With his sound craft and unerring flair for trends, our chef Philip Dollinger transforms the familiar into the new, skilfully combining textures and aromas to surprising effect. Yet for all this creativity, the aim remains a simple one: first-class produce is at the heart of the restaurant’s culinary project – free of frills but prepared with passion and enthusiasm. Provenance and seasonality play a crucial role in composing our dishes. Our meat we serve is of exclusive Swiss origin. Our bread is baked in Dornach, and our small and select choice of wines by the glass allows you to taste the produce of the vines that grow within sight of the restaurant on the slopes of Tüllinger Hill. Regional wines from the estates Schneider am Schlipf and Klus 177 are featured alongside a few wines from faraway, such as Halter Ranch in California, the winery of our Board of Trustees’ President Hansjörg Wyss.
Our lunch menu features an easy and varied selection of large and smaller-sized dishes. Classics with a twist and new creations cater to every wish and requirement. Our chef’s weekly dish and soup specials round off this offering.
In the afternoon – or indeed anytime – a slice of homemade cake and a pot of Sirocco tea make a perfect recipe for happiness. Our cakes are baked by experts; our cheesecake from Anita is made in the neighbourhood, the vegan Linzertorte from Plan-V in Lörrach, and the exquisite poppy seed cake from Vitalbäckerei in Dornach. Those who prefer a savoury afternoon snack may enjoy a freshly pulled Amsel-Bräu beer and a regional cheese board. Here again, we rely on regional craft and know-how: the Amsel-Bräu is brewed directly in Riehen.
In the evening, we welcome you and your guests after regular opening hours for a cocktail party or a banquet meal. We provide the right culinary setting for every occasion. Choose between simple and nourishing finger food or a full multi-course dinner. In summer, our outdoor bar provides stylish refreshments.