BONVIVANT

In an ancient silk ribbon factory in Basel
we have made the art of fine cooking visible for you.
The kitchen is situated in the restaurant and kept completly open.
Chef Schürmann cooks right infront of your eyes.
 

The best is our daily inspiration.

We serve asparagus when it is ripe and from the region;
when it tastes like asparagus and when it is a pleasure to eat.

Whenever we get fresh fish from a Swiss lake,
the chef creates the menu around this rare occasion. 

That is how we work - daily fresh.