roots

It might come as a surprise to find such an outstanding fine dining restaurant in an event venue. The location of the Rhypark congress centre next to the Dreirosenbrücke, by the Rhine, is superb, the interior is chic and modern, and the terrace is wonderful. Then there is the creative cuisine of Pascal Steffen and his team, who serve a surprise menu comprising six, seven, nine or 10 courses, showcasing excellent produce, predominantly from the region – scan the barcode to reveal the ingredients. The food is primarily plant-based (eg the exceptional signature dish roots garten), but fish and meat also feature. The chefs take an appealingly pared-down approach, which in no way detracts from the depth of flavour and sophistication of their dishes! Harmonious pairings of fine wines or alcohol-free beverages are available by the glass. Delightfully attentive service courtesy of an adept front-of-house team.

Vegetable-forward haute cuisine

• The centre stage is given to vegetables, with meat and fish serving as exquisite sides under chef Pascal Steffen.

Surprise-focused tasting with optional menu discussion in advance

• The restaurant loves menus to be a surprise, though they are happy to discuss the menu with guests beforehand if desired.

Relaxed, living-room atmosphere in fine dining

• Roots emphasizes a comfortable, non-formal vibe, aiming to feel like dining in your own living room rather than a traditional fine-dining setting.

Signature Ingredients

• Vegetables as the centerpiece: The core concept at roots Basel is to place vegetables at the centre stage, with meat and fish serving as refined accompaniments; Chef Pascal Steffen crafts dishes where seasonal vegetables define the course and flavor, embodying a vegetable-forward haute cuisine that underpins the restaurant’s Michelin-starred identity.
• Seasonal, regional produce: Menus are prepared around the current season, using predominantly regional, hand-selected ingredients to highlight local produce and sustainability.
• Vegetable-forward tasting tradition: The multi-course experiences emphasize vegetables as the leading ingredients, with wines and preparation methods chosen to complement the produce, reflecting roots' distinctive approach to flavor and texture.