that feels like home

Despite the accolades, roots keeps its formal side in check. The restaurant describes its own atmosphere as relaxed—more like a living room than a temple of fine dining. That sense of ease, paired with the precision of seasonal cooking, makes for an evening where the food itself is the quiet star.