La Bécasse

The location of this restaurant on the outskirts of the city centre may be rather inconspicuous, but by no means can the same be said of the food! This place's status as a city institution is well-deserved. Chef-patron Christof Lang has been welcoming diners in this spruce corner plot building since 1981. Together with chef Andreas Schaffrath and the kitchen team, he serves up pared-back, no-fuss classic cuisine scattered with a few modern touches. The dishes are straightforward, but abounding with finesse, not to mention full flavours! Rest assured that only the finest produce is used. The set menu comprises three to six courses with diverse options – the Ocean Beef fillet with warm Brussels sprout salad & soy sauce veal stock is sure to whet the appetite. How about one of the wonderful French wines to go with your meal? These form the focal point of their appealing selection. The highly attentive service team is charming and friendly; this place runs as smoothly as a well-oiled machine. A limited set menu is available at lunchtime.

A Focus on Traditional French Brasserie Culture

• La Bécasse emphasizes a classic brasserie atmosphere, offering a relaxed yet stylish dining experience that highlights traditional French cuisine.

Signature Dishes Featuring Unique Ingredients

• The restaurant is known for its standout dishes such as Atlantic lobster with aioli and wild herbs, and a truffle risotto that showcases high-quality ingredients and innovative flavor combinations.

Limited Seating for an Intimate Experience

• With only 45 seats available, La Bécasse provides an intimate dining experience, allowing for personalized service and a cozy atmosphere.

Signature Ingredients

• Atlantic Lobster: Featured prominently in dishes such as the lobster with aioli, melon, and wild herbs, this ingredient is sourced from sustainable fisheries, ensuring freshness and quality. The preparation highlights the natural sweetness of the lobster, complemented by the vibrant flavors of the accompanying ingredients.
• Truffles: Used in the noodle risotto, truffles add an earthy richness that elevates the dish. Sourced from renowned truffle regions, these delicacies are carefully selected for their aroma and flavor, making them a luxurious addition to the menu.
• Ora King Salmon: Known for its rich flavor and buttery texture, this salmon is expertly cooked to a 'kross and bleu' finish, served with spinach and lemongrass béarnaise. The fish is sustainably farmed in New Zealand, ensuring high quality and ethical sourcing.
• Wild Herbs: These are foraged locally and used to enhance the freshness and complexity of various dishes. Their unique flavors reflect the region's biodiversity and are a testament to the restaurant's commitment to using local ingredients.