What is the Food Like at Bonvivant

Chef Schürmann cooks – without frills.

Always in search of the best ingredients from the region and occaisionally beyond, Chef Schürmann creates a new menu daily which results in simple combinations that hit just the right note.

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 only when it is ripe and from here; when it tastes like asparagus and when it is a pleasure to eat.

At Bonvivant the food is created in the moment and is ever changing. It is influenced not only by terroir and the weather, but by carefully examining every ingredient and figuring out which techniques will pay the highest respect to the ingredient as a whole.

That is how we work – daily fresh. With Swiss fish, Swiss meat and vegetable from the organic Demeter farmer around the corner.