Where to find our wines
Where to find our wines
This month's recommendation:
In the 1930s, Café Boy was a hotspot of anti-fascist resistance in the working class neighbourhood Sihlfeld. Willy Brandt and Tito were among the regulars. Thebeautiful bauhaus-style sight above the door is still there. Today, Café Boy is a trendy and friendly restaurant serving fine regional cuisine and great wine - apriori included.
An institution in Basel
Alexandre Kaden has managed to turn a historical guild hall into a fresh and modern restaurant. Quite an achievement! It's the perfect blend of tradition and modernism. My wines are perfect for Kaden's fine cuisine.
Voilà! Dinner is served.
Hugo Buser has always had a knack for good locations. His latest project is the brasserie in the historic Ackermannshof. Now, Basel not only boasts a new French restaurant, but also a nice café and a stylish bar.
Very, very cool
Reykjavik isn't excactly a pretty town. But the bars pack a punch: Port9 is extremely stylish and friendly. The appetizers combine the local and international cuisine, and the wine menu is respectable.
The Aston Martin class
The Cadonaus are a friendly and creative bunch. The hotel, built by the owner's brother and made of light pine wood, oozes hospitality and class. Where else can you rent your Aston Martin at reception?
quintus and the Matterhorn
In 1910, Meinrad Julen opened his first inn. Today, his family run nine hotels, restaurants and bars in Zermatt. And wherever their guests settle, they will find my wines on the menu. What a pleasant surprise!
Gabriele Batlogg is living her dream: Ten years ago, she started her own cookery school. In a refurbished farm, she experiments with international cuisine. Her classes are really attractive, and the food is delicious. My wine is served with the meals. A perfect match!
Water rats, sunbathers and Le Rhin Bleu share the old bath house in Basel's Breite quarter. Here, a swim in the Rhine merges easily with a lovely dinner on the sundeck right above the water. Check out the spectacular sunsets.
This used to be the legendary Café Spillman. Today, this perfect spot is owned by a private club. The food is delicious, the ambiance is unique. Have a glass of gran espiritù and enjoy the view. It is worth the membership!
Catering mit Biss
Every dish that the bisskid chefs serve will melt in your mouth. Whether it is a simple amuse-bouche or an elaborate five-course wedding dinner. They love to serve my wines with their food. Our cooperation has evolved into a good friendship.
Rural with an urban feel
Castell Zuoz in brief: traditional Grand Hotel meets design and contemporary art. The meals are fantastic. Every plate is a little time sculpture, just as the works of the Swiss artist Roman Signer, who is very present here.
The tunneler's rest
When the Albula rail tunnel was built, the workers lived at Spinas. They probably spent their evenings at the tavern that still serves hearty meals. If you walk to Val Bever, you can rest and hop right on the Albula train.
A journey through time
Oh the pioneers of alpine tourism! Did they not build the most beautiful Grand Hotels? The Ofenhorn in Binn is a fine example: Bell époque rooms with charming wallpaper and original furniture. The food is contemporary.
A royal menu
Fine Swiss and French food is served at the best address in town. A view of the Rhine and a glass of quintus – it's the perfect match. I always appreciate sommelier Christoph Kokemoor's expert appraisal.
The neighbourhood's rising star
Stöff Lehmann knows, where the steak on his plates and the mirabelle plus topping his desserts come from. He also knows his guests – the workers that come for lunch and the urbanites that dine here in the evening. And yes, the food is damn good.
Forgotten sausages, artisan cheeses and llama meat. Tellplatz 3 only serves delicate food that the owners love eating themselves. Handmade in local manufactures, always fresh and new every day. Only the wine remains constant.
Andy Cavegn achieves a rare thing: Zum Tell is both a neighbourhood tavern and a genuinely nice place to eat in the old part of town. The guests are a motley mix, hence the uniquely charming atmosphere.
A real character
The homemade bread is fantastic. As is the salad dressing. And try the spicy tomato soup with crab! All the food served by Jacqueline and Michael Matter-Levy makes you sigh with delight.
Nachos, Burgers and Cordon Bleu. This restaurant's upscale version of fast food served in trendy surroundings goes down well with customers. There's a hip wine list to match – featuring my quintus next to Kung Fu Girl, or Zweigelt Unplugged.
The Rhine is always packed on the Kleinbasel side. So the new Buvette across the river is a real blessing. Right between St. Johanns Park and the river. A nice glass of some fresh summer wine will make your day.
Jérôme Beurret was the first restaurant owner in Basel to serve my wines. He keeps his menu lean, simple, and down-to-earth. The mock snails are hard to beat, and the mushroom polenta warms you from the inside out.
jeninser with a personal note
My former chemistry teacher drinks a bottle of Jenenser at the "Baslerhof" every Sunday. What an honour! This traditional country inn is well worth a visit.
Lots of art nouveau
The Kurhaus Bergün is my oldest client. You could say that I am the in-house winemaker: quintus is the establishment's house red. I imagine it has contributed to the success of many a festivity in the legendary art nouveau ballroom.
Home-made from start to finish
This hotel has the uncomplicated feel of a flat share. Guests are on first name terms, eat together at communal tables, yet are free to withdraw anytime. Just like at home – only the food is better!
A meal with a view
At last, you can have something to eat again before climbing the Gempen look-out tower! The clifftop restaurant provides hearty meals and a fantastic view of the Jura hills.
Local eatery with a zing
Fresh, unfussy, and plenty of last – that's the food at Ralph Bader's place. A local establishment brought back to life.
Can't get more local than this
This bright corner shop and café sells food and delicatessen produced within a 39 kilometre radius from Basel. From potatoes to gin. From spelt flour to my very own quintus. And in the evenings, there's sometimes live jazz.
Jack of all trades
Simon Müller is a Jack of all trades. He runs an oil mill producing a range of healthy oils. With his Café Finkmüller, he has found the perfect spot in the trendy Markthalle. There, he serves my wines, too.
The rusty anchor
You can't get more harbour than this. Be careful, or you'll drop right into the water with your chair. So you had better watch that alcohol intake. Although, a glass of aspermont never harmed anyone, did it?
A la Française
«Nous sommes fières d’avoir tes vins!» Bon, I'm glad to hear it. La Fourchette in Basel is an uncomplicated cafe with good food and soulful hosts. Everything is fresh, organic and local. Great to be part of it.
True, there are easier ways to get a glass of quintus. But after braving the steep climb to the Kesch cabin at 2632 meters above sea level, you definitely deserve it. And to top it off: the sun setting behind the peaks. Viva!
For carnivores and grain munchers
When it comes to hosting guests, Bruno Mürner and his sister Rosy are naturals. Their customers are as diverse as the menu, which ranges from vegan to French, and from Thai to home cooking. Their spelt bread is home-baked. I'm happy!
Susumu Sasaki has returned to Japan after 20 years in Europe. Back home, he cultivates a unique cuisine that combines Japanese tradition with European culinary art. He also has a knack for good wine: Our wines are on Susumu's wine menu. A new selection every month. It is an honur!
Maybe the famous boy from Guarda really visited the Crusch Alba. I really think he may have. Today, we think of him as we enjoy our highland cattle carpaccio, maluns or a rich barley soup. Bun appetit!