Ackermannshof
Basel, Switzerland
⭐1 Star
The Experience
From Michelin Guide
Housed in a lovingly restored and converted printing house that dates back centuries, this restaurant is run by a well-coordinated team including head chef Flavio Fermi and maître d' Roland Tischhauser. In a remarkably chic and tastefully designed setting, you can expect a modern take on Mediterranean cuisine that draws on international influences. Tuscan fish soup with chopped tender giant prawns, for instance, is given a harmonious Asian twist by incorporating shiitake mushrooms. The Fauna set menu comprises four, six or eight courses – the vegetarian alternative, Flora, is available by prior arrangement. Opt for the judicious wine pairings or choose from the extensive wine list, which includes a fine selection of champagnes. The stylish bar area is the perfect spot for a nightcap. There is also a pretty courtyard terrace.
Unique Things
From Visitor Experiences
1. A Modern Take on Mediterranean Cuisine with International Influences
Ackermannshof offers a remarkably chic and tastefully designed setting where the cuisine is a modern interpretation of Mediterranean dishes, enriched by international influences. This blend sets it apart from traditional Mediterranean restaurants by incorporating diverse global flavors into its menu.
2. Harmonious and Personal Atmosphere with Cheerful Serenity
The restaurant is known for its harmonious ambiance characterized by cheerful serenity and relaxation. It provides fine dining in a pleasant and personal atmosphere, making it a culinary island in Basel where people come together, not just for food but for a warm social experience.
3. Perfect Pairing of Mediterranean Dishes with Expert Wine Selection
Ackermannshof emphasizes the pairing of its carefully prepared Mediterranean dishes with an excellent selection of wines. The staff, including the owner Roland Tischhauser, is noted for their attentive and friendly service, expertly complementing dishes with wines to enhance the overall dining experience.
Ingredient Stars
From Visitor Experiences
Giant Prawns: Featured in the Tuscan fish soup, these tender prawns are a key ingredient that bring a luxurious seafood element to the dish, enhanced by an Asian twist with shiitake mushrooms, showcasing the fusion style of the restaurant.
Shiitake Mushrooms: Used in the Tuscan fish soup, these mushrooms add an earthy, umami depth and an Asian flair, reflecting the restaurant’s blend of regional and international influences.
Wild Herbs, Mushrooms, and Berries: Foraged locally by Chef Mitja Birlo, these ingredients contribute fresh, natural flavors and seasonal variety to the dishes, emphasizing a connection to the local environment and innovative culinary techniques.
Duck from Vals: This regional specialty is used in dishes such as duck with dumplings, highlighting local Swiss produce and traditional flavors with a refined presentation.
Local Milk and Junmai Sake: Combined in a frozen yogurt dessert, this pairing illustrates the creative use of local Swiss dairy and Japanese sake to create unique, sophisticated flavor combinations.
These ingredients reflect Ackermannshof’s signature approach of combining Mediterranean roots, local Swiss products, and international influences to create innovative, artful dishes.